Rapid quantification of cholesterol in dairy powders using Fourier transform near infrared spectroscopy and chemometrics

Chitra, Jayakumar; Ghosh, Mousumi; Mishra, Hari Niwas

doi:10.1016/j.foodcont.2016.10.008

Cited by 33 publications

(9 citation statements)

References 38 publications

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“…Nevertheless, the optimal model developed using full‐wavenumber range contains too much irrelevant information. The cholesterol contents in milk powders were analyzed by FT‐NIR spectroscopy (12500 to 3600 cm −1 ) using the PLSR model developed with various pretreatments (such as 1st Der, 2nd Der, and MSC) (Chitra and others ). The results showed that the 2nd Der‐PLSR model in the narrow NIR region of 6102 to 5446 cm −1 was the most robust with the highest accuracy of nearly 100%, which demonstrated that the precision of the FT‐IR method using the most important wavenumbers was equivalent to that of the HPLC analysis.…”

Section: Quality Evaluation Of Powdery Foodsmentioning

confidence: 99%

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Sun

2017

Comp Rev Food Sci Food Safe

138

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Fourier transform infrared (FT-IR) and Raman and hyperspectral imaging (HSI) techniques have emerged as reliable analytical methods for effectively characterizing and quantifying quality attributes of different categories of powdery food products (such as milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder). In addition to the ability for gaining rapid information about food chemical components (such as moisture, protein, and starch), and classifying food quality into different grades, such techniques have also been implemented to determine trace impurities in pure foods and other properties of particulate foods and ingredients with avoidance of extensive sample preparation. Developments of corresponding quality evaluation systems based on FT-IR, Raman, and HSI data that measure food quality parameters and ensure product authentication, would bring about technical and economic benefits to the food industry by enhancing consumer confidence in the quality of its products. Accordingly, a comprehensive review of the mushrooming spectroscopy-based FT-IR, Raman, and HSI literature is carried out in this article. The spectral data collected, the chemometric methods used, and the main findings of recent research studies on quality assessments of powdered materials are discussed and summarized. Providing a review in such a flourishing research field is relevant as a signpost for future study. The conclusion details the promise of how such noninvasive and powerful analytical techniques can be used for rapid and accurate determinations of powder quality attributes in both academical and industrial settings.

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Section: Quality Evaluation Of Powdery Foodsmentioning

confidence: 99%

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Sun

2017

Comp Rev Food Sci Food Safe

138

View full text Add to dashboard Cite

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“…were also developed using PLS regression and validated with external (Capuano et al, 2015) or cross-validation procedures (Chitra et al, 2016). Good accuracy was reported for milk powder with regard to the predicted traits listed in Table 11.…”

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confidence: 99%

Invited review: Use of infrared technologies for the assessment of dairy products—Applications and perspectives

Marchi

Penasa

Zidi

et al. 2018

Journal of Dairy Science

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Dairy products are important sources of nutrients for human health and in recent years their consumption has increased worldwide. Therefore, the food industry is interested in applying analytical technologies that are more rapid and cost-effective than traditional laboratory analyses. Infrared spectroscopy accomplishes both criteria, making real-time determination feasible. However, it is crucial to ensure that prediction models are accurate before their implementation in the dairy industry. In the last 5 yr, several papers have investigated the feasibility of mid-and near-infrared spectroscopy to determine chemical composition and authenticity of dairy products. Most studies have dealt with cheese, and few with yogurt, butter, and milk powder. Also, the use of near-infrared (in reflectance or transmittance mode) has been more prevalent than mid-infrared spectroscopy. This review summarizes recent studies on infrared spectroscopy in dairy products focusing on difficult to determine chemical components such as fatty acids, minerals, and volatile compounds, as well as sensory attributes and ripening time. Promising equations have been developed despite the low concentration or the absence of specific absorption bands (or both) for these compounds.

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“…Thus, cholesterol level estimation is extremely important in clinical diagnosis. The different approaches, including high-performance liquid chromatography [3][4][5][6], near-infrared (IR) spectra [7][8][9], and colorimetric assay [10][11][12], have been used for cholesterol level detection. However, the abovementioned approaches are expensive and time consuming and require large amounts of serum samples [13,14].…”

Section: Introductionmentioning

confidence: 99%

Cerium Oxide/Polypyrrole Nanocomposite as the Matrix for Cholesterol Biosensor

Anh

Thu²,

Dang

et al. 2021

Advances in Polymer Technology

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A nanocomposite comprising cerium oxide nanoparticles (CeO2 NPs) and polypyrrole (PPy) was fabricated onto a microelectrode for cholesterol sensing application. The cholesterol oxidase (ChOx) was immobilized on the CeO2 NPs/PPy/electrode by the physical adsorption route. The structure and morphology of the CeO2 NPs/PPy nanocomposite were characterized by X-ray diffraction, field emission scanning electron microscopy, and energy dispersive X-ray spectroscopy. Results showed that the ChOx/CeO2 NPs/PPy/electrode was linearly related with cholesterol in the range of 50 to 500 mg/dL. The sensitivity of ChOx/CeO2 NPs/PPy/electrode was 5.7 × 10 − 6 mA/mg⋅dL−1. The optimal parameters, including pH value and temperature, and selectivity, storage stability, and reproducibility of ChOx/CeO2 NPs/PPy/electrode were investigated.

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Rapid quantification of cholesterol in dairy powders using Fourier transform near infrared spectroscopy and chemometrics

Cited by 33 publications

References 38 publications

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Invited review: Use of infrared technologies for the assessment of dairy products—Applications and perspectives

Cerium Oxide/Polypyrrole Nanocomposite as the Matrix for Cholesterol Biosensor

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