The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy

Pax, Anita P.; Ong, Lydia; Vongsvivut, Jitraporn; Tobin, Mark J.; Kentish, Sandra E.; Gras, Sally L.

doi:10.1016/j.foodchem.2019.04.016

Cited by 63 publications

(13 citation statements)

References 38 publications

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“…Differences were observed in the intensity of the spectrum, with lower intensity of samples from the Far West mesoregions and greater intensity in those of the Northeast mesoregions. The regions from 1630 to 1540 cm −1 , related to stretching vibrations of the functional groups C=O/C-N and N-H/C-N, indicative of the proteins (Amides I-II) (Leite et al 2019;Pax et al 2019), which showed no differences in intensity between samples.…”

Section: Spectral Characterisation: Mir and Nirmentioning

confidence: 98%

“…The spectroscopic profiles of Coalho cheeses were obtained in the regions of the MIR and NIR. For the MIR, this was possible to identify, between 4000 and 600 cm −1 , 15 absorption bands (Andrade et al 2018;Leite et al 2019;Pax et al 2019) and in the NIR region, nine absorption bands were observed between 1100 and 2500 nm (maximum absorbance) that corresponded to absorption attributed to the vibrations of the functional groups (Figure 2) (Cevoli et al 2013;Alinovi et al 2019;Priyashantha et al 2020). The intensity of the absorption of the bands reflect the amount of the component present in the analysed product (Andrade et al 2018), being possible to verify if there are differences between the spectra.…”

Section: Spectral Characterisation: Mir and Nirmentioning

confidence: 99%

“…This can be justified by multicollinearity, where fundamental molecular vibrations in the MIR may reflect information from all possible functional groups of bonds, and these may not be associated exclusively with the vibrational modes of a specific molecule. For example, there is the Amide I, which can be related to the stretching of the carbonyl group and the C-N and to the angular deformation C-N-H, indicating that the analysis with the MIR may be more adequate to identify functional groups in the cheese samples (Lei and Sun 2019;Pax et al 2019).…”

Section: Chemometric Analysismentioning

confidence: 99%

“…MIR and the NIR spectroscopy have been used to analyse cheeses for their authenticity, identification, separation and/ or differentiation, according to the type of processing, composition and/or geographic location, such as Pecorino and Gouda (Andrade et al 2018), Parmigiano (Cevoli et al 2013;Alinovi et al 2019), Butter cheese (Leite et al 2019), Mozzarella (Pax et al 2019), amongst other cheeses from different origins. Cattaneo et al (2008) applied NIR spectroscopy to determine the geographical origin of the Italian Bitto cheese, Sara et al (2018) performed the discrimination and authentication of Buffalo Mozzarella with Protected Designation of Origin (PDO) in Italy, whilst Karoui et al (2005) used the MIR and the NIR spectroscopy to discriminate Emmental cheese from different geographical origins in Europe.…”

Section: Introductionmentioning

confidence: 99%

“…2019), Mozzarella (Pax et al . 2019), amongst other cheeses from different origins. Cattaneo et al .…”

Section: Introductionmentioning

confidence: 99%

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Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Silva

Jesus

Onelli

et al. 2021

Int J of Dairy Tech

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Discriminating traditional Coalho cheese by origin is important to ensure authenticity. The middle and near infrared spectroscopy and analytical measures associated with different chemometric approaches were used to characterise and discriminate Coalho cheese from different mesoregions of the State of Bahia, Brazil. Principal Component Analysis and Linear Discriminant Analysis were able to show the difference between cheeses. where better discrimination was observed using near infrared spectroscopy, which formed distinct groups by region and correct classification up to 90.00%. The infrared spectroscopy, especially the near infrared, showed to be very useful in the quick discrimination of cheeses according to their origin.

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Section: Spectral Characterisation: Mir and Nirmentioning

confidence: 98%

Section: Spectral Characterisation: Mir and Nirmentioning

confidence: 99%

Section: Chemometric Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…2019), Mozzarella (Pax et al . 2019), amongst other cheeses from different origins. Cattaneo et al .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Silva

Jesus

Onelli

et al. 2021

Int J of Dairy Tech

View full text Add to dashboard Cite

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

Bintsis,

Mantzouridou,

Lalou

et al. 2024

Food Bioprocess Technol

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Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri.

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The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy

Cited by 63 publications

References 38 publications

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Toward Diverse Plant Proteins for Food Innovation

Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

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