Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy

Temizkan, Riza; Can, Aygül; Doğan, Muhammed Ali; Mortaş, Mustafa; Ayvaz, Hüseyin

doi:10.1016/j.idairyj.2020.104795

Cited by 28 publications

(17 citation statements)

References 29 publications

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“…Nevertheless, FTIR spectral data were used in tandem with PLS analysis to estimate the microbiological counts and sensory status during storage of Feta cheese ( Papadopoulou et al, 2018 ). With regard to yogurt, different data analytical techniques were applied to correlate FTIR spectral data for the detection of milk fat adulteration ( Temizkan et al, 2020 ), or protein adulteration in yogurts ( Xu et al, 2013 ), to determine sugar content in commercial yogurts and yogurt drinks ( Khurana et al, 2008 ) or protein content in a variety of commercial types of yogurt ( Khanmohammadi et al, 2009 ) and finally, to estimate the nutritional parameters of commercial yogurts ( Moros et al, 2006 ).…”

Section: Introductionmentioning

confidence: 99%

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

et al. 2021

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The current study aimed to explore the performance of a probiotic Lactobacillus strain as an adjunct culture in yogurt production and to assess Fourier transform infrared spectroscopy as a rapid, noninvasive analytical technique to evaluate the quality and the shelf life of yogurt during storage. In this respect, bovine milk (full-fat) was inoculated with the typical yogurt starter culture without (control case) or with the further addition of Lactobacillus plantarum T571 as an adjunct (probiotic case). The milk was also inoculated with a cocktail mixture of three strains of Listeria monocytogenes in two different initial levels of inoculum, and the fermentation process was followed. Accordingly, yogurt samples were stored at 4 and 12°C, and microbiological, physicochemical, molecular, and sensory analyses were performed during storage. Results showed that the lactic acid bacteria exceeded 7 log CFU/g during storage in all samples, where the probiotic samples displayed higher acidity, lower pH, and reduced counts of Lb. monocytogenes in a shorter period than the control ones at both temperatures. Pulsed-field gel electrophoresis verified the presence of the probiotic strain until the end of storage at both temperatures and in adequate amounts, whereas the survival and the distribution of Listeria strains depended on the case. The sensory evaluation showed that the probiotic samples had desirable organoleptic characteristics, similar to the control. Finally, the spectral data collected from the yogurt samples during storage were correlated with microbiological counts and sensory data. Partial least squares and support vector machine regression and classification models were developed to provide quantitative estimations of yogurt microbiological counts and qualitative estimations of their sensory status, respectively, based on Fourier transform infrared fingerprints. The developed models exhibited satisfactory performance, and the acquired results were promising for the rapid estimation of the microbiological counts and sensory status of yogurt.

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Section: Introductionmentioning

confidence: 99%

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

et al. 2021

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“…Yogurt's main adulteration is related to milk fat substitution with vegetable oils. The consequences are a final product without or limited in some yogurt attributes, for example, positive effects on health (Temizkan et al., 2020).…”

Section: Dairy Products: Frequent Forms Of Food Fraud and Traditional...mentioning

confidence: 99%

“…To detect fat adulteration in yogurts, Temizkan et al. (2020) produced yogurt samples using different oils (corn oil, sunflower oil, margarine, and hydrogenated oil) and butter oil at different levels to evaluate the use of FT‐NIR and FT‐MIR spectroscopy. The study's result was that both spectroscopy techniques are effective to predict fat adulteration and its proportion in yogurts.…”

Section: Applications Of Nir Techniques In the Authentication Of Dair...mentioning

confidence: 99%

Near‐infrared techniques for fraud detection in dairy products: A review

Tavares

Medeiros

Barbin

2022

Journal of Food Science

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The dairy products sector is an important part of the food industry, and their consumption is expected to grow in the next 10 years. Therefore, the authentication of these products in a faster and precise way is required for the sake of public health. This review proposes the use of near‐infrared techniques for the detection of food fraud in dairy products as they are faster, nondestructive, environmentally friendly, do not require sample preparation, and allow multiconstituent analysis. First, we have described frequent forms of food fraud in dairy products and the application of traditional techniques for their detection, highlighting gaps and counterproductive characteristics for the actual global food chain, as longer sample preparation time and use of reagents. Then, the application of near‐infrared spectroscopy and hyperspectral imaging for the detection of food fraud mainly in cheese, butter, and yogurt are described. As these techniques depend on model development, the coverage of different dairy products by the literature will promote the identification of food fraud in a faster and reliable way.

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“…In general, PLSR and PCR models are used to build regression models that construct a linear relationship between the concentration and intensity of an analyte. The PLSR extracts variables called latent variable or PLS-factor that explain most of the variance from the spectra (X) and concentration (Y) and minimizes the irrelevant variations in the X matrix [28]. Both PCR and PLSR are based on data compression and inverse calibration models and it is possible to build calibration models for the desired or selected compounds [29].…”

Section: Prediction Of Geo Peo and Peoh Contents Of Rosa Damascena Essential Oil Using Plsr And Pcr Calibration Modelsmentioning

confidence: 99%

Quantification of the Geranium Essential Oil, Palmarosa Essential Oil and Phenylethyl Alcohol in Rosa damascena Essential Oil Using ATR-FTIR Spectroscopy Combined with Chemometrics

Çebi

2021

Foods

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Rosa damascena essential oil is an essential oil that has the greatest industrial importance due to its unique quality properties. The study used ATR-FTIR (attenuated total reflectance-Fourier transform infrared) spectroscopy coupled with chemometrics of PLSR (partial least squares regression) and PCR (principal component regression) for quantification of probable adulterants of geranium essential oil (GEO), palmarosa essential oil (PEO) and phenyl ethyl alcohol (PEOH). Hierarchical cluster analysis was performed to observe the classification pattern of Rosa damascena essential oil, spiked samples and adulterants. Rosa damascena essential oil was spiked with each adulterant at concentrations of 0–100% (v/v). Excellent R2 (regression coefficient) values (≥0.96) were obtained in all PLSR and PCR cross-validation models. The SECV (standard error of cross-validation) values ranged between 0.43 and 4.15. The lowest SECV and bias values were observed in the PLSR and PCR models, which were built by using the raw FTIR spectra of all samples. Hierarchical cluster analysis through Ward’s algorithm and Euclidian distance had high potential to observe the classification pattern of all adulterated and authentic samples. In conclusion, the combination of ATR-FTIR spectroscopy with multivariate analysis can be used for rapid, cost-effective, easy, reliable and high-throughput detection of GEO, PEO and PEOH in Rosa damascena essential oil.

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Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy

Cited by 28 publications

References 29 publications

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

Near‐infrared techniques for fraud detection in dairy products: A review

Quantification of the Geranium Essential Oil, Palmarosa Essential Oil and Phenylethyl Alcohol in Rosa damascena Essential Oil Using ATR-FTIR Spectroscopy Combined with Chemometrics

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