Differentiation and analysis of commercially available plant-based milk through fluorescence spectroscopy

Date of Publication

4-2026

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Premed Physics

Subject Categories

Physics

College

College of Science

Department/Unit

Physics

Thesis Advisor

Maria Cecilia D. Galvez

Defense Panel Chair

Edgar A. Vallar

Defense Panel Member

Ofelia T. Rempillo
Floro Junior C. Roque 

Abstract (English)

This study was conducted in response to the growing demand for plant-based milk alternatives, driven by health, environmental, and ethical considerations, as well as the need for reliable methods to assess their quality. Due to the complex composition of  plant-based milk and the lack of standardized techniques, this study explored the use of Fluorescence Spectroscopy as a rapid and non-destructive approach for analyzing commercially available almond, oat, and soy milk. The samples were stored under room and cool temperature conditions and monitored over three consecutive days with three batches of replicates. Fluorescence data were collected at selected excitation wavelengths and analyzed through emission spectra, contour plots, and numerical parameters including total fluorescence, peak intensity, and peak wavelength, with statistical analysis performed using three-way ANOVA (p< 0.05). Results showed that fluorescence spectroscopy effectively detected differences among milk types and changes during storage. All samples exhibited weak fluorescence at lower excitation wavelengths and stronger emission bands at mid-to-high wavelengths (500-620 nm). Room temperature storage resulted in higher fluorescence intensity and more pronounced changes, with oat milk showing the greatest variation, followed by almond and soy milk. Statistical analysis revealed that significant differences varied across wavelengths, with the most consistent effects observed at 370 nm, 390 nm, and 510 nm, where total fluorescence and peak intensity were significantly affected by milk type, and storage interaction, while peak wavelength was also significant at 510 nm.

Abstract Format

html

Abstract (Filipino)

Ang pag-aaral na ito ay isinagawa bilang tugon sa lumalaking pangangailangan para sa mga plant-based milk alternative, na dulot ng mga konsiderasyong pangkalusugan, pangkapaligiran, at etikal, gayundin ang pangangailangan sa mga maaasahang metodolohiya upang masuri ang kalidad nito. Dahil sa komposisyon ng plant-based milk at ang kawalan ng mga istandardisadong teknik, siniyasat ng pag-aaral na ito ang paggamit ng Fluorescence Spectroscopy bilang isang mabilis at non-destructive na paraan para sa pagsusuri ng mga mabibili sa merkado na almond, oat, at soy milk. Ang mga sampol ay inimbak sa ilalim ng dalawang kondisyon o temperatura at sinubaybayan sa loob ng tatlong magkasunod na araw na may tatlong batch ng pag-uulit. Ang datos ng fluorescence ay kinolekta sa mga piling excitation wavelength at sinuri sa pamamagitan ng emission spectra, contour plots, at mga numerikal na parameter kabilang ang total fluorescence, peak intensity, at peak wavelength, gamit ang pagsusuring estatistika na three-way ANOVA (p

Abstract Format

html

Language

English

Format

Electronic

Keywords

Milk; Milk plants; Fluorescence spectroscopy

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Embargo Period

4-29-2026

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