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

Alvarado, Ulises; Zamora, Anna; Liu, Jinfang; Saldo, Jordi; Castillo, M.

doi:10.3390/foods9010006

Cited by 15 publications

(6 citation statements)

References 11 publications

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“…Moreover, the fluorescence spectroscopy has higher sensitivity when compared to other spectroscopic techniques [ 17 , 18 ] in terms of changes in chemical surrounding (i.e., pH, temperature, solvent, and chemical composition of the food matrix), conformational properties (in particular for macromolecules, such as proteins), and fluorophores minimum detectable concentration (up to the order of ppb). To date, the FFF method has been successfully used for the study of several food matrices [ 18 ], such as vegetable oil [ 19 ], milk and dairy products [ 20 , 21 ], wine [ 22 , 23 ], cereals [ 24 , 25 ], and honey [ 26 , 27 , 28 , 29 , 30 ]. However, only one study on bee pollen has been reported based on FFF spectroscopy [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

et al. 2020

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Bee pollen is made by honey bees (Apis Mellifera) from the pollen of plants and flowers and represents an apiary product enriched in essential amino acids, polyphenols, omega-3, and omega-6 fatty acids. This study investigated the botanical origin, micronutrient profile, and antioxidant activity of bee pollen samples (n = 10) harvested in Lucca and Massa Carrara (Tuscany, Italy) between 2016 and 2017. The palynological analysis showed that bee pollen samples were composed of nine botanical families. Front-face fluorescence spectroscopy was performed on bee pollen samples in bulk, without any treatment, and in ethanol extracts to determine the characteristic fluorescent profile and, to identify the main chemical compounds with biological activity. The main chemical compounds detected were polyphenols (mainly flavonoids and phenolic acids), hydro-soluble vitamins (B2, B3, B6, and B9), amino acids, and pigments. Furthermore, the antioxidant activity was investigated, and one of the two Viburnum pollens resulted in the highest polyphenols and flavonoids content (20.15 ± 0.15 mg GAE/g fw and 23.46 ± 0.08 mg CE/g fw, respectively). However, Prunus and Eucalyptus families showed the highest in vitro (190.27 ± 8.30 µmol Fe2+/g) and ex vivo (54.61 ± 8.51 CAA unit) antioxidant capacity, respectively. These results suggested that Tuscan bee pollen, depending on the botanical family, is rich in essential nutrients and potential nutraceutical product.

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Section: Introductionmentioning

confidence: 99%

Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

et al. 2020

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“…Fortunately, at present, front-face fluorescence (FFF) spectroscopy is an analytical tool that has great potential for the evaluation of compositional and nutritional properties of dairy products. Studies have recently been carried out to predict changes in analytes such as lactulose [ 13 ], furosin [ 14 ], retinol [ 15 ], and β-lactoglobulin [ 16 ] during the heat treatment of milk and also to determine Rbf in commercial kinds of milk [ 17 ]. Most of these studies were performed using a benchtop spectrofluorometer in steady-state measurements and showed promising results overcoming many of the drawbacks of conventional methods.…”

Section: Introductionmentioning

confidence: 99%

“…Our research group has carried out studies showing that FFF is a viable alternative to determine the effect of the heat treatment of milk on the content of various compounds such as lactulose [ 13 ], retinol [ 15 ], and Rbf [ 17 ]. Alvarado et al [ 18 ] evaluated the potential of FFF spectroscopy to predict the AA and Rbf concentration in milk after thermal processing, developing models with coefficients of variation smaller than 3.57% for Rbf and ranging from 4.24 to 14.25% for AA.…”

Section: Introductionmentioning

confidence: 99%

Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk

Alvarado,

Zamora,

Arango

et al. 2024

Foods

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Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as an alternative method for the quantification of four thermal damage markers at once (hydroxymethylfurfural, sulfhydryl groups, ascorbic acid, and riboflavin). The obtained prediction models using autofluorescent compounds (tryptophan, dityrosine, Maillard compounds, and riboflavin), validated with skimmed milk processed under several industrial conditions, granted the development of a portable and/or online system, allowing for the real-time monitoring of thermal damage and control of the heat treatment process. The results of this study will certainly contribute to the development of new process analytical technologies for the dairy industry, enabling quality control and adjustment of the manufacturing process to ensure safe and high-quality products.

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“…Riboflavin (also known as vitamin B2) is one of the B vitamins, which are all water soluble [1]. Riboflavin is naturally present in some foods, added to some food products, and available as a dietary supplement.…”

Section: Introductionmentioning

confidence: 99%

Protective influence of heat treatment on the light-induced riboflavin (vitamin B2) degradation in dairy products

Trang¹,

Shimamura

Ukeda

2023

Vietnam J. Sci. Technol.

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Milk is the most important source of riboflavin (Vitamin B2) in many nations. Riboflavin absorbs light in the ultraviolet region and generates singlet oxygen in milk leading to the oxidation of nutrient components and affects the sensory quality of dairy products. The purpose of this work was to elucidate the effect of heat-treatment on the light-induced riboflavin degradation in the model solution of milk bases and milk samples. Although the photo-degradation of riboflavin in all samples was decreased with the increasing of illumination time, the reductions of riboflavin light oxidation were found in all milk model samples and heated milks in according to the formation of Maillard reaction products during heating. The amount of riboflavin remained in control sample (1.5 mg/l riboflavin) was 1.67 % after 2.5 hour illumination. But, it was 34 % and 60 % in the heated lactose and casein solution and milk at 120oC, 45 min, respectively. The increasing of heating time leaded to the increasing of protective ability of milk and model samples against riboflavin photo-degradation. The study clarified that heat treatment of whey proteins, casein and milk might induce the formation of Maillard reaction products that enhanced the protective ability against photo-degradation of riboflavin.

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

Cited by 15 publications

References 11 publications

Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk

Protective influence of heat treatment on the light-induced riboflavin (vitamin B2) degradation in dairy products

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