Quick Identification of the Time of Maturation of Artisanal Minas Cheese by FTIR‑ATR Spectroscopy and Multivariate Techniques

Jesus, Josane Cardim de; Silva, Grazielly J.; Gonçalves, Ben‐Hur Ramos Ferreira; Souza, Marcelo R. de; Santos, Leandro Soares; Ferrão, Sibelli Passini Barbosa

doi:10.21577/0103-5053.20200100

Cited by 41 publications

(23 citation statements)

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“…There are several traditional analytical methods for evaluating the composition and properties of cheeses, and there is a growing demand for fast, easy-to-perform techniques that require little sample preparation, good sensitivity and low operating cost, reducing the use of reagents. Thus, the spectroscopic study in middle infrared (MIR) and near infrared (NIR) has stood out in the analysis of cheeses for presenting such advantages (Lei and Sun 2019;Jesus et al 2020;Priyashantha et al 2020).…”

Section: Introductionmentioning

confidence: 99%

“…These techniques are extensively explored, especially when associated with chemometric analysis, since it is possible to extract information based on the chemical composition and conformation of the cheese's components from the vibration of the functional groups that are part of the structure of these constituents, generating specific spectra, making it possible to achieve precise answers in the discrimination of samples quickly (Gonçalves et al 2020;Jesus et al 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the spectroscopic study in middle infrared (MIR) and near infrared (NIR) has stood out in the analysis of cheeses for presenting such advantages (Lei and Sun 2019; Jesus et al . 2020; Priyashantha et al . 2020).…”

Section: Introductionmentioning

confidence: 99%

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Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Silva

Jesus

Onelli

et al. 2021

Int J of Dairy Tech

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Discriminating traditional Coalho cheese by origin is important to ensure authenticity. The middle and near infrared spectroscopy and analytical measures associated with different chemometric approaches were used to characterise and discriminate Coalho cheese from different mesoregions of the State of Bahia, Brazil. Principal Component Analysis and Linear Discriminant Analysis were able to show the difference between cheeses. where better discrimination was observed using near infrared spectroscopy, which formed distinct groups by region and correct classification up to 90.00%. The infrared spectroscopy, especially the near infrared, showed to be very useful in the quick discrimination of cheeses according to their origin.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Silva

Jesus

Onelli

et al. 2021

Int J of Dairy Tech

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“…No Brasil um dos queijos tradicionais maturados mais antigos do país é produzido no Estado de Minas Gerais, feito a partir de leite cru. O Estado se destaca como o principal produtor de queijos artesanais e possui regiões produtoras bem definidas que combinam de maneira exclusiva características distintas de clima, genética do gado, soro fermento e técnicas particulares de produção dos queijos, que resultam em produtos com sabor e textura inigualáveis (JESUS et al, 2020).…”

Section: Introductionunclassified

“…No entanto, quando comercializados, principalmente nas feiras livres, pode haver alguma dúvida sobre o tipo de queijo, o que compromete sua qualidade (microbiológica e sensorial). Portanto, é necessário um meio analítico rápido e confiável para verificar o tipo de queijo (meia cura ou curado) que está sendo comercializado, e técnicas espectroscópicas como a espectroscopia no infravermelho pode ser utilizada para essa finalidade (CAMPAGNOLLO et al, 2018;JESUS et al, 2020).…”

Section: Introductionunclassified

Compostos Bioativos Em Frutos De Acerolas Submetidos Ao Branqueamento Por Vapor E Congelamento

Miranda¹,

Melo²,

Costa³

2022

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A Revista Higiene Alimentar iniciou sua trajetória em 1982 e tornou-se referência na área, transitando e servindo de elo entre os setores produtivo, acadêmico e profissional na produção de alimentos.A publicação trata dos temas atuais relacionados à área da ciência dos alimentos, distribuídos em diversas seções, a fim de oferecer ao leitor os subsídios necessários ao debate de questões que envolvem a produção das matériasprimas, sua industrialização e, sobretudo, o entendimento das modernas tecnologias de processamento para a obtenção do alimento nutritivo, saudável, de alta qualidade e seguro.Nesse momento, quando a busca por sustentabilidade se torna um conceito holístico -ambiental e econômico, é impossível falar sobre compliance, comprometimento e sustentabilidade sem envolver e ter como norte a promoção do ser humano em todas as esferas organizacionais, oferecer condições dignas de vida pessoal e profissional para que se atinja, de forma robusta e sustentável, a Segurança Alimentar.É nisso que acreditamos. Por isso, continuamos a trabalhar para desenvolver e oferecer o que a Revista Higiene Alimentar sempre propôs -ser um ponto de referência, de encontro, de consulta a todos os envolvidos na promoção da Segurança Alimentar. Agradecemos a todos os envolvidos por participarem dessa bela história e trabalho ao longo desses anos e Convidamos você para continuar a escrever essa história.

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In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses

et al. 2022

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Goat cheeses have important nutritional properties, with an emphasis on proteins, lipids (high digestibility) and essential minerals. This study analyzes the bioavailability of Ca, Mg and Zn in Brazilian cheeses using an in vitro dynamic digestion method. Two selfproduced fresh cheeses, cow and goat Minas frescal cheese, and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Brazilian goat cheeses are potential sources of essential minerals (Ca, Mg and Zn). Variations of 103 -598 mg/100 g for Ca, 13.62 -41.64 mg/100 g for Mg and 9.79 -13.23 mg/100 g for Zn were observed in the studied samples. The pH concentration, enzyme performance and protein and lipid content of Brazilian cheeses affected the solubility of essential minerals in the intestinal fraction. The percentages of minerals found in the permeate stream, equivalent to absorption of Ca and Zn, were lower in Minas frescal goat cheese than Minas frescal cow cheese, whereas that of Mg was higher. Pyramid and Minas frescal goat cheeses had the higher values of Mg and Zn bioavailability, respectively. This study supports, for the first time, the usefulness of the dynamic simulation of the human gastrointestinal tract for the study of mineral bioavailability in cheeses.

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Quick Identification of the Time of Maturation of Artisanal Minas Cheese by FTIR‑ATR Spectroscopy and Multivariate Techniques

Cited by 41 publications

References 1 publication

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Compostos Bioativos Em Frutos De Acerolas Submetidos Ao Branqueamento Por Vapor E Congelamento

In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses

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