Analysis of spreadable cheese by Raman spectroscopy and chemometric tools

Oliveira, Kamila de Sá; Callegaro, Layce de Souza; Stephani, Rodrigo; Almeida, Mariana Ramos; Oliveira, Luiz Fernando Cappa de

doi:10.1016/j.foodchem.2015.08.039

Cited by 35 publications

(18 citation statements)

References 15 publications

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“…Despite this, Raman investigations of cheese in the literature are relatively rare, when compared to other dairy products. The technique has been used to determine starch content in spreadable cheese, to elucidate casein structure during ripening, for quantifying fatty acid content and quantifying the carotenoids during ripening …”

Section: Introductionmentioning

confidence: 99%

Raman imaging processed cheese and its components

Smith

Holroyd

Reid

et al. 2016

J Raman Spectroscopy

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Controlling the quality of cheese involves monitoring its taste, texture, stability and appearance. One method of doing so involves the analysis of cheese microstructure. This research investigated the use of confocal Raman microscopy for observing the microstructure of processed cheese including the distribution of additives therein. Reference Raman spectra were obtained for several additives commonly present in processed cheese including: trisodium citrate (TSC), sorbic acid, paprika and corn starch. Low and high spatial resolution Raman images were obtained from commercial and custom formulated processed cheeses. These were created using band integrals and principal component analysis scores values. Results of this investigation show that fat, protein, water, TSC, paprika and starch distributions can be imaged effectively using the many Raman imaging methods, including high spatial resolution Raman microscopy. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Introductionmentioning

confidence: 99%

Raman imaging processed cheese and its components

Smith

Holroyd

Reid

et al. 2016

J Raman Spectroscopy

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“…[ 16 ] Researchers apply it to characterize food and pharmaceuticals at a molecular level because it is fast and non‐destructive. [ 17 ] However, the signal is less intense due to the self‐absorption of the Raman scattered light. In addition, blackbody radiation limits the working temperature to 120°C.…”

Section: Descriptionmentioning

confidence: 99%

Experimental methods in chemical engineering: Raman spectroscopy

2020

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When photons impinge on a substrate, most scatter with the same frequency (elastic scattering or Rayleigh dispersion) and only 10 −7 scatter with a different energy (inelastic scattering). This inelastic interaction (Raman scattering) exchanges energy in the region of molecular vibrational transitions for crystalline and amorphous materials. Raman bands in a spectra represent vibrational transitions, like infrared, however the selection rules are different. Typically, the vibrations that are intense in Raman are weak in infrared and vice versa. A remarkable feature of the Raman effect is that it is highly sensitive to nanocrystals, even below 4 nm, which are too small to generate XRD patterns. Plasmonic enhancement, like surface-enhanced Raman spectroscopy (SERS) boost the Raman signal by 10 4 , providing single-molecule detection capability. Glass, quartz, and sapphire are transparent to Raman effect (depending on the energy of the incident excitation radiation), which makes it ideal to examine materials under reaction conditions (in-situ cells and operando reactors that operate over a broad range of temperature, pressures, and environments). Raman spectroscopy emerged in the 1930s; however, infrared spectrometry displaced it. With the advent of powerful lasers in the 1970s, more researchers began to apply Raman routinely. In 2019, the Web of Science indexed 20 400 articles mentioning Raman against 50 000 articles mentioning infrared. Chemical engineers apply Raman less frequently than in material science, physical chemistry, and applied physics, with 887 articles vs 6250, 3700, and 3510 for the other disciplines. A bibliometric analysis identified four research clusters centred on thin films and optics, graphene and nanocomposites, nanoparticles and SERS, and photocatalyst. K E Y W O R D S operando, Raman, Rayleigh, Stokes bands, surface enhanced Raman spectroscopy 1 | INTRODUCTION Raman spectroscopy has become an important and popular analytical tool since it is non-destructive and identifies molecular structure properties and how they change under reactive environments. The technique is based on the Raman effect that C.V. Raman described in 1928 [1] : when electromagnetic radiation (typically monochromatic laser light; near ultraviolet, visible, or near infrared) interacts with a materials molecular vibrations, the incident energy of the photons are scattered with a predominantly lower energy (inelastic scattering). However,

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“…However, these studies were limited to visual observations of component intensity maps and spectral information as they did not employ chemometrics to interpret the data. When Raman spectroscopic data is combined with chemometric techniques, detection and quantification of components at low concentration in spreadable cheese was possible [36], highlighting the potential of the technique.…”

Section: Introductionmentioning

confidence: 99%

Novel application of confocal Raman microscopy to determine the microstructure of fermented dairy products including the spatial distribution of proteins, lipids and carbohydrates

Pax

Sheehan

2020

BSI

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BACKGROUND: The distribution of components in fermented dairy products forms the microstructure which influences final product texture and taste. Confocal Raman microscopy may provide new molecular information on product structure not possible with other advanced microscopy techniques. OBJECTIVE: Dairy products including non-fat and full fat yoghurt, Camembert and Cheddar cheese samples were surveyed and the product microstructure observed using confocal Raman microscopy in order to determine the applicability of the technique to dairy product analysis. METHODS: Confocal Raman microscopy provided spatially resolved chemical information on the components of fermented dairy products. In conjunction with component analysis and exploratory data analysis, spatially resolved chemical information on the components of fermented dairy products was obtained and compared. RESULTS: Yoghurts with differing fat levels displayed different microstructures, consistent with other techniques. The influence of different molecular structures on the Camembert cheese centre and surface was revealed and Raman microscopy also gave new insights on the chemical structures within Cheddar cheese. CONCLUSIONS:The method provides a new technique for observing the contribution of different components to the product microstructure that may be used to monitor product quality and guide product development.

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Analysis of spreadable cheese by Raman spectroscopy and chemometric tools

Cited by 35 publications

References 15 publications

Raman imaging processed cheese and its components

Raman imaging processed cheese and its components

Experimental methods in chemical engineering: Raman spectroscopy

Novel application of confocal Raman microscopy to determine the microstructure of fermented dairy products including the spatial distribution of proteins, lipids and carbohydrates

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