Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

I. Birlouez-Aragon, P. A Mas, L. Ait Ameur, N. Locquet, E. De St Louvent and M. Zude
Additional contact information
I. Birlouez-Aragon: Institut National Agronomique Paris-Grignon, Laboratoire de chimie analytique, Paris, France, *E-mail: birlouez@inapg.fr
P. A Mas: Institut National Agronomique Paris-Grignon, Laboratoire de chimie analytique, Paris, France, *E-mail: birlouez@inapg.fr
L. Ait Ameur: Institut National Agronomique Paris-Grignon, Laboratoire de chimie analytique, Paris, France, *E-mail: birlouez@inapg.fr
N. Locquet: Institut National Agronomique Paris-Grignon, Laboratoire de chimie analytique, Paris, France, *E-mail: birlouez@inapg.fr
E. De St Louvent: Institut National Agronomique Paris-Grignon, Laboratoire de chimie analytique, Paris, France, *E-mail: birlouez@inapg.fr
M. Zude: Institut National Agronomique Paris-Grignon, Laboratoire de chimie analytique, Paris, France, *E-mail: birlouez@inapg.fr

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S68-S71

Abstract: Foods are complex mixtures of macro- and micronutrients, which interact leading to oxidation, glycation and hydrolysis upon heating (sterilization, cooking) and storage. The nutritional quality and safety is consequently affected justifying the need for accurate monitoring of the evolution of the food composition during processing and in product shelf life. Classical chromatographic analysis as well as newly proposed rapid methods based on fluorescence spectrometry analyses are applied in the present study on (i) fresh and stored carrots, (ii) infant formula resembling model, (iii) heated rapeseed oil, and (iv) wheat biscuits. Fluorescence fingerprints addressing modifications in the product composition during processing were recorded and analyzed by means of chemometric methods. Fluorescence, recorded in a front-face mode on intact and crushed food, or product extracts, is very sensitive to pertinent physicochemical changes induced by heat treatment or storage. Results show the potential of non-destructively applied fluorescence spectrometry for measuring vitamin E in carrots, carboxymethyllysine in powdered infant formula models, polar compounds in rapeseed oil and hydroxymethylfurfural in biscuits. This paper presents the potential of fluorescence as a global approach of the quality of processed food.

Keywords: fluorescence; vitamins; Maillard reaction; processing; storage (search for similar items in EconPapers)
Date: 2004
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10614-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10614-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10614-cjfs

DOI: 10.17221/10614-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().