Automatic microgravimetric determination of fats in milk products by use of supercritical fluid extraction with on-line piezoelectric detection

Bulk and Surface Acoustic Wave Biosensors for Milk Analysis

Milk and dairy products are common foods and, therefore, are subject to regular controls. Such controls cover both the identification and quantification of specific components and the determination of physical parameters. Components include the usual milk ingredients, mainly carbohydrates, proteins, and fat, and any impurities that may be present. The latter range from small molecules, such as drug residues, to large molecules, e.g., protein-based toxins, to pathogenic microorganisms. Physical parameters of interest include viscosity as an indicator of milk gelation. Bulk and surface acoustic wave sensors, such as quartz crystal microbalance (QCM) and surface acoustic wave (SAW) devices, can principally be used for both types of analysis, with the actual application mainly depending on the device coating and the test format. This review summarizes the achievements of acoustic sensor devices used for milk analysis applications, including the determination of physical liquid parameters and the detection of low- and high-molecular-weight analytes and microorganisms. It is shown how the various requirements resulting from the respective analytes and the complex sample matrix are addressed, and to what extent the analytical demands, e.g., with regard to legal limits, are met.

Optimisation of supercritical fluid extraction of essential oil components of Diplotaenia cachrydifolia: Box-Behnken design

Essential oil of Diplotaenia cachrydifolia cultivated in Iran was obtained by supercritical fluid extraction (SFE) method. The oils were analysed by capillary gas chromatography using flame ionisation and mass spectrometric detections. The compounds were identified according to their retention indices and mass spectra (EI, 70 eV). The effects of different parameters, such as pressure, temperature, modifier volume and extraction times (dynamic and static), on the SFE were inspected by a fractional factorial design (2(5-2)) to identify the significant parameters and their interaction. It showed that static and dynamic times had no effect on the extraction. Finally, a Box-Behnken design was applied to obtain the optimum condition of the significant parameters. The optimal condition was obtained as 30.2 MPa for pressure, 65.6°C for temperature and 258.4 µL for modifier volume. The main components that were extracted with SFE were dillapiole (35.1%), limonene (33.5%) and α-calacorene (25.5%).

Supercritical Fluids and the Food Industry

This paper reviews the use of supercritical fluids in various aspects of the food industry, and is divided into six different areas: modeling of supercritical fluids, separation of extracted material, supercritical carbon dioxide as a solvent for extraction, supercritical fluids and analytical uses, and supercritical fluids and novel methods of food processing. An assortment of solutes are covered in the extraction section of the paper, including antineoplastic agents and lipids. The analytical methods section covers supercritical fluid chromatography, pesticide detection, and lipid analysis. The novel methods section discusses supercritical fluid extrusion and a new method of eliminating hexane from soybean oil.

The composition of bovine milk lipids: January 1995 to December 2000

Data from recent publications on bovine milk lipids are presented and discussed. This includes extraction of lipids, triacylglycerols, phospholipids, other complex lipids, sterols, isoflavones, and fatty acids. Improved gas-liquid and high performance liquid chromatography were used. Data on the trans and cis isomers of fatty acid and of conjugated linoleic acids are given, and the analyses are described. Papers about the lipids in milks and dairy products from the United States are few; where with the exception of trans-fatty acid isomers and conjugated linoleic acids, almost no research has been reported.