Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders

Arendse, Ebrahiema; Nieuwoudt, Hélène; Magwaza, Lembe Samukelo; Nturambirwe, Jean Frederic Isingizwe; Fawole, Olaniyi Amos; Opara, Umezuruike Linus

doi:10.1007/s11947-020-02505-x

Cited by 35 publications

(14 citation statements)

References 141 publications

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“…However, these methods, though lengthy and require extensive extraction and purification steps, still remain the workhorses of high-end research applications. Contrary to the classical methods that are time-consuming, costly, and prone to produce waste, spectroscopic techniques are rapid, low-cost, non-destructive, and sensitive, and thus a preferable option for evaluating juice quality, authenticity, and adulteration (Jha and Gunasekaran, 2010 ; Shen et al, 2016 ; Arendse et al, 2020 ). Fourier transformed mid-infrared (FT-MIR) spectroscopy combined with chemometrics is arguably one of the most advanced non-destructive techniques used for evaluating the characteristics of juice quality and has been extensively applied in the classification of juices based on authenticity and adulteration (Vardin et al, 2008 ; Snyder et al, 2014 ; Arendse et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods

et al. 2021

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This study investigated the effects of extraction methods on the physicochemical, phytochemical, and antioxidant properties of pomegranate juice (cv. Wonderful). In addition, the application of attenuated total reflectance Fourier transformed mid-infrared (ATR-FT-MIR) spectroscopy and chemometrics were explored in order to discriminate between different extraction methods. Juice variants evaluated included juice extracted without crushing the seeds (arils only) using a juice extractor (JE), juice extracted by crushing the seeds using a blender (arils plus seed) (JB), and juice extracted from half fruit using a commercial hand press juicer (CH). Juice extracted from CH had higher total soluble solid (TSS) content (18.20%), TSS/TA ratio (15.83), and color properties (a* = 32.67, b* = 11.80, C* = 34.77) compared with extraction methods JE and JB. The juice extracted from JB showed the highest titratable acidity (2.17%), cloudiness (0.43), and lowest pH value (2.69). The total phenolics and anthocyanin content in the investigated juice ranged from 1.87 to 3.04 g gallic acid equivalent (GAE)/L and 37.74–43.67 mg cyanidin 3-glucoside equivalent/L of crude juice, respectively. Juice extracted from JB and CH was significantly higher in phenolic and anthocyanin compared with JE. Orthogonal partial least squares discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used for classification. Classification accuracy of 100% was achieved between the three methods. The S-line plot revealed that the corresponding wavelength bands within the following regions 1,090, 1,250, 1,750, and 3,200 cm−1 were responsible for discrimination between the different extraction methods. Our results suggest that the main contributor to the discrimination between extraction methods were TSS, TSS/TA, color attributes, and anthocyanin content. Overall, this study has demonstrated that ATR-FT-MIR spectroscopy provides a powerful way to discriminate between juice extraction methods.

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Section: Introductionmentioning

confidence: 99%

Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods

et al. 2021

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“…Šnurkovič [ 62 ] demonstrated discrimination between a mixture of various juices that were adulterated with water, sugar, and fruit juices which was based on NIR spectral data. Several other investigators reported that infrared spectroscopy, specifically the MIR spectral region, has successfully been applied for authentication and adulteration testing [ 14 , 58 , 63 ]. Table 2 gives a summary of the application of IR spectroscopy for juice samples of horticultural fruit.…”

Section: Infrared Spectroscopymentioning

confidence: 99%

“…The difference in frequency due to the incident radiation is called a Raman shift. When the molecule acquires energy, the photons can either shift towards longer wavelengths, also known as Stokes lines, or shorter wavelengths, known as anti-Stokes lines [ 14 ]. The spectra that are generated from this relaxation and excitation of molecules of samples by radiation of light impart a fingerprint region that can be used for structural and qualitative analysis.…”

Section: Raman Spectroscopymentioning

confidence: 99%

“…Each non-invasive technique that has been discussed within this review has several advantages or limitations compared to the others. For example, infrared spectroscopy cannot detect compounds such as minerals, as these compounds are not active in the infrared region and do not produce any absorption bands [ 14 ]. However, Raman spectroscopy and NMR can measure the structural characteristics and quantify the mineral composition of foods.…”

Section: Future Prospectsmentioning

confidence: 99%

“…These include infrared spectroscopy [ 8 ], hyperspectral and multispectral imaging [ 9 , 10 ], Raman spectroscopy [ 11 ], nuclear magnetic resonance (NMR) [ 12 ], and X-ray computed tomography [ 13 ]. Several of these techniques have been successfully employed in classification, authenticity, and quantification in commercial juices, oils, powders, and dried products [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Non-Invasive Methods for Predicting the Quality of Processed Horticultural Food Products, with Emphasis on Dried Powders, Juices and Oils: A Review

Okere

Arendse

Nieuwoudt

et al. 2021

Foods

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This review covers recent developments in the field of non-invasive techniques for the quality assessment of processed horticultural products over the past decade. The concept of quality and various quality characteristics related to evaluating processed horticultural products are detailed. A brief overview of non-invasive methods, including spectroscopic techniques, nuclear magnetic resonance, and hyperspectral imaging techniques, is presented. This review highlights their application to predict quality attributes of different processed horticultural products (e.g., powders, juices, and oils). A concise summary of their potential commercial application for quality assessment, control, and monitoring of processed agricultural products is provided. Finally, we discuss their limitations and highlight other emerging non-invasive techniques applicable for monitoring and evaluating the quality attributes of processed horticultural products. Our findings suggest that infrared spectroscopy (both near and mid) has been the preferred choice for the non-invasive assessment of processed horticultural products, such as juices, oils, and powders, and can be adapted for on-line quality control. Raman spectroscopy has shown potential in the analysis of powdered products. However, imaging techniques, such as hyperspectral imaging and X-ray computed tomography, require improvement on data acquisition, processing times, and reduction in the cost and size of the devices so that they can be adopted for on-line measurements at processing facilities. Overall, this review suggests that non-invasive techniques have the potential for industrial application and can be used for quality assessment.

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Near-Infrared Spectroscopy for Pomegranate Quality Measurement and Prediction

Opara¹,

Arendse²

2022

Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables

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Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders

Cited by 35 publications

References 141 publications

Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods

Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods

Non-Invasive Methods for Predicting the Quality of Processed Horticultural Food Products, with Emphasis on Dried Powders, Juices and Oils: A Review

Near-Infrared Spectroscopy for Pomegranate Quality Measurement and Prediction

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