Investigation of concentration of thiocyanate ion in raw cow’s milk from China, New Zealand and the Netherlands

Lyu, Yong; Wang, Yibaina; Yang, Dajin; Liu, Zhaoping; Abernethy, Grant; Li, Jianwen

doi:10.1016/j.foodchem.2016.07.130

Cited by 24 publications

(16 citation statements)

References 20 publications

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“…Thiocyanate (SCN − ) is an important component of the lactoperoxidase system, which is an effective natural antibacterial system in milk. It has been reported that the average concentration of SCN − in raw milk samples collected from China, New Zealand, and the Netherland was 2.11 mg/kg and that the suggested baseline concentration for SCN − was 9 mg/kg 68 . Low concentration of SCN − in milk does not cause negative health effects, but an excess amount of NaSCN added to milk as a preservative can affect iodine uptake 69 .…”

Section: Resultsmentioning

confidence: 99%

Three-Dimensional SERS Substrates Formed with Plasmonic Core-Satellite Nanostructures

Wu¹,

Li²,

Lin

et al. 2017

Sci Rep

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We demonstrate three-dimensional surface-enhanced Raman spectroscopy (SERS) substrates formed by accumulating plasmonic nanostructures that are synthesized using a DNA-assisted assembly method. We densely immobilize Au nanoparticles (AuNPs) on polymer beads to form core-satellite nanostructures for detecting molecules by SERS. The experimental parameters affecting the AuNP immobilization, including salt concentration and the number ratio of the AuNPs to the polymer beads, are tested to achieve a high density of the immobilized AuNPs. To create electromagnetic hot spots for sensitive SERS sensing, we add a Ag shell to the AuNPs to reduce the interparticle distance further, and we carefully adjust the thickness of the shell to optimize the SERS effects. In addition, to obtain sensitive and reproducible SERS results, instead of using the core-satellite nanostructures dispersed in solution directly, we prepare SERS substrates consisting of closely packed nanostructures by drying nanostructure-containing droplets on hydrophobic surfaces. The densely distributed small and well-controlled nanogaps on the accumulated nanostructures function as three-dimensional SERS hot spots. Our results show that the SERS spectra obtained using the substrates are much stronger and more reproducible than that obtained using the nanostructures dispersed in solution. Sensitive detection of melamine and sodium thiocyanate (NaSCN) are achieved using the SERS substrates.

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Section: Resultsmentioning

confidence: 99%

Three-Dimensional SERS Substrates Formed with Plasmonic Core-Satellite Nanostructures

Wu¹,

Li²,

Lin

et al. 2017

Sci Rep

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“…Todavia, o Codex alimentarius permite a adi ção de 15 mg SCN.kg -1 de leite para garantir a ativação do sistema (CAMPBELL; DRAKE, 2013). Em estudo recente observou se a presença de SCNem níveis variando de 1,0 até 5,3 ppm em leite bovino cru de vá rias fazendas, abaixo do nível permitido pelo Codex alimentarius (YONG et al, 2017). O peróxido de hidrogênio pode ocorrer naturalmente no leite em níveis sufi cien temente altos para garantir a ativação do sistema lactoperoxidase, advindo da ação bac teriana sob condições aeróbias ou então necessita ser adicionado (KUSSENDRAGER;HOOIJDONK, 2000).…”

Section: Referencial Teóricounclassified

The use of enzymes in the dairy industry: a condensed review

Justina

Justina²,

Skoronski³

2019

Revista do ILCT

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O principal objetivo do presente trabalho é fornecer uma visão geral sobre os aspectos técnicos da utilização de enzimas no processamento do leite. Enzimas indicadoras de processo, como a fosfatase alcalina e a lactoperoxidase, são utilizadas na validação do tratamento térmico do leite. Contudo, o desenvolvimento de novas técnicas para controle microbiológico do leite representa um desafio para a manutenção da sua usabilidade. Novas fontes de enzimas coagulantes têm sido estudadas. A imobilização enzimática tem sido estudada com o intuito de aumentar a sua estabilidade, período de estocagem, e número de usos na produção de laticínios. O estudo da imobilização enzimática é realizado visando várias finalidades na indústria de laticínios, entre elas a coagulação e a hidrólise. O uso de enzimas encapsuladas é importante para a maturação de queijos, prevenindo a deterioração de textura ou de sabor durante este período.

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“…[1,2,3,4,5]. To activate milk’s advanced antibacterial system, the addition of trace amounts of NaSCN is the key [6]. NaSCN has a good natural antibacterial effect and low price, so the excessive addition of sodium thiocyanate still exists [7].…”

Section: Introductionmentioning

confidence: 99%

Surface Enhanced Raman Spectroscopy Detection of Sodium Thiocyanate in Milk Based on the Aggregation of Ag Nanoparticles

Feng

Zhou

et al. 2019

Sensors

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A method is developed for detecting the concentration of sodium thiocyanate (NaSCN) in milk based on surface-enhanced Raman scattering (SERS) technology. A trichloroacetic acid solution can be used to enhance the SERS signal because of its function in promoting the aggregation of Ag nanoparticles (Ag NPs). Meanwhile, the protein in milk would be precipitated as trichloroacetic acid added and the interference from protein could be reduced during the detection. In this work, the enhancement factor (EF) is 7. 56 × 105 for sodium thiocyanate in water and the limit of detection (LOD) is 0.002 mg/L. Meanwhile, this method can be used to detect the concentration of sodium thiocyanate in milk. Results show that SERS intensity increased as the concentration of sodium thiocyanate increase from 10 to 100 mg/L. The linear correlation coefficient is R2 = 0.998 and the detection limit is 0.04 mg/L. It is observed that the concentration of sodium thiocyanate does not exceed the standard in the three kinds of milk. The confirmed credibility of SERS detection is compared with conventional methods.

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Investigation of concentration of thiocyanate ion in raw cow’s milk from China, New Zealand and the Netherlands

Cited by 24 publications

References 20 publications

Three-Dimensional SERS Substrates Formed with Plasmonic Core-Satellite Nanostructures

Three-Dimensional SERS Substrates Formed with Plasmonic Core-Satellite Nanostructures

The use of enzymes in the dairy industry: a condensed review

Surface Enhanced Raman Spectroscopy Detection of Sodium Thiocyanate in Milk Based on the Aggregation of Ag Nanoparticles

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