Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk

Ulises Alvarado, Anna Zamora*, Oscar Arango, Jordi Saldo, Manuel Castillo

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

Resumen

Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as an alternative method for the quantification of four thermal damage markers at once (hydroxymethylfurfural, sulfhydryl groups, ascorbic acid, and riboflavin). The obtained prediction models using autofluorescent compounds (tryptophan, dityrosine, Maillard compounds, and riboflavin), validated with skimmed milk processed under several industrial conditions, granted the development of a portable and/or online system, allowing for the real-time monitoring of thermal damage and control of the heat treatment process. The results of this study will certainly contribute to the development of new process analytical technologies for the dairy industry, enabling quality control and adjustment of the manufacturing process to ensure safe and high-quality products.

Idioma originalInglés
Número de artículo780
PublicaciónFoods
Volumen13
N.º5
DOI
EstadoPublicada - 2 mar 2024

Huella

Profundice en los temas de investigación de 'Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk'. En conjunto forman una huella única.

Citar esto