Rapid and accurate determination of protein content in North Atlantic seaweed by NIR and FTIR spectroscopies

Niemi, Calle; Mortensen, Agnes Mols; Rautenberger, Ralf; Matsson, Sanna; Gorzsás, András; Gentili, Francesco G.

doi:10.1016/j.foodchem.2022.134700

Cited by 40 publications

(25 citation statements)

References 40 publications

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“…The fluorescence spectroscopy after Nile red staining mentioned in the paper indicates an interesting application of this method, namely the determination of the location of lipids in the algal cell, which can be used in cell research. Similar issues, only in the case of proteins (without lipids and carbohydrates), were dealt with by [ 82 ]. These authors used both FT-IR and near-infrared (NIR) spectroscopy.…”

Section: Environmental Protectionmentioning

confidence: 98%

“…Another problem with UV spectroscopy is that the absorbance at 280 nm is dependent on tyrosine and tryptophan, as well as phenylalanine (to a lesser extent). According to [ 82 ], this problem does not exist in FT-IR spectroscopy because it contains spectral lines for functional groups of proteins, fatty acids, and carbohydrates, which makes it possible to use them for quantitative analysis. According to [ 82 ], after trimming the spectral spectrum to the range of 800–1800 cm −1 in FT-IR spectroscopy, the band of amide I centred around 1650 cm −1 was used, with the overlap of this spectral line with bands of arginate and uronic acid polysaccharide (from the brownstone walls).…”

Section: Environmental Protectionmentioning

confidence: 99%

“…According to [ 82 ], this problem does not exist in FT-IR spectroscopy because it contains spectral lines for functional groups of proteins, fatty acids, and carbohydrates, which makes it possible to use them for quantitative analysis. According to [ 82 ], after trimming the spectral spectrum to the range of 800–1800 cm −1 in FT-IR spectroscopy, the band of amide I centred around 1650 cm −1 was used, with the overlap of this spectral line with bands of arginate and uronic acid polysaccharide (from the brownstone walls). A better solution was the spectral line of amide II appearing in the range of 1485–1565 cm −1 (from the bending vibrations of the −NH and −CN groups).…”

Section: Environmental Protectionmentioning

confidence: 99%

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The Analytical Possibilities of FT-IR Spectroscopy Powered by Vibrating Molecules

Koczoń

Hołaj-Krzak

Palani

et al. 2023

IJMS

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This paper discusses the state of advancement in the development of spectroscopic methods based on the use of mid (proper) infrared radiation in the context of applications in various fields of science and technology. The authors drew attention to the most important solutions specific to both spectroscopy itself (ATR technique) and chemometric data processing tools (PCA and PLS models). The objective of the current paper is to collect and consistently present information on various aspects of FT-IR spectroscopy, which is not only a well-known and well-established method but is also continuously developing. The innovative aspect of the current review is to show FT-IR’s great versatility that allows its applications to solve and explain issues from both the scientific domain (e.g., hydrogen bonds) and practical ones (e.g., technological processes, medicine, environmental protection, and food analysis). Particular attention was paid to the issue of hydrogen bonds as key non-covalent interactions, conditioning the existence of living matter and determining the number of physicochemical properties of various materials. Since the role of FT-IR spectroscopy in the field of hydrogen bond research has great significance, a historical outline of the most important qualitative and quantitative hydrogen bond theories is provided. In addition, research on selected unconventional spectral effects resulting from the substitution of protons with deuterons in hydrogen bridges is presented. The state-of-the-art and originality of the current review are that it presents a combination of uses of FT-IR spectroscopy to explain the way molecules vibrate and the effects of those vibrations on macroscopic properties, hence practical applications of given substances.

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Section: Environmental Protectionmentioning

confidence: 98%

Section: Environmental Protectionmentioning

confidence: 99%

Section: Environmental Protectionmentioning

confidence: 99%

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The Analytical Possibilities of FT-IR Spectroscopy Powered by Vibrating Molecules

Koczoń

Hołaj-Krzak

Palani

et al. 2023

IJMS

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“…In terms of potential use, seaweed protein seems to make sense because of its fishy smell and taste. Seaweed as a marine organism does not compete with other crops for land and does not require fresh water to grow [ 44 ]. Edible microalgy is classified into three groups based on the composition of photosynthetic pigments for red, brown, and green seaweed [ 23 ].…”

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

“…However, its nutritional quality makes seaweed a potentially sustainable food source for humans. Its protein content ranges between 5% and 30% of dry weight, and carbohydrates content ranges from 30% up to 70% depending on species [ 44 ]. Brown seaweed has a protein content of 5–15% and contains all required amino acids in the amounts suggested by the FAO.…”

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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Utilization of macromolecules from macroalgal biomass: identification, characterization, and potential applications

Li,

Jalalah,

Alsareii

et al. 2023

Environ Dev Sustain

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Rapid and accurate determination of protein content in North Atlantic seaweed by NIR and FTIR spectroscopies

Cited by 40 publications

References 40 publications

The Analytical Possibilities of FT-IR Spectroscopy Powered by Vibrating Molecules

The Analytical Possibilities of FT-IR Spectroscopy Powered by Vibrating Molecules

Developments in Plant Proteins Production for Meat and Fish Analogues

Utilization of macromolecules from macroalgal biomass: identification, characterization, and potential applications

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