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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

dulteration Detection in Goat Dairy Beverage Through NIR Spectroscopy and DD-SIMC

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Da Paixao Teixeira, Jose Luan [1] ; Dos Santos Carames, Elem Tamirys [1] ; Baptista, Debora Parra [2] ; Gigante, Mirna Lucia [2] ; Lima Pallone, Juliana Azevedo [1]
Total Authors: 5
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, St Monteiro Lobato 80, BR-13083862 Sao Paulo - Brazil
[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, St Monteiro Lobato 80, BR-13083862 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD ANALYTICAL METHODS; v. 15, n. 3 NOV 2021.
Web of Science Citations: 0

Bovine cheese whey presents physico-chemical similarity with goat cheese whey, making the occurrence of adulteration of goat dairy beverage by addition of bovine whey possible. This study aimed to develop a green analytical method, using NIR spectroscopy and Data Driven-Soft Independent Modelling of Class Analogies (DD-SIMCA), to verify the authenticity of goat dairy beverage and to detect adulteration with bovine whey. For this, 60 authentic samples of goat dairy beverage were used and 180 samples were adulterated with 10, 25, 50 and 100% bovine whey. The classification model built based on the full spectra (10,000-4000 cm(-1)) showed 95 and 100% of right assignments for authentic and adulterated samples, respectively. After the variable selection process (5500-4000 cm(-1)), the results indicated 100% of classification correct for the samples. In this sense, the combination of NIR and class modeling has proved to be efficient for controlling the authenticity of goat dairy beverages. (AU)

FAPESP's process: 18/08864-8 - Minerals bioacessibility in goat dairy produts and evaluation of applying NIR and chemometrics to detect adulterations in goat's milk and dairy
Grantee:José Luan da Paixão Teixeira
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 18/09759-3 - Higher value-added foods: in vitro digestion simulation for minerals bioacessibility estimation and detection of adulterations by infrared spectroscopy and chemiometry
Grantee:Juliana Azevedo Lima Pallone
Support Opportunities: Regular Research Grants