Alvarado Ulises, Zamora Anna, Arango Oscar, Saldo Jordi, Castillo Manuel
Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Del Altiplano, Av. Floral 1153, Puno 21001, Peru.
Foods. 2024 Mar 2;13(5):780. doi: 10.3390/foods13050780.
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.
热处理在确保牛奶的安全性和保存方面起着关键作用，但它会影响牛奶的营养和感官特性。本文提出使用基于荧光光谱的便携式系统，作为同时定量四种热损伤标志物（羟甲基糠醛、巯基、抗坏血酸和核黄素）的替代方法。使用自发荧光化合物（色氨酸、二酪氨酸、美拉德化合物和核黄素）获得的预测模型，经在多种工业条件下加工的脱脂牛奶验证，为便携式和/或在线系统的开发提供了支持，能够实时监测热损伤并控制热处理过程。本研究结果必将有助于乳制品行业新工艺分析技术的发展，实现质量控制和制造工艺调整，以确保产品安全和高质量。
