Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk

Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as an alternative method for the quantification of four thermal d...

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Bibliographic Details
Published in:Foods 2024-03, Vol.13 (5), p.780
Main Authors: Alvarado, Ulises, Zamora, Anna, Arango, Oscar, Saldo, Jordi, Castillo, Manuel
Format: Article
Language:English
Subjects:
Amino acids
Ascorbic acid
Dairy industry
Dairy products
Damage
Enzymes
Ethylenediaminetetraacetic acid
Fluorescence
Fluorescence spectroscopy
fluorescent compounds
Food
Food quality
heat damage
Heat treating
Heat treatment
Heat treatments
Hydroxymethylfurfural
Manufacturing industry
Milk
On-line systems
Optoelectronics industry
Pasteurization
Portability
prediction
Prediction models
Quality control
quantification
Riboflavin
Sensory properties
spectrofluorometer
Spectroscopy
Spectrum analysis
Sulfhydryl groups
Tryptophan
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Summary:Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as an alternative method for the quantification of four thermal damage markers at once (hydroxymethylfurfural, sulfhydryl groups, ascorbic acid, and riboflavin). The obtained prediction models using autofluorescent compounds (tryptophan, dityrosine, Maillard compounds, and riboflavin), validated with skimmed milk processed under several industrial conditions, granted the development of a portable and/or online system, allowing for the real-time monitoring of thermal damage and control of the heat treatment process. The results of this study will certainly contribute to the development of new process analytical technologies for the dairy industry, enabling quality control and adjustment of the manufacturing process to ensure safe and high-quality products.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13050780