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Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing

Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe different classes of molecules in situ, in complex...

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Autores principales: Alinovi, Marcello, Mucchetti, Germano, Andersen, Ulf, Rovers, Tijs A. M., Mikkelsen, Betina, Wiking, Lars, Corredig, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278691/
https://www.ncbi.nlm.nih.gov/pubmed/32466185
http://dx.doi.org/10.3390/foods9050679
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author Alinovi, Marcello
Mucchetti, Germano
Andersen, Ulf
Rovers, Tijs A. M.
Mikkelsen, Betina
Wiking, Lars
Corredig, Milena
author_facet Alinovi, Marcello
Mucchetti, Germano
Andersen, Ulf
Rovers, Tijs A. M.
Mikkelsen, Betina
Wiking, Lars
Corredig, Milena
author_sort Alinovi, Marcello
collection PubMed
description Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe different classes of molecules in situ, in complex food matrices, without employing fluorescent dyes. In this work confocal Raman microscopy was employed to observe microstructural changes occurring after freezing and thawing in high-moisture cheeses, and the observations were compared to those obtained with confocal laser scanning microscopy. Two commercially available cream cheese products were imaged with both microscopy techniques. The lower resolution (1 µm/pixel) of confocal Raman microscopy prevented the observation of particles smaller than 1 µm that may be part of the structure (e.g., sugars). With confocal Raman microscopy it was possible to identify and map the large water domains formed during freezing and thawing in high-moisture cream cheese. The results were supported also by low resolution NMR analysis. NMR and Raman microscopy are complementary techniques that can be employed to distinguish between the two different commercial formulations, and different destabilization levels.
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spelling pubmed-72786912020-06-12 Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing Alinovi, Marcello Mucchetti, Germano Andersen, Ulf Rovers, Tijs A. M. Mikkelsen, Betina Wiking, Lars Corredig, Milena Foods Article Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe different classes of molecules in situ, in complex food matrices, without employing fluorescent dyes. In this work confocal Raman microscopy was employed to observe microstructural changes occurring after freezing and thawing in high-moisture cheeses, and the observations were compared to those obtained with confocal laser scanning microscopy. Two commercially available cream cheese products were imaged with both microscopy techniques. The lower resolution (1 µm/pixel) of confocal Raman microscopy prevented the observation of particles smaller than 1 µm that may be part of the structure (e.g., sugars). With confocal Raman microscopy it was possible to identify and map the large water domains formed during freezing and thawing in high-moisture cream cheese. The results were supported also by low resolution NMR analysis. NMR and Raman microscopy are complementary techniques that can be employed to distinguish between the two different commercial formulations, and different destabilization levels. MDPI 2020-05-25 /pmc/articles/PMC7278691/ /pubmed/32466185 http://dx.doi.org/10.3390/foods9050679 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Alinovi, Marcello
Mucchetti, Germano
Andersen, Ulf
Rovers, Tijs A. M.
Mikkelsen, Betina
Wiking, Lars
Corredig, Milena
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
title Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
title_full Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
title_fullStr Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
title_full_unstemmed Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
title_short Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
title_sort applicability of confocal raman microscopy to observe microstructural modifications of cream cheeses as influenced by freezing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278691/
https://www.ncbi.nlm.nih.gov/pubmed/32466185
http://dx.doi.org/10.3390/foods9050679
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