Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

Towards healthier low-sugar and low-fat beverages: Design, production, and characterization

Many consumers are adopting low-sugar and low-fat beverages to avoid excessive calories and the negative impact of high trans- and/or saturated fat on health and wellbeing. This article reviews strategies to reduce sugar, fat, and high trans- and/or saturated fat content in beverages while maintaining their desirable physicochemical and sensory attributes. It assesses the impact of various sugar and fat replacers on the aroma, taste, texture, appearance, and nutritional profile of beverages. Combinations of natural sugar replacers and protein or polysaccharide-based fat replacers have shown partial success in mimicking the qualities of sucrose and fat. Future strategies for designing low-sugar and low-fat beverages include developing novel replacers and using odorants to enhance sensory profiles. The article also highlights methods for flavor detection and oral tribology methods, emphasizing their role in development of low-sugar and low-fat beverages. The information presented in this review article is intended to stimulate research into the design of healthier low-sugar and low-fat beverages in the future.

Towards the Understanding of the Aging Behavior of p-PVC in Close Contact with Minced Meat in the Artwork POEMETRIE by Dieter Roth

This paper presents scientific investigations into the materiality and aging behavior of a copy of Dieter Roth's multiple POEMETRIE (1968), mainly made of p-PVC components and minced meat, with the aim of informing conservation-restoration strategies. The main issues were represented by plasticizer migration, fat diffusion, and leakage, which led to the formation of a sticky surface layer. Replicas of p-PVC without minced meat were prepared and artificially thermally aged, while several techniques were used to investigate both the artwork and the replicas in terms of materials and degradation state. These include UV/Vis imaging, pH measurements, FTIR-ATR, and Py-GC/MS. In addition to showing that p-PVC-based materials composed of slightly different plasticizers were affected by similar degradation pathways (i.e., plasticizer migration, yellowing, etc.), this study reports that fat components were also shown to be unstable, resulting in migration/leakage in different directions, where their degradation amplified that of the p-PVC bags. This work represents a first study of plasticizer migration and fat diffusion in the art and conservation context. Also, an ammine-wax type of lubricant was identified in the most recent p-PVC formulations as the replicas selected for this study, thus providing an important source of information in different polymer-based research areas.

Establishment and Validation of Fourier Transform Infrared Spectroscopy (FT–MIR) Methodology for the Detection of Linoleic Acid in Buffalo Milk

Buffalo milk is a dairy product that is considered to have a higher nutritional value compared to cow’s milk. Linoleic acid (LA) is an essential fatty acid that is important for human health. This study aimed to investigate and validate the use of Fourier transform mid-infrared spectroscopy (FT-MIR) for the quantification of the linoleic acid in buffalo milk. Three machine learning models were used to predict linoleic acid content, and random forest was employed to select the most important subset of spectra for improved model performance. The validity of the FT-MIR methods was evaluated in accordance with ICH Q2 (R1) guidelines using the accuracy profile method, and the precision, the accuracy, and the limit of quantification were determined. The results showed that Fourier transform infrared spectroscopy is a suitable technique for the analysis of linoleic acid, with a lower limit of quantification of 0.15 mg/mL milk. Our results showed that FT-MIR spectroscopy is a viable method for LA concentration analysis.