Partial replacement of sodium in meat and fish products by using magnesium salts. A review

[EN] Sodium intake exceeds the nutritional recommendations in most industrialized countries becoming one concern for public health. This elimination or reduction is not simple due to its role in final food sensory, quality and safety. The aim of this work is to review the possibilities of magnesium ion, due to its healthy properties, to become a partial substitute of sodium in the production of fish and meat products, and a particular case for Spanish dry-cured ham and loin. Magnesium diffusion into different muscle based foods such as ham or loin, and its effect in the most important characteristics of the final product (microbiology, physico-chemical and sensory properties) has been analyzed. Results show that magnesium has more difficulty to penetrate inside the muscle and slightly modifies the water-holding capacity of proteins, their solubility and the enzymatic activity. Salty taste, bitterness and off-flavor are the most affected characteristics. However, these effects could be compensated by using longer post-salting periods and by employing masking agents. It is possible to reduce the sodium content in fish and meat products using magnesium as one of the ingredients, allowing to obtain new products with similar physicochemical characteristics and safety conditions.Grant AGL2007-65379-C02-01 & 02 and AGL2010-16305 from Ministry of Science and Innovation (Spain) and FEDER funds are acknowledged.Barat Baviera, JM.; Pérez-Esteve, É.; Aristoy, MC.; Toldra, F. (2013). Partial replacement of sodium in meat and fish products by using magnesium salts. A review. Plant and Soil. 368(1-2):179-188. https://doi.org/10.1007/s11104-012-1461-7S1791883681-2Albarracín W, Sánchez IC, Grau R, Barat JM (2011) Salt in food processing; usage and reduction: a review. Int J Food Sci Technol 46:1329–1336Aliño M, Grau R, Baigts D, Barat JM (2009a) Influence of sodium replacement on the salting kinetics of pork loin. J Food Eng 95:551–557Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM (2009b) Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci 83:423–430Aliño M, Grau R, Toldrá F, Barat JM (2010a) Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Meat Sci 86:331–336Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM (2010b) Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Sci 85:580–588Aliño M, Grau R, Fuentes A, Barat JM (2010c) Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture. J Food Eng 97:434–439Aliño M, Grau R, Fuentes A, Barat JM (2010d) Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process. 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J Agric Food Chem 57:9699–9705Armenteros M, Aristoy MC, Barat JM, Toldrá F (2012) Biochemical and sensory changes in dry-cured ham salted with partial replacement of sodium by a mixture of potassium, calcium and magnesium. Meat Sci 90:361–367Barat JM, Toldrá F (2011) Reducing salts in processed meat products. In: Kerry JP, Kerry JF (eds) Processed meats: improving safety, nutrition and quality. Woodhead Publishing Ltd, Cambridge, pp 331–345Barat JM, Grau R, Fito P, Chiralt A (2006) Vacuum salting for accelerating processing of dry-cured ham. In: Nollet L, Toldra F (eds) Advanced technologies for meat processing. Marcel Dekker, Inc, New York, pp 353–369Blesa E, Aliño M, Barat JM, Grau R, Toldrá F, Pagán MJ (2008) Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts. Meat Sci 78:135–142Burckel A, Martin F, Leclerc C (2003) Food supplement composition and use thereof. 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Meat Sci 71:194–204Imada T, Ishida M, Kono R, Arai H, So R, Kimura E (2010) Salty taste enhancer containing magnesium glutamate. Patent JP 2010011807A.Institute of Medicine (1997) Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride. National Academy Press, Washington, DC, p 448Lahtinen S (1986) Masking the bitter taste of salt substitutes with lactose in combination with sucrose, or glucose and galactose in food emulsions. J Food Qual 9:199–204Lawless HT, Rapacki F, Horne J, Hayes A (2003) The taste of calcium and magnesium salts and anionic modifications. Food Qual Pref 14:319–325Lesage L, Voilley A, Lorient D, Bézard J (1993) Sodium chloride and magnesium chloride affected by ripening of Camembert cheese. J Food Sci 58:303–1306Martin BJ (1990) The magnesium load test: experience in the elderly. Ageing 2:291–296Martín L, Córdoba JJ, Antequera T, Timón ML, Ventanas J (1998) Effects of salt and temperature on proteolysis during ripening of Iberian ham. 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The effect of extrusion on the physical and chemical properties of alkalized cocoa

[EN] Traditional alkalization, essential for darkening color, modifying flavor and increasing cocoa powder solubility, is a discontinuous time-consuming technique that employs considerable energy. We herein propose extrusion as a promising alternative to improve and increase the sustainability of the traditional process. The aims of this work were twofold: on the one hand, to characterise the effects of extrusion on alkalised cocoa physico-chemical features; on the other hand, to determine if alkalized powders possess similar characteristics to those obtained by conventional treatment. The results showed that alkali was the main variable to increase pH and to diminish color. Compared to commercial samples, the developed cocoas had darker colors than, and similar sensory properties to, their reference commercial cocoas. These findings confirm that extrusion is suitable for producing high sensory acceptable alkalized products quickly, sustainably and continuously.This work was supported by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2).Valverde, D.; Sánchez-Jiménez, V.; Barat Baviera, JM.; Pérez-Esteve, É. (2021). The effect of extrusion on the physical and chemical properties of alkalized cocoa. Innovative Food Science & Emerging Technologies. 73:1-8. https://doi.org/10.1016/j.ifset.2021.102768S187

Nanotechnology in the Development of Novel Functional Foods or their Package. An Overview Based in Patent Analysis

[EN] In recent years nanotechnology has become a significant component in food industry. It is present in all food chain steps, from the design of new ingredients or additives, to the most modern systems of food quality methods or packaging, demonstrating the great potential of this new technology in a sector as traditional as food. However, while interest by industry in nanotechnology increases, the rejection by consumers, concerned about the potential risk, does too. The aim of this review is to evaluate the development of food nanotechnology by means of a patent analysis, highlighting current applications of nanotechnology along the whole food chain and contextualizing this evolution in the social scene.Financial support from the Spanish Government (project MAT2009-14564-C04-01 and AGL2010-20539) and the Generalitat Valencia (project PROMETEO/2009/016) are gratefully acknowledged. E.P. thanks the Ministerio de Educación for a fellowshipPérez-Esteve, É.; Bernardos Bau, A.; Martínez-Máñez, R.; Barat Baviera, JM. (2013). Nanotechnology in the Development of Novel Functional Foods or their Package. An Overview Based in Patent Analysis. Recent Patents on Food, Nutrition and Agriculture. 5(1):35-43. https://doi.org/10.2174/2212798411305010006S35435

Mesoporous Silica-Based Supports for the Controlled and Targeted Release of Bioactive Molecules in the Gastrointestinal Tract

JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75Mesoporous silica particles (MSPs) have attracted increasing interest as supports in the design of controlled delivery materials. Besides their excellent properties as loading supports (that is, large surface area and pore volume), the modification of their external surface with molecular/supramolecular ensembles allows the design of gated MSPs. Delivery systems based on gated MSPs show zero delivery until an adequate stimulus is present and triggers gate opening and the cargo is released. Encapsulation of bioactive molecules in gated MSPs may improve biological stability, facilitate component handling, mask unpleasant sensorial properties, and modulate the bioaccessibility of target molecules along the gastrointestinal tract. These properties make gated MSPs excellent candidates for encapsulating bioactive molecules and their subsequent utilization in the formulation of functional foods. This text highlights the most significant endogenous triggering stimuli that might be applied to design these site-specific delivery systems, as well as the strategies to develop them. Given the novelty of using MSPs in the food sector, the benefits and current potential limitations of employing MSPs in human food have been identified and discussed.Authors gratefully acknowledge the financial support from the Ministerio de Economia y Competitividad (Projects AGL2012-39597-C02-01, AGL2012-39597-C02-02, and MAT2012-38429-C04-01) and the Generalitat Valenciana (project PROME-TEO/2009/016). E.P. and M.R. are grateful to the Ministerio de Ciencia e Innovacion for their grants (AP2008-00620, AP2010-4369).Pérez-Esteve, É.; Ruiz Rico, M.; Martínez-Máñez, R.; Barat Baviera, JM. (2015). Mesoporous Silica-Based Supports for the Controlled and Targeted Release of Bioactive Molecules in the Gastrointestinal Tract. Journal of Food Science. 80(11):E2504-E2516. doi:10.1111/1750-3841.13095SE2504E2516801

Functional changes induced by extrusion during cocoa alkalization

[EN] Polyphenols, a group of secondary metabolites, have well-known relevant effects on human health. During traditional alkalization, this content dramatically lowers. We aimed to evaluate an alternative alkalization method based on extrusion on cocoa functional characteristics. The results showed that the antioxidant capacity and total phenolic values increased as alkali concentration and temperature did, and these values doubled under less extreme conditions. Comparing the functional properties between extruded and traditionally produced powders revealed that catechin, epicatechin and dimers B1 and B2 contents were 43%, 33%, 54% and 34% lower in the extruded samples, respectively. However, this reduction was partially balanced by increased clovamide content up to 50%. Thus the total phenol content and antioxidant capacity of the extruded samples were statistically above those of the commercial one. Hence extrusion alkalization should be considered a new processing alternative to avoid markedly reducing functional properties.This work was funded by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2).Valverde-Garcia, D.; Behrends, B.; Pérez-Esteve, É.; Kuhnert, N.; Barat Baviera, JM. (2020). Functional changes induced by extrusion during cocoa alkalization. Food Research International. 136:1-10. https://doi.org/10.1016/j.foodres.2020.10946911013

Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

[EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various intensities. All these variables may affect cocoa properties, but also physico-chemical and sensory properties of derived products (i.e. cakes). This work aims to evaluate the impact of alkalization type (nib vs. cake), alkalizing agent (K2CO3, NaHCO3 and KOH) and process intensity (mild and strong) on the physicochemical and sensory properties of sponge cakes. For this aim, 8 different alkalized powders were industrially produced and used in the preparation of sponge cakes. Alkalizing conditions significantly affected cocoa properties (pH, color, sensory properties) and those of the corresponding cakes (cake doughs color and rheology, as well as baked cake color and texture). In general, doughs prepared with cocoas alkalized under strong conditions were a 55 % darker and a 15 % less elastic. After baking, the corresponding cakes were a 17 % darker (L*) and a 12 % harder in texture. Despite these differences, all the cakes were equally rated by consumers in sensory terms demonstrating that for this application, alkalization variables do not condition consumer acceptability.The authors wish to acknowledge the financial assistance provided by the Ministerio de Economia, Industria y Competitividad (Spanish Government) and the European Regional Development Fund (Project RTC-2016-5241-2). We also thank Helen Warburton for editing the English style.Puchol-Miquel, M.; Palomares, C.; Fernández Segovia, I.; Barat Baviera, JM.; Pérez-Esteve, É. (2021). Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes. LWT - Food Science and Technology. 152:1-9. https://doi.org/10.1016/j.lwt.2021.1122411915

Microbial stabilization of craft beer by filtration through silica supports functionalized with essential oil components

[EN] The brewing industry uses conventional pasteurization to assure beer microbial stability, but this process compromises its quality characteristics. This study proposes a novel cold pasteurization technology based on filtration through silica microparticles (5, 10, 25 or 50 mu m) functionalized with essential oil components (EOCs). After the synthesis and characterization of the supports, craft beer was filtered through a bed of EOC-functionalized particles to assess their capability to entrap and/or inactivate beer microbiota. The microbiological analysis of filtered beer showed that the supports presented remarkable removal capacity against Escherichia coli, mesophilic bacteria, lactic acid bacteria, and mold and yeast. The preservation potential of the filtration technology remained steady after filtering multiple samples and previous washing with a high water volume. The determination of potential leaching of the immobilized EOCs resulted in zero release of the grafted molecules in the beer samples filtered through the bed of particles. Moreover, differences among control and filtered beers detected by a panel of untrained judges were scarce or nonexistent. The proposed technology can be considered an effective novel mild preservation method for craft beer as it can reduce the microbial load of the product and can prevent negative effects on the sensory properties of beverages.Authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovacion y Universidades, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI2018-101599-B-C21). N.P.G. is grateful to Generalitat Valencia for her grant. The authors also thank the Electron Microscopy Service at the UPV for support.Peña-Gómez, N.; Ruiz Rico, M.; Pérez-Esteve, É.; Fernández Segovia, I.; Barat Baviera, JM. (2020). Microbial stabilization of craft beer by filtration through silica supports functionalized with essential oil components. LWT - Food Science and Technology. 117:1-8. https://doi.org/10.1016/j.lwt.2019.108626S18117Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253. doi:10.1016/j.ijfoodmicro.2004.03.022Cao, L., Zhou, G., Guo, P., & Li, Y. (2011). Influence of Pasteurising Intensity on Beer Flavour Stability. Journal of the Institute of Brewing, 117(4), 587-592. doi:10.1002/j.2050-0416.2011.tb00508.xChavan, P. S., & Tupe, S. G. (2014). Antifungal activity and mechanism of action of carvacrol and thymol against vineyard and wine spoilage yeasts. Food Control, 46, 115-120. doi:10.1016/j.foodcont.2014.05.007Deng, Y., Bi, H., Yin, H., Yu, J., Dong, J., Yang, M., & Ma, Y. (2018). Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer. Ultrasonics Sonochemistry, 40, 166-173. doi:10.1016/j.ultsonch.2017.07.017Devi, R., Alemayehu, E., Singh, V., Kumar, A., & Mengistie, E. (2008). Removal of fluoride, arsenic and coliform bacteria by modified homemade filter media from drinking water. Bioresource Technology, 99(7), 2269-2274. doi:10.1016/j.biortech.2007.05.002Fillaudeau, L., & Carrère, H. (2002). Yeast cells, beer composition and mean pore diameter impacts on fouling and retention during cross-flow filtration of beer with ceramic membranes. Journal of Membrane Science, 196(1), 39-57. doi:10.1016/s0376-7388(01)00568-3Franchi, M. A., Tribst, A. A. L., & Cristianini, M. (2011). Effects of High Pressure Homogenization on Beer Quality Attributes. Journal of the Institute of Brewing, 117(2), 195-198. doi:10.1002/j.2050-0416.2011.tb00460.xFuenmayor, C. A., Lemma, S. M., Mannino, S., Mimmo, T., & Scampicchio, M. (2014). Filtration of apple juice by nylon nanofibrous membranes. Journal of Food Engineering, 122, 110-116. doi:10.1016/j.jfoodeng.2013.08.038Gialleli, A.-I., Bekatorou, A., Kanellaki, M., Nigam, P., & Koutinas, A. A. (2016). Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose. Innovative Food Science & Emerging Technologies, 33, 416-421. doi:10.1016/j.ifset.2015.11.006Gil, G., del Mónaco, S., Cerrutti, P., & Galvagno, M. (2004). Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts. Biotechnology Letters, 26(7), 569-574. doi:10.1023/b:bile.0000021957.37426.9bHolley, R. A., & Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22(4), 273-292. doi:10.1016/j.fm.2004.08.006Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. Frontiers in Microbiology, 3. doi:10.3389/fmicb.2012.00012Lu, G., Li, C., Liu, P., Cui, H., Yao, Y., & Zhang, Q. (2010). UV inactivation of microorganisms in beer by a novel thin-film apparatus. Food Control, 21(10), 1312-1317. doi:10.1016/j.foodcont.2010.03.007Lund, M. N., Hoff, S., Berner, T. S., Lametsch, R., & Andersen, M. L. (2012). Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage. Journal of Agricultural and Food Chemistry, 60(50), 12362-12370. doi:10.1021/jf303044aMilani, E. A., Ramsey, J. G., & Silva, F. V. M. (2016). High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling. Journal of Food Engineering, 181, 35-41. doi:10.1016/j.jfoodeng.2016.02.023Morris, C., Brody, A. L., & Wicker, L. (2007). Non-thermal food processing/preservation technologies: a review with packaging implications. Packaging Technology and Science, 20(4), 275-286. doi:10.1002/pts.789Ribes, S., Ruiz-Rico, M., Pérez-Esteve, É., Fuentes, A., Talens, P., Martínez-Máñez, R., & Barat, J. M. (2017). Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam. Food Control, 81, 181-188. doi:10.1016/j.foodcont.2017.06.006Rota, M. C., Herrera, A., Martínez, R. M., Sotomayor, J. A., & Jordán, M. J. (2008). Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control, 19(7), 681-687. doi:10.1016/j.foodcont.2007.07.007Ruiz-Rico, M., Pérez-Esteve, É., Bernardos, A., Sancenón, F., Martínez-Máñez, R., Marcos, M. D., & Barat, J. M. (2017). Enhanced antimicrobial activity of essential oil components immobilized on silica particles. Food Chemistry, 233, 228-236. doi:10.1016/j.foodchem.2017.04.118Sakamoto, K., & Konings, W. N. (2003). Beer spoilage bacteria and hop resistance. International Journal of Food Microbiology, 89(2-3), 105-124. doi:10.1016/s0168-1605(03)00153-3Valente, I. M., Santos, C. M., Moreira, M. M., & Rodrigues, J. A. (2013). New application of the QuEChERS methodology for the determination of volatile phenols in beverages by liquid chromatography. Journal of Chromatography A, 1271(1), 27-32. doi:10.1016/j.chroma.2012.11.026Vaughan, A., O’Sullivan, T., & Sinderen, D. (2005). Enhancing the Microbiological Stability of Malt and Beer - A Review. Journal of the Institute of Brewing, 111(4), 355-371. doi:10.1002/j.2050-0416.2005.tb00221.xWalkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S. H., & Griffiths, M. W. (2011). Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer. Food Research International, 44(8), 2524-2533. doi:10.1016/j.foodres.2011.01.046Yang, N., Huang, K., Lyu, C., & Wang, J. (2016). Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review. Food Control, 61, 28-38. doi:10.1016/j.foodcont.2015.09.02

Novel antimicrobial filtering materials based on carvacrol, eugenol, thymol and vanillin immobilized on silica microparticles for water treatment

[EN] The objective of this work was to develop filtering materials based on different-sized silica particles functionalized with carvacrol (0.01¿g/g SiO2), eugenol (0.04¿g/g SiO2), thymol (0.01¿g/g SiO2) and vanillin (0.12¿g/g SiO2). The removal capability of the functionalized supports was evaluated using distilled water inoculated with Escherichia coli (104¿CFU/mL). Water samples (100¿mL) were filtered through layers of supports of different thickness (0.5, 1 or 1.5¿cm thick), according to different filtration tests. The results showed the supports' efficacy, because the microorganism was totally eliminated after filtration, requiring the passage of the sample through the filter only a few seconds in some cases. Removal of E. coli was due to a combination of physical adsorption and inactivation on contact with the immobilized molecules. Functionalized supports' efficacy remained after filtering multiple samples and/or pre-conditioning (washing with 1¿3¿L of sterile water), which suggests the maintenance of the molecules attached to silica microparticles' surface. No wash-out effect was determined after filtration with eugenol, thymol and vanillin functionalized supports, which demonstrated the covalent immobilization of antimicrobial compounds. Industrial relevance Ensuring appropriate water decontamination with no potential health risks associated with conventional chemical disinfectants and meeting the growing point-of-use water treatment demand require emerging technologies for the microbial decontamination of drinking water. The developed filtering materials showed good bacterial removal capacity with log reduction values of 104¿CFU/mL, which are adequate for household water treatment technologies. As proof-of-concept, this study demonstrated the high potential of the developed functionalized silica supports to remove bacteria such as E. coli in water treatment.Authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovación y Universidades, the Agencia Estatal de Investigación and FEDER-EU (Project RTI2018-101599-B-C21). N.P.G. is grateful to Generalitat Valenciana for her grant. The authors also thank the Electron Microscopy Service at the UPV for support.Peña-Gomez, N.; Ruiz Rico, M.; Pérez-Esteve, É.; Fernández Segovia, I.; Barat Baviera, JM. (2019). Novel antimicrobial filtering materials based on carvacrol, eugenol, thymol and vanillin immobilized on silica microparticles for water treatment. Innovative Food Science & Emerging Technologies. 58:1-9. https://doi.org/10.1016/j.ifset.2019.102228195

Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

[EN] Wine, as a fermented drink, is considered a microbiologically safe beverage, but the growth of spoilage microorganisms can cause economic damage. As a new preservative process, the application of immobilised essential oil components (EOCs) is proposed in this study. EOCs were attached to the surface of three different commercial supports (silica particles, cellulose particles and cellulosic membrane) to avoid the disadvantages of using these compounds in their free form, such as volatility, low water solubility and intense aroma. The results showed that the treatment of spoilage microorganisms with antimicrobial particles (silica and cellulose) significantly reduced the viability and growth capacity of the target microorganisms. The covalent attachment of EOCs to particles led to a significant reduction in both the MIC values and viability compared with most free compounds. The enhanced antimicrobial activity of EOCs after their anchorage to a support was confirmed, resulting in MIC values of 10-90 fold lower than those of the free bioactive compounds. In addition, the filtration of microorganism suspensions through EOC-functionalised membranes showed remarkably antimicrobial activity.Authors gratefully acknowledge the financial support from the Ministerio de Economia y Competitividad and FEDER-EU (Projects AGL2015-70235-C2-1-R and AGL2016-77505-C3-1-R, granted to JMB and JMG, respectively). The authors also thank the Electron Microscopy Service at the UPV for support. Authors thank Antonio Ruiz for technical assistance.García-Ríos, E.; Ruiz Rico, M.; Guillamón Navarro, JM.; Pérez-Esteve, É.; Barat Baviera, JM. (2018). Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control. 94:177-186. https://doi.org/10.1016/j.foodcont.2018.07.005S1771869

Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy

[EN] Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw materials like carob flour as small amounts of this flour would not change the color, aroma and taste characteristics of the final product. Rapid methods, like NIR technology combined with multivariate analysis, are interesting for such detection. In this work, unaltered cocoa powders with different alkalization levels, carob flours with three different roasting degrees, and adulterated samples, prepared by blending cocoa powders with carob flour at several proportions, were analyzed. The diffuse reflectance spectra of the samples of 1100¿2500¿nm were acquired in a Foss NIR spectrophotometer. A qualitative and a quantitative analysis were done. For the qualitative analysis, a principal component analysis (PCA) and a partial least squares discriminant analysis (PLS-DA) were performed. Good results (100% classification accuracy) were obtained, which indicates the possibility of distinguishing pure cocoa powders from adulterated samples. For the quantitative analysis, a partial least squares (PLS) regression analysis was performed. The most robust PLS prediction model was obtained with one factor (LV), a coefficient of determination for prediction (RP2) of 0.974 and a root mean square error of prediction (RMSEP) of 3.2% for the external set. These data allowed us to conclude that NIR technology combined with multivariate analysis enables the identification and determination of the amount of natural cocoa powder present in a mixture adulterated with carob flour.The authors wish to acknowledge the financial assistance provided by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). Maribel Quelal Vásconez thanks the Ministry of Higher Education, Science, Technology and Innovation (SENESCYT) of the Republic of Ecuador for her PhD grant. The Olam Food Ingredients Company is acknowledged for proving part of the cocoa samples used hereinQuelal-Vásconez, MA.; Pérez-Esteve, É.; Arnau-Bonachera, A.; Barat Baviera, JM.; Talens Oliag, P. (2018). Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy. Food Control. 92:183-189. https://doi.org/10.1016/j.foodcont.2018.05.001S1831899