Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

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dc.authorid0000-0003-0450-8058en_US
dc.authorid0000-0002-5500-0441en_US
dc.contributor.authorYaman, Hülya
dc.contributor.authorAykas, Didem Peren
dc.contributor.authorRodriguez-Saona, Luis E.
dc.date.accessioned2023-07-24T11:43:43Z
dc.date.available2023-07-24T11:43:43Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Yeniçağa Yaşar Çelik Meslek Yüksekokulu, Gıda Kalite Kontrolü ve Analizi Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationYaman, H., Aykas, D. P., & Rodriguez-Saona, L. E. (2023). Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. Frontiers in Nutrition, 10, 1107491.en_US
dc.identifier.doi10.3389/fnut.2023.1107491
dc.identifier.endpage10en_US
dc.identifier.issn2296-861X
dc.identifier.pmid36814504en_US
dc.identifier.scopus2-s2.0-85148527550en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.3389/fnut.2023.1107491
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11343
dc.identifier.volume10en_US
dc.identifier.wosWOS:000935082000001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorYaman, Hülya
dc.language.isoenen_US
dc.publisherFrontiers Media SAen_US
dc.relation.ispartofFrontiers in Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCheese Ripeningen_US
dc.subjectTurkish White Cheeseen_US
dc.subjectFT-IRen_US
dc.subjectExtraction Methodsen_US
dc.subjectOrganic Acidsen_US
dc.subjectFree Amino Acidsen_US
dc.subjectFree Fatty Acidsen_US
dc.titleMonitoring Turkish white cheese ripening by portable FT-IR spectroscopyen_US
dc.typeArticleen_US

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