Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Karabagias, Ioannis K.

doi:10.3390/foods9111550

Cited by 18 publications

(6 citation statements)

References 9 publications

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“…To date, several authentication protocols for the natural product including honey using various analytical methods implemented with chemometrics have been reported [3,[17][18][19]. According to Chin and Sowndhararajan [20], there are two main analytical methods used in honey classification, identification, and authentication: classical and modern methods.…”

Section: Introductionmentioning

confidence: 99%

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

Suhandy

Yulia

2021

Molecules

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As a functional food, honey is a food product that is exposed to the risk of food fraud. To mitigate this, the establishment of an authentication system for honey is very important in order to protect both producers and consumers from possible economic losses. This research presents a simple analytical method for the authentication and classification of Indonesian honeys according to their botanical, entomological, and geographical origins using ultraviolet (UV) spectroscopy and SIMCA (soft independent modeling of class analogy). The spectral data of a total of 1040 samples, representing six types of Indonesian honey of different botanical, entomological, and geographical origins, were acquired using a benchtop UV-visible spectrometer (190–400 nm). Three different pre-processing algorithms were simultaneously evaluated; namely an 11-point moving average smoothing, mean normalization, and Savitzky–Golay first derivative with 11 points and second-order polynomial fitting (ordo 2), in order to improve the original spectral data. Chemometrics methods, including exploratory analysis of PCA and SIMCA classification method, was used to classify the honey samples. A clear separation of the six different Indonesian honeys, based on botanical, entomological, and geographical origins, was obtained using PCA calculated from pre-processed spectra from 250–400 nm. The SIMCA classification method provided satisfactory results in classifying honey samples according to their botanical, entomological, and geographical origins and achieved 100% accuracy, sensitivity, and specificity. Several wavelengths were identified (266, 270, 280, 290, 300, 335, and 360 nm) as the most sensitive for discriminating between the different Indonesian honey samples.

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Section: Introductionmentioning

confidence: 99%

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

Suhandy

Yulia

2021

Molecules

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“…The application of chemometrics in managing chemical-related data has been growing [ 39 ] due to its strength in data solving such as in metabolomic and lipidomic analyses [ 40 , 41 ]. It allows controlling the number of variables involved in the analysis [ 42 , 43 ] and providing accurate and significant results in a short time [ 44 ], besides having a good sensitivity and robustness [ 45 ]. There are two general types of chemometric methods, the unsupervised classifications and supervised classifications [ 46 ].…”

Section: Chemometricsmentioning

confidence: 99%

The Application of Chemometrics in Metabolomic and Lipidomic Analysis Data Presentation for Halal Authentication of Meat Products

et al. 2022

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The halal status of meat products is an important factor being considered by many parties, especially Muslims. Analytical methods that have good specificity for the authentication of halal meat products are important as quality assurance to consumers. Metabolomic and lipidomic are two useful strategies in distinguishing halal and non-halal meat. Metabolomic and lipidomic analysis produce a large amount of data, thus chemometrics are needed to interpret and simplify the analytical data to ease understanding. This review explored the published literature indexed in PubMed, Scopus, and Google Scholar on the application of chemometrics as a tool in handling the large amount of data generated from metabolomic and lipidomic studies specifically in the halal authentication of meat products. The type of chemometric methods used is described and the efficiency of time in distinguishing the halal and non-halal meat products using chemometrics methods such as PCA, HCA, PLS-DA, and OPLS-DA is discussed.

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“…The significance of this issue goes beyond the incorrect informing of the consumers and unjustified increases in their expenses. Eating counterfeit meat products can be dangerous for health and also violate religious food restrictions [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects

Safenkova,

Vostrikova,

Taranova

et al. 2024

Teor. prakt. pererab. mâsa (Print)

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In the current economic situation, after easing the Covid pandemic restrictions, almost all laboratories, which are focused on evaluation of the conformity of food products, have faced issues in supplying for their laboratories. In this regard, in the last years many laboratories have been forced to validate new approaches and introduce new methods for assessing conformity of the food products. Very often it is not possible to use only one method to resolve the issue of the food product ingredients, especially for the purpose of traceability of their names and the used raw materials, listed on the label. Survey of the raw food materials to determine whether they correspond to the type name is a simpler task, in contrast to survey of the multicomponent food product. Many researchers have to estimate the opportunities and feasibility of application of various methodologies in their workplaces. Therefore, this review is relevant for the researchers in this field, as it focuses on aspects and special features of similar methodologies. The prospect of molecular genetic methods for identification of the raw materials used for manufacturing of meat products is presented below. This review also represents characteristics of methods for identification of the sources of raw materials used for the manufacturing of the meat products, based on the recognition of species-specific sections within the nucleic acids structures. The variety of methods (hybridization methods, polymerase chain reaction, different types of isothermal amplifications, methods using CRISPR/Cas systems), the principles of their implementation, and achieved analytical characteristics are considered. The capacities and competitive potential of various methods are discussed, as well as approaches being developed to overcome the existing limitations.

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Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Cited by 18 publications

References 9 publications

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

The Application of Chemometrics in Metabolomic and Lipidomic Analysis Data Presentation for Halal Authentication of Meat Products

Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects

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