Identification of adulterants in turmeric powder using terahertz spectroscopy

Nallappan, Kathirvel; Dash, Jyotirmayee; Ray, Shaumik; Pesala, Bala

doi:10.1109/irmmw-thz.2013.6665688

Cited by 18 publications

(11 citation statements)

References 3 publications

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“…Although the purpose of food fraud is financial gain, it has been found to have an impact on public health, due to adulteration or misreporting of potential risks to the consumer (Spink & Moyer, 2011). For instance, Sudan I, II, and III, colorants added to chili powder and curry, have been proved to be carcinogenic for humans (Fonovich, 2013); authentic ingredients substituted by allergenic Desarrollo de un modelo de identificación de adulterantes para control de calidad en ajo en polvo ingredients, such as nut protein from almonds in paprika (Galvin-King et al, 2020) or peanut and almond in cumin and meat products (Bennett, 2015), can cause anaphylaxis in susceptible individuals (Garber et al, 2016), and the addition of non-food substances such as chalk powder in turmeric (Nallappan et al, 2013), lead oxide for color in paprika (Everstine, 2013), and colored sawdust in red pepper powder may result in public health issues (Attrey, 2017).…”

Section: Types Of Adulteration In Spicesmentioning

confidence: 99%

Relationships between amylopectin internal molecular structure and physicochemical properties of starch

Zhu

2018

Trends in Food Science & Technology

169

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Section: Types Of Adulteration In Spicesmentioning

confidence: 99%

Relationships between amylopectin internal molecular structure and physicochemical properties of starch

Zhu

2018

Trends in Food Science & Technology

169

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“…Changes were less significant at low temperature Huang et al (2015) Quality evaluation of pecan Turmeric adulteration 2 to 10 THz THz-TDS NA Mixture of turmeric powder and yellow chalk powder (ratio of 2:1) Pure and adulterated samples showed completely different spectrum Absorbance value was concentration-dependent Peak at 6.3 THz was considered for yellow chalk powder adulteration Nallappan et al (2013) Food applications of THz spectroscopy and imaging . .…”

Section: Foreign Body Detectionmentioning

confidence: 99%

“…The acid method, which uses HCl, is not accurate enough and cannot quantify the extent of adulteration in turmeric. Nallappan, Dash, Ray, and Pesala () used THz spectroscopy to detect different concentrations of yellow chalk powder in packaged turmeric. Pure and adulterated samples showed completely different spectra.…”

Section: Food Applications Of Thz Spectroscopy and Imagingmentioning

confidence: 99%

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Afsah‐Hejri

Hajeb

Ara

et al. 2019

Comp Rev Food Sci Food Safe

209

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Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.

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“…Brick dust is a very cheap nonfood material; it is also a material that is in contact with a wide variety of contaminants and directly affects the health of the consumer. A similar case occurs with the addition of sawdust and stone powder in chili powder (The Express Tribune, 2016;The Hindu, 2008) or chalk powder in turmeric spices (Nallappan, Dash, Ray, & Pesala, 2013). On the other hand, although tomato skin comes from a food, it is considered a waste product; it is dried Technologies to detect fraud in spices .…”

Section: Adulteration By Addition Of Foreign Mattermentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

108

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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Identification of adulterants in turmeric powder using terahertz spectroscopy

Cited by 18 publications

References 3 publications

Relationships between amylopectin internal molecular structure and physicochemical properties of starch

Relationships between amylopectin internal molecular structure and physicochemical properties of starch

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

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