Determination of the Mineral Composition of Foods by Infrared Spectroscopy: A Review of a Green Alternative

Schmitt, S.; Garrigues, Salvador; Guárdia, Miguel de la

doi:10.1080/10408347.2013.835695

Cited by 30 publications

(20 citation statements)

References 34 publications

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“…If the sample size is limited, cross-validation is preferable than external validation. The latter however is more appropriate to understand the prediction ability of the model when applied to samples with no reference values [20].…”

Section: Chemometricmentioning

confidence: 99%

Novel applications of infrared technologies in dairy industry

Massimo¹,

Costa²,

Goi³

et al. 2019

Adv Techol

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Dairy industry is economically relevant in many countries, and milk and its derived products are important sources of nutrients both in developed and developing countries. Thus, the dairy industry is interested in the application of rapid and cost-effective technologies for raw product evaluation, processing control and labeling. One of the most widespread technologies for milk and dairy product analysis is the infrared spectroscopy, mainly in the mid-infrared (MIRS) and near-infrared (NIRS) spectra regions. Other than standard composition, the assessment of milk technological traits is of particular interest in Europe and, traditionally, milk coagulation traits and acidity, milk protein and mineral composition have been determined using time-consuming laboratory methods. Recently, the development of specific MIRS prediction models for such milk traits has allowed the collection of coagulation information at herd and population level for milk quality payment and genetic selection purposes, respectively. Therefore, MIRS technology offers the possibility to conduct largescale phenotypic, genetic and genomic studies, even through a posteriori prediction using historical milk spectra stored in the laboratories. Cheese provides essential nutrients such as fatty acids, minerals and vitamins, and its consumption in Europe has grown in the last decade. Nevertheless, due to the negative consequences of the Western diet on the cardiovascular system mainly related to the excessive intake of saturated fatty acids and sodium, the declaration of salt and saturated fatty acids contents in the product's label has become mandatory. In the last years, the dairy industry has successfully developed and implemented NIRS prediction models for at-line and inexpensive quantification of minerals and fatty acids of commercial cheeses in order to quickly incorporate this information on the label of dairy products. The development of MIRS and NIRS prediction models for milk and cheese traits has opened new opportunities in the field of dairy products, spanning from genetic selection to technological efficiency.

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Section: Chemometricmentioning

confidence: 99%

Novel applications of infrared technologies in dairy industry

Massimo¹,

Costa²,

Goi³

et al. 2019

Adv Techol

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“…The total content of dietary fibers was determined by fermentative methods [12], and that of tanning substance -by titrimetric methods [14], quantity of vitamin В 1 -by special method described in [15], that of vitamin Е -by thin-layer chromatography method with a high resolution [16], quantity of mineral substances -by atomic emission spectrometry [17].…”

Section: Methodsmentioning

confidence: 99%

Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value

Stepankova¹,

Oliinyk²,

Mykhaylov³

et al. 2017

Ukr. food j.

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“…There is a balanced concentration level for all these elements in order to maintain the essential functions of the human body [9,10]. Deficiency or excess of these elements over the required level can have implications for human health.…”

Section: Introductionmentioning

confidence: 99%

Determination of Inorganic Cations and Anions in Chitooligosaccharides by Ion Chromatography with Conductivity Detection

Cao

Fan

et al. 2017

Marine Drugs

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Chitooligosaccharides (COSs) are a promising drug candidate and food ingredient because they are innately biocompatible, non-toxic, and non-allergenic to living tissues. Therefore, the impurities in COSs must be clearly elucidated and precisely determined. As for COSs, most analytical methods focus on the determination of the average degrees of polymerization (DPs) and deacetylation (DD), as well as separation and analysis of the single COSs with different DPs. However, little is known about the concentrations of inorganic cations and anions in COSs. In the present study, an efficient and sensitive ion chromatography coupled with conductivity detection (IC-CD) for the determination of inorganic cations Na+, NH4+, K+, Mg2+, Ca2+, and chloride, acetate and lactate anions was developed. Detection limits were 0.01–0.05 μM for cations and 0.5–0.6 μM for anions. The linear range was 0.001–0.8 mM. The optimized analysis was carried out on IonPac CS12A and IonPac AS12A analytical column for cations and anions, respectively, using isocratic elution with 20 mM methanesulfonic acid and 4 mM sodium hydroxide aqueous solution as the mobile phase at a 1.0 mL/min flow rate. Quality parameters, including precision and accuracy, were fully validated and found to be satisfactory. The fully validated IC-CD method was readily applied for the quantification of various cations and anions in commercial COS technical concentrate.

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Determination of the Mineral Composition of Foods by Infrared Spectroscopy: A Review of a Green Alternative

Cited by 30 publications

References 34 publications

Novel applications of infrared technologies in dairy industry

Novel applications of infrared technologies in dairy industry

Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value

Determination of Inorganic Cations and Anions in Chitooligosaccharides by Ion Chromatography with Conductivity Detection

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