Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy
Yükleniyor...
Dosyalar
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Frontiers Media SA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The biochemical metabolism during cheese ripening plays an active role in producing
amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique
fingerprint-like infrared spectra of the soluble fractions in different solvents (water based, methanol, and ethanol) of Turkish white cheese for rapid monitoring of cheese
composition during ripening. Turkish white cheese samples were produced in a pilot
plant scale using a mesophilic culture (Lactococcus lactis subsp. lactis, Lactococcus
lactis subsp. cremoris), ripened for 100 days and samples were collected at 20-
day intervals for analysis. Three extraction solvents (water, methanol, and ethanol)
were selected to obtain soluble cheese fractions. Reference methods included gas
chromatography (amino acids and fatty acid profiles), and liquid chromatography
(organic acids) were used to obtain the reference results. FT-IR spectra were
correlated with chromatographic data using pattern recognition analysis to develop
regression and classification predictive models. All models showed a good fit
(RPre ≥ 0.91) for predicting the target compounds during cheese ripening. Individual
free fatty acids were predicted better in ethanol extracts (0.99 ≥ RPre ≥ 0.93,
1.95 ≥ SEP ≥ 0.38), while organic acids (0.98 ≥ RPre ≥ 0.97, 10.51 ≥ SEP ≥ 0.57)
and total free amino acids (RPre = 0.99, SEP = 0.0037) were predicted better by
using water-based extracts. Moreover, cheese compounds extracted with methanol
provided the best SIMCA classification results in discriminating the different stages
of cheese ripening. By using a simple methanolic extraction and collecting spectra
with a portable FT-IR device provided a fast, simple, and cost-effective technique to
monitor the ripening of white cheese and predict the levels of key compounds that
play an important role in the biochemical metabolism of Turkish white cheese.
Açıklama
Anahtar Kelimeler
Cheese Ripening, Turkish White Cheese, FT-IR, Extraction Methods, Organic Acids, Free Amino Acids, Free Fatty Acids
Kaynak
Frontiers in Nutrition
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
10
Sayı
Künye
Yaman, H., Aykas, D. P., & Rodriguez-Saona, L. E. (2023). Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. Frontiers in Nutrition, 10, 1107491.
