Application of infrared spectroscopic techniques to cheese authentication: A review

Silva, Larissa K R; Santos, Leandro Soares; Ferrão, Sibelli Passini Barbosa

doi:10.1111/1471-0307.12859

Cited by 12 publications

(9 citation statements)

References 95 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Over the past few decades, instances of adulteration and deviations from standards have been reported across various dairy products, encompassing powdered milk, milk species, cheese whey, butter, fermented milk, and cheeses. Irrespective of the type of adulteration, verifying cheese authenticity entails tasks such as pinpointing its origin, investigating the causes of adulteration, analyzing added substances, and confirming the maturation stages [20].…”

Section: Discussionmentioning

confidence: 99%

Discrimination of Anari Cheese Samples in Comparison with Halloumi Cheese Samples Regarding the Origin of the Species by FTIR Measurements and Chemometrics

Tarapoulouzi,

Theocharis

2023

Analytica

View full text Add to dashboard Cite

Nowadays, adulteration of traditional food products is a very important field in the general food authenticity sector. Moreover, it is important to create databases with authentic traditional products. In Cyprus, research about the traditional dairy products is scarce. Anari is predominantly made from goat’s and sheep’s milk, but milk from cows can also be used. It is produced during the process of Halloumi cheese making. Classification of Halloumi and Anari cheese took place in two classes, thus per cheese type, and after that in milk species subclasses such as cow and goat-sheep origins for each cheese type. This research study aims to enlighten the field of food authenticity in terms of traditional Cypriot dairy products. The first step of the methodology is the freeze-drying process for lyophilization of samples. Forty-four samples have been analyzed thus far, including both Halloumi and Anari cheese. Measurements for each sample were obtained by using Fourier Transformed Infrared (FTIR) Spectroscopy. Interpretation of the extensive data was undertaken via Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA), and through the SIMCA chemometrics package. Characterization of Anari cheese by applying FTIR took place. In terms of cheese type, Halloumi and Anari cheese samples were classified correctly. In addition, Anari samples were classified correctly regarding the milk species’ origin. The proposed experimental procedure along with chemometrics allow the detection of the milk species’ origin of traditional Anari samples, highlighting the importance of FTIR spectroscopy in combination with chemometrics in food authenticity. Creation of a database with Anari samples from Cyprus has started, and this is a very important step towards authenticity of traditional dairy products of Cyprus.

show abstract

Section: Discussionmentioning

confidence: 99%

Discrimination of Anari Cheese Samples in Comparison with Halloumi Cheese Samples Regarding the Origin of the Species by FTIR Measurements and Chemometrics

Tarapoulouzi,

Theocharis

2023

Analytica

View full text Add to dashboard Cite

show abstract

“…Analytical techniques like spectroscopy and chromatography help to identify unique chemical fingerprints, aiding in the accurate classification of milk from different species such as cows, goats, or sheep [2][3][4][5][6]. In particular, spectroscopic methods are very promising, with many advantages compared to other analytical techniques [7][8][9]. In dairy research, various analytical techniques can be used to characterize cheese; however, spectroscopy is a valuable tool for characterizing cheese, providing insights into its composition, structure, and quality [9,10].…”

Section: Introductionmentioning

confidence: 99%

“…In particular, spectroscopic methods are very promising, with many advantages compared to other analytical techniques [7][8][9]. In dairy research, various analytical techniques can be used to characterize cheese; however, spectroscopy is a valuable tool for characterizing cheese, providing insights into its composition, structure, and quality [9,10]. Nuclear magnetic resonance (NMR) employs the detection of hydrogen nuclei for the examination of the chemical composition of fats and proteins in cheese and, as a non-destructive technique, provides detailed information on molecular composition.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Cheese Products Regarding Milk Species’ Origin Using FTIR, 1H-NMR, and Chemometrics

Tarapoulouzi,

Pashalidis,

Theocharis

2024

Applied Sciences

View full text Add to dashboard Cite

The present study deals with the discrimination of various European cheese products based on spectroscopic data and chemometric analysis. It is the first study that includes cheese products from Cyprus along with cheese samples from abroad and several different cheese types. Therefore, forty-nine samples were collected, freeze-dried, and measured by using spectroscopic techniques, such as FTIR (Fourier-Transform Infrared Spectroscopy) and 1H-NMR (proton nuclear magnetic resonance). Discriminant analysis was applied, particularly OPLS-DA. All data obtained from 1H-NMR were included, whereas, regarding the FTIR data, only the spectral subregion between 1900 and 400 cm−1 was used in the extracted model. The cheese samples were classified according to the milk species’ origin. In the future, the samples of this study will be enriched for further testing with spectroscopic techniques and chemometrics.

show abstract

“…The principal advantages of these methods are sensitivity, safety, non-invasiveness, inexpensive running costs, rapid and automated sample turnover (Santos et al, 2022;Silva et al, 2022), characteristics that, whether on an industrial or a labor scale, make the production and analysis of the products occur in an extremely optimized. Therefore, this study aimed to evaluate and validate fast and non-destructive NIR and TD-NMR methods to quantify and characterize the oil content in PP flour collected in the Brazilian north amazon forest.…”

Section: Introductionmentioning

confidence: 99%

Non-destructive determination of the oil content in peach palm (Bactris gasipaes) flour using NMR and NIR spectroscopies

SANTOS¹,

CAMPOS²,

BICCA³

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

The oil from the fruit of peach palm or Pupunha (Bactris gasipaes) is an example of a material with low-cost and good antioxidant capacity. However, Conventional methods for measuring oil content are time-consuming, labor-intensive and use toxic chemicals. In this sense, the aim of this study was evaluated fast and non-destructive spectroscopy methods, such as Near Infrared (NIR) and Time-Domain Nuclear Magnetic Resonance (TD-NMR) (CPMG and ROSE pulse sequences), to quantify the oil content in pupunha flours collected in the amazon forest. For this, 93 samples were used and the results showed three distinct levels of oil in the samples: high, medium and low oil content. Furthermore, the determination coefficient (R 2 ) reached values of 0.92, 0.92 and 0.70 for NIR, TD-NMR (ROSE) and TD-NMR (CPMG), respectively. Therefore, the NIR and TD-NMR (ROSE) methods demonstrate a higher prediction efficiency, with the NIR achieving 100% classification of the samples.

show abstract

Application of infrared spectroscopic techniques to cheese authentication: A review

Cited by 12 publications

References 95 publications

Discrimination of Anari Cheese Samples in Comparison with Halloumi Cheese Samples Regarding the Origin of the Species by FTIR Measurements and Chemometrics

Discrimination of Anari Cheese Samples in Comparison with Halloumi Cheese Samples Regarding the Origin of the Species by FTIR Measurements and Chemometrics

Discrimination of Cheese Products Regarding Milk Species’ Origin Using FTIR, 1H-NMR, and Chemometrics

Non-destructive determination of the oil content in peach palm (Bactris gasipaes) flour using NMR and NIR spectroscopies

Contact Info

Product

Resources

About