Raman spectroscopy in the quality analysis of dairy products: A literature review

Silva, Monisa Gouvêa; Paula, Igor Lima de; Stephani, Rodrigo; Edwards, Howell G. M.; Oliveira, Luiz Fernando Cappa de

doi:10.1002/jrs.6214

Cited by 12 publications

(9 citation statements)

References 34 publications

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“…Characterization, classification, and/or quality control of dairy products, fats/oils, and sugars have been investigated. 19,32,33 The acquired Raman spectra presented some strong peaks, medium and smaller peaks, and their attempted assignments are listed in Table II. Most Raman spectral regions selected fell within the fingerprint region near medium-intensity peaks, and/or near the high-intensity peak corresponding to –CH 2 /–CH 3 stretching.…”

Section: Resultsmentioning

confidence: 99%

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Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes

et al. 2023

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Ice cream is a complex product containing four different phases that affect its microstructure. Viscosity is a critical ice cream quality parameter that is typically measured using off-line methodologies, such as rheometry. In-line viscosity measurements allow continuous and instant analysis compared to off-line methodologies, yet they still constitute a challenge. This work focused on the preliminary study of the potential application of near-infrared (NIR) and Raman spectroscopy as analytical tools to assess the viscosity of ice cream mixes. Historically, partial least squares regression (PLSR) is a standard algorithm used for analysis of spectral data and in the development of predictive models. This methodology was implemented over a range of viscosity values, obtained by varying the ice cream fat content and homogenization conditions. Individual PLSR models showed some predictive ability and better performance compared to the integrated model obtained by data fusion. Lower prediction errors and higher coefficients of determination were obtained for NIR, making this technique more suitable based on model performance. However, other considerations should be accounted during the selection of the best method, such as implementation limitations. This study offers a preliminary comparison of the spectroscopic methods for quantitative analysis of viscosity of aged ice cream mixes and a starting point for an in-situ application study.

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Section: Resultsmentioning

confidence: 99%

“…Raman spectroscopy has been successfully applied in dairy products, such as milk, for quality and safety evaluation. 14,17–19…”

Section: Introductionmentioning

confidence: 99%

Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes

et al. 2023

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“…The second review paper by Gouvêa Silva et al (Raman spectroscopy in the quality analysis of dairy products: A literature review, Universidade Federal de Juiz de Fora, Brazil) [40] deals with the evaluation of the quality control of dairy products such as milk. Dairy products are important foodstuffs which require the strict adherence to quality standards for production, industrialization, and commercialization.…”

Section: Biological Compoundsmentioning

confidence: 99%

Tribute to Derek Long: An instant snapshot of the development of Raman spectroscopy and its application in the fields of instrumentation and methodology, solid‐state materials, cultural heritage, DFT modeling and applications in biology, microbiology, and medicine

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Edwards

Kiefer

et al. 2021

J Raman Spectroscopy

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This special issue of the Journal of Raman Spectroscopy dedicated to Professor Derek Long provides a snapshot of the uses and improvements made in the technique, the development of which he was personally deeply involved in both fundamentally, theoretically and in the field of its applications.Data collected by the web of science indicate 75 articles for its activity at the University of Bradford from 1975 to 2008 (for a total of about 200), [1] listed under the qualifying categories: spectroscopy (82%), physical (66%), chemistry (32%), crystallography (21%), biophysics (8%), engineering (8%), cell biology (7%), instrumentation (4%), optics (3%), and polymer science (3%). However, there is no doubt that his main impact on the community of Raman spectroscopists is certainly his two textbooks, the first entitled "Raman Spectroscopy" published in 1977 by McGraw-Hill (270 pp) [2] and the second "The Raman Effect: A Unified Treatment of the Theory of Raman Scattering by Molecules" published in 2002 by John Wiley [3] (584 pp) and also the foundation with H.J. Bernstein (NRCC, Ottawa, Canada

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“…In recent years, there has been a new phenomenon in food quality risks: some cheap products have been misrepresented as high-quality food. 6 However, according to the analysis of specific components in-line with national standards, further relevant research has found that their nutritional components and pollutant limits meet the requirements of food quality and safety regulations, and they are acceptable products. It is difficult for a single component index to allow an accurate judgment when detecting such quality problems.…”

Section: Introductionmentioning

confidence: 99%

Optimized identification of cheese products based on Raman spectroscopy and an extreme learning machine

2023

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Raman spectroscopy in the quality analysis of dairy products: A literature review

Abstract: This work presents a review on the use of Raman spectroscopy in the evaluation of the quality control of dairy products. Milk and dairy products are globally extremely important foodstuffs both economically and nutritionally

Cited by 12 publications

References 34 publications

Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes

Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes

Tribute to Derek Long: An instant snapshot of the development of Raman spectroscopy and its application in the fields of instrumentation and methodology, solid‐state materials, cultural heritage, DFT modeling and applications in biology, microbiology, and medicine

Optimized identification of cheese products based on Raman spectroscopy and an extreme learning machine

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