Development and application of Fourier transform infrared spectroscopy for detection of milk adulteration in practice

Hansen, Per Waaben; Holroyd, Stephen E.

doi:10.1111/1471-0307.12592

Cited by 45 publications

(27 citation statements)

References 19 publications

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“…b Higher rank of the opportunities and motivations factors indicate higher vulnerability [11]. c Higher rank of the control factors indicate more adequate controls and, thus, lower vulnerability [11]. d The variable coefficients in the regression vector of the principal component regression (PCR) between the mean rank of the scores of the fraud factors and the percentage of the suspected samples for the four geographical areas.…”

Section: Parametersmentioning

confidence: 99%

“… a The fraud vulnerability data was retrieved from [ 11 ], based on 104 milk production participants (90 farmers and 14 milk processors) in China. b Higher rank of the opportunities and motivations factors indicate higher vulnerability [ 11 ]. c Higher rank of the control factors indicate more adequate controls and, thus, lower vulnerability [ 11 ].…”

Section: Figurementioning

confidence: 99%

“…Milk adulterations range from very simple, such as dilution, to very complex, such as synthesizing milk with urea, vegetable oil, detergents and other chemical compounds [10]. A number of substances have been listed as potential milk adulterants by different scholars [10,11].…”

Section: Introductionmentioning

confidence: 99%

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Prevalence of Milk Fraud in the Chinese Market and its Relationship with Fraud Vulnerabilities in the Chain

Yang

Zhang

Hettinga

et al. 2020

Foods

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This study aimed to assess the prevalence of ultra-high-temperature (UHT) processed milk samples suspected of being adulterated on the Chinese market and, subsequently, relate their geographical origin to the earlier determined fraud vulnerability. A total of 52 UHT milk samples purchased from the Chinese market were measured to detect possible anomalies. The milk compositional features were determined by standardized Fourier transform-infrared spectroscopy, and the detection limits for common milk adulterations were investigated. The results showed that twelve of the analysed milk samples (23%) were suspected of having quality or fraud-related issues, while one sample of these was highly suspected of being adulterated (diluted with water). Proportionally, more suspected samples were determined among milks produced in the Central-Northern and Eastern areas of China than in those from the North-Western and North-Eastern areas, while those from the South were in between. Combining the earlier collected results on fraud vulnerability in the Chinese milk chains, it appears that increased fraud prevalence relates to poorer business relationships and lack of adequate managerial controls. Since very few opportunities and motivations differ consistently across high and low-prevalence areas, primarily the improvement of control measures can help to mitigate food fraud in the Chinese milk supply chains.

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Section: Parametersmentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

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Prevalence of Milk Fraud in the Chinese Market and its Relationship with Fraud Vulnerabilities in the Chain

Yang

Zhang

Hettinga

et al. 2020

Foods

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“…Variance in the spectral signature of the food always can complicate the capacity to distinguish the amount and composition of an adulterant or contaminant. Recent state-of-the-art authentication of milk products has been reported [65,66]. The authentication of raw milk involves a different process-knowing its fingerprint identity enables detecting adulteration [67].…”

Section: Vibrational Spectroscopymentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

102

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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“…Aiming to detect falsified buffalo mozzarella, researchers have been using various techniques, such as mass spectrometry (Cozzolino et al, 2002;Poonia et al, 2017;Bontempo et al, 2019), DNA (Feligini et al, 2005), electrophoresis (Pesic et al, 2011), liquid chromatography, coupled or not to mass spectrometry (Enne et al, 2005;Czerwenka et al, 2010;Russo et al, 2012), isoelectric focusing (Sakaridis et al 2013) and infrared spectroscopy (Hansen & Holroyd, 2019), to detect fraud in milk and cheese. These techniques focus on the milk protein fraction, whereas others focus on the mineral fraction (Bontempo et al, 2019) and vitamins (Dal Bosco et al, 2018) as biomarkers.…”

Section: Introductionmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

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Development and application of Fourier transform infrared spectroscopy for detection of milk adulteration in practice

Cited by 45 publications

References 19 publications

Prevalence of Milk Fraud in the Chinese Market and its Relationship with Fraud Vulnerabilities in the Chain

Prevalence of Milk Fraud in the Chinese Market and its Relationship with Fraud Vulnerabilities in the Chain

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

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