Special Issue “Application of Spectroscopy in Food Analysis”

Biancolillo, Alessandra; Marini, Federico

doi:10.3390/app11093860

Cited by 3 publications

(3 citation statements)

References 13 publications

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“…At the same time, given its inherent complexity, this subject encompasses multiple aspects, e.g., safety of use, health requirements, compliance to laws, organoleptic characteristics, and consumers' acceptance, each and or a combination of which gears towards consumers' health protection. This is particularly so, when considering targeted analysis (investigating presence of known substances) such as spectrometry, as opposed to non-targeted analysis (investigating presence of unknown substances) such as spectroscopy coupled with chemometrics and or additional analytical tools [10,11]. This paper focuses on the how vibrational spectroscopy in conjunction with multivariate chemometric techniques (such as principal component analysis PCA, and partial lease square -discriminant analysis PLS-DA) is a breakthrough in solving/handling food analysis challenges, as it is important to check the presence/absence of harmful compounds in foodstuff to ensure law/sanitary compliance [10,12].…”

Section: Sale Of Excess Unreported Productmentioning

confidence: 99%

“…Often, it requires minimum sample manipulation or pre-treatment, vis-à-vis other state-of-the-art methods, e.g. spectrometry [11]. Spectroscopy techniques possess unique analytical capabilities, particularly the development of a chemical "fingerprint" of a specific substance [13].…”

Section: Use Of Spectroscopy Coupled With Chemometrics In Food Fraud ...mentioning

confidence: 99%

“…Chemometrics is generally considered as the application of multivariate statistics, mathematical modelling, computer sciences, and analytical chemistry in chemical data treatment [12]. It eases interpretation of spectra from spectroscopic analysis, and has emerged as effective tools for analytical purposes, either qualitative or quantitative [11]. Furthermore, chemometrics has been applied in developing calibration models which needs to be evaluated using an appropriate validation dataset before being employed for the analysis of unknown samples.…”

Section: Use Of Spectroscopy Coupled With Chemometrics In Food Fraud ...mentioning

confidence: 99%

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Food Fraud Detection: The Role of Spectroscopy Coupled with Chemometrics

Angie Abia

2023

J Nutr Diet Manage

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Food fraud is a concern for both consumers and business operators, but can simply be controlled by food industries ensuring compliance with food laws as a moral duty for authentic food quality and safety. Intentional tampering with food content at any stage of production, processing and trade, may have far reaching implication as it may constitute a risk to human, animal, plant and environmental health. Therefore, there is need for quality of a foods to be genuine and undisputed in its nature, origin, identity, and claims, and meet expected properties (i.e., authentic). Ensuring food authenticity necessitates efficient and effective tracing and tracking of food products, particularly those with low production levels visà-vis demand, coupled with high nutritional, medicinal and or economic values. Detection of food fraud remains complex when considering the complex nature of foods. Besides discussing food fraud and related terminologies, this paper focuses on the combined spectroscopy and chemometrics approach for assessment of food authenticity Understanding of the nature of fraud, gathering the appropriate datasets, establishing global partnerships (where need be), predicting vulnerability, while employing food management systems, may facilitate management and or prevention of food fraud. Viewing the complex nature of food, and then with intentional tampering with its nature, detecting fraud associated with any given food and or food product remains complex. Spectroscopy coupled with chemometrics, although sophisticated, have revealed a good fit for the job, and hand held tools such as Scio (consumer physics, which is used to scan foods in the IR range) have been made to surpass the challenge.

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Section: Sale Of Excess Unreported Productmentioning

confidence: 99%

Section: Use Of Spectroscopy Coupled With Chemometrics In Food Fraud ...mentioning

confidence: 99%

Section: Use Of Spectroscopy Coupled With Chemometrics In Food Fraud ...mentioning

confidence: 99%

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Food Fraud Detection: The Role of Spectroscopy Coupled with Chemometrics

Angie Abia

2023

J Nutr Diet Manage

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Properties of foods and principles of processing

Fellows¹

2022

Food Processing Technology

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Rapid Detection of Tea Polyphenols in Fresh Tea Leaves Based on Fusion of Visible/Short-Wave and Long-Wave near Infrared Spectroscopy and Its Device Development

Shen

et al. 2023

Applied Sciences

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Tea polyphenols are considered as an important indicator of tea quality. Rapid detection of tea polyphenol content plays a valuable role for tea breeding and quality inspection during tea production. In this work, a portable rapid non-destructive detection device of tea polyphenols in fresh tea leaves was developed, which integrated the fusion technology of visible/short-wave (400–1050 nm) and long-wave (1000–1650 nm) near-infrared spectroscopy (Vis/NIR). Experimental results indicated that the spectra within the overlapping region (1000–1050 nm) were assembled by applying the spectral data fusing method. Followed by spectral data preprocessing with the Savitzky–Golay smoothing (SG) method, least squares support vector regression (LS–SVR) models were established for detecting the tea polyphenol content of fresh tea leaves. Based on the fused Vis/NIR spectra (dual-band), the correlation coefficient of calibration (RC), root mean square error of calibration (RMSEC), correlation coefficient of prediction (RP), root mean square error of prediction (RMSEP), and residual predictive deviation (RPD) reached 0.976, 0.679%, 0.893, 0.897%, and 2.230, respectively, which were better than the visible/short-wave or long-wave near infrared spectral data (single-band). The sensitive spectral wavebands of tea polyphenols extracted using the random frog (RF) algorithm were distributed in 402–448 nm, 555–600 nm, 810–1042 nm, 1056–1103 nm, 1219–1323 nm, 1406–1416 nm, and 1499–1511 nm. This demonstrated that the prediction of tea polyphenol content using fused spectral data combined with the LS–SVR model depended on various functional groups such as auxochromes, chromogenic groups, and hydrogen-containing groups. The proposed device is capable of non-destructive detection of tea polyphenol content in fresh tea leaves, which can provide effective technical support for tea breeding and tea leaf quality control.

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Special Issue “Application of Spectroscopy in Food Analysis”

Abstract: “Man is what he eats”: food represents one of the fundamental needs for human beings, and, therefore, food analysis is a field of utmost importance [...]

Cited by 3 publications

References 13 publications

Food Fraud Detection: The Role of Spectroscopy Coupled with Chemometrics

Food Fraud Detection: The Role of Spectroscopy Coupled with Chemometrics

Properties of foods and principles of processing

Rapid Detection of Tea Polyphenols in Fresh Tea Leaves Based on Fusion of Visible/Short-Wave and Long-Wave near Infrared Spectroscopy and Its Device Development

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