Lipid Characterization of White, Dark, and Milk Chocolates by FT-Raman Spectroscopy and Capillary Zone Electrophoresis

Oliveira, Leandra Natália de; Castro, Renata de Jesus Coelho; Oliveira, Marcone Augusto Leal de; Oliveira, Luiz Fernando Cappa de

doi:10.5740/jaoacint.15-083

Cited by 11 publications

(14 citation statements)

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“…The primary constituents of chocolate are cocoa butter and sugar, and measurement of dark or milk chocolate is a challenge for Raman spectroscopy performed in the visible or shortwave NIR because cocoa solids strongly fluoresce (35). To mitigate fluorescence, FT-Raman and surface-enhanced Raman spectroscopy (SERS) was used to study chocolate, cocoa butter, and fermented cocoa beans (36)(37)(38)(39).…”

Section: Chocolatementioning

confidence: 99%

“…A 1000 nm Raman Rxn2 analyzer (laser intensity = 100 mW), equipped with an Rxn-10 probe and non-contact optic that resulted in a spot size of 150 μm, was used to collect Raman spectra from commercially available white-, milk-, and dark-chocolate samples (41). Raman spectra were compared with literature studies in cocoa butter polymorphs, lipid extractions of chocolate, and chocolate samples (35,36,42). Figure 4 shows an example dark-chocolate spectrum collected with 1000 nm excitation.…”

Section: Recent Studies Reporting Dispersive Unenhancedmentioning

confidence: 99%

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Raman Spectroscopy in Analyzing Fats and Oils in Foods

et al. 2022

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Fats and oils are ubiquitous in natural and processed foods, providing necessary energy storage. Fat and oil content in foods also have important contributions to the shelf life, texture, compatibility with processing operations, and sensory profiles of food products. Understanding the molecular properties of fats and oils separately within a heterogeneous food matrix requires a multidisciplinary approach. Vibrational spectroscopy techniques are used throughout the food industry to gain product understanding, identify adulterated products, ensure quality, and control processes. In analyzing fats and oils in food, near-infrared (NIR) spectroscopy is an established analytical technique, and there are other growing applications of infrared (IR) and Raman spectroscopies. In particular, Raman spectroscopy is well suited to measure fats and oils because their C-H and C-C bonds are polarizable. In this article, we review the historical use of Raman spectroscopy in studying fats and oils in foods from Fourier transform (FT)–Raman spectroscopy to dispersive Raman spectroscopy. We also provide an overview of various Raman approaches to understand fat compositional heterogeneity in solid foods, identify polymorph or crystallinity, and measure fatty acid saturation. Examples in a variety of fat-containing foods demonstrate feasibility for Raman applications in the laboratory and process environments.

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Section: Chocolatementioning

confidence: 99%

Section: Recent Studies Reporting Dispersive Unenhancedmentioning

confidence: 99%

Raman Spectroscopy in Analyzing Fats and Oils in Foods

et al. 2022

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“…Raman band assignments of chocolate, in Table I, were based on Raman literature of cocoa butter, fatty acids, sugars, and chocolate samples. [2][3][4]12 The position and number of bands in the carbonyl stretch region varied for cocoa butter polymorphs, with Polymorph V having a main band at 1745 cm À1 and weaker bands at 1737 cm À1 and 1732 cm À1 . 4 The weak signal of this spectral region did not enable calculation of band width for the 1744 cm À1 band.…”

Section: Resultsmentioning

confidence: 99%

Direct Measurement of Chocolate Components Using Dispersive Raman Spectroscopy at 1000 nm Excitation

Esmonde-White

Lewis

2022

Appl Spectrosc

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Chocolate is a popular food around the world. Making chocolate-based confectionaries involve multiple processing steps including cocoa bean fermentation, cocoa bean roasting, grinding, and then a controlled crystallization, where the processing conditions yields the desirable polymorph V to give chocolate its characteristic snap and texture. Raman spectroscopy is well known as a technique that can provide a non-contact, non-destructive analysis of chemical composition and molecular structure. Yet, excitation in the visible and near-infrared (532–785 nm) has not been possible for dark or milk chocolate because of the samples’ overwhelming fluorescence. New technologies enabling Raman spectroscopy closer to shortwave infrared wavelengths, closer to 1000 nm, are likely to reduce fluorescence of chocolate and other highly fluorescent samples. Based on the successes of 1064 nm excitation to understand chocolate blooming, we hypothesized that 1000 nm excitation would also reduce fluorescence and enable Raman spectroscopy in dark and milk chocolates. We used dispersive Raman spectroscopy at 1000 nm to measure white, milk, and dark chocolate and cocoa nibs. The use of 1000 nm excitation effectively reduced fluorescence, enabling qualitative and quantitative Raman spectroscopy directly on chocolate samples. These feasibility studies indicate that 1000 nm Raman spectroscopy can be used to measure chocolate in a laboratory or process environment.

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“…1A and analyzed with the 1064 nm handheld Raman spectrometer. The Raman bands were assigned to sucrose 22,30 , cocoa butter 21,22,31 and fats 21,22,31 as displayed in Table 2. The spectra were normalized by dividing the intensity of all bands by the highest cocoa butter "fat" band (1439 cm −1 to 1464 cm −1 ).…”

Section: Resultsmentioning

confidence: 99%

Point-of-care detection, characterization, and removal of chocolate bloom using a handheld Raman spectrometer

Heuler¹,

He²,

Ambardar³

et al. 2020

Sci Rep

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Chocolate bloom is an off-white coating on the surface of chocolate products due to the altered distribution of the ingredients. Bloom reduces the shelf-life of chocolate and affects its visual and tactile quality, all of which are serious concerns for chocolate manufacturers and consumers. The automated, rapid, and noninvasive point-of-care detection of chocolate bloom has been an essential but challenging problem. the ability to detect and characterize chocolate bloom using portable laser spectroscopy could be used to develop in-situ quality control sensors. In this work, a handheld Raman spectrometer was used to detect chocolate bloom. Raman spectra acquired from bloomed HERSHEY'S milk chocolate, Hawaiian Host milk chocolate covered macadamia nuts, and Babayevsky Russian dark chocolate were used to characterize the type of bloom. The 1064 nm laser beam of the handheld Raman instrument was used to partially remove the fat bloom of the dark chocolate and to induce sugar bloom on the milk chocolate. the handheld Raman approach has a high potential for industrial and consumer applications for the on-site chemical analysis of chocolate bloom and as an alternative laser-based chocolate decoration.

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Lipid Characterization of White, Dark, and Milk Chocolates by FT-Raman Spectroscopy and Capillary Zone Electrophoresis

Cited by 11 publications

References 0 publications

Raman Spectroscopy in Analyzing Fats and Oils in Foods

Raman Spectroscopy in Analyzing Fats and Oils in Foods

Direct Measurement of Chocolate Components Using Dispersive Raman Spectroscopy at 1000 nm Excitation

Point-of-care detection, characterization, and removal of chocolate bloom using a handheld Raman spectrometer

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