Article
Chemistry, Analytical
Lin Zhu, Shuwei Yang, Zhibo Xiao, Huachuan Huang, Keding Yan, Shouyu Wang
Summary: We developed a portable spectrometer based on Raspberry Pi, incorporating a white LED as the light source, a reflection grating for dispersion, and a CMOS imaging chip for spectral recording. All optical elements and Raspberry Pi were integrated using 3-D printed structures, and a custom software was designed for recording, calibration, analysis, and display. With a built-in battery, the portable spectrometer enables on-site applications. Tested and verified, it provides a spectral resolution of 0.065 nm per pixel in the visible band, making it suitable for on-site spectral testing in various fields.
ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Paulo Augusto Da Costa Filho, Yike Chen, Christophe Cavin, Roberto Galluzzo
Summary: This study demonstrates that MilkoScanTM FT1 is a rapid screening technology for detecting food adulterants in reconstituted skimmed milk powder. The study accurately identified the presence of adulterants in samples, including nitrogen-rich compounds and bulking agents, and showed the challenges in detecting lactose. However, specific calibration methods were able to detect the addition of lactose. This screening method has potential applications in various food businesses, ensuring better quality and safety for consumers.
Article
Chemistry, Analytical
Rahul Jamwal, Amit, Shivani Kumari, Simon Kelly, Andrew Cannavan, Dileep Kumar Singh
Summary: The study analyzed the adulteration of mustard oil with linseed oil using ATR-FTIR spectroscopy, and found that PCA and LDA could accurately classify adulterated samples, while PCR and PLSR were able to predict adulterated samples, providing an effective method for detecting adulteration.
VIBRATIONAL SPECTROSCOPY
(2021)
Article
Food Science & Technology
Karine Cristine Kaufmann, Klicia Araujo Sampaio, Juan F. Garcia-Martin, Douglas Fernandes Barbin
Summary: The study demonstrates that coriander oil can be effectively distinguished from adulterated oils using principal component analysis, linear discriminant analysis, and k-nearest neighbors algorithm. The performance of Partial Least Squares regression models also shows their potential utility in quality control processes.
Article
Food Science & Technology
Bharathi Avula, Kumar Katragunta, Sebastian John Adams, Yan-Hong Wang, Amar G. Chittiboyina, Ikhlas A. Khan
Summary: Adulteration of poppy seeds is a common issue, and preventive measures should be taken to ensure food safety. Two independent methods were investigated to effectively distinguish poppy seeds from adulterants, providing a chemical profile for analysis. This can serve as an effective tool to combat ongoing adulteration.
Article
Agronomy
Xin Zhao, Yunpeng Wang, Xin Liu, Hongzhe Jiang, Zhilei Zhao, Xiaoying Niu, Chunhua Li, Bin Pang, Yanlei Li
Summary: In this study, the adulteration of goat milk powder by urea, melamine, and starch was quantified using near infrared (NIR) spectroscopy and chemometrics. For single adulterants, models were built with good predictive ability. For multiple adulterants, different methods were used to build the models, with PLS2 showing better results. MCR-ALS models were able to detect adulteration with new and unknown substitutes.
Article
Chemistry, Applied
Hong You, Haley Gershon, Florencia Goren, Fei Xue, Traci Kantowski, Len Monheit
Summary: Turmeric has authenticity issues due to economic adulterations to reduce costs. Using carbon-14 and HPLC analyses as complementary methods, a significant correlation between the percentage of curcumin-to-curcuminoids and % biobased carbon was found, indicating synthetic curcumin greatly attributed to determined synthetic ingredients. Only four out of 14 samples supported authentic label claims, showing the potential of this testing strategy for quality control of turmeric products.
Article
Chemistry, Applied
Carini Aparecida Lelis, Diego Galvan, Leticia Tessaro, Jelmir Craveiro de Andrade, Yhan S. Mutz, Carlos Adam Conte-Junior
Summary: Fluorescence spectroscopy coupled with chemometric tools is used to detect milk authenticity and prevent fraudulent adulterations. Different levels of whey adulteration in milk lead to changes in fluorescence spectra, with supervised methods showing more efficient performance in distinguishing between genuine and adulterated milk.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Tian-wei Wang, Meng-li Zhang, Na -Na Sun, Hui -Hui Chen, Chong-xiao Zhang, Qian Wang, Wen-zhong Zhang
Summary: To investigate economically motivated food adulteration (EMA) in China, the frequency and/or percentage of EMA parameters from 2000 to 2020 were analyzed. Out of 6477 EMAs collected and evaluated, 69% were identified through supervision and 95.7% were discovered during the sale process. The top areas for EMA were Guangdong, Shandong, and Henan, with the most common fraud methods being illegal addition, substitution or dilution, and unqualified hygiene. Meat, vegetable, and fruit were the most frequently adulterated food types. Strengthening supervision of the production process for these food types is crucial in preventing EMA, considering the adulterating phase, fraud methods, and adulterer types.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2023)
Article
Chemistry, Applied
Taiz Alana Minetto, Beatriz Denardi Franca, Gabriel da Silva Dariz, Emiliano Amarante Veiga, Alessandro Cazonatto Galvao, Weber da Silva Robazza
Summary: This study demonstrates the applicability of electrochemical impedance spectroscopy in identifying urea adulteration in milk, and provides a specific method for its application.
Article
Food Science & Technology
Thierry Delatour, Florian Becker, Julius Krause, Roman Romero, Robin Gruna, Thomas Laengle, Alexandre Panchaud
Summary: This study assessed the performance of eight sensors in detecting adulterants in skimmed milk powder and found that they have difficulties in achieving adequate specificity and detection capability.
Article
Automation & Control Systems
Samaneh Ehsani, Eisa Mohandes Dastgerdy, Hassan Yazdanpanah, Hadi Parastar
Summary: This study utilized a portable near infrared spectrometer with ensemble methods to rapidly, simply, and nondestructively detect water content in milk. The method outperformed other common classification techniques and regression models, showing reliability and robustness in detecting adulterants and quantifying water levels in milk. Results demonstrated the superiority of the ensemble approach in both classification and regression tasks, compared to traditional methods like PLS-DA and PLSR.
JOURNAL OF CHEMOMETRICS
(2023)
Article
Food Science & Technology
Sneh D. Bhandari, Tiffany Gallegos-Peretz, Thomas Wheat, Gregory Jaudzems, Natalia Kouznetsova, Katya Petrova, Dimple Shah, Daniel Hengst, Erika Vacha, Weiying Lu, Jeffrey C. Moore, Pierre Metra, Zhuohong Xie
Summary: A collaborative study was conducted to determine the amino acid fingerprints of authentic nonfat dry milk/skim milk powder samples. The study compared the fingerprints with potential economically motivated adulterants and demonstrated the utility of the rapid analysis method in verifying the authenticity of milk powders and detecting adulteration.
Article
Food Science & Technology
Jiayu Li, Qin Wang, Yanchao Wang, Bingxue Jiang, Yaoguang Chang, Changhu Xue
Summary: This study aims to detect protein-derived adulterants in oyster peptide powder qualitatively and quantitatively using untargeted and targeted proteomics strategies. Various peptides derived from non-oyster proteins were detected, and three signature peptides of gelatin-derived adulterants were identified and confirmed. An MRM-based quantitative method was established, which showed good linearity and recovery, contributing to the quality control of food-derived peptides in oyster peptide powder products.
Article
Engineering, Chemical
Luisa L. Monteiro, Paulo Zoio, Bernardo B. Carvalho, Luis P. Fonseca, Cecilia R. C. Calado
Summary: This study compared the performance of a benchtop Fourier Transform (FT) NIR spectrometer and a prototype of a portable, miniaturized near-infrared spectrometer (miniNIR) in detecting and quantifying contaminants in biodiesel and biodiesel blends. The FT-NIR spectra-based PCA-LDA models accurately predicted the contaminants in biodiesel and biodiesel blends with high accuracies (75% to 95%), while the PLS regression models accurately predicted the concentration of contaminants in biodiesel and the concentration of biodiesel in diesel/biodiesel blends (coefficients of determination between 0.83 and 0.99, and low prediction errors). The miniNIR prototype's PCA-LDA models achieved good accuracies in predicting target contaminants (between 66% and 86%), and the PLS model reasonably predicted the biodiesel concentration in diesel (coefficient of determination of 0.68), indicating the device's potential for preliminary biodiesel analysis and potential cost and portability advantages for biodiesel quality control.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)