Spectroscopy (MIR), chromatography (RP-HPLC) and chemometrics applied to soluble peptides to discriminate the geographic origin of coalho cheese

Silva, Larissa Kauly Rosa; Jesus, Josane Cardim de; Onelli, Rebeca Rodrigues Vieira; Conceição, Daniele Gomes; Santos, Leandro Soares; Ferrão, Sibelli Passini Barbosa

doi:10.1016/j.bcab.2023.102678

Cited by 2 publications

(2 citation statements)

References 30 publications

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“…The freshness of milk samples can be characterized by physicochemical indices [26], and the changes in the physicochemical indices of milk during low-temperature storage are shown in Table 1. The relative density and fat and protein contents of milk changed minimally with the coefficients of variation (CV) of <0.02 during storage.…”

Section: Analysis Of Physical and Chemical Indices Of Milkmentioning

confidence: 99%

“…In recent years, various analytical methods (chromatography, mass spectrometry, spectrometry, etc.) coupled with chemometrics have been used in the detection of dairy products, such as the geographic origin of cheese [26], quality identification of milk powder [27], milk adulteration [22], and others. In general, chemometric methods can be classified into qualitative and quantitative, or linear and nonlinear methods.…”

Section: Introductionmentioning

confidence: 99%

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Discrimination of Milk Freshness Based on Synchronous Two-Dimensional Visible/Near-Infrared Correlation Spectroscopy Coupled with Chemometrics

Peng,

Xu,

Zhou

et al. 2023

Molecules

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Milk is one of the preferred beverages in modern healthy diets, and its freshness is of great significance for product sales and applications. By combining the two-dimensional (2D) correlation spectroscopy technique and chemometrics, a new method based on visible/near-infrared (Vis/NIR) spectroscopy was proposed to discriminate the freshness of milk. To clarify the relationship be-tween the freshness of milk and the spectra, the changes in the physicochemical indicators of milk during storage were analyzed as well as the Vis/NIR spectra and the 2D-Vis/NIR correlation spectra. The threshold-value method, linear discriminant analysis (LDA) method, and support vector machine (SVM) method were used to construct the discriminant models of milk freshness, and the parameters of the SVM-based models were optimized by the grid search method and particle swarm optimization algorithm. The results showed that with the prolongation of storage time, the absorbance of the Vis/NIR spectra of milk gradually increased, and the intensity of autocorrelation peaks and cross peaks in synchronous 2D-Vis/NIR spectra also increased significantly. Compared with the SVM-based models using Vis/NIR spectra, the SVM-based model using 2D-Vis/NIR spectra had a >15% higher prediction accuracy. Under the same conditions, the prediction performances of the SVM-based models were better than those of the threshold-value-based or LDA-based models. In addition, the accuracy rate of the SVM-based model using the synchronous 2D-Vis/NIR autocorrelation spectra was >97%. This work indicates that the 2D-Vis/NIR correlation spectra coupled with chemometrics is a great pattern to rapidly discriminate the freshness of milk, which provides technical support for improving the evaluation system of milk quality and maintaining the safety of milk product quality.

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Section: Analysis Of Physical and Chemical Indices Of Milkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Discrimination of Milk Freshness Based on Synchronous Two-Dimensional Visible/Near-Infrared Correlation Spectroscopy Coupled with Chemometrics

Peng,

Xu,

Zhou

et al. 2023

Molecules

View full text Add to dashboard Cite

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Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses

Karamoko,

Karoui

2024

Foods

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The investigation of the central and external zones of ten industrial and artisanal Maroilles cheeses showed differences in their physicochemical parameters, namely fat, pH, moisture content, ash, and color. This difference significantly impacted the rheological properties of the investigated cheeses, which depended on the protein network englobing lipid and water and its interaction with the other components. Overall, Maroilles cheeses had an elastic-like behavior, with the central zones exhibiting the greatest viscoelastic modules (G′ and G″). The mid-infrared (MIR) spectra highlighted the presence of lipids, proteins, and sugars. A significant difference in α-helix and β-sheet levels in the central zones was noted between artisanal and industrial Maroilles cheeses. It is suggested that the difference between artisanal and industrial Maroilles cheeses observed at the macroscopic level, due to the cheese-making procedure and ripening stage, affects the structure at the molecular level, which can be determined by MIR spectroscopy. This trend was confirmed by the FDA when applied to the MIR spectra, since 96.67% correct classification was noted between artisanal and industrial cheeses. The present study indicates that MIR spectroscopy can be used successfully to study Maroilles cheese samples belonging to different production chains.

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Spectroscopy (MIR), chromatography (RP-HPLC) and chemometrics applied to soluble peptides to discriminate the geographic origin of coalho cheese

Cited by 2 publications

References 30 publications

Discrimination of Milk Freshness Based on Synchronous Two-Dimensional Visible/Near-Infrared Correlation Spectroscopy Coupled with Chemometrics

Discrimination of Milk Freshness Based on Synchronous Two-Dimensional Visible/Near-Infrared Correlation Spectroscopy Coupled with Chemometrics

Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses

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