INVESTIGADORES
CAMIÑA Jose Manuel
artículos
Título:
A novel fast quality control strategy for monitoring spoilage on mayonnaise based on modeling second-order front-face fluorescence spectroscopy data
Autor/es:
S. M. AZCÁRATE; C. M. TEGLIA; F. KARP; J.M. CAMIÑA; H.C. GOICOCHEA
Revista:
MICROCHEMICAL JOURNAL
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2017 vol. 133 p. 182 - 187
ISSN:
0026-265X
Resumen:
The potential of front-face fluorescence spectroscopyalong with chemometric algorithms was investigated for the non-destructiveevaluation of mayonnaise spoilage stored at 5 °C and 37 °C during six days.Fluorescence excitation spectra on homemade and commercial mayonnaise sampleswere recorded between 230 and 400 nm, and emission wavelengths from 300 to 600nm. Fluorescence spectra data were analyzed using parallel factor analysis (PARAFAC)capturing the changes occurred in the data set. The best PARAFAC model wasobtained with 3 components, having 52% core consistency values and 98.8% of theexplained variance. A chromatographic analysis was performed to know thespecific compounds. Three compounds were presented in all the samples:tyrosine, tryptophan and riboflavin. The results confirm the decrease of thetyrosine and tryptophan concentrations in the time evaluated at 37 °C while thechanges at 5 °C were not observed. The results obtained were evaluated by N-waypartial least square discriminant analysis (NPLS-DA) on data set formed by allthe fluorescence spectra at 37 °C in order to test the ability of the matricesto discriminate between each storage times. The results showed that 100% ofgood classifications were obtained using 3 PLS factors. This research confirmsthat the excitation-emission matrices (EEMs) provide information related to themayonnaise fluorescent molecular structure, allowing the classification of thesamples as a function of storage time.