Articles producció científica> Enginyeria Química

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

  • Identification data

    Identifier: imarina:5874597
    Authors:
    Mellado-Carretero, JorgeKaade, WaelFerrando, MontserratGueell, Carmede Lamo-Castellvi, Silvia
    Abstract:
    The aim of this work was to study the potential of using infrared spectroscopy and chemometrics to monitor Maillard reaction. Sodium caseinate (NaCAS) and gum Arabic (GA) or sodium carboxymethyl cellulose (CMC) powders were mixed at 1:1, spray-dried, and incubated at 60 degrees C and 76% of relative humidity from 0 to 72 hr. Sample infrared spectra were collected, and browning degree, conjugation efficiency, and stabilization properties of the conjugates were analyzed by spectrophotometry, fluorescence spectroscopy, turbidity, and zeta potential measurements. Pairwise soft independent modeling of class analogy (SIMCA) models showed significant chemical differences among NaCAS-GA mixtures incubated for 0 (Control) and 16 hr, attributed to functional groups linked to different Maillard reaction products such as Schiff's base and pyridine compounds. Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of protein-polysaccharide conjugates by Maillard reaction. Practical Application Protein-polysaccharide conjugates obtained by Maillard reaction are currently used as novel food emulsifiers. However, conventional methods to study this chemical reaction are time consuming or involve the use of toxic and harmful reactants. Infrared spectroscopy combined with multivariate analysis is evaluated to be used as a rapid tool to monitor Maillard reaction.
  • Others:

    Author, as appears in the article.: Mellado-Carretero, Jorge; Kaade, Wael; Ferrando, Montserrat; Gueell, Carme; de Lamo-Castellvi, Silvia;
    Department: Enginyeria Química
    URV's Author/s: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
    Keywords: Systems Stability Multivariate data analysis Maillard reaction Infrared spectroscopy Emulsions Complexes maillard reaction infrared spectroscopy
    Abstract: The aim of this work was to study the potential of using infrared spectroscopy and chemometrics to monitor Maillard reaction. Sodium caseinate (NaCAS) and gum Arabic (GA) or sodium carboxymethyl cellulose (CMC) powders were mixed at 1:1, spray-dried, and incubated at 60 degrees C and 76% of relative humidity from 0 to 72 hr. Sample infrared spectra were collected, and browning degree, conjugation efficiency, and stabilization properties of the conjugates were analyzed by spectrophotometry, fluorescence spectroscopy, turbidity, and zeta potential measurements. Pairwise soft independent modeling of class analogy (SIMCA) models showed significant chemical differences among NaCAS-GA mixtures incubated for 0 (Control) and 16 hr, attributed to functional groups linked to different Maillard reaction products such as Schiff's base and pyridine compounds. Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of protein-polysaccharide conjugates by Maillard reaction. Practical Application Protein-polysaccharide conjugates obtained by Maillard reaction are currently used as novel food emulsifiers. However, conventional methods to study this chemical reaction are time consuming or involve the use of toxic and harmful reactants. Infrared spectroscopy combined with multivariate analysis is evaluated to be used as a rapid tool to monitor Maillard reaction.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias iii Engenharias ii Enfermagem Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física
    ISSN: 00221147
    Author's mail: montse.ferrando@urv.cat carme.guell@urv.cat silvia.delamo@urv.cat
    Author identifier: 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-5261-6806
    Record's date: 2023-02-22
    Papper original source: Journal Of Food Science. 84 (10): 2777-2784
    APA: Mellado-Carretero, Jorge; Kaade, Wael; Ferrando, Montserrat; Gueell, Carme; de Lamo-Castellvi, Silvia; (2019). Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction. Journal Of Food Science, 84(10), 2777-2784. DOI: 10.1111/1750-3841.14782
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1111/1750-3841.14782
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2019
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    Systems
    Stability
    Multivariate data analysis
    Maillard reaction
    Infrared spectroscopy
    Emulsions
    Complexes
    maillard reaction
    infrared spectroscopy
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias iii
    Engenharias ii
    Enfermagem
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biodiversidade
    Astronomia / física
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