Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication

Ahmad, Asif; Ayub, Haris

doi:10.1007/978-981-19-5422-1_6

Cited by 8 publications

(6 citation statements)

References 122 publications

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“…The former was associated with C–H stretching modes and intramolecular H‐bonded, whereas the latter was related to O–H stretching modes (Pourfarzad et al., 2015). Bands found around 2840−3000 cm −1 have been related to native lipids (Ahmad & Ayub, 2022). The lower absorptions observed in TI0 compared to TI100 could be related to the complexation of lipids with amylose, which modified the vibration of the lipid linkages.…”

Section: Resultsmentioning

confidence: 99%

“…The level of intensity of the band around 1350 cm −1 increased with the inulin addition ( r = 0.99). This region indicates the presence of carbohydrates, and more especially, the symmetric bending of –CH 2 (Ahmad & Ayub, 2022). Amide II presented at 1539 cm −1 did not show significant changes.…”

Section: Resultsmentioning

confidence: 99%

“…FTIR has been used to evaluate quantitative and qualitative characteristics of chemical compounds and changes in their structure after processing food products (Ahmad & Ayub, 2022). Figure 1A shows the complete FTIR spectra for tamales, whereas Figure 1B presents the spectra in the fingerprint region.…”

Section: Ftir Spectra Of Tamalesmentioning

confidence: 99%

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Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes

Espinosa‐Ramírez,

Figueroa‐Cárdenas,

Chuck‐Hernández

et al. 2023

Journal of Food Science

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Tamales are a traditional dish rich in fat and carbohydrates with increasing popularity. The present study aimed to investigate the use of agave inulin powder (AIP) as a potential fat replacer in tamales. The effect of replacing 0%, 33%, 66%, and 100% (w/w) of fat with AIP was evaluated in the physicochemical, sensory, and nutritional features of tamales. The fat content of tamales decreased up to 88% in AIP tamales, whereas total dietary fiber (TDF) increased up to 14%. TDF in AIP tamales had a higher proportion of soluble dietary fiber (SDF). Moreover, results indicated that both insoluble and SDF were formed during the processing of tamales. Fat replacement led to a reduction of up to 26% in the calorie load of tamales. Fourier transform infrared spectroscopy analysis confirmed changes in the absorption bands related to carbohydrates, with increments in peaks associated with inulin (936 and 862 cm−1), and inhibition of retrogradation when inulin was included. AIP addition resulted in tamales with lighter color. Fat replacement with AIP affected the texture of tamales increasing their softness, adhesiveness, and cohesiveness. In general, inulin positively affected the hedonic attributes and acceptance of tamales. Interestingly, full‐fat tamales had a lower glycemic index and presented higher contents of resistant starch compared to tamales with AIP. Nevertheless, agave inulin may serve as a fat replacer yielding reduced‐fat tamales with higher TDF and SDF and yielding a lower calorie load without significantly affecting the sensory acceptability of this traditional meal.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes

Espinosa‐Ramírez,

Figueroa‐Cárdenas,

Chuck‐Hernández

et al. 2023

Journal of Food Science

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“…It is a challenge to provide a reliable result when the analyte or target compounds are in low concentrations. Some suggested solutions to these limitations include combining FTIR with other techniques such as NMR [64,65], and using the partial least square regression analysis method that could account for complex relationships between spectral features and concentration, leading to more accurate quantification [66].…”

Section: Predicted Classes Actual Classmentioning

confidence: 99%

The Magnitude and Impact of Food Allergens and the Potential of AI-Based Non-Destructive Testing Methods in Their Detection and Quantification

Adedeji,

Priyesh,

Odugbemi

2024

Foods

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Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and soybeans. Sesame was added to the list in 2023, making the target allergen list nine instead of eight. These allergenic foods are major ingredients in many food products that can cause severe reactions in those allergic to them if found at a dose that can elicit a reaction. Defining the level of contamination that can elicit sensitivity is a work in progress. The first step in preventing an allergic reaction is reliable detection, then an effective quantification method. These are critical steps in keeping contaminated foods out of the supply chain of foods with allergen-free labels. The conventional methods of chemical assay, DNA-PCR, and enzyme protocols like enzyme-linked immunosorbent assay are effective in allergen detection but slow in providing a response. Most of these methods are incapable of quantifying the level of allergen contamination. There are emerging non-destructive methods that combine the power of sensors and machine learning to provide reliable detection and quantification. This review paper highlights some of the critical information on the types of prevalent food allergens, the mechanism of an allergic reaction in humans, the measure of allergenic sensitivity and eliciting doses, and the conventional and emerging AI-based methods of detection and quantification—the merits and downsides of each type.

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“…Fourier Transform InfraRed (FTIR) spectroscopy is a valid and reliable approach to obtain information about the macromolecular composition of a biological matrix, including food. This analytical technique can provide with a single measurement the complete chemical fingerprint of the analysed sample, with the added advantage of being fast and nondestructive [ 6 ]. In recent years, FTIR spectroscopy has been successfully applied for rapid and reliable testing of plant material, also thanks to the advance of chemometric technologies [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

First ATR-FTIR Characterization of Black, Green and White Teas (Camellia sinensis) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion

Giorgini,

Notarstefano,

Foligni

et al. 2023

Foods

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ATR-FTIR (Attenuated Total Reflectance Fourier Transform InfraRed) spectroscopy, combined with chemometric, represents a rapid and reliable approach to obtain information about the macromolecular composition of food and plant materials. With a single measurement, the chemical fingerprint of the analyzed sample is rapidly obtained. Hence, this technique was used for investigating 13 differently processed tea leaves (green, black and white) all grown and processed in European tea gardens, and their vacuum-dried tea brews, prepared using both hot and cold water, to observe how the components differ from tea leaf to the in-cup infusion. Spectra were collected in the 1800–600 cm−1 region and were submitted to Principal Component Analysis (PCA). The comparison of the spectral profiles of leaves and hot and cold infusions of tea from the same country, emphasizes how they differ in relation to the different spectral regions. Differences were also noted among the different countries. Furthermore, the changes observed (e.g., at ~1340 cm−1) due to catechin content, confirm the antioxidant properties of these teas. Overall, this experimental approach could be relevant for rapid analysis of various tea types and could pave the way for the industrial discrimination of teas and of their health properties without the need of time-consuming, lab chemical assays.

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Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication

Cited by 8 publications

References 122 publications

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes

The Magnitude and Impact of Food Allergens and the Potential of AI-Based Non-Destructive Testing Methods in Their Detection and Quantification

First ATR-FTIR Characterization of Black, Green and White Teas (Camellia sinensis) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion

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