Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy
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 w...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1107491/full |
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| author | Hulya Yaman Hulya Yaman Didem P. Aykas Didem P. Aykas Luis E. Rodriguez-Saona |
| author_facet | Hulya Yaman Hulya Yaman Didem P. Aykas Didem P. Aykas Luis E. Rodriguez-Saona |
| author_sort | Hulya Yaman |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T17:04:21Z |
| format | Article |
| id | doaj.art-a99d6efe8d2040a086855a8c02f2db6e |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T17:04:21Z |
| publishDate | 2023-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-a99d6efe8d2040a086855a8c02f2db6e2023-02-06T06:53:56ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-02-011010.3389/fnut.2023.11074911107491Monitoring Turkish white cheese ripening by portable FT-IR spectroscopyHulya Yaman0Hulya Yaman1Didem P. Aykas2Didem P. Aykas3Luis E. Rodriguez-Saona4Department of Food Science and Technology, The Ohio State University, Columbus, OH, United StatesDepartment of Food Processing, Bolu Abant Izzet Baysal University, Bolu, TürkiyeDepartment of Food Science and Technology, The Ohio State University, Columbus, OH, United StatesDepartment of Food Engineering, Adnan Menderes University, Aydin, TürkiyeDepartment of Food Science and Technology, The Ohio State University, Columbus, OH, United StatesThe 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.https://www.frontiersin.org/articles/10.3389/fnut.2023.1107491/fullcheese ripeningTurkish white cheeseFT-IRextraction methodsorganic acidsfree amino acids |
| spellingShingle | Hulya Yaman Hulya Yaman Didem P. Aykas Didem P. Aykas Luis E. Rodriguez-Saona Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy Frontiers in Nutrition cheese ripening Turkish white cheese FT-IR extraction methods organic acids free amino acids |
| title | Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy |
| title_full | Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy |
| title_fullStr | Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy |
| title_full_unstemmed | Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy |
| title_short | Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy |
| title_sort | monitoring turkish white cheese ripening by portable ft ir spectroscopy |
| topic | cheese ripening Turkish white cheese FT-IR extraction methods organic acids free amino acids |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1107491/full |
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