Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder

Oliveira, Marciano M.; Cruz-Tirado, J.P.; Roque, Jussara V.; Teófilo, Reinaldo F.; Barbin, Douglas Fernandes

doi:10.1016/j.jfca.2019.103403

Cited by 84 publications

(33 citation statements)

References 41 publications

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“…Recently, adulteration of black pepper through bulking by papaya seeds, chili, and non-functional black pepper products was screened via a rapid NIR and FT-IR model, demonstrating the feasibility of combining these techniques with chemometrics to combat counterfeiting of black pepper [101]. Paprika powder, another attractive target for adulteration, was the subject of another recent study which successfully screened for potato starch, acacia gum, and annatto adulterants using a portable NIR spectrometer paired with partial least squares chemometrics [102]. Similarly, partial least square discriminant analysis paired with data acquired through diffuse reflectance NIR spectroscopy provides an avenue for detecting Cinnamon cassia adulteration in true cinnamon, Cinnamon verum, via the former's significantly higher coumarin content [103].…”

Section: Herbs and Spicesmentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

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Section: Herbs and Spicesmentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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“…These limitations have initiated an interest in Near Infrared spectroscopy (NIRS) approaches for the determination of food authenticity. This is due to its non-destructive nature, miniaturization of optical components making it portable and/handheld and low cost and robust components which make it conducive as a screening tool at various points of the food supply chain [ 17 ]. Recent research has focused on the application of portable NIRS devices for the determination of authenticity of cod [ 18 ], South African honey [ 19 ], veal adulterated with pork [ 20 ] and the determination of melamine in soya-bean meal [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

“…Recent research has focused on the application of portable NIRS devices for the determination of authenticity of cod [ 18 ], South African honey [ 19 ], veal adulterated with pork [ 20 ] and the determination of melamine in soya-bean meal [ 21 ]. To the best of the author's knowledge, only one publication has outlined the application of a portable NIRS device for the determination of authenticity of herbs and spices [ 17 ]. No methods have addressed the need to assess several handheld devices for the determination of herb and spice authenticity at various points of the food supply chain.…”

Section: Introductionmentioning

confidence: 99%

A rapid food chain approach for authenticity screening: The development, validation and transferability of a chemometric model using two handheld near infrared spectroscopy (NIRS) devices

McVey

McGrath

Haughey

et al. 2021

Talanta

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This study assesses the application of a handheld, near infrared spectroscopy (NIRS) device, namely the NeoSpectra Micro, for the determination of oregano authenticity. Utilising a large sample set of oregano ( n = 295) and potential adulterants of oregano ( n = 109), models were developed and validated using SIMCA 15 software. The models demonstrated excellent predictability for the determination of authentic oregano and adulterant samples. The optimal model resulted in a 93.0% and 97.5% correct prediction for oregano and adulterants, respectively. Different standardisation approaches were assessed to determine model transferability to a second NIRS device. In the case of the second device, the best predictions were achieved with data that had not undergone any spectral standardisation (raw). Subsequently, the optimal model was able to correctly predict 90% of authentic oregano samples and 100% of the adulterant samples on the second device. This study demonstrates the potential of the device to be used as a simple, cost effective, reliable and handheld screening tool for the determination of oregano authenticity, at various stages of the food supply chain. It is believed that such forms of monitoring could be highly beneficial in other areas of food authenticity analysis to help combat the negative economical and health implications of food fraud.

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“…Galaxy Scientific used classical least-squares (CLS)-based Advanced-ID algorithm to detect bulking agents tomato skin (0.5%) and brick dust (5%) [18]. Oliveira et al [19] used portable near-infrared (NIR) spectroscopy to detect potato starch, acacia gum and annatto, and it was found to be capable of detecting adulteration of paprika both qualitatively using partial least squares-discriminant analysis (PLS-DA) and quantitatively using partial least squares regression (PLSR). The PLS-DA models showed a specificity >90% and lower than 2% error.…”

Section: Introductionmentioning

confidence: 99%

The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools

Galvin-King

Haughey

Elliott

2020

Foods

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The spice paprika (Capsicum annuum and frutescens) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product; however, once removed from paprika, the remaining spent product can be used to adulterate paprika. Near-infrared (NIR) and Fourier transform infrared (FTIR) were the platforms selected for the development of methods to detect paprika adulteration in conjunction with chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA), a supervised technique, was used to develop the chemometric models, and the measurement of fit (R2) and measurement of prediction (Q2) values were 0.853 and 0.819, respectively, for the NIR method and 0.943 and 0.898 respectively for the FTIR method. An external validation set was tested against the model, and a receiver operating curve (ROC) was created. The area under the curve (AUC) for both methods was highly accurate at 0.951 (NIR) and 0.907 (FTIR). The levels of adulteration with 100% correct classification were 50–90% (NIR) and 40–90% (FTIR). Sudan I dye is a commonly used adulterant in paprika; however, in this study it was found that this dye had no effect on the outcome of the result for spent material adulteration.

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Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder

Cited by 84 publications

References 41 publications

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

A rapid food chain approach for authenticity screening: The development, validation and transferability of a chemometric model using two handheld near infrared spectroscopy (NIRS) devices

The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools

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