Fourier‐transform Raman analysis of milk powder: a potential method for rapid quality screening

Almeida, Mariana Ramos; Oliveira, Kamila de Sá; Stephani, Rodrigo; Oliveira, Luiz Fernando Cappa de

doi:10.1002/jrs.2893

Cited by 89 publications

(49 citation statements)

References 26 publications

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“…Modifications in these regions of the spectrum of milk powder indicate a higher content of lactose that may be associated with the presence of whey. A more detailed discussion can be found in the previous work of our group (Almeida et al 2011), where FT-Raman spectroscopy was explored as a fast and reliable screening method for the assessment of milk powder quality and the identification of samples adulterated with whey.…”

Section: Resultsmentioning

confidence: 99%

“…After the accident of melamine contaminated milk in China in 2008, Cheng et al (2010) proposed the use of Raman spectroscopy as an alternative method for rapid identification and quantification of melamine in milk. Almeida et al (2011) explored FT-Raman spectroscopy employing Principal Component Analysis (PCA) and Partial Least Squares Discriminate Analysis (PLS-DA) as a fast and reliable screening method for the assessment of milk powder quality and the identification of samples adulterated with whey. However, no one of these investigations has addressed the problem of fraud in milk powder by starch and=or whey, the most common compounds used for this purpose.…”

Section: Introductionmentioning

confidence: 99%

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Application of FT-Raman Spectroscopy and Chemometric Analysis for Determination of Adulteration in Milk Powder

Almeida

Oliveira

Stephani³

et al. 2012

Analytical Letters

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In this work, FT-Raman spectroscopy is explored as a rapid technique for the assessment of the milk powder quality. Based on information provided by Raman spectra of samples adulterated with starch and whey, a quantitative method is developed to identify the fraud, using Partial Least Squares regression (PLS). In regression models using PLS the results are satisfactory, and such models can be used to identify and quantify samples presenting whey and starch in milk powder at concentrations of 2.32% and 1.64% (w/w), respectively. In the whey determination, the obtained values in the PLS model of the new samples are compared with those obtained by the spectrophotometric method of acid ninhydrin. This result shows that there is no significant difference with the 95% level of confidence between the values provided by the PLS regression method and the acid ninhydrin. The present work shows Raman spectroscopy as an analytical tool which can be used in quality control of milk powder, even in fraud processes, and the calculated figures of merit such as sensitivity, accuracy, limit of detection and limit of quantification clearly demonstrate this potential use. Although the multivariate models developed are not strictly quantitative, especially for low concentrations, they can be used as screening methods for routine analysis, as showed by this work. The authors wish to thank CNPq, FAPEMIG, CAPES, and FINEP (Brazilian agencies) for financial support. This work is a collaboration research project of members of the Rede Mineira de Química (RQ-MG) supported by FAPEMIG.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of FT-Raman Spectroscopy and Chemometric Analysis for Determination of Adulteration in Milk Powder

Almeida

Oliveira

Stephani³

et al. 2012

Analytical Letters

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“…These assignments were achieved using the Refs. [30,[32][33][34][35][36]. The sucrose spectrum is characteristic with several distinguished peaks due to its crystallinity.…”

Section: Resultsmentioning

confidence: 99%

Study of the porous structure of white chocolate by confocal Raman microscopy

Dahlenborg

Millqvist‐Fureby²,

Brandner³

et al. 2012

Euro J Lipid Sci & Tech

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Confocal Raman microscopy has been shown to be a useful technique for investigation of white chocolate surfaces. The appearance of protrusions and pores, and the distribution of fat, sucrose, and milk powder at and below the surface of white chocolate pralines were investigated using confocal Raman microscopy. Raman horizontal and depth scans showed that the protrusions and pores continue at least 10 mm into the chocolate shell and that some protrusions and channels mainly consist of fat, while some consisted of a fat layer, leaving a hollow space underneath. Further, the pores and their continuing channels consisted of nothing but air. These findings indicate that the protrusions might be connected to channels where we suggest a pressure driven convective flow of liquid fat from within the chocolate matrix that, depending on temperature, moves up to the surface or goes back into the matrix, leaving an empty pore with a shell of fat at the surface, which in some cases collapse and leaves a hollow pore and channel. Therefore, these findings support that the protrusions could be connected to oil migration in chocolate and, thus, further to fat bloom development.Practical applications: Confocal Raman microscopy can be used to investigate the local distribution of different components in white chocolate. This technique offers the possibility to acquire the local distribution of different components within the sample, with a resolution down to the optical diffraction limit. Further, the analysis can be performed at ambient conditions, without requiring any special sample preparation or marker molecules. The results obtained by using this technique suggest that specific surface imperfections on chocolate could be part of a network of pore structures at and beneath the chocolate surface, which could be related to oil migration and thus, to fat bloom formation.

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“…[2][3][4] In our previous study, 5 we developed a point-scan Raman imaging system to perform direct measurement of powdered samples in large sampling volumes. A macro-scale Raman chemical imaging method was developed using this system to inspect various chemical adulterants mixed in milk powder.…”

Section: Introductionmentioning

confidence: 99%

Screening of adulterants in powdered foods and ingredients using line-scan Raman chemical imaging

2015

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A newly developed line-scan Raman imaging system using a 785 nm line laser was used to authenticate powdered foods and ingredients. The system was used to collect hyperspectral Raman images in a wavenumber range of 102-2865 cm -1 from three representative food powders mixed with selected adulterants with a concentration of 0.5%, including milk and melamine, flour and benzoyl peroxide, and starch and maleic anhydride. An acoustic mixer was used to create foodadulterant mixtures. All the mixed samples were placed in sample holders with a surface area of 50 mm×50 mm. Spectral and image processing algorithms were developed based on single-band images at unique Raman peaks of the individual adulterants. Chemical images were created to show identification, spatial distribution, and morphological features of the adulterant particles mixed in the food powders. The potential of estimating mass concentrations of the adulterants using the percentages of the adulterant pixels in the chemical images was also demonstrated.

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Fourier‐transform Raman analysis of milk powder: a potential method for rapid quality screening

Cited by 89 publications

References 26 publications

Application of FT-Raman Spectroscopy and Chemometric Analysis for Determination of Adulteration in Milk Powder

Application of FT-Raman Spectroscopy and Chemometric Analysis for Determination of Adulteration in Milk Powder

Study of the porous structure of white chocolate by confocal Raman microscopy

Screening of adulterants in powdered foods and ingredients using line-scan Raman chemical imaging

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