Minerals bioacessibility in goat dairy produts and evaluation of applying NIR and chemometrics to detect adulterations in goat's milk and dairy

• Grant number: 18/08864-8
• Support type: Scholarships in Brazil - Doctorate
• Effective date (Start): March 01, 2019
• Effective date (End): December 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal researcher: Juliana Azevedo Lima Pallone
• Grantee: José Luan da Paixão Teixeira
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 19/13600-2 - Study of minerals bioavailability in goat cheese using different methods, BE.EP.DR

Abstract

Goat milk and dairy products (dairy drink, yogurt and cheese minas frescal) stand out because of their nutritional characteristics, better digestibility (lower fat micelles) and high commercial value. Data on the composition of minerals as well as the assessment of the estimation of the absorption of essential elements such as calcium (Ca), magnesium (Mg) and zinc (Zn) have not yet been published in scientific publications for goat milk products. In this context, there are different in vitro methods being studied and applied, such as the method for estimating the bioaccessibility of minerals through dialysis. Recently, the INFOGEST proposed a standardized model for the evaluation of the in vitro availability of nutrients, however, comparative studies between this method and that of dialysis for mineral evaluation have not been reported yet. In addition, goat milk and its by-products may be subject to adulteration fraud, considering the high commercial value of these products. Thus, objective, fast and "green" methods such as the Near Infrared Spectroscopy (NIR) associated with chemometrics may be an alternative for the control of these foods, replacing the commonly used methods (they require a longer execution time, high consumption of toxic reagents and confounding occurs between food components and the adulterant). In view of the above, this project has as main objectives to evaluate the bioaccessibility of Ca, Mg and Zn in goat milk and its derivatives and to compare the results obtained with the use of traditional methods of dialysis and the one proposed by INFOGEST, to develop multivariate classification models using chemometric tools to analyze the spectral data obtained in the NIR, in order to detect/quantify adulterants in milk, dairy beverage, yogurt and cheese minas. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DA PAIXAO TEIXEIRA, JOSE LUAN; DOS SANTOS CARAMES, ELEM TAMIRYS; BAPTISTA, DEBORA PARRA; GIGANTE, MIRNA LUCIA; LIMA PALLONE, JULIANA AZEVEDO. Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools. Journal of Food Composition and Analysis, v. 96, MAR 2021. Web of Science Citations: 0.

DA PAIXAO TEIXEIRA, JOSE LUAN; DOS SANTOS CARAMES, ELEM TAMIRYS; BAPTISTA, DEBORA PARRA; GIGANTE, MIRNA LUCIA; LIMA PALLONE, JULIANA AZEVEDO. Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk. FOOD CONTROL, v. 112, JUN 2020. Web of Science Citations: 0.