Applications of Solution NMR Spectroscopy in Quality Assessment and Authentication of Bovine Milk
Author:
Eltemur Dilek12, Robatscher Peter1ORCID, Oberhuber Michael1ORCID, Scampicchio Matteo2ORCID, Ceccon Alberto1ORCID
Affiliation:
1. Laimburg Research Centre, Laimburg 6—Pfatten (Vadena), 39040 Auer, Italy 2. Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Unversità 5, 39100 Bolzano, Italy
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is emerging as a promising technique for the analysis of bovine milk, primarily due to its non-destructive nature, minimal sample preparation requirements, and comprehensive approach to untargeted milk analysis. These inherent strengths of NMR make it a formidable complementary tool to mass spectrometry-based techniques in milk metabolomic studies. This review aims to provide a comprehensive overview of the applications of NMR techniques in the quality assessment and authentication of bovine milk. It will focus on the experimental setup and data processing techniques that contribute to achieving accurate and highly reproducible results. The review will also highlight key studies that have utilized commonly used NMR methodologies in milk analysis, covering a wide range of application fields. These applications include determining milk animal species and feeding regimes, as well as assessing milk nutritional quality and authenticity. By providing an overview of the diverse applications of NMR in milk analysis, this review aims to demonstrate the versatility and significance of NMR spectroscopy as an invaluable tool for milk and dairy metabolomics research and hence, for assessing the quality and authenticity of bovine milk.
Funder
Autonomous Province of Bozen-Bolzano, Department of Innovation, Research and University within the NOI Capacity Building I and II funding frame the Autonomous Province of Bozen-Bolzano the Laimburg Research Centre
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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