NIR and MIR spectroscopy for quick detection of the adulteration of cocoa content in chocolates

Santos, Ingrid Alves; Conceição, Daniele Gomes; Viana, Marília Borges; Silva, Grazielly de Jesus; Santos, Leandro Soares; Ferrão, Sibelli Passini Barbosa

doi:10.1016/j.foodchem.2021.129095

Cited by 31 publications

(12 citation statements)

References 16 publications

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“…Santos et al [ 113 ] performed models for predicting cocoa solids in chocolate, which showed excellent prediction and generalization capability for commercial samples by applying PLS to the MIR data set and reported that the cocoa solids content in 14% of tested chocolates differed in more and 10% of the content presented on the label. On the other hand, Hu et al [ 114 ] built five PLSR models and cross-validated them to quantify catechin, antioxidant capacity, and total phenolics in chocolate, achieving suitable prediction capability for DPPH (R 2 p = 0.89), ORAC (R 2 p = 0.90), Folin–Ciocalteu (R 2 p = 0.88) and (+)-catechin (R 2 p = 0.86) but low accuracy in prediction of (−)-epicatechin (R 2 p = 0.72).…”

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.

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Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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“…During collecting, the temperature was kept at about 25°C in the laboratory. The Unity InfoStar V3.11.3 software was used for spectrometer configuration, control, and data acquisition (Lima et al, 2020;Santos et al, 2021). The spectral regions and the main functional groups of the samples analyzed in the NIRS were identified in the literature (Sunoj et al, 2016).…”

Section: Near-infrared Spectroscopy (Nirs)mentioning

confidence: 99%

“…The data obtained with NIR were used to build the regression model, which used the information from the data matrix X (full spectrum) and the response matrix Y (pH and total acidity values) to obtain new variables, which were called latent variables, components or factors. The absorbance values from the full spectrum were used as variables (Anyidoho et al, 2021;Hayati et al, 2021;Santos et al, 2021).…”

Section: Partial Least Squares (Pls)mentioning

confidence: 99%

Identification of cocoa bean quality by near infrared spectroscopy and multivariate modeling

Batista¹,

Oliveira²,

Pereira

et al. 2021

RSD

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Cocoa is a commodity responsible for the income of millions of people and the manufacture of several important products for the food, pharmaceutical, and cosmetic industries. Its quality is associated with several factors involved in the processing steps, mainly in fermentation and drying. The objective of this study was to evaluate the application of near-infrared spectroscopic data associated with multivariate analysis to classify cocoa beans according to their quality and predict attributes such as pH and total acidity by PLS-DA and PLS, respectively. The pH values (4.4-6.7) and total acidity (6.12-29.9) were determined by conventional methods. The PLS-DA proved to be effective in differentiating the classes of cocoa samples with superior and inferior quality, presenting in the validation 100% and 71.43% correct cocoa bean classification with inferior Quality and Higher Quality, respectively. The models obtained by PLS presented satisfactory parameters, being classified as having moderate practical utility and excellent predictive capacity for pH and moderate practical utility and reasonable predictive capacity for total acidity. Thus, the potential of the NIRS technology associated with chemometrics was found and showed efficiency in the classification and prediction of attributes in cocoa beans.

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“…Over the years, many modern techniques, including gas chromatography (GC) (Ruiz-Matute et al 2010), high-performance liquid chromatography (HPLC) (Bajoub et al 2017), near-infrared spectroscopy (Yuan et al 2020), ion mobility spectrometry (Zhang et al 2016), and attenuated total reflection-mid-infrared (ATR-MIR) spectroscopy (Santos et al 2021), have been successfully applied to certify the geographical origin and detect adulteration of food ingredients. Overall, chromatography technologies have shown good performance in vegetable oil identification.…”

Section: Introductionmentioning

confidence: 99%

Identification of Adulteration of Qinghai Flaxseed Oil Based on Phytosterol Composition and Chemometrics

Han

Wang

et al. 2022

SSRN Journal

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NIR and MIR spectroscopy for quick detection of the adulteration of cocoa content in chocolates

Cited by 31 publications

References 16 publications

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Identification of cocoa bean quality by near infrared spectroscopy and multivariate modeling

Identification of Adulteration of Qinghai Flaxseed Oil Based on Phytosterol Composition and Chemometrics

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