Real-Time Monitoring of Yogurt Fermentation Process by Aquaphotomics Near-Infrared Spectroscopy

Munćan, Jelena; Tei, Kyoko; Tsenkova, Roumiana

doi:10.3390/s21010177

Cited by 33 publications

(21 citation statements)

References 124 publications

(158 reference statements)

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“…From this point on, the differences are lower and only a slight increase in the slope is observable (orange and green spectra). The modification in baseline slope and 6900 cm −1 band are related to the overall water absorption due to the changed physical properties of the medium [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

A FT-NIR Process Analytical Technology Approach for Milk Renneting Control

Grassi

Strani

Alamprese

et al. 2021

Foods

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The study proposes a process analytical technology (PAT) approach for the control of milk coagulation through near infrared spectroscopy (NIRS), computing multivariate statistical process control (MSPC) charts, based on principal component analysis (PCA). Reconstituted skimmed milk and commercial pasteurized skimmed milk were mixed at two different ratios (60:40 and 40:60). Each mix ratio was prepared in six replicates and used for coagulation trials, monitored by fundamental rheology, as a reference method, and NIRS by inserting a probe directly in the coagulation vat and collecting spectra at two different acquisition times, i.e., 60 s or 10 s. Furthermore, three failure coagulation trials were performed, deliberately changing temperature or rennet and CaCl2 concentration. The comparison with fundamental rheology results confirmed the effectiveness of NIRS to monitor milk renneting. The reduced spectral acquisition time (10 s) showed data highly correlated (r > 0.99) to those acquired with longer acquisition time. The developed decision trees, based on PC1 scores and T2 MSPC charts, confirmed the suitability of the proposed approach for the prediction of coagulation times and for the detection of possible failures. In conclusion, the work provides a robust but simple PAT approach to assist cheesemakers in monitoring the coagulation step in real-time.

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Section: Resultsmentioning

confidence: 99%

A FT-NIR Process Analytical Technology Approach for Milk Renneting Control

Grassi

Strani

Alamprese

et al. 2021

Foods

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show abstract

“…Muncan and co-authors reported that the entire wavelength region of 1300-1400 nm has significant importance during the aquaphotomics analysis of the fermentation of milk with lactic acid bacteria. According to these authors, this region corresponds to the absorbance of weakly or non-hydrogen-bonded water, indicating the existence of a protein concentrate in liquid phase, in other words, non-coagulated protein [59]. The hydrolysis of proteins by trypsin, prior to fermentation, facilitates the breakdown of exogenous proteins into lower molecular-weight oligopeptides, which increases the solubility of proteins and reduces the coagulation of proteins [60].…”

Section: Aquaphotomics Analysismentioning

confidence: 99%

Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis

et al. 2021

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Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research; however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigation was to prepare bioactive peptides with hypoallergenic properties from liquid milk protein concentrate (LMPC), through sequential enzymatic and microbial hydrolysis. LMPC was produced from ultra-heat-treated (UHT) skimmed cow’s milk using a nanofiltration membrane. The effect of the concentration of trypsin (0.008–0.032 g·L−1) on the hydrolysis of LMPC was studied. Subsequently, the hydrolysis of tryptic-hydrolyzed LMPC (LMPC-T) with lactic acid bacteria was performed, and the effect of glucose in microbial hydrolysis was studied. Aquaphotomic analysis of the hydrolysis of LMPC was performed using the spectral range of 1300–1600 nm (near-infrared spectra). Changes in antioxidant capacity, anti-angiotensin-converting enzyme activity, and antibacterial activity against Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes were noted after the sequential tryptic and microbial hydrolysis of LMPC. Allergenicity in LMPC was reduced, due to sequential hydrolysis with 0.016 g·L−1 of trypsin and lacteal acid bacteria. According to the aquaphotomic analysis result, there was a dissociation of hydrogen bonds in compounds during the initial period of fermentation and, subsequently, the formation of compounds with hydrogen bonds. The formation of compounds with a hydrogen bond was more noticeable when microbial hydrolysis was performed with glucose. This may support the belief that the results of the present investigation will be useful to scale up the process in the food and biopharmaceutical industries.

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“…This feature has been already used to track changes induced by cheese ripening [16], to screen water's quality in the presence of certain contaminants [17], to elucidate yoghurt fermentation mechanisms [18], to authenticate honey [19], and many more applications [20][21][22][23]. With regards to coffee analysis, this approach could prove particularly beneficial in case of the shortage of beans, the absence of technically qualified coffee quality assessors as well as the insufficiency of the chemicals used for other sophisticated methods.…”

Section: Introductionmentioning

confidence: 99%

NIRS and Aquaphotomics Trace Robusta-to-Arabica Ratio in Liquid Coffee Blends

et al. 2022

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Coffee is both a vastly consumed beverage and a chemically complex matrix. For a long time, an arduous chemical analysis was necessary to resolve coffee authentication issues. Despite their demonstrated efficacy, such techniques tend to rely on reference methods or resort to elaborate extraction steps. Near infrared spectroscopy (NIRS) and the aquaphotomics approach, on the other hand, reportedly offer a rapid, reliable, and holistic compositional overview of varying analytes but with little focus on low concentration mixtures of Robusta-to-Arabica coffee. Our study aimed for a comparative assessment of ground coffee adulteration using NIRS and liquid coffee adulteration using the aquaphotomics approach. The aim was to demonstrate the potential of monitoring ground and liquid coffee quality as they are commercially the most available coffee forms. Chemometrics spectra analysis proved capable of distinguishing between the studied samples and efficiently estimating the added Robusta concentrations. An accuracy of 100% was obtained for the varietal discrimination of pure Arabica and Robusta, both in ground and liquid form. Robusta-to-Arabica ratio was predicted with R2CV values of 0.99 and 0.9 in ground and liquid form respectively. Aquagrams results accentuated the peculiarities of the two coffee varieties and their respective blends by designating different water conformations depending on the coffee variety and assigning a particular water absorption spectral pattern (WASP) depending on the blending ratio. Marked spectral features attributed to high hydrogen bonded water characterized Arabica-rich coffee, while those with the higher Robusta content showed an abundance of free water structures. Collectively, the obtained results ascertain the adequacy of NIRS and aquaphotomics as promising alternative tools for the authentication of liquid coffee that can correlate the water-related fingerprint to the Robusta-to-Arabica ratio.

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Real-Time Monitoring of Yogurt Fermentation Process by Aquaphotomics Near-Infrared Spectroscopy

Cited by 33 publications

References 124 publications

A FT-NIR Process Analytical Technology Approach for Milk Renneting Control

A FT-NIR Process Analytical Technology Approach for Milk Renneting Control

Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis

NIRS and Aquaphotomics Trace Robusta-to-Arabica Ratio in Liquid Coffee Blends

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