FTIR-Based Chemometric Evaluating of Ultrasound Processing Effects on Microbial Quality and Shelf Stability of Powdered Milk-Based Beverages

Powdered beverages formulated from milk, fruit, and cereal ingredients have gained significant attention as functional food systems, owing to their nutritional value and extended shelf life. However, effective approaches for tracking their quality changes during storage are still limited. The present study aims to investigate these changes using a model formulation, with particular emphasis on the influence of ultrasound pre-treatment on product stability. Fourier Transform Infrared (FTIR) spectroscopy will be employed as a rapid and non-destructive technique to monitor chemical and structural variations over time, while conventional microbiological analyses will be conducted to assess changes in microbial load. Multivariate techniques such as Principal Component Analysis (PCA) and Partial Least Squares (PLS) are applied to relate spectral information to microbiological findings and improve data interpretation. It is anticipated that this integrated approach will provide a faster and less destructive way to monitor food quality, reducing less dependence on conventional laboratory procedures and improving the evaluation of storage stability and processing effects.

کلیدواژه ها:

Functional food (Powdered beverages) ، FTIR spectroscopy ، Non-destructive analysis ، Microbial quality ، Chemometrics