Kinetic study of Maillard reactions in milk powder by photoacoustic spectroscopy

N’soukpoé‐Kossi, Christophe N.; Martel, Richard; Leblanc, Roger M.; Paquin, Paul

doi:10.1021/jf00081a023

Cited by 11 publications

(2 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…e spectra became broader, to the red side of the spectrum. is could be the sign of many other reactions occurring in the sample according to Nsoukpog-Kossi et al [38], demonstrating another possible utility of the photoacoustic technique.…”

Section: Pas Applications In Food and Agrofood Industrymentioning

confidence: 94%

Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

Hernández-Aguilar

Domínguez-Pacheco

Cruz‐Orea

et al. 2019

Journal of Spectroscopy

View full text Add to dashboard Cite

In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.

show abstract

Section: Pas Applications In Food and Agrofood Industrymentioning

confidence: 94%

Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

Hernández-Aguilar

Domínguez-Pacheco

Cruz‐Orea

et al. 2019

Journal of Spectroscopy

View full text Add to dashboard Cite

show abstract

“…1 Many applications of this technique is found in the scientific literature, such as adulteration studies in powdered coffee, 2 kinetic study of Maillard reactions in milk powder, 3 and measurements of thermophysical properties of poly(3HB) and poly(3HB-co-3HV) polymers. 4 PAS is based on the photoacoustic effect discovered by Alexander Graham Bell in 1880.…”

Section: Introductionmentioning

confidence: 99%

Photoacoustic spectroscopy as an approach to assess chemical modifications in edible oils

Albuquerque¹,

Santiago²,

Campos³

et al. 2013

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

Espectroscopia fotoacústica foi utilizada tanto para obter algumas propriedades ópticas de óleos de soja, canola e oliva quanto para avaliar as alterações ocorridas devido ao tratamento térmico dos óleos. A intensidade do sinal fotoacústico normalizado e a sua fase foram medidas, independentemente, como uma função do comprimento de onda da fonte de radiação. Amostras de óleo foram aquecidas por 30 min após atingido o ponto de fumaça visando sua degradação. Depois disso, as amostras de óleo foram resfriadas e medições fotoacústicas foram conduzidas de forma a obter os espectros de absorção de amostras em ambas as condições degradadas e não degradada. A comparação entre as duas condições indicou que as amostras de óleo degradado exibiram alargamento das bandas de absorção na região ultravioleta do espectro, em relação à respectiva amostra com óleo não-degradado. Os picos das referidas bandas de absorção apresentaram um desvio para a região do vermelho.Photoacoustic spectroscopy was used to obtain optical properties of edible soybean, canola and olive oils as well to evaluate the oil modifications induced by thermal treatment. The normalized photoacoustic signal intensity and its phase were independently measured as a function of wavelength of the radiation source. The oil samples were heated up to the smoke point and then for additional 30 min in order to degrade them. After, the oil samples were cooled down and photoacoustic measurements were conducted in order to obtain the absorption spectra of samples at both degraded and non-degraded conditions. Comparisons between the two conditions indicate that the degraded oil samples exhibited widening of the absorption bands in ultraviolet region of the spectra, relative to the respective non-degraded sample. Also, the peaks of those absorption bands presented a red shift.Keywords: thermal degradation, fatty acid, food process, physicochemical properties, vegetable oil IntroductionThe photoacoustic spectroscopy (PAS) is a useful photothermal technique to obtain thermal and optical parameters of materials based on heat transfer due to absorption of radiation by the matter. 1 Many applications of this technique is found in the scientific literature, such as adulteration studies in powdered coffee, 2 kinetic study of Maillard reactions in milk powder, 3 and measurements of thermophysical properties of poly(3HB) and poly(3HB-co-3HV) polymers. 4 PAS is based on the photoacoustic effect discovered by Alexander Graham Bell in 1880. 5 This effect is obtained in a closed chamber which is filled with a gas (in general, air) and contains a transparent window which permits a modulated (chopped) radiation to reach the sample. If the sample absorbs this modulated radiation then heat is produced due to non-radiative de-excitation processes within it. Then the heat is transferred to the gas as according to the frequency of the radiation modulation. The gas acts as Photoacoustic Spectroscopy as an Approach to Assess Chemical Modifications in Edible Oils J. Braz. Chem. Soc. 370 a pis...

show abstract

Impact of Air Pollutants and Acid Rain on Corn and Sugar Maple Seedlings Assessed by Photoacoustic Spectroscopy

N’soukpoé‐Kossi

Proteau

Bélanger

et al. 1990

Photoacoustic and Photothermal Phenomena II

View full text Add to dashboard Cite

Kinetic study of Maillard reactions in milk powder by photoacoustic spectroscopy

Cited by 11 publications

References 29 publications

Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

Photoacoustic spectroscopy as an approach to assess chemical modifications in edible oils

Impact of Air Pollutants and Acid Rain on Corn and Sugar Maple Seedlings Assessed by Photoacoustic Spectroscopy

Contact Info

Product

Resources

About