Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins

Zangirolami, Marcela de Souza; Moreira, Thaysa Fernandes Moya; Leimann, Fernanda Vitória; Valderrama, Patrícia; Março, Paulo Henrique

doi:10.1016/j.foodcont.2022.109290

Cited by 2 publications

References 29 publications

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Evaluation of the influence of temperature and time exposure on Peruvian Maca (Lepidium meyenii) flour samples through NIR spectroscopy and chemometrics

Goldoni,

Bernaski,

Paulino

et al. 2023

Preprint

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In this study, the three most known varieties of the Peruvian Maca (Lepidium meyenii), yellow, red, and black, were submitted to heating (from 25 to 200°C) for one hour, during 10-minute intervals and measured by near-infrared (NIR) spectroscopy, after 24 hours resting in a desiccator, to evaluate the changes at each temperature. The study focused on changes related to heating for considering new applications on Maca-enriched food products such as bread, cakes, and cookies. To perform the experiment, 9 portions of 1g of each sample remained in an oven at each temperature (25, 50, 100, 150, 160, 170, 180, 190, and 200°C) for different times (10, 20, 30, 40, 50, and 60 minutes). The multivariate curve resolution with alternating least squares (MCR-ALS) was applied to interpret the results. In general, it was observed that spectral variations start to occur from heating samples from above 100°C. The recovered signals indicated that most spectral variations occurred in regions assigned to N-H vibrations, suggesting that heating influences the protein and/or macamides, which are responsible for most of the properties attributed to the Peruvian Maca. The yellow Maca phenotype was the most susceptible to spectral variations after heating, while the black Maca displayed the slowest spectral transformations. This study may encourage deeper investigations into the use of Maca-derived foods regarding their health-beneficial effects after heating to indicate the limitations of Maca applications.

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Evaluation of the influence of temperature and time exposure on Peruvian Maca (Lepidium meyenii) flour samples through NIR spectroscopy and chemometrics

Goldoni,

Bernaski,

Paulino

et al. 2023

Preprint

Self Cite

View full text Add to dashboard Cite

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Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

et al. 2023

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The aim of the present study is to evaluate the potential of mid-infrared spectroscopy in combination with two-dimensional correlation spectroscopy (2DCOS) and partial least squares discriminant analysis (PLS-DA) to monitor molecular structure evolution of milk mixtures of two species (cow and camel) during enzymatic coagulation. Molecular structure changes and texture characteristics were investigated on five different milk formulations by mixing camel milk (CaM) and cow milk (CM) (i.e., CaM, CaM3:CM1, CaM1:CM1, CaM1:CM3, and CM, (v/v)). Regarding MIR spectroscopy, two spectral regions were considered to monitor milk coagulation, the fatty acid acyl-chain region (3000–2800 cm−1) and the protein region (1700–1500 cm−1). Different formulation dissimilarities were revealed through the synchronous 2DCOS spectra and their respective auto-peaks. Moreover, using the cross-peak symbols of the synchronous and asynchronous spectra helps to establish the sequence of molecular structure modifications during coagulation. Finally, the analysis of the 2DCOS-MIR synchronous and asynchronous maps by PLS-DA gave good discriminant accuracy (88 to 100%) between each formulation. Those results highlighted that different synchronous and asynchronous chemical phenomena occurred during milk coagulation depending on the milk formulation. Texture attributes were influenced by camel milk ratio in mixtures based on the initial composition of milks. Samples containing more than 50% of CM showed significantly higher hardness compared to pure CaM and CaM3:CM; however, CM gel displayed lower springiness contrary to CaM. Textural characteristics of the resulted gels also confirmed that 2DCOS MIR observations are consistent with textural observations of the gels obtained after milk mixtures coagulation.

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Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins

Cited by 2 publications

References 29 publications

Evaluation of the influence of temperature and time exposure on Peruvian Maca (Lepidium meyenii) flour samples through NIR spectroscopy and chemometrics

Evaluation of the influence of temperature and time exposure on Peruvian Maca (Lepidium meyenii) flour samples through NIR spectroscopy and chemometrics

Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

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