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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #405211
Research Project: Influence of Ingredients and Processing Methods on the Safety of Fermented and Acidified Foods

Location: Food Science and Market Quality and Handling Research Unit

Title: IngredientDB: A GUI-based matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models

Author
item Breidt, Frederick
item SKINNER, CAITLIN - Former ARS Employee
item SHRINER, MILEAH - North Carolina State University
item RUINSKY, MOLLIE - North Carolina State University
item YANG, SEO YOUNG - North Carolina State University
item WINE, ROBERT - North Carolina State University
item JOHNSTON, LYNETTE - North Carolina State University

Submitted to: SoftwareX
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/29/2023
Publication Date: 10/13/2023
Citation: Breidt, F., Skinner, C.R., Shriner, M., Ruinsky, M., Yang, S., Wine, R.P., Johnston, L. 2023. IngredientDB: A GUI-based matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models. SoftwareX. 24. Article 101545. https://doi.org/10.1016/j.softx.2023.101545.
DOI: https://doi.org/10.1016/j.softx.2023.101545

Interpretive Summary: A software program, IngredientDB was developed to make computer models of ingredient mixtures used in acidic foods for predicting the pH and acidity of the food. The models are based on using a database with individual food ingredient data that was generated using a previously developed titration method. The software can show users graphically and with numerical data the total pH impact of individual ingredients. For formulations using the database, users can vary ingredients and ingredient concentration to see how pH changes. This technology may be useful for food companies to develop new product formulations for acidic food products that are safe and meet required pH values.

Technical Abstract: 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.