Fast Quantification of Honey Adulteration with Laser-Induced Breakdown Spectroscopy and Chemometric Methods

Peng, Jiyu; Xie, Weiyue; Jiang, Jian‐Dong; Zhao, Zhijia; Zhou, Fei; Liu, Fei

doi:10.3390/foods9030341

Cited by 27 publications

(26 citation statements)

References 22 publications

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“…As a feature selection method, a relief-based algorithm was chosen which results to a set of chaotic parameters extracted from the LIBS spectra. In another work, Peng et al [ 66 ] created a PLS regression model using the LIBS spectra of adulterated acacia and rape honey samples by two kinds of high-fructose corn syrups, focusing on the aforementioned, spectral features of the inorganic ingredients of honey (i.e., Mg, Ca, Na, and K). Zhao et al focused on the discrimination of honeys originating from different geographical regions [ 67 ] and achieved the classification of 120 acacia honey samples from three different geographical regions, utilizing SVM and LDA algorithms after pre-treatment of the data using PCA.…”

Section: Libs Applications In Food Analysismentioning

confidence: 99%

Laser-Induced Breakdown Spectroscopy: An Efficient Tool for Food Science and Technology (from the Analysis of Martian Rocks to the Analysis of Olive Oil, Honey, Milk, and Other Natural Earth Products)

et al. 2021

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Laser-Induced Breakdown Spectroscopy (LIBS), having reached a level of maturity during the last few years, is generally considered as a very powerful and efficient analytical tool, and it has been proposed for a broad range of applications, extending from space exploration down to terrestrial applications, from cultural heritage to food science and security. Over the last decade, there has been a rapidly growing sub-field concerning the application of LIBS for food analysis, safety, and security, which along with the implementation of machine learning and chemometric algorithms opens new perspectives and possibilities. The present review intends to provide a short overview of the current state-of-the-art research activities concerning the application of LIBS for the analysis of foodstuffs, with the emphasis given to olive oil, honey, and milk.

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Section: Libs Applications In Food Analysismentioning

confidence: 99%

Laser-Induced Breakdown Spectroscopy: An Efficient Tool for Food Science and Technology (from the Analysis of Martian Rocks to the Analysis of Olive Oil, Honey, Milk, and Other Natural Earth Products)

et al. 2021

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“…LIBS coupled with several chemometric methods has been widely used for species discrimination [105], determination of adulteration [106], and spatial mapping of the sample surfaces in meat, milk, and other products [107,108]. Recently, some studies utilized LIBS for analysis of honey adulteration [109,110] and determination of its geographical origin [111,112]. Although there is a significant amount of research in the literature reporting the high potential of LIBS as an at-line monitoring tool for the industry, there is still a need for further improvements in system components and configurations.…”

Section: Other Spectroscopic Techniquesmentioning

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

103

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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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“…At the same time, honey adulteration comprises a major issue in food production, which may reduce the effective components in honey and, thus, has a detrimental effect on human health. The application of laser-induced breakdown spectroscopy (LIBS) combined with chemometrics was used by Peng et al [6] for the rapid quantification of the adulterant content. Two common types of adulteration, including mixing acacia honey with high fructose corn syrup (HFCS) and rape honey, were quantified with univariate analysis and partial least squares regression (PLSR).…”

Section: General Remarksmentioning

confidence: 99%

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

Karabagias

2020

Foods

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Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency for the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of products’ composition and properties by the determination of specific bio-molecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, organic acids, etc. The present special issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural products properties and food/natural products authenticity, using supervised and non-supervised chemometrics. Of the 18 submitted articles, nine were eventually published, providing new information to the field.

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Fast Quantification of Honey Adulteration with Laser-Induced Breakdown Spectroscopy and Chemometric Methods

Cited by 27 publications

References 22 publications

Laser-Induced Breakdown Spectroscopy: An Efficient Tool for Food Science and Technology (from the Analysis of Martian Rocks to the Analysis of Olive Oil, Honey, Milk, and Other Natural Earth Products)

Laser-Induced Breakdown Spectroscopy: An Efficient Tool for Food Science and Technology (from the Analysis of Martian Rocks to the Analysis of Olive Oil, Honey, Milk, and Other Natural Earth Products)

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

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

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