Quality Assessment of Reconstructed Cow, Camel and Mare Milk Powders by Near-Infrared Spectroscopy and Chemometrics.
Abstract: Milk powders are becoming a major attraction for many industrial applications due to their nutritional and functional properties. Different types of powdered milk, each with their own distinct chemical compositions, can have different functionalities. Consequently, the development of rapid monitoring methods is becoming an urgent task to explore and expand their applicability. Lately, there is growing emphasis on the potential of near-infrared spectroscopy (NIRS) as a rapid technique for the quality assessment of dairy products. In the present work, we explored the potential of NIRS coupled with chemometrics for the prediction of the main functional and chemical properties of three types of milk powders, as well as their important processing parameters. Mare, camel and cow milk powders were prepared at different concentrations (5%, 10% and 12%) and temperatures (25 °C, 40 °C and 65 °C), and then their main physicochemical attributes and NIRS spectra were analyzed. Overall, high accuracy in both recognition and prediction based on type, concentration and temperature was achieved by NIRS-based models, and the quantification of quality attributes (pH, viscosity, dry matter content, fat content, conductivity and individual amino acid content) also resulted in high accuracy in the models. RCV and Rpr values ranging from 0.8 to 0.99 and 0.7 to 0.98, respectively, were obtained by using PLSR models. However, SVR models achieved higher RCV and Rpr values, ranging from 0.91 to 0.99 and 0.80 to 0.99, respectively.
Publication Date: 2024-08-23 PubMed ID: 39274837DOI: 10.3390/molecules29173989Google Scholar: Lookup
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- Journal Article
Summary
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The research article discusses the use of near-infrared spectroscopy (NIRS) combined with chemometrics in predicting the quality of different types of milk powders. Experimental results showed strong predictability across various key quality measures, such as pH level, viscosity, dry matter content, and fat content.
Methods and Experimentation
- The research was conducted on three types of milk powders: mare, camel, and cow milk powders. These powders were prepared at different concentrations (5%, 10%, and 12%) and different temperatures (25°C, 40°C, and 65°C).
- The study capitalized on the Near-Infrared Spectroscopy (NIRS) method to capture the physicochemical attributes of the milk powders and their NIRS spectra.
- Chemometric techniques were employed to not only identify but also predict various characteristics of the milk powders including pH, viscosity, dry matter content, fat content, conductivity and individual amino acid content.
Findings
- The models developed through NIRS exhibited high accuracy in both identifying and predicting the milk type, concentration and temperature.
- The same models also performed exceptionally in predicting crucial quality parameters. For instance, RCV and Rpr values ranged from 0.8 to 0.99 in Partial Least Squares Regression (PLSR) models, showcasing a strong correlation between predicted results and actual values.
- Support Vector Regression (SVR) models demonstrated even stronger predictive potential, with RCV and Rpr values ranging from 0.91 to 0.99 and 0.80 to 0.99, respectively.
Implication
- The application of NIRS coupled with chemometric techniques in quality assessment of dairy products can revolutionize dairy industry practices, by offering efficient and accurate monitoring capability for different characteristics.
- The promising results of this study suggest the potential of expanding the application of NIRS in other food industries, as well as optimizing the methodology for better predictability.
Cite This Article
APA
Majadi M, Barkó A, Varga-Tóth A, Maukenovna ZS, Batirkhanovna DZ, Dilora S, Lukacs M, Kaszab T, Mednyánszky Z, Kovacs Z.
(2024).
Quality Assessment of Reconstructed Cow, Camel and Mare Milk Powders by Near-Infrared Spectroscopy and Chemometrics.
Molecules, 29(17), 3989.
https://doi.org/10.3390/molecules29173989 Publication
Researcher Affiliations
- Department of Food Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
- Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
- Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
- Reference Laboratory of Dairy Products, Kazakh National Agrarian Research University, 050010 Almaty, Kazakhstan.
- Reference Laboratory of Dairy Products, Kazakh National Agrarian Research University, 050010 Almaty, Kazakhstan.
- Department of Technology and Processing of Livestock Production, S. Seifullin Kazakh Agro-Technical Research University, 010011 Astana, Kazakhstan.
- Department of Food Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
- Department of Food Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
- Department of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
- Department of Food Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
MeSH Terms
- Animals
- Spectroscopy, Near-Infrared / methods
- Camelus
- Milk / chemistry
- Powders / chemistry
- Cattle
- Horses
- Chemometrics / methods
- Female
Citations
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