Determination of lactulose and furosine in milk using front-face fluorescence 
spectroscopy

Kulmyrzaev, Asylbek; Dufour, Éric

doi:10.1051/lait:2002045

Cited by 93 publications

(67 citation statements)

References 21 publications

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“…Advanced Maillard products and Soluble Tryptophan) have been used to evaluate the progress of Birlouez-Aragon, 2001;Kulmyrzaev & Dufour, 2002;Birlouez-Aragon, Sabat & Gouti, 2002;Gliguem & Birlouez-Aragon, 2005;Guan, Liu, Ye & Yang, 2005) and infant formulas (Ferrer et al, 2000;Birlouez-Aragon et al, 2004;Birlouez-Aragon, Locquet, Louvent, Bouveresse & Stahl, 2005). However, studies on the effects of storage on the formation of fluorescent compounds in infant formulas (Ferrer, Alegría, Farré, Clemente & Calvo, 2005) and milks (Gliguem et al, 2005; Birlouez-Aragon, Sabat, Lutz, Leclère & Nicolas, 1999) are scarce, and there is a lack of reports on the formation of MR products in infant foods, as a consequence of either processing or storage.…”

Section: Measurements Of Fluorescence At Different Wavelengths or Thementioning

confidence: 99%

Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

et al. 2007

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Section: Measurements Of Fluorescence At Different Wavelengths or Thementioning

confidence: 99%

Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

et al. 2007

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“…Indeed, Christensen et al [10] have used this method to predict riboflavin content of 42 yogurt samples, obtaining successful results and underlining the potential of the method to be utilised for rapid determination of riboflavin. This technique has also been used for the determination of lactulose and furosine in milks [30]. However, no research has investigated the feasibility of using front-face fluorescence spectroscopy to predict chemical parameters in cheese.…”

Section: Introductionmentioning

confidence: 99%

Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses

Karoui

Mouazen

Dufour³

et al. 2006

Lait

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-This study evaluated the usefulness of front-face fluorescence spectroscopy for predicting some selected chemical parameters in soft cheeses in external (E) and central (C) zones. Fat, dry matter (DM), pH, total nitrogen (TN) and water-soluble nitrogen (WSN) contents were determined by reference methods. Tryptophan (excitation: 290 nm; emission: 305-450 nm), riboflavin (excitation: 380 nm; emission: 400-640 nm) and vitamin A fluorescence spectra (emission: 410 nm; excitation: 270-350 nm) were recorded on the investigated cheeses. Three separate prediction models were developed from the tryptophan, riboflavin and vitamin A spectra using partial least squares (PLS) regression and the leave-one-out cross-validation technique. The results showed that fat, DM, fat in dry matter and WSN were the best predicted with the vitamin A fluorescence spectra models providing the highest values of the determination coefficient (R 2 ) of 0.88, 0.86, 0.86 and 0.84, respectively. The prediction of the pH was also successful using riboflavin fluorescence spectra (R 2 = 0.85). The WSN/TN ratio can also be predicted from the three intrinsic probes, but with much lower precision. Résumé -Utilisation de la spectroscopie de fluorescence frontale pour la détermination de quelques paramètres chimiques à la surface et au centre des fromages à pâte molle. L'objectif de cette étude était d'évaluer le potentiel de la spectroscopie de fluorescence frontale à prédire quelques paramètres chimiques, à la surface et au centre, des fromages à pâte molle. Les teneurs en matière grasse, extrait sec, pH, azote total et en azote soluble ont été déterminées par des méthodes de référence. Des spectres de fluorescence des tryptophanes (excitation : 290 nm ; émission: 305-450 nm), de la riboflavine (excitation : 380 nm ; émission : 400-640 nm) et de la vitamine A (émission : 410 nm ; excitation : 270-350 nm) ont été également enregistrés sur ces fromages. Trois modèles séparés de prédictions ont été développés à partir des spectres des tryptophanes, de la riboflavine et de la vitamine A en utilisant la technique des moindres carrés partiels avec validation croisée. Les résultats obtenus ont montré que les teneurs en matière grasse, extrait sec, gras sur sec et en azote soluble étaient mieux prédites avec les modèles des spectres de fluorescence de la vitamine A qui donnaient les valeurs les plus élevées du coefficient de détermination (R 2 ) : 0,88, 0,86, 0,86 et 0,84, respectivement. La prédiction du pH est réalisée avec succès en utilisant les spectres de fluorescence de la riboflavine (R 2 = 0,85). Le rapport azote soluble/azote total peut, également, être prédit à partir des trois sondes intrinsèques, mais avec une précision beaucoup plus faible. fromage à pâte molle / tryptophane / riboflavine / vitamine A / moindres carrés partiels

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“…It has been shown that front-face fluorescence spectroscopy can discriminate milk samples subjected to heat treatment from those subjected to homogenisation [13] and monitor structural changes occurring during milk coagulation [14,18,19] and cheese manufacture [20,32,33]. In addition, this technique has been used for the determination of lactulose and furosine in milks [28] and the evaluation of oxidative changes in processed cheese during storage [9,34,41]. Indeed, Wold et al [41] have demonstrated that fluorescence properties of riboflavin can be used to measure the degree of degradation of riboflavin in dairy products.…”

Section: Introductionmentioning

confidence: 99%

Potentiality of front-face fluorescence spectroscopy to determine the geographic origin of milks from the Haute-Loire department (France)

Karoui¹,

Martin

Dufour³

2005

Lait

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-A total of 40 milk samples, i.e., 8 milks produced in lowland (430-480 m), 16 milks produced in mid-mountain (720-860 m) and 16 milks produced in mountain (1070-1150 m) areas of the Haute-Loire department (France), sampled at key periods of animals feeding, were analysed by front-face fluorescence spectroscopy. Tryptophan, aromatic amino acids and nucleic acid (AAA+NA) and riboflavin fluorescence spectra were recorded in triplicate on different aliquots directly on milks with the excitation wavelengths set at 290 nm, 250 nm and 380 nm, respectively. The excitation spectra of vitamin A were also recorded in triplicate on different aliquots with the emission wavelength set at 410 nm. Using Factorial Discriminant Analysis, 74.1%, 81.5% and 76.9% correct classifications were obtained for the calibration data sets of tryptophan, AAA+NA and riboflavin spectra, respectively. Considering the validation data sets, correct classification of 69.2%, 76.9% and 70.4% was observed for tryptophan, AAA+NA and riboflavin spectra, respectively. In a second step, the first 5 principal components of the principal component analysis extracted from each data set (tryptophan fluorescence, AAA+NA fluorescence, vitamin A fluorescence and riboflavin fluorescence spectra) were gathered together into one matrix and analysed by factorial discriminant analysis. Correct classifications of 100 and 69.2% were observed for the calibration and the validation groups, respectively. Milks from the lowlands were well discriminated from the others. It is shown that fluorescence spectra of milks retained information related to the geographic origin. However, the size of the data set should be increased in order to improve the robustness of the algorithm. AAA+AN et de la riboflavine. En ce qui concerne les jeux de validation, des bonnes classifications se montant à 69,2 %, 76,9 % et 70,4 % ont été observées respectivement pour les spectres des tryptophanes, des AAA+AN et de la riboflavine. Dans une deuxième étape, les 5 premières composantes principales des analyses en composantes principales réalisées sur chaque jeu de données (spectres de fluorescence des tryptophanes des protéines, des AAA+AN, de la vitamine A et de la riboflavine) ont été collées les unes aux autres et l'analyse factorielle discriminante a été appliquée à cette matrice. Les résultats indiquent que 100 % et 69,2 % de bonnes classifications ont été observés respectivement pour les échantillons principaux et de validation. Les laits de plaine sont bien discriminés des laits de moyenne montagne et de montagne. Les résultats montrent que les spectres de fluorescence des laits contiennent des informations relatives à leur origine géographique. Cependant la taille des jeux de données devrait être augmentée afin d'améliorer la robustesse de l'algorithme.lait / origine géographique / fluorescence intrinsèque / chimiométrie

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Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy

Cited by 93 publications

References 21 publications

Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses

Potentiality of front-face fluorescence spectroscopy to determine the geographic origin of milks from the Haute-Loire department (France)

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