Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics

Abstract

BACKGROUND The use of liquid whole egg (LWE) in the food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture and total soluble solid (TSS) contents of LWE has also gained importance. Traditional methods usually require more time and effort, and the use of toxic chemicals for sample preparation; hence more efficient techniques (faster, cheaper and more reliable) are needed. In this regard, a novel technique that determines LWE components using attenuated total reflectance Fourier transform infrared (ATR‐FTIR) spectroscopy with partial least squares regression (PLS) is presented in this study. RESULTS The actual values of LWE components were determined by applying reference methods. The accuracy of the PLS model was demonstrated by comparing the obtained predictions with the actual values of the components. High coefficients of determination values, which are 0.950, 0.992, 0.994 and 0.972, were achieved for protein, lipid, moisture, and TSS validation datasets, respectively. The error values, namely RMSEC, RMSECV and RMSEP, were obtained in the ranges 0.404–0.978, 0.57–1.82 and 0.83–1.84, respectively. CONCLUSIONS ATR‐FTIR spectroscopy coupled with chemometrics can provide a rapid and sensitive method for quality control of liquid egg composition. © 2019 Society of Chemical Industry

Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation

“…This quantity is higher than the 12.5% described in Spanish Food Composition database. However, it is similar to the 14% found in recent references (Uysal et al, 2019). The protein content in plasma ranged from 8.02% to 12.15%.…”

Authentication of liquid egg composition using ATR‐FTIR and NIR spectroscopy in combination with PCA

“…Furthermore, ATR‐FTIR and NIR spectroscopy has been used to evaluate food quality or detect adulteration in food. In the egg studies, liquid egg composition and contents of egg components (protein, lipid, and water) have been determined and quantified using ATR‐FTIR spectroscopy combined with partial least square (PLS) regression . However, to the best of our knowledge, in the egg quality studies, liquid egg adulteration (such as water) and composition analysis of liquid egg have not been carried out using the proposed technique.…”

“…Sodium dodecyl sulfate p olyacrylamide gel electrophoresis (SDS‐PAGE), ion‐exchange chromatography, and capillary electrophoresis are also among the main techniques used in the analysis of the egg components . Other techniques such as infrared transmission spectroscopy, attenuated total reflectance Fourier‐transform infrared (ATR‐FTIR) spectroscopy, visible transmission spectroscopy, differential scanning calorimetry, and high‐performance liquid chromatography (HPLC) have been used to analyze egg composition and quality . However, there is no available work in the literature for determination of adulteration and authenticity of liquid egg.…”

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

“…These two techniques therefore complement each other for elucidating protein conformation in situ . Vibration spectroscopy combined with chemometric analysis has also been applied to elucidate various properties of food products . However, a relationship between freshness quality of fish and vibrational spectra has not been clearly established.…”

“…Vibration spectroscopy combined with chemometric analysis has also been applied to elucidate various properties of food products. [12][13][14][15][16][17][18] However, a relationship between freshness quality of fish and vibrational spectra has not been clearly established. The objective of this study was to investigate biochemical and conformational changes in silver carp and its washed mince during ice storage.…”