Predicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence

Ayala, N.; Zamora, Anna; González, C.; Saldo, Jordi; Castillo, M.

doi:10.1016/j.foodcont.2016.09.040

Cited by 20 publications

(7 citation statements)

References 26 publications

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“…Front-face fluorescence spectroscopy (FFF) shows great potential for the development of rapid, non-destructive analytical techniques with high sensitivity and specificity for the identification and characterization of different micronutrients and analytes, directly in food [5]. Ayala et al [6] obtained prediction models of lactulose concentration with one, two, and three variables, using as predictors the fluorescence of tryptophan, dityrosine, and Maillard compounds. In parallel, an optimum prediction model for retinol concentration in milk after heat treatment was obtained by Liu et al [7] using three fluorescent predictors (tryptophan, Maillard compounds, and riboflavin).…”

Section: Introductionmentioning

confidence: 99%

Rapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study

Alvarado

Zamora

Liu

et al. 2019

Foods

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The front-face fluorescence spectroscopy technique was used to establish a rapid prediction model of riboflavin concentration in milk without prior sample preparation. The prediction model developed was then compared with two conventional high performance liquid chromatography (HPLC)-based quantification methods. The method of standard addition allowed detecting a linear correlation between fluorescence intensity and riboflavin concentration in 12% (w/w) reconstituted low-heat milk powder. Validation of the model yielded an R2 of 0.99 with a standard error of prediction of 0.13 mg/L. The results suggest a potential use of front-face fluorescence spectroscopy as a simple method for off- and in-line determinations of riboflavin in milk.

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Section: Introductionmentioning

confidence: 99%

Rapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study

Alvarado

Zamora

Liu

et al. 2019

Foods

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“…Fluorescence spectroscopy has also been used in predicting individual constituents such as lactulose, furosine, β-lactoglobulin, and retinol in heat-treated milk (Ayala et al, 2017;Kulmyrzaev and Dufour, 2002;Kulmyrzaev et al, 2005;Liu et al, 2018). In a recent study, the potential of FFFS was investigated to predict retinol degradation during thermal treatments at three different temperatures (70, 80, and 90°C) and five heating times (0, 5, 10, 15, and 30 min).…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

“…Three predictive equations taking into account the variation in intensity of the different bands were proposed and the best of them (the model III) gave a correlation coefficient of 0.92 and a RMSECV of 5.37% (Liu et al, 2018). In another study, lactulose kinetics in heat-treated reconstituted skim milk powder was studied using FFFS based on a large number of fluorescent markers (Ayala et al, 2017). The best model to predict lactulose contents used tryptophan emission at 307 nm and a combination of two ratios: the ratio of fluorescence of tryptophan and dityrosine, emitted at 324 nm and 377 nm, respectively, and the ratio of dityrosine fluorescence and Maillard compounds, emitted at 377 nm and 425 nm, respectively (R 2 of 0.91).…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït‐Kaddour

Hassoun

Bord

et al. 2021

Food Bioprocess Technol

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In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some nondestructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.

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“…This not only compromises the end product's quality but also poses substantial public health risks (Davey et al, 2013). It is imperative to prevent cross‐contamination between different batches due to residual fouling in the facilities (Ayala et al, 2017; Hagsten et al, 2016). Although the cleaning process can be expensive and time‐intensive, it remains indispensable in the food industry (Fryer et al, 2011; Liu et al, 2006; Ríos‐Castillo et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Computational fluid dynamics (CFD) modeling and application for cleaning of food‐contact surfaces: A review

Chai,

Su,

et al. 2024

J Food Process Engineering

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In the food industry, ensuring clean production equipment is essential for maintaining product quality and safeguarding consumer health. For optimal geometric cleaning, it is crucial to consider the specific interactions between flow, dirt, and cleaning fluids. Computational fluid dynamics (CFD) is a powerful tool for simulating fluid flow behavior, especially in terms of momentum, mass, and energy transfer. It has been widely used to model elimination processes in food sanitation. The construction of CFD model and the cleaning of food contact surface were explored. Additionally, an overview of existing CFD studies on fouling and cleaning mechanisms was provided in this manuscript. The goal of this review is to discuss the present state of CFD modeling in cleaning soil from surfaces and to offer a valuable reference for food cleaning process.

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Predicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence

Cited by 20 publications

References 26 publications

Rapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study

Rapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Computational fluid dynamics (CFD) modeling and application for cleaning of food‐contact surfaces: A review

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