Monitoring Changes in Sponge Cakes during Aging by Front Face Fluorescence Spectroscopy and Instrumental Techniques

Abstract

In the present study, sponge cakes, produced at the pilot scale, were monitored during aging (i.e., 1, 3, 6, 9, 16, and 20 days) by three different analytical techniques. For the texture analyzer, the hardness and elasticity of crumb cakes were found to significantly increase and decrease, respectively, throughout aging. Color parameters (L*, a*, and b*) showed only slight change throughout aging, and a high correlation (R(2) = 0.88) was observed between the whiteness and the yellowness. Tryptophan fluorescence spectra (excitation, 290 nm; emission, 305-490 nm) recorded on cakes exhibited three maxima located at 382, 435, and 467 nm that were attributed to maximum emission of tryptophan (382 nm) and fluorescent Maillard reaction products (435 and 467 nm). The principal component analysis (PCA) applied to the tryptophan spectra allowed a clear discrimination of cakes aged for 1, 3, and 6 days from those aged for 9, 16, and 20 days. Finally, canonical correlation analysis (CCA) performed on the textural and tryptophan fluorescence spectral data sets showed that the two groups of variables were highly correlated because the squared canonical coefficients for canonical variates were 0.99, indicating that cake texture determined at the macroscopic level by texture analyzer is a reflection of its structure at the molecular level determined by fluorescence spectroscopy.

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

“…However, it can be observed that samples kept in ATM had lower saturation of redness on the 7th and 14th days. Similar findings were reported by Botosoa [ 34 ]. In their study, they monitored changes in sponge cake during 20-day storage at 20 °C.…”

Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis

“…These physical perturbations generate the increase of interactions between proteins through apolar links (Agrane et al, 2009) (Figure 3b). while the aged ones (58 days) showed the lowest fluorescence intensity (e.g., 0.0070 and 0.0073, respectively at 469 nm); these findings are not in agreement with our previous investigations (Botosoa et al, 2013a). One of the main explanations could be due to the use of glucose syrup (7%) in the recipe of sponge cake in the work of Botosoa and co-workers that would promote the Maillard reaction.…”

“…(iii) the water migration from the crumb to the crust; and (iiii) the starch retrogradation. Regarding elasticity, a slight decrease was observed through the aging period for both PO and RO pound cakes, in accordance with the findings of Botosoa, Chèné, & Karoui, (2013a) and Ying et al (2007) who monitored the elasticity of sponge cakes kept at 25 C up to 20 days and rice cakes stored at 25 C for 5 days, respectively. This tendency could be ascribed to the stability and the uniformity of air bubbles distribution in the matrix.…”

“…The quadratic dependency found between both hardness (N) and elasticity function and storage time reflects the importance of staling mechanism during the early stages of aging which is tightly related to the increase of the individual toughening cell walls (Monteau et al, 2017). The obtained results confirmed to some extent our previous findings (Botosoa, Chèné, & Karoui, 2013a) Based on these findings, it could be concluded that change in texture of pound cakes during storage could be adjusted to a simple mathematical model, which would constitute a promising tool for determining cakes staling as the universal Avrami equation; this latter equation has been proposed for modeling bread hardening during aging in model batters and dough (Seow, Teo, & Vasanti Nair, 1996).…”

Front Face Fluorescence Spectroscopy Combined with PLS‐DA Allows to Monitor Chemical Changes of Edible Vegetable Oils during Storage at 60 °C

“…Prediction results of partial least square (PLS) calibration models based on oil fluorescence spectra and chromatographic data of polyphenols and vitamin E and hydroperoxides were highly correlated. [18] Although fluorescence spectroscopy is a method, which has been exploited extensively for monitoring food quality including sponge cakes, [22][23] this non-destructive technique has not been fully explored in the determination of the quality of oil during storage. Thus, the aims of this study were to: i) contribute at elucidating the complex relationship between lipid oxidation indicators and intrinsic fluorophores within edible oils; and ii) determine the impact of heating at 60°C (Schaal oven test) during 15 days on the quality of RO, SO, LO, and EVOO.…”