The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

Xu, Lu; Yan, Si-Min; Cai, Chen-Bo; Wang, Zhenji; Yu, Xiaoping

doi:10.1155/2013/201873

Cited by 28 publications

(11 citation statements)

References 37 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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“…According to our knowledge, there is no study about the determination of fat adulteration in yogurt as a dairy product by Raman spectroscopy. There has been only one study about the protein adulteration in yogurt [ 31 ] and the others were about the milk adulteration with small nitrogen-rich molecules [ 22 , 32 ]. Studies, intended to determine the fat adulteration, generally were performed with only one foreign fat or oil.…”

Section: Introductionmentioning

confidence: 99%

Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt

Yazgan

Bulat

Boyaci

et al. 2019

Journal of Food and Drug Analysis

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The adulteration of milk fat in dairy products with cheaper non-milk based fats or oils is frequently encountered in the dairy industry. In this study, Raman spectroscopy with chemometric was used for the discrimination of foreign fats and oils in milk cream and yogurt. Firstly, binary mixtures of cream and oils (corn and sunflower oil), and vegetable fat blends which are potentially or currently used by the dairy industry were prepared. All fat or oil samples and their binary mixtures were examined by using Raman spectroscopy. Then, fat content of skim milk was adjusted to 3% (w/w) by the milk fat, external oils or fats, and binary mixtures, and was used in yogurt production. The lipid fraction of yogurt was extracted and characterized by Raman spectroscopy. The spectral data were then preprocessed and principal component analysis (PCA) was performed. Raman spectral data showed successful discrimination for about the source of the fats or oils. Temperature effect was also studied at six different temperatures (25, 30, 40, 50, 60 and 70 °C) in order to obtain the best spectral information. Raman spectra collected at higher temperatures were more intense. Obtained results showed that the performance of Raman spectroscopy with PCA was very promising and can be expected to provide a simple and quick way for the discrimination of foreign fats and oils in both milk cream and yogurt. Fermentation and yogurt processing affected clustering of fat samples by PCA, probably depending on some lipolysis or production of new products that can affect the Raman scattering. However, those changes did not affect differentiation of samples by Raman spectroscopy.

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“…Near-infrared spectroscopy combined with chemometric class modelling method, one-class PLS, has emerged as a potential untargeted detection tool for protein adulteration in Chinese yoghurt samples (Xu et al 2013). Portable and hand-held infrared (IR) spectrometers in conjunction with multivariate analysis have also been demonstrated by Santos et al (2013a) for monitoring milk adulteration by tap water, whey, synthetic milk, synthetic urine, urea and hydrogen peroxide.…”

Section: Emerging Methodsmentioning

confidence: 99%

Detection of adulteration in milk: A review

Poonia

Jha

Sharma

et al. 2016

Int J of Dairy Tech

161

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Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP‐HPLC, LC‐GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA‐based methods and MALDI‐MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real‐time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration.

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The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

Cited by 28 publications

References 37 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

Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt

Detection of adulteration in milk: A review

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