Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods

Application of nuclear magnetic resonance in food analysis

“…As early as 1999, a review described the application of NMR in dairy products, including the physical and chemical properties of milk and other dairy products, and analyzed the properties and conformation of specific milk proteins (Belloque & Ramos, 1999;Markoska et al, 2020). In recent years, NMR has been widely used to study the metabolite spectra of milk and various dairy products, including animal health, milk quality, geographical origin and other aspects (Harnly et al, 2018;Cui et al, 2019;Scano et al, 2019;Markoska et al, 2020;Balthazar et al, 2021).…”

The NMR added value to the green foodomics perspective: Advances by machine learning to the holistic view on food and nutrition

“…The capability of NMR in foodomics has been largely documented in several research papers and reviews, above all in what concerns quality, traceability, and food safety. [ 18–20 ] NMR spectroscopy is particularly suitable for the investigation of extra virgin olive oil (EVOO), as it allows the characterization and quantification of minor components, like phenolic bioactive compounds, and the preparation of the sample consists in just adding a few hundred microliters of deuterated chloroform directly to the oil. [ 21–23 ] NMR‐based foodomics has been also adopted for the definition of the molecular fingerprint of Pachino cherry tomato, which is an important Italian Protected Geographical Indication (PGI), deserving robust traceability methods, such as those based on NMR spectroscopy.…”

Differentiation among dairy products by combination of fast field cycling NMR relaxometry data and chemometrics

“…) obtained for milk and cheese samples, where (a) represents the dendrogram of sample similarity obtained from hierarchical cluster analysis (HCA), (b) and (c) display the principal component analysis (PCA) vector and score projections in the three-dimensional (3D) plane, respectively. The bold Roman figures in (a) indicate the different clusters 1) showed a good distinction between cheese (1)(2)(3)(4)(5)(6)(15)(16)(17) and milk samples (7-13) (Figure 3), except for the concentrated milk (Sample 14 represented by Cluster II). Based on the direct relationship between viscosity and longitudinal relaxation rates above-mentioned, the proximity of Sample 14 to cheeses rather than liquid milk is likely a direct consequence of the physical structure of the concentrated milk itself, whose water content is drastically decreased during its production.…”

“…[8] Besides, FFC NMR hardware special design confers to this technique higher sensitivity for the aforementioned molecular motions than other NMR techniques. Hence, FFC NMR is finding increasing applicability in monitoring food quality, [14] conservation, [15] transformation [16][17][18] and traceability. [16,19] To the best of our knowledge, very few studies have dealt with the application of FFC NMR relaxometry on dairy products.…”

“…Hence, FFC NMR is finding increasing applicability in monitoring food quality, [14] conservation, [15] transformation [16][17][18] and traceability. [16,19] To the best of our knowledge, very few studies have dealt with the application of FFC NMR relaxometry on dairy products. In 2003, Korb's group [18] monitored, with a pioneering study, the changes occurring during the aging of dry salted mozzarella-and gouda-style cheeses by applying an FFC NMR mathematical model developed for treating mixtures of proteins in water.…”