Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List

Full text release has been delayed at the author's request until May 05, 2026

ETD Abstract Container

Abstract Header

MEMS-Based NIR Technology for In-Situ Quality Testing of Commercial Butter, Margarines, and Spreads.

Matos-Gonzalez, Celeste Aurora
http://orcid.org/0009-0001-1708-9940
http://rave.ohiolink.edu/etdc/view?acc_num=osu1714995271185323

Abstract Details

2024, Master of Science, Ohio State University, Food Science and Technology.
Butter, margarine, and spreads are commonly used in various food products. Despite their uniformity in appearance, variations in total fat content and fatty acid (FA) composition distinguish these products and impact their functionality, nutrition, health, and regulatory requirements. Our research aimed at generating a predictive algorithm to categorize butter (n=93), butter spreads (n=9), and margarine/vegetable oil spreads (n=21) according to their FA profile, moisture, and total fat content based on the spectra collected by using handheld MEMS-based FT-NIR and portable FT-MIR devices. Moisture and total fat content were determined using reference methods AOAC 920.116 and AOAC 938.06-1938, respectively. FA profile was determined using Gas Chromatography with flame ionization detector (GC-FID) (AOAC 996.06, 1996.). Pattern recognition analysis of the spectra by Partial Least Squares Regression (PLSR) and Soft Independent Modeling of Class Analogy (SIMCA) was employed to generate quantitative and classification algorithms. The FA profile showed that butter-containing products distinguished from margarine/vegetable oil spreads based on the presence of trans fats (TFA) (C18:1t) and butyric acid (C4:0). TFA and butyric levels in butter varied from 1.3% to 4.4% and 2.2% to 3.5%, respectively. In general, FT-NIR infrared and FT-MIR performances were similar, with a strong correlation (Rep >0.94) and low standard error of prediction for different analyzed parameters. SIMCA classification model based on FT-NIR and FT-MIR spectra effectively differentiated between butter, butter spread, and margarine/vegetable oil spreads. Portable FT-MIR and handheld FT-NIR technologies offer real-time and in situ analysis capabilities, enabling the dairy industry and regulatory agencies to make actionable decisions regarding FA, moisture, and total fat content and for nutrition, authentication, claims, and labeling purposes of these products.
Luis Rodriguez-Saona (Advisor)
Osvaldo Campanella (Committee Member)
Rafael Jimenez-Flores (Committee Member)
67 p.
Food Science
Fatty acid, fat content, moisture content, PLSR, SIMCA

Recommended Citations

Citations

  • Matos-Gonzalez, C. A. (2024). MEMS-Based NIR Technology for In-Situ Quality Testing of Commercial Butter, Margarines, and Spreads. [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1714995271185323

    APA Style (7th edition)

  • Matos-Gonzalez, Celeste. MEMS-Based NIR Technology for In-Situ Quality Testing of Commercial Butter, Margarines, and Spreads. 2024. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1714995271185323.

    MLA Style (8th edition)

  • Matos-Gonzalez, Celeste. "MEMS-Based NIR Technology for In-Situ Quality Testing of Commercial Butter, Margarines, and Spreads." Master's thesis, Ohio State University, 2024. http://rave.ohiolink.edu/etdc/view?acc_num=osu1714995271185323

    Chicago Manual of Style (17th edition)

osu1714995271185323
© 2024, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.