Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares
Descripción del Articulo
This research was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec (Project: Equipamiento Científico 2018-01/E044-2018-01-BM, Contrato N◦ 012-2018-Fondecyt/BM) of the Peruvian Government, The World Bank Group, the Universidad Nacional Toribio Rodríguez de Mendo...
| Autores: | , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/3192 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/3192 https://doi.org/10.3390/foods10123101 |
| Nivel de acceso: | acceso abierto |
| Materia: | Sacha Inchi oil Cocoa butter Chocolate Raman mapping https://purl.org/pe-repo/ocde/ford#2.11.01 |
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Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares |
| title |
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares |
| spellingShingle |
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares Castro Alayo, Efraín Manuelito Sacha Inchi oil Cocoa butter Chocolate Raman mapping https://purl.org/pe-repo/ocde/ford#2.11.01 |
| title_short |
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares |
| title_full |
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares |
| title_fullStr |
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares |
| title_full_unstemmed |
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares |
| title_sort |
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares |
| author |
Castro Alayo, Efraín Manuelito |
| author_facet |
Castro Alayo, Efraín Manuelito Torrejón-Valqui Lliseli Cayo-Colca, Ilse Silvia Cárdenas Toro, Fiorella |
| author_role |
author |
| author2 |
Torrejón-Valqui Lliseli Cayo-Colca, Ilse Silvia Cárdenas Toro, Fiorella |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Castro Alayo, Efraín Manuelito Torrejón-Valqui Lliseli Cayo-Colca, Ilse Silvia Cárdenas Toro, Fiorella |
| dc.subject.none.fl_str_mv |
Sacha Inchi oil |
| topic |
Sacha Inchi oil Cocoa butter Chocolate Raman mapping https://purl.org/pe-repo/ocde/ford#2.11.01 |
| dc.subject.es_PE.fl_str_mv |
Cocoa butter Chocolate Raman mapping |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#2.11.01 |
| description |
This research was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec (Project: Equipamiento Científico 2018-01/E044-2018-01-BM, Contrato N◦ 012-2018-Fondecyt/BM) of the Peruvian Government, The World Bank Group, the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas and the Pontificia Universidad Católica del Perú. The APC was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec. |
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2021 |
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2024-05-30T23:13:38Z |
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2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2021 |
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info:eu-repo/semantics/article |
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article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/3192 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.3390/foods10123101 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85122022990 |
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https://hdl.handle.net/20.500.12390/3192 https://doi.org/10.3390/foods10123101 |
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2-s2.0-85122022990 |
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eng |
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eng |
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urn:issn:2304-8158 |
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info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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MDPI |
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MDPI |
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reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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CONCYTEC-Institucional |
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Publicationrp05878600rp05882600rp05877600rp03812600Castro Alayo, Efraín ManuelitoTorrejón-Valqui LliseliCayo-Colca, Ilse SilviaCárdenas Toro, Fiorella2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/3192https://doi.org/10.3390/foods101231012-s2.0-85122022990This research was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec (Project: Equipamiento Científico 2018-01/E044-2018-01-BM, Contrato N◦ 012-2018-Fondecyt/BM) of the Peruvian Government, The World Bank Group, the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas and the Pontificia Universidad Católica del Perú. The APC was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec.Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution–alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengMDPIurn:issn:2304-8158info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/Sacha Inchi oilCocoa butter-1Chocolate-1Raman mapping-1https://purl.org/pe-repo/ocde/ford#2.11.01-1Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squaresinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTECTHUMBNAIL2021_Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution.pdf.jpg2021_Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution.pdf.jpgIM Thumbnailimage/jpeg13636https://repositorio.concytec.gob.pe/bitstreams/03c25ce8-5ac7-a402-793b-e5ffe24afc48/download374184ebeafbf9259e76d64ba82de6f4MD52ORIGINAL2021_Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution.pdf2021_Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution.pdfapplication/pdf4923921https://repositorio.concytec.gob.pe/bitstreams/4ab73d23-ee45-23bd-81e2-104dcc8a093b/downloadde40cdb614b05a32d1ea561bd4eca6aeMD51TEXT2021_Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution.pdf.txt2021_Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution.pdf.txtExtracted texttext/plain63497https://repositorio.concytec.gob.pe/bitstreams/c3b126e9-fb07-49f9-8b6f-508f0c3c5a4b/download3f31f2baac66abd244d62e375b13bb7fMD5320.500.12390/3192oai:repositorio.concytec.gob.pe:20.500.12390/31922024-06-19 21:01:46.627https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessopen accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="0f4dd3d8-6f11-437e-a4a5-6a40d8e7bf81"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares</Title> <PublishedIn> <Publication> <Title>urn:issn:2304-8158</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.3390/foods10123101</DOI> <SCP-Number>2-s2.0-85122022990</SCP-Number> <Authors> <Author> <DisplayName>Castro Alayo, Efraín Manuelito</DisplayName> <Person id="rp05878" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Torrejón-Valqui Lliseli</DisplayName> <Person id="rp05882" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cayo-Colca, Ilse Silvia</DisplayName> <Person id="rp05877" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cárdenas Toro, Fiorella</DisplayName> <Person id="rp03812" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>MDPI</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by-nc-nd/4.0/</License> <Keyword>Sacha Inchi oil</Keyword> <Keyword>Cocoa butter</Keyword> <Keyword>Chocolate</Keyword> <Keyword>Raman mapping</Keyword> <Abstract>Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution–alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
