Rapid safety assessment of reconstituted infant formula using electrical impedance analysis

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-08-24 DOI:10.1016/j.idairyj.2024.106072

Cho Yeon Kim , Ye Won Kim , Sung Hee Park

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引用次数: 0

Abstract

A rapid method to assess freshness is crucial for the safe handling of reconstituted infant formula (RIF) and prevention of food-borne illnesses in infants. This study explored the use of electrical impedance measurement (EIM) at a constant frequency for real-time freshness evaluation of RIF. Initial electrical impedance of 89.16 ± 0.47 Ω decreased to 74.29 ± 0.23 Ω within 48 h at room temperature (20 °C) storage. Under temperature abuse conditions (30 °C), the electrical impedance rapidly dropped from 75.48 ± 0.52 Ω to 60.15 ± 4.76 Ω within 18 h, indicating more rapid spoilage. Notable changes in the electrical impedance were observed during temperature abuse. Empirical model analysis revealed a strong positive correlation between electrical impedance and conventional freshness parameters such as pH, protein, and microbial growth. This study demonstrates the potential of EIM for the rapid detection of freshness changes in RIF, offering valuable insights into the prevention of food-borne illnesses in infants.

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利用电阻抗分析法快速评估重组婴儿配方奶粉的安全性

快速评估新鲜度的方法对于安全处理重组婴儿配方奶粉（RIF）和预防婴儿食源性疾病至关重要。本研究探索了使用恒定频率的电阻抗测量（EIM）来实时评估 RIF 的新鲜度。在室温（20 °C）条件下，初始电阻抗为 89.16 ± 0.47 Ω，48 小时内降至 74.29 ± 0.23 Ω。在滥用温度条件下（30 °C），电阻抗在 18 小时内从 75.48 ± 0.52 Ω 迅速下降到 60.15 ± 4.76 Ω，表明变质速度更快。在温度变化过程中，电阻抗发生了显著变化。经验模型分析表明，电阻抗与传统保鲜参数（如 pH 值、蛋白质和微生物生长）之间存在很强的正相关性。这项研究证明了 EIM 在快速检测 RIF 新鲜度变化方面的潜力，为预防婴儿食源性疾病提供了宝贵的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.