%0 Journal Article
%T The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt
%A Lu Xu
%A Si-Min Yan
%A Chen-Bo Cai
%A Zhen-Ji Wang
%A Xiao-Ping Yu
%J Journal of Analytical Methods in Chemistry
%D 2013
%I Hindawi Publishing Corporation
%R 10.1155/2013/201873
%X Untargeted detection of protein adulteration in Chinese yogurt was performed using near-infrared (NIR) spectroscopy and chemometrics class modelling techniques. sixty yogurt samples were prepared with pure and fresh milk from local market, and 197 adulterated yogurt samples were prepared by blending the pure yogurt objects with different levels of edible gelatin, industrial gelatin, and soy protein powder, which have been frequently used for yogurt adulteration. A recently proposed one-class partial least squares (OCPLS) model was used to model the NIR spectra of pure yogurt objects and analyze those of future objects. To improve the raw spectra, orthogonal projection (OP) of raw spectra onto the spectrum of pure water and standard normal variate (SNV) transformation were used to remove unwanted spectral variations. The best model was obtained with OP preprocessing with sensitivity of 0.900 and specificity of 0.949. Moreover, adulterations of yogurt with 1% (w/w) edible gelatin, 2% (w/w) industrial gelatin, and 2% (w/w) soy protein powder can be safely detected by the proposed method. This study demonstrates the potential of combining NIR spectroscopy and OCPLS as an untargeted detection tool for protein adulteration in yogurt. 1. Introduction Today, growing public concern regarding caloric and fat intake has raised the demand for low- or reduced-fat foods [1, 2]. Yogurt, a traditional dairy product produced by bacterial fermentation of milk with a starter culture containing Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus, has been very popular for its reduced fat content, special texture, flavor, and tang, as well as its nutritional and health benefits beyond those of milk [3¨C5]. In China, the yogurt market constitutes a segment with great potential for expansion. In 2003, the consumption of yogurt and its related drinks was estimated to account for 11% of the total dairy production of China [6]. Although yogurt and its related products are favored by many people in China, various adulterations in milk and yogurt products have aroused great public concern about the quality and safety of yogurt. Since 2007, a series of scandals involving the adulteration and contamination of dairy products with melamine and other compounds such as cyanuric acid, ammeline, and ammelide have brought serious challenges to Chinese food quality supervision departments [7¨C12]. To deal with the crisis, numerous targeted analysis methods were developed to detect melamine and its analogues in dairy products, including liquid
%U http://www.hindawi.com/journals/jamc/2013/201873/