FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin

Abstract

FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of lactose and identify milk powder samples adulterated with maltodextrin (2.5-50% w/w). Raman measurements can easily differentiate samples of milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and slow. FT-Raman spectra were obtained from samples of whole lactose and low-lactose milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with low lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained allowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of milk powder.

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

“…All the samples showed a vibration band at 1086-1100 cm −1 , suggesting the occurrence of crystalline L⋅H 2 O and L. The vibrations modes at 477 and 633 cm −1 were assigned to the deformation of the C-C-O group in the glycosidic bond [22]. According to Márquez et al (2015) and Rodriguez Júnior et al (2016), the vibration modes at 953 and 1142 cm −1 are originated from the stretching of the CO in the glycosidic bond [24,25].…”

Second‐order capillary electrophoresis diode array detector data modeled with the Tucker3 algorithm: A novel strategy for Argentinean white wine discrimination respect to grape variety

“…Food fingerprint approaches, also known as non‐target analysis, have become a powerful tool for quality control of many products, for example, edible oil , fruit juice , alcoholic beverage , milk powder among others . These methodologies have been developed for different purposes, like to vouch authenticity brand or geographical origin to detect presence of adulterants compounds .…”

Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence

“…Spectroscopic techniques are very promising tools to detect and/or quantify adulteration in food because they are rapid, nondestructive, effective, reliable, and do not use chemical reagents (Kamal & Karoui, ). The NIRS methodology was successfully applied to identify food fraud and adulteration in the following food production chains: milk and dairy products (Carvalho et al., ; Gondim, Junqueira, Souza, Ruisánchez, & Callao, ; Kamal & Karoui, ; Rodrigues et al., ), honey and botanical origin studies (Siddiqui, Musharraf, Choudhary, & Rahman, ), coffee (Reis, Franca, & Oliveira, ), bovine meat (Nunes et al., ), and extra virgin flaxseed oil (Souza, Santana, Gontijo, Mazivila, & Borges, ). Infrared spectroscopy combined with chemometrics has been used as a powerful tool for determining adulterants in milk, contributing to product quality assurance and serving as a method for cross‐checking results (Nascimento, Santos, Pereira‐Filho, & Rocha, ).…”