Spectral Similarity Score (SSS)-Barcoding for the Quality Control of LACTEM Emulsifiers by High-Performance Thin-Layer Chromatography
Katharina Schuster, Sedef Torun, Inès Kainz, Max Schwarz-Blankart, Jörg Hinrichs, Panagiotis Steliopoulos, Claudia Oellig
TL;DR
This paper introduces a new method using HPTLC and spectral similarity scores to assess the quality and consistency of LACTEM emulsifiers in food products.
Contribution
A novel SSS-barcoding approach is proposed for quality control of LACTEM emulsifiers using HPTLC–FLD.
Findings
SSS-barcoding revealed similarities as low as 67% between LACTEM emulsifiers with identical labels.
The method detected batch-to-batch variability in emulsifier quality.
PLSR was successfully used to predict techno-functional properties from densitometric data.
Abstract
LACTEM emulsifiers are widely applied in the food industry to adjust and improve techno-functional properties of food products. The study introduces a high-performance thin-layer chromatography–fluorescence detection (HPTLC–FLD) fingerprint method for the similarity assessment of these emulsifiers using a straightforward barcoding approach based on the concept of spectral similarity scores (SSS), referred to as SSS-barcoding. Analysis of 21 LACTEM emulsifiers showed similarities between two emulsifiers as low as 67%, despite the same product labeling. The method also revealed batch-to-batch variability. Limitations were identified when applying the method to fatty matrices. Finally, partial least-squares regression (PLSR) was applied as a proof-of-concept to predict the techno-functional properties of aerosol whipping cream, such as drainage, apparent viscosity, foam firmness, particle…
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Taxonomy
TopicsSpectroscopy and Chemometric Analyses · Advanced Glycation End Products research · Proteins in Food Systems