Raman spectroscopy as a tool to identify modification of whey protein concentrate (WPC) during shelf life

Stephani, Rodrigo; Oliveira, Kamila de Sá; Almeida, Carlos Eduardo Rocha de; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de; Oliveira, Luiz Fernando Cappa de; Almeida, Mariana Ramos

doi:10.1016/j.fpsl.2016.10.001

Cited by 26 publications

(20 citation statements)

References 24 publications

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“…Their study characterized the bands corresponding to the main constituents of milk powder and modified milk powder by means of Raman spectroscopy analysis of different samples with different levels of lipids and carbohydrates. Results obtained by Stephani et al (2017) demonstrated the spectroscopic profile modification of whey protein concentrate sample in similar bands to those found in the present work. Their results compared the profiles after six months of storage to the spectroscopic profile of α‐lactose monohydrate crystals and demonstrated the vitreous transition of lactose which was characterized by the spectroscopic profile of crystalline lactose.…”

Section: Resultssupporting

confidence: 91%

“…The main differences are found in the 2900 cm −1 region and can be attributed to the C–H bond stretch. Changes were noted in the regions of 1125 cm −1 and 1054 cm −1 involving the modes [ν (C–O) + ν (C–C) + δ (C–O–H)], and also in the 477 cm −1 region involving [δ (C–C–C) + Ƭ (C–H)] (Stephani et al 2017). Spectral changes in the same regions were attributed to lactose in the work of Almeida et al (2012).…”

Section: Resultsmentioning

confidence: 99%

“…The samples were placed in a 10 × 10 mm quartz cuvette where a laser beam set at 200 mW power passed through. 512 scans were performed and collected with spectral resolution of 4 cm −1 in a region between 3200 and 200 cm −1 (Stephani et al 2017). The OPUS 6.0 (Bruker Optik) software was used to acquire Raman spectra.…”

Section: Methodsmentioning

confidence: 99%

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Effect of sodium citrate on lactose crystallization in concentrated whey

Pereira

Melquíades

Stephani

et al. 2020

Int J of Dairy Tech

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Lactose crystallization, in concentrated whey, is considered a crucial step for drying efficiency as it impacts both production and spray dryer adhesion. The current study aimed to evaluate whether the addition of sodium citrate in concentrated whey may influence lactose crystallization during a simulated industrial condition. Based on the following results sodium citrate addition increases the final percentage of lactose crystallization in concentrated whey. Under practical conditions, dairy industries could add sodium citrate to the concentrated whey to improve lactose crystallization and powder stability (regarding stickiness and caking).

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Effect of sodium citrate on lactose crystallization in concentrated whey

Pereira

Melquíades

Stephani

et al. 2020

Int J of Dairy Tech

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“…It is well known (Jung, Czarnik-Matusewicz, & Ozaki, 2000) that the existence of a secondary protein structure can be analysed in the amide I and amide III regions, since the frequency dependence of these bands depends strongly on the protein state, environment and the intermolecular interactions. The main intense peaks in the amide I and II regions are as follows: peak 1 at 1669 cm −1 corresponding to the ʋ (C]O) from amide I and ʋ(C]C); peak 2 at ≈1455 cm −1 that corresponds to δ(CH 2 ); peak 3 at ≈1327 cm −1 corresponding to amide III (α-helix structure), ʋ(C-O) and δ(C-H); and the peak 4 at ≈1245 cm −1 that was assigned to β-sheet structure of the protein (Blanpain-Avet et al, 2012;Stephani et al, 2017). In addition, it is also seen the peak 5 at ≈1008 cm −1 which is attributed to C-CH 3 bonds.…”

Section: Spectroscopic Analysis Of the Dried Nanocapsulesmentioning

confidence: 99%

Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

et al. 2020

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A B S T R A C TIn this work an electrohydrodynamic process (electrospray) was used to produce β-carotene loaded nanocapsules based on whey protein isolate (WPI). WPI solutions were prepared in aqueous solutions with different concentrations of ethanol (5, 10 and 15%) which were used for β-carotene solubilization. Different electrospray conditions were tested and the morphology and molecular organization of the nanocapsules were studied on dried and hydrated state. The size of the dried nanocapsules ranged between 227 and 283 nm. After hydration, there was a significant increase in the mean size of the nanocapsules, being the sizes higher for nanocapsules produced with increasing concentrations of ethanol. Results, obtained from the reactivity of free sulfhydryl groups and fluorescence analysis, showed that the increase of ethanol concentration had a destabilizing effect on the protein unfolding.Electrosprayed WPI-based nanocapsules can be used for the encapsulation of β-carotene answering the industrial demand for novel encapsulation technologies to protect sensitive bioactive compounds.

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“…Other studies using MIR reported moderate accuracy for the prediction of macroelements in bovine milk (R 2 CV-0.42-0.71) [17] and high accuracy for the prediction of milk protein composition (R 2 CV-0.59-1) [18]. Raman spectroscopy (RS) has also been reported for prediction of nutritional parameters (fat, protein, energetic values, and carbohydrates) in INF and milk powder [19][20][21][22], milk fat or whey in liquid milk [23] and melamine adulterants in liquid and powdered milk [24][25][26]. A few publications have studied the use of RS to detect mineral contents in dairy products.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Raman Spectroscopy (with Fiber Optic Probe) and Chemometric Data Analysis for the Determination of Mineral Content in Aqueous Infant Formula

Zhao

Shaikh

Kang

et al. 2020

Foods

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This study investigated the use of Raman spectroscopy (RS) and chemometrics for the determination of eight mineral elements (i.e., Ca, Mg, K, Na, Cu, Mn, Fe, and Zn) in aqueous infant formula (INF). The samples were prepared using infant formula powder reconstituted to concentrations of 3%–13% w/w (powder: water) (n = 83). Raman spectral data acquisition was carried out using a non-contact fiber optic probe on the surface of aqueous samples in 50–3398 cm−1. ICP-AES was used as a reference method for the determination of the mineral contents in aqueous INF samples. Results showed that the best performing partial least squares regression (PLSR) models developed for the prediction of minerals using all samples for calibration achieved R2CV values of 0.51–0.95 with RMSECVs of 0.13–2.96 ppm. The PLSR models developed and validated using separate calibration (n = 42) and validation (n = 41) samples achieved R2CVs of 0.93, 0.94, 0.91, 0.90, 0.97, and 0.94, R2Ps of 0.75, 0.77, 0.31, 0.60, 0.84, and 0.80 with RMSEPs of 3.17, 0.29, 3.45, 1.51, 0.30, and 0.25 ppm for the prediction of Ca, Mg, K, Na, Fe, and Zn respectively. This study demonstrated that RS equipped with a non-contact fiber optic probe and combined with chemometrics has the potential for timely quantification of the mineral content of aqueous INF during manufacturing.

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Raman spectroscopy as a tool to identify modification of whey protein concentrate (WPC) during shelf life

Cited by 26 publications

References 24 publications

Effect of sodium citrate on lactose crystallization in concentrated whey

Effect of sodium citrate on lactose crystallization in concentrated whey

Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

Investigation of Raman Spectroscopy (with Fiber Optic Probe) and Chemometric Data Analysis for the Determination of Mineral Content in Aqueous Infant Formula

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