Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

Loudiyi, M.; Karoui, Romdhane; Rutledge, Douglas N.; Montel, Marie‐Christine; Rifa, Étienne; Aït‐Kaddour, Abderrahmane

doi:10.1002/jsfa.8544

Cited by 15 publications

(10 citation statements)

References 50 publications

(128 reference statements)

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“…Intriguingly, the application of spectroscopic methods has been studied to gain insight of the cheese texture and functional characteristics of RSCs (Loudiyi & Ait‐Kaddour, ; Loudiyi & Ait‐Kaddour, ; Loudiyi et al., ). The mid‐infrared spectroscopy was employed to delineate the influence of salt reduction and partial replacement on molecular structural changes of Cantal‐type cheeses.…”

Section: Modern Sensory and Analytical Toolsmentioning

confidence: 99%

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Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2), or magnesium chloride (MgCl2). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced‐sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage‐causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.

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Section: Modern Sensory and Analytical Toolsmentioning

confidence: 99%

“…Loudiyi et al. (, ) tested the molecular and functional properties of reduced‐sodium Cantal‐type cheeses using fluorescence spectroscopy. The authors found differences in the melting and congealing points as measured by rheological method and fluorescence spectroscopy.…”

Section: Modern Sensory and Analytical Toolsmentioning

confidence: 99%

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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“…The increasing use of this technique has been facilitated by improved instruments and new data analysis techniques such as multivariate and multiway chemometric tools. One of these tools is ICA, which is particularly useful to improve the interpretation of fluorescence data in cases of spectral overlap and changes caused by environmental and matrix effects [15][16][17][18][19][20][21][22][23][24][25]. The main application areas of ICA to handle fluorescence profiles are environmental monitoring and food control.…”

Section: Spectroscopymentioning

confidence: 99%

“…example, Cantal-type cheese with added NaCl and KCl were analyzed for their structure at the molecular level by synchronous fluorescence spectroscopy (SFS) during gentle heating and cooling [19]. ICA treatment revealed three significant components (coenzyme/Maillard reaction products, tryptophan and vitamin A) and their proportions were correlated with rheological measurements to explain cheese texture modifications, which is important for the manufacturing of new cheese products [19].…”

Section: Spectroscopymentioning

confidence: 99%

“…To conclude, ICA has been shown to be an effective tool for the analysis of 1D and 3D fluorescence spectra as well as fluorescence images by extracting pure underlying signals from a set of mixed experimental signals with unknown proportions [15][16][17][18][19][20][21][22][23][24][25]. It allows the decomposition of the experimental data resulting in the extraction of individual fluorophores or interpretable artifacts, which facilitates the interpretation of the results and can be used in environmental monitoring and food control.…”

Section: Spectroscopymentioning

confidence: 99%

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Independent components analysis (ICA) at the “cocktail-party” in analytical chemistry

Monakhova

Rutledge

2020

Talanta

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Independent components analysis (ICA) is a probabilistic method, whose goal is to extract underlying component signals, that are maximally independent and non-Gaussian, from mixed observed signals. Since the data acquired in many applications in analytical chemistry are mixtures of component signals, such a method is of great interest. In this article recent ICA applications for quantitative and qualitative analysis in analytical chemistry are reviewed. The following experimental techniques are covered: fluorescence, UV-VIS, NMR, vibrational spectroscopies as well as chromatographic profiles. Furthermore, we reviewed ICA as a preprocessing tool as well as existing hybrid ICA-based multivariate approaches. Finally, further research directions are proposed. Our review shows that ICA is starting to play an important role in analytical chemistry, and this will definitely increase in the future.

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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït‐Kaddour

Hassoun

Bord

et al. 2021

Food Bioprocess Technol

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In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some nondestructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.

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Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

Cited by 15 publications

References 50 publications

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Independent components analysis (ICA) at the “cocktail-party” in analytical chemistry

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

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