Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food

Abdelhaq Acharid, Jaz Rizkallah, Lamia Ait-Ameur, Benjamin Neugnot, Kathrin Seidel, Marjo Särkkä-Tirkkonen, Johannes Kahl, Ines Birlouez-Aragon

    Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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    The aim of this studywas to evaluate the potential of using front face fluorescence to monitor the impact of the industrial process on carrot baby food, and to calibrate their content in neoformed compounds. Chromatographically measured neoformed compounds included furosine, carboxymethyllysine, and furan. The effect of using different rawmaterial, namely, fresh carrots, semi finished frozen cubes and semifinished pasteurized puree on the content of neoformed compounds in the resultant sterilized puree was also tested. Bidimensional front face fluorescence spectra acquired on the samples were decomposed using
    multiway PARAFAC model. The resulting samples fluorescence intensities were used as predictors of the chromatographically measured neoformed compounds. Front face fluorescence PARAFAC sample intensities systematically evolved with successive industrial process steps. The results show that in the industrial process of carrot purees the levels of NFC increased the most during primary smashing and cooking and, to a lesser extent, during the sterilization process. Frozen semi finished cubes resulted in the purees with the lowest content in NFC, compared to fresh or pasteurized carrot cubes. Satisfactory calibration
    models (R2 > 0.94) of the chromatographically measured neoformed compounds were obtained using front face fluorescence PARAFAC sample intensities as predictors. The multivariate regression models root mean square of cross validation for furosine, carboxymethyllysine, and furan were 3.98 mg/kg,
    1.38 mg/kg and 5.23 mg/kg, respectively. Fromthese first results we conclude that front face fluorescence is Q1 a promising tool to monitor fast and easily vegetable processing in a quality control approach.
    Originalspråkengelska
    TidskriftLWT-Food Science and Technology
    Volym49
    Utgåva2
    Sidor (från-till)305–311
    Antal sidor7
    ISSN0023-6438
    DOI
    StatusPublicerad - 2012
    MoE-publikationstypA1 Tidskriftsartikel-refererad

    Vetenskapsgrenar

    • 416 Livsmedelsvetenskap

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    Acharid, Abdelhaq ; Rizkallah, Jaz ; Ait-Ameur, Lamia ; Neugnot, Benjamin ; Seidel, Kathrin ; Särkkä-Tirkkonen, Marjo ; Kahl, Johannes ; Birlouez-Aragon, Ines. / Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food. I: LWT-Food Science and Technology. 2012 ; Vol. 49, Nr. 2. s. 305–311.
    @article{84c8ae01d8554211b5a66465dd8f1a6d,
    title = "Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food",
    abstract = "The aim of this studywas to evaluate the potential of using front face fluorescence to monitor the impact of the industrial process on carrot baby food, and to calibrate their content in neoformed compounds. Chromatographically measured neoformed compounds included furosine, carboxymethyllysine, and furan. The effect of using different rawmaterial, namely, fresh carrots, semi finished frozen cubes and semifinished pasteurized puree on the content of neoformed compounds in the resultant sterilized puree was also tested. Bidimensional front face fluorescence spectra acquired on the samples were decomposed using multiway PARAFAC model. The resulting samples fluorescence intensities were used as predictors of the chromatographically measured neoformed compounds. Front face fluorescence PARAFAC sample intensities systematically evolved with successive industrial process steps. The results show that in the industrial process of carrot purees the levels of NFC increased the most during primary smashing and cooking and, to a lesser extent, during the sterilization process. Frozen semi finished cubes resulted in the purees with the lowest content in NFC, compared to fresh or pasteurized carrot cubes. Satisfactory calibration models (R2 > 0.94) of the chromatographically measured neoformed compounds were obtained using front face fluorescence PARAFAC sample intensities as predictors. The multivariate regression models root mean square of cross validation for furosine, carboxymethyllysine, and furan were 3.98 mg/kg, 1.38 mg/kg and 5.23 mg/kg, respectively. Fromthese first results we conclude that front face fluorescence is Q1 a promising tool to monitor fast and easily vegetable processing in a quality control approach.",
    keywords = "416 Food Science",
    author = "Abdelhaq Acharid and Jaz Rizkallah and Lamia Ait-Ameur and Benjamin Neugnot and Kathrin Seidel and Marjo S{\"a}rkk{\"a}-Tirkkonen and Johannes Kahl and Ines Birlouez-Aragon",
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    language = "English",
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    pages = "305–311",
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    Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food. / Acharid, Abdelhaq; Rizkallah, Jaz; Ait-Ameur, Lamia; Neugnot, Benjamin; Seidel, Kathrin; Särkkä-Tirkkonen, Marjo; Kahl, Johannes; Birlouez-Aragon, Ines.

    I: LWT-Food Science and Technology, Vol. 49, Nr. 2, 2012, s. 305–311.

    Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

    TY - JOUR

    T1 - Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food

    AU - Acharid, Abdelhaq

    AU - Rizkallah, Jaz

    AU - Ait-Ameur, Lamia

    AU - Neugnot, Benjamin

    AU - Seidel, Kathrin

    AU - Särkkä-Tirkkonen, Marjo

    AU - Kahl, Johannes

    AU - Birlouez-Aragon, Ines

    PY - 2012

    Y1 - 2012

    N2 - The aim of this studywas to evaluate the potential of using front face fluorescence to monitor the impact of the industrial process on carrot baby food, and to calibrate their content in neoformed compounds. Chromatographically measured neoformed compounds included furosine, carboxymethyllysine, and furan. The effect of using different rawmaterial, namely, fresh carrots, semi finished frozen cubes and semifinished pasteurized puree on the content of neoformed compounds in the resultant sterilized puree was also tested. Bidimensional front face fluorescence spectra acquired on the samples were decomposed using multiway PARAFAC model. The resulting samples fluorescence intensities were used as predictors of the chromatographically measured neoformed compounds. Front face fluorescence PARAFAC sample intensities systematically evolved with successive industrial process steps. The results show that in the industrial process of carrot purees the levels of NFC increased the most during primary smashing and cooking and, to a lesser extent, during the sterilization process. Frozen semi finished cubes resulted in the purees with the lowest content in NFC, compared to fresh or pasteurized carrot cubes. Satisfactory calibration models (R2 > 0.94) of the chromatographically measured neoformed compounds were obtained using front face fluorescence PARAFAC sample intensities as predictors. The multivariate regression models root mean square of cross validation for furosine, carboxymethyllysine, and furan were 3.98 mg/kg, 1.38 mg/kg and 5.23 mg/kg, respectively. Fromthese first results we conclude that front face fluorescence is Q1 a promising tool to monitor fast and easily vegetable processing in a quality control approach.

    AB - The aim of this studywas to evaluate the potential of using front face fluorescence to monitor the impact of the industrial process on carrot baby food, and to calibrate their content in neoformed compounds. Chromatographically measured neoformed compounds included furosine, carboxymethyllysine, and furan. The effect of using different rawmaterial, namely, fresh carrots, semi finished frozen cubes and semifinished pasteurized puree on the content of neoformed compounds in the resultant sterilized puree was also tested. Bidimensional front face fluorescence spectra acquired on the samples were decomposed using multiway PARAFAC model. The resulting samples fluorescence intensities were used as predictors of the chromatographically measured neoformed compounds. Front face fluorescence PARAFAC sample intensities systematically evolved with successive industrial process steps. The results show that in the industrial process of carrot purees the levels of NFC increased the most during primary smashing and cooking and, to a lesser extent, during the sterilization process. Frozen semi finished cubes resulted in the purees with the lowest content in NFC, compared to fresh or pasteurized carrot cubes. Satisfactory calibration models (R2 > 0.94) of the chromatographically measured neoformed compounds were obtained using front face fluorescence PARAFAC sample intensities as predictors. The multivariate regression models root mean square of cross validation for furosine, carboxymethyllysine, and furan were 3.98 mg/kg, 1.38 mg/kg and 5.23 mg/kg, respectively. Fromthese first results we conclude that front face fluorescence is Q1 a promising tool to monitor fast and easily vegetable processing in a quality control approach.

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    U2 - 10.1016/j.lwt.2012.06.016

    DO - 10.1016/j.lwt.2012.06.016

    M3 - Article

    VL - 49

    SP - 305

    EP - 311

    JO - LWT-Food Science and Technology

    JF - LWT-Food Science and Technology

    SN - 0023-6438

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