A Chemometric Approach to Chromatography for Authentication Milk Product
Abstract
Milk is the most common adulterated food product in the world. Currently, trend milk-based beverages provide easy distribution and add the desirable bioactive compound, such as fermented or heat treatment milk products. Milk authenticity is the critical parameter for assuring quality food to distinguish the various new products compare to raw milk. This review concerns the development of the chromatography-based method (gas chromatography or liquid chromatography) coupled with chemometrics for authentication milk products based on geographical origin, treatments for differentiated quality categorization, and adulteration milk. Several chemometric approaches can be chosen for classification and quantification analysis such as discriminant analysis, cluster analysis, principal component analysis, etc. The combination of chromatography and chemometrics as a powerful tool for authenticity milk is reviewed here.
References
2. G. P. Danezis, A. S. Tsagkaris, V. Brusic, and C. A. Georgiou, “Food authentication: state of the art and prospects,” Current Opinion in Food Science, vol. 10, pp. 22–31, 2016, doi: 10.1016/j.cofs.2016.07.003.
3. D. Eisenstecken, J. Stanstrup, P. Robatscher, C. W. Huck, and M. Oberhuber, “Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS,” International Journal of Dairy Technology, vol. 74, no. 1, pp. 215–224, Feb. 2021, doi: 10.1111/1471-0307.12749.
4. “(7) (PDF) Quantitative Detection of Cow Milk in Goat Milk by Chemometrics Analysis Based on Mid Infrared Spectroscopy.” Available on: https://www.researchgate.net/publication/341384525_Quantitative_Detection_of_Cow_Milk_in_Goat_Milk_by_Chemometrics_Analysis_Based_on_Mid_Infrared_Spectroscopy (accessed Dec. 21, 2021).
5. C. de S. Gondim, R. G. Junqueira, S. V. C. de Souza, I. Ruisánchez, and M. P. Callao, “Detection of several common adulterants in raw milk by MID-infrared spectroscopy and one-class and multi-class multivariate strategies,” Food Chemistry, vol. 230, pp. 68–75, Sep. 2017, doi: 10.1016/j.foodchem.2017.03.022.
6. D. Trbović, R. Petronijević, and V. Dordević, “Chromatography methods and chemometrics for determination of milk fat adulterants,” IOP Conference Series: Earth and Environmental Science, vol. 85, no. 1, 2017, doi: 10.1088/1755-1315/85/1/012025.
7. A. Poonia, A. Jha, R. Sharma, H. B. Singh, A. K. Rai, and N. Sharma, “Detection of adulteration in milk: A review,” International Journal of Dairy Technology, vol. 70, no. 1, pp. 23–42, 2017, doi: 10.1111/1471-0307.12274.
8. A. Windarsih, A. Rohman, Irnawati, and S. Riyanto, “The Combination of Vibrational Spectroscopy and Chemometrics for Analysis of Milk Products Adulteration,” International Journal of Food Science, vol. 2021, 2021, doi: 10.1155/2021/8853358.
9. M. Bergamaschi, C. Cipolat-Gotet, A. Cecchinato, S. Schiavon, and G. Bittante, “Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions,” Food Chemistry, vol. 305, Feb. 2020, doi: 10.1016/j.foodchem.2019.125480.
10. J. M. Bosque-Sendra, L. Cuadros-Rodríguez, C. Ruiz-Samblás, and A. P. de la Mata, “Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data-A review,” Analytica Chimica Acta, vol. 724, pp. 1–11, 2012, doi: 10.1016/j.aca.2012.02.041.
11. R. Wu, J. Chen, L. Zhang, X. Wang, Y. Yang, and X. Ren, “LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China,” European Food Research and Technology, vol. 247, no. 3, pp. 663–675, Mar. 2021, doi: 10.1007/s00217-020-03654-1.
12. J. Sharifi Rad, M. Hoseini Alfatemi, and M. Sharifi Rad, “ Horse Milk; the Composition, Equine Milk Proteins, Milk Allergy and Homology between Mammal Species with Horse,” British Biomedical Bulletin, no. September, 2013.
13. “FAOSTAT.” https://www.fao.org/faostat/en/#data/QCL (accessed Dec. 17, 2021).
14. P. Tallapragada and B. Rayavarapu, Recent trends and developments in milk-based beverages. Elsevier Inc., 2019. doi: 10.1016/B978-0-12-815504-2.00005-0.
15. S. Cole, A. Goetze, and L. Meunier-Goddik, “Pasteurized Milk,” Encyclopedia of Dairy Sciences, pp. 444–450, Jan. 2022, doi: 10.1016/B978-0-12-818766-1.00142-2.
16. Y. Gao et al., “Metabolomics approaches for the comprehensive evaluation of fermented foods: A review,” Foods, vol. 10, no. 10, pp. 1–18, 2021, doi: 10.3390/foods10102294.
17. Y. Xia, J. Yu, W. Miao, and Q. Shuang, “A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss,” Food Chemistry, vol. 320, no. November 2019, p. 126619, 2020, doi: 10.1016/j.foodchem.2020.126619.
18. Miller, Chemometrics for Analytical. 2005.
19. S. M. Zain, S. Behkami, S. Bakirdere, and I. B. Koki, “Milk authentication and discrimination via metal content clustering - A case of comparing milk from Malaysia and selected countries of the world,” Food Control, vol. 66, pp. 306–314, 2016, doi: 10.1016/j.foodcont.2016.02.015.
20. R. Zianni et al., “An investigation using a validated method based on HS-SPME-GC-MS detection for the determination of 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in X-ray irradiated dairy products,” LWT, vol. 153, Jan. 2022, doi: 10.1016/j.lwt.2021.112466.
21. S. M. Zain, S. Behkami, S. Bakirdere, and I. B. Koki, “Milk authentication and discrimination via metal content clustering e A case of comparing milk from Malaysia and selected countries of the world,” 2016, doi: 10.1016/j.foodcont.2016.02.015.
22. K. Vatavali, I. Kosma, A. Louppis, I. Gatzias, A. v. Badeka, and M. G. Kontominas, “Characterisation and differentiation of geographical origin of Graviera cheeses produced in Greece based on physico-chemical, chromatographic and spectroscopic analyses, in combination with chemometrics,” International Dairy Journal, vol. 110, p. 104799, Nov. 2020, doi: 10.1016/J.IDAIRYJ.2020.104799.
23. Y. D. Zhang et al., “A metabolomics approach to characterize raw, pasteurized, and ultra-high temperature milk using ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry and multivariate data analysis,” Journal of Dairy Science, vol. 101, no. 11, pp. 9630–9636, 2018, doi: 10.3168/jds.2018-14441.
24. P. Mortera, F. A. Zuljan, C. Magni, S. A. Bortolato, and S. H. Alarcón, “Multivariate analysis of organic acids in fermented food from reversed-phase high-performance liquid chromatography data,” Talanta, vol. 178, no. July 2017, pp. 15–23, 2018, doi: 10.1016/j.talanta.2017.09.005.
25. S. Xu et al., “Multivariate analysis for organic milk authentication,” Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, vol. 1186, no. May, 2021, doi: 10.1016/j.jchromb.2021.123029.
26. J. Dziuba, D. Nałȩcz, P. Minkiewicz, and B. Dziuba, “Identification and determination of milk and soybean protein preparations using enzymatic hydrolysis followed by chromatography and chemometrical data analysis,” Analytica Chimica Acta, vol. 521, no. 1, pp. 17–24, Sep. 2004, doi: 10.1016/J.ACA.2004.05.071.
27. C. S. Ranadheera et al., “Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes,” Comprehensive Reviews in Food Science and Food Safety, vol. 18, no. 4, pp. 867–882, Jul. 2019, doi: 10.1111/1541-4337.12447.
28. P. Scano, A. Murgia, F. M. Pirisi, and P. Caboni, “A gas chromatography-mass spectrometry-based metabolomic approach for the characterization of goat milk compared with cow milk,” Journal of Dairy Science, vol. 97, no. 10, pp. 6057–6066, 2014, doi: 10.3168/jds.2014-8247.
29. R. R. Li et al., “Protein profile of whole camel milk resulting from commercial thermal treatment,” Lwt, vol. 134, no. May, p. 110256, 2020, doi: 10.1016/j.lwt.2020.110256.
30. G. K. Deshwal, R. Singh, A. K. Singh, D. Kumar, and H. Sharma, “Comparative characterisation of ghee from Indian camel breeds using GC-MS and FTIR techniques,” International Journal of Dairy Technology, 2021, doi: 10.1111/1471-0307.12826.
Copyright (c) 2021 Indonesian Journal of Chemometrics and Pharmaceutical Analysis
This work is licensed under a Creative Commons Attribution 4.0 International License.
Author(s) Rights
As a journal Author, you have rights for a large range of uses of your article, including use by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission. Authors publishing in IJCPA journals have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including: use for classroom teaching by Author or Author's institutionand presentation at a meeting or conference and distributing copies to attendees; use for internal training by author's company; distribution to colleagues for their reseearch use; use in a subsequent compilation of the author's works; inclusion in a thesis or dissertation; reuse of portions or extracts from the article in other works (with full acknowledgement of final article); preparation of derivative works (other than commercial purposes) (with full acknowledgement of final article); voluntary posting on open web sites operated by author or author’s institution for scholarly purposes (should follow CC by SA License).
Authors can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, even commercially, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must redistribute your contributions under the same license as the original.
