IngredientDB: A GUI-based Matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models
Fred Breidt,
Caitlin R. Skinner,
Mileah Shriner,
Mollie Ruinsky,
Seo Young Yang,
Robert P. Wine,
Lynette Johnston
Affiliations
Fred Breidt
U.S. Department of Agriculture, Agricultural Research Service, Food Science Market Quality and Handling Research Unit, North Carolina State University, Southeast Area, Box 7624, Raleigh, NC 27695-7624, United States; Corresponding author.
Caitlin R. Skinner
U.S. Department of Agriculture, Agricultural Research Service, Food Science Market Quality and Handling Research Unit, North Carolina State University, Southeast Area, Box 7624, Raleigh, NC 27695-7624, United States
Mileah Shriner
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
Mollie Ruinsky
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
Seo Young Yang
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
Robert P. Wine
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
Lynette Johnston
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
A Matlab GUI program, IngredientDB, was developed to help determine the pH and buffering of ingredients in acidic food products based on product formulations. A database of buffer capacity models for both low acid and acid food ingredients was developed and used to show how individual food ingredients influence the final product pH. The IngredientDB program may be used for in silico formulations of acidic food products to help assure the quality and safety of these foods.
