Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder

Filho, Paulo Augusto da Costa; Chen, Yike; Cavin, Christophe; Galluzzo, Roberto

doi:10.1016/j.foodcont.2022.108884

Cited by 9 publications

(9 citation statements)

References 31 publications

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“…Figure S3 shows curves for RMSECV plotted against LVs. Statistical results of discrimination models in this present study were comparable to those found by De Géa Neves et al (2022), Oliveira et al (2020), andDa Costa Filho et al (2022) involving authentication and classification of adulterants in different samples using spectroscopic techniques.…”

Section: Evaluation Of Adulterationsupporting

confidence: 90%

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Application of portable near‐infrared spectroscopy for rapid detection and quantification of adulterants in baobab fruit pulp

Yegon

Ojijo

Tybussek

et al. 2023

Int J of Food Sci Tech

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Baobab fruit pulp powder (BFPP) is susceptible to economically driven adulteration owing to its incredible nutrient density and rapidly expanding demand worldwide. In this study, a portable NIR spectroscopy (wavelength 900-1700 nm) coupled with chemometrics was used for the detection of BFPP adulteration. BFPP samples separately adulterated with rice flour (RF), wheat flour (WF), and maize flour (MF) at 0%, 1%, 3%, 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50% and 60% concentrations were subjected to NIR spectroscopy. Two-class models proved to be reliable with sensitivity and specificity of above 0.98 and an error of below 0.01. Four-class models attained sensitivity and specificity of above 0.68 and an error of below 0.276. The correlation coefficient (R 2 ) and root mean square error (RMSE) of the prediction set were above 0.88 and below 6.20% respectively for PLSR models. The LODs were also below 13.79%. Therefore, NIR spectroscopy has a promising potential for rapid screening of BFPP adulterations.

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Section: Evaluation Of Adulterationsupporting

confidence: 90%

“…(2020), and Da Costa Filho et al . (2022) involving authentication and classification of adulterants in different samples using spectroscopic techniques.…”

Section: Resultsmentioning

confidence: 99%

Application of portable near‐infrared spectroscopy for rapid detection and quantification of adulterants in baobab fruit pulp

Yegon

Ojijo

Tybussek

et al. 2023

Int J of Food Sci Tech

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“…Therefore, adulterated products emerged on the market, with serious side effects such as strokes, acute liver injury, kidney failure, and even death. To identify the adulteration of crucial products, numerous analytical assessments were devised (Hashem et al, 2020;Filho et al, 2022;Martins et al, 2022). 85% of the total milk used to make cheese is discarded as whey, which is rich in valuable components, especially lactose sugar and soluble proteins like beta-lactoglobulin (β-Lg) (40-50%), alpha-lactalbumin (α -La) (12-15%), bovine serum albumin (BSA) (5%), and immunoglobulins (8%) with high contents of essential amino acids and high digestibility with high nutrient content (Gantumur et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

Almoselhy

2023

Preprint

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For a wide range of people, including malnourished adults with non-communicable diseases (NCDs), micronutrient deficiency, underweight and overweight people, pregnant and lactating women, and adolescents, the current research aimed to present novel nutraceuticals devoted to improving the quality of life (QoL) with evidence-based health benefits, with daily values (DVs) according to the Food and Drug Administration (FDA), containing high-quality whey protein concentrate (WPC 70%), skim milk powder (SMP 34%), vitamins (folic acid, B12, C), minerals (iron, zinc), natural flavors (vanilla, cinnamon, coffee, chocolate), and stevia leaves extract (zero-calorie sweetener). The novel nutraceutical formulations were subjected to the physicochemical, microbiological, and sensory evaluation. The results showed significant differences (P<0.05) among formulations with natural flavors added in different amounts in order to provide 10 g of protein (20% DV), elemental iron and zinc, vitamin C, folic acid, and vitamin B12 (25% DV), with elemental calcium (20% DV) emerged from milk derivatives. The serving sizes of the four formulas were different according to the difference in the amount of natural flavor while keeping the same amounts of the other ingredients. Following the chocolate-flavored formulation as the first in order of overall acceptability, were coffee, cinnamon, and vanilla-flavored formulation, according to the sensory evaluation.

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“…For determining the quality parameters of eggs, NIR spectroscopy (780 to 2500 nm) has been used more often than other forms of spectroscopy, such as UV (100 to 400 nm), visible light (400 to 780 nm), and mid (M)‐IR (2500 to 4000 nm) (da Costa Filho et al., 2022; Harpaz et al., 2022). The dataset produced from a collection of spectroscopic signatures is processed using an advanced computer language to extract meaningful information.…”

Section: Application Of I40 Technologies In the Egg Industrymentioning

confidence: 99%

Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review

Ahmed,

Hossainy,

Khaliduzzaman

et al. 2023

Comp Rev Food Sci Food Safe

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The egg is considered one of the best sources of dietary protein, and has an important role in human growth and development. With the increase in the world's population, per capita egg consumption is also increasing. Ground‐breaking technological developments have led to numerous inventions like the Internet of Things (IoT), various optical sensors, robotics, artificial intelligence (AI), big data, and cloud computing, transforming the conventional industry into a smart and sustainable egg industry, also known as Egg Industry 4.0 (EI 4.0). The EI 4.0 concept has the potential to improve automation, enhance biosecurity, promote the safeguarding of animal welfare, increase intelligent grading and quality inspection, and increase efficiency. For a sustainable Industry 4.0 transformation, it is important to analyze available technologies, the latest research, existing limitations, and prospects. This review examines the existing non‐destructive optical sensing technologies for the egg industry. It provides information and insights on the different components of EI 4.0, including emerging EI 4.0 technologies for egg production, quality inspection, and grading. Furthermore, drawbacks of current EI 4.0 technologies, potential workarounds, and future trends were critically analyzed. This review can help policymakers, industrialists, and academicians to better understand the integration of non‐destructive technologies and automation. This integration has the potential to increase productivity, improve quality control, and optimize resource management toward sustainable development of the egg industry.

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Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder

Cited by 9 publications

References 31 publications

Application of portable near‐infrared spectroscopy for rapid detection and quantification of adulterants in baobab fruit pulp

Application of portable near‐infrared spectroscopy for rapid detection and quantification of adulterants in baobab fruit pulp

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review

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