Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR
<p>Fourier-transform infrared (FTIR) spectroscopy is considered to be a comprehensive and sensitive method to characterize the chemical composition and for detection of molecular changes in different samples. In this study, FTIRspectroscopy was employed as an rapid and low-cost technique in o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2014-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10777 |
| _version_ | 1818259237803917312 |
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| author | Adriana Păucean Dan Vodnar Carmen Socaciu Simona Man |
| author_facet | Adriana Păucean Dan Vodnar Carmen Socaciu Simona Man |
| author_sort | Adriana Păucean |
| collection | DOAJ |
| description | <p>Fourier-transform infrared (FTIR) spectroscopy is considered to be a comprehensive and sensitive method to characterize the chemical composition and for detection of molecular changes in different samples. In this study, FTIRspectroscopy was employed as an rapid and low-cost technique in order to characterize the FTIR spectra and identify appropriate spectral regions for dairy product fermented by a lactic culture consisting by species of <em>Lactococcus lactis</em> and <em>Leuconostoc mesenteroides</em>. A second objective was to monitore the key chemical compounds (lactose, lactic acid, flavors) during fermentation and refrigerated storage (1-21 days, at 4-6°C). By FT-IR fingerprint during fermentation we identified changes of the spectra pattern with specific increasing or decreasing peaks for lactose, lactic acid, esters, aromatic compounds, aminoacids, fatty acids. Also the technique was able to identify chemical compounds involved in the microbial activity such as phosphates and phosphorylated carbohydrates during fermentation and dairy product shelf-life. All the major chemical compounds recorded significant increaments during fermentation and refrigerated storage comparing with the raw milk.</p> |
| first_indexed | 2024-12-12T18:12:15Z |
| format | Article |
| id | doaj.art-2b85b3df06de45c3b96ccec30390eeb6 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-12T18:12:15Z |
| publishDate | 2014-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-2b85b3df06de45c3b96ccec30390eeb62022-12-22T00:16:22ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002014-11-0171213614110.15835/buasvmcn-fst:107778829Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIRAdriana Păucean0Dan Vodnar1Carmen Socaciu2Simona Man3University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology,3-5 Mănăştur street, 400372, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology,3-5 Mănăştur street, 400372, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology,3-5 Mănăştur street, 400372, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology,3-5 Mănăştur street, 400372, Cluj-Napoca<p>Fourier-transform infrared (FTIR) spectroscopy is considered to be a comprehensive and sensitive method to characterize the chemical composition and for detection of molecular changes in different samples. In this study, FTIRspectroscopy was employed as an rapid and low-cost technique in order to characterize the FTIR spectra and identify appropriate spectral regions for dairy product fermented by a lactic culture consisting by species of <em>Lactococcus lactis</em> and <em>Leuconostoc mesenteroides</em>. A second objective was to monitore the key chemical compounds (lactose, lactic acid, flavors) during fermentation and refrigerated storage (1-21 days, at 4-6°C). By FT-IR fingerprint during fermentation we identified changes of the spectra pattern with specific increasing or decreasing peaks for lactose, lactic acid, esters, aromatic compounds, aminoacids, fatty acids. Also the technique was able to identify chemical compounds involved in the microbial activity such as phosphates and phosphorylated carbohydrates during fermentation and dairy product shelf-life. All the major chemical compounds recorded significant increaments during fermentation and refrigerated storage comparing with the raw milk.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/10777dairy products, FTIR analysis, shelf-life |
| spellingShingle | Adriana Păucean Dan Vodnar Carmen Socaciu Simona Man Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology dairy products, FTIR analysis, shelf-life |
| title | Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR |
| title_full | Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR |
| title_fullStr | Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR |
| title_full_unstemmed | Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR |
| title_short | Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR |
| title_sort | monitoring the evolution of major chemical compound in dairy products during shelf life by ftir |
| topic | dairy products, FTIR analysis, shelf-life |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/10777 |
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