One-step Real-time Food Quality Analysis by Simultaneous DSC-FTIR Microspectroscopy.
This review discusses an analytical technique that combines differential scanning calorimetry and Fourier-transform infrared (DSC-FTIR) microspectroscopy, which simulates the accelerated stability test and detects decomposition products simultaneously in real time. We show that the DSC-FTIR technique is a fast, simple and powerful analytical tool with applications in food sciences. This technique has been applied successfully to the simultaneous investigation of: encapsulated squid oil stability; the dehydration and intramolecular condensation of sweetener (aspartame); the dehydration, rehydration and solidification of trehalose; and online monitoring of the Maillard reaction for glucose (Glc)/asparagine (Asn) in the solid state. This technique delivers rapid and appropriate interpretations with food science applications.
a Department of Biotechnology and Pharmaceutical Technology , Yuanpei University of Medical Technology , Hsin-Chu , Taiwan , ROC.
Shan-Yang
SY
Lin
a Department of Biotechnology and Pharmaceutical Technology , Yuanpei University of Medical Technology , Hsin-Chu , Taiwan , ROC.
Chih-Cheng
CC
Lin
D002152:Calorimetry, Differential Scanning / Q000295:instrumentation / Q000379:methods*; D005504:Food Analysis / Q000379:methods* / Q000592:standards*; D006801:Humans; D017550:Spectroscopy, Fourier Transform Infrared / Q000295:instrumentation / Q000379:methods*
DKP; DSC-FTIR; aspartame; food quality; maillard reaction; squid oil; stability; trehalose