The use of the Fourier Transform Infrared spectroscopy to determine adulterants in raw milk

Cassoli, Laerte Dagher; Sartori, Beatriz; Machado, Paulo Fernando

doi:10.1590/s1516-35982011001100042

Cited by 18 publications

(10 citation statements)

References 15 publications

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“…The milk scandal in 2008 led to the development of NIRS methods for the detection of melamine and other untargeted adulterants (Holroyd, ). Several studies have reported the use of fast and reliable methodologies mainly based on NIR and Fourier transform (FT)‐IR techniques to identify the presence of adulterants in milk such as melamine (Fernández Pierna et al ., ; Chen et al ., ), urea (Jha et al ., ; Khan et al ., ), sodium bicarbonate and sodium citrate in milk (Cassoli et al ., ). Comparison of the NIR fingerprint of milk samples to reference standard samples using multivariate analysis may be used to identify adulterants if present.…”

Section: Application Of Pat In Cheese Manufacturementioning

confidence: 97%

Process analytical technology for cheese manufacture

Panikuttira

O’Shea

Tobin

et al. 2018

Int J of Food Sci Tech

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Summary Recent research on the development and application of process analytical technology (PAT) for cheese manufacture is reviewed in this article. PAT is a framework for innovative process manufacturing and quality assurance, which has been widely investigated for dairy processing applications, where particular processing challenges arise due to the variations in the physiochemical properties of milk. Cheese manufacturers are increasingly considering the adoption of a PAT approach to facilitate manufacture of cheese with enhanced product quality, safety and process efficiency. However, to date adoption of PAT in the dairy industry has been limited due to challenges associated with development and validation of calibration models, instrument variability, sanitary design and compatibility with processing environments. New technical developments in PAT tools, advances in chemometric modelling, robust data management tools and improved understanding of critical product and process parameters will facilitate further adoption of a PAT approach in cheese manufacture.

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Section: Application Of Pat In Cheese Manufacturementioning

confidence: 97%

Process analytical technology for cheese manufacture

Panikuttira

O’Shea

Tobin

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…has been employed for the rapid detection and quantification of several adulterants in milk (Cassoli et al . ; Santos et al . ; Jaiswal et al .…”

Section: Introductionmentioning

confidence: 99%

“…Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR) along with chemometrics [use of multivariate statistics such as principal component analysis (PCA), and partial least square (PLS), to address problems in chemistry, biochemistry, etc.] has been employed for the rapid detection and quantification of several adulterants in milk (Cassoli et al 2011;Santos et al 2013;Jaiswal et al 2015, Jha et al 2016, Jaiswal et al 2017. It has also been used to detect and characterise adulteration of edible oils with cheaper oils such as SO (Gurdeniz and Ozen 2009;Che Man et al 2010;Liang et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

Jaiswal

Jha

Kaur

et al. 2017

Int J of Dairy Tech

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Attenuated total reflectance–Fourier transform infrared spectroscopy, along with chemometrics, were used to detect and quantify soya bean oil (SO) and sugar (CS) adulteration in milk. Bovine milk was artificially adulterated with SO (0.2–2.0%; v/v) and CS (1–10%; w/v) separately. Spectra revealed significant differences in specific wavenumber regions (SO: 1450–1250 cm−1; CS: 1200–900 cm−1). Soya bean oil adulteration was best predicted in wavenumber range of 1262–1164 cm−1, using partial least square regression (coefficient of determination (R2: 0.90 and 0.88 for calibration and validation, respectively). Common sugar adulteration was best predicted in wavenumber range of 1010–910 cm−1 (R2: 0.99 for calibration and validation) using partial least square.

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“…The possibility of using spectroscopy for the quantitative determination of oleic acid in sunflower seeds has not been studied yet, although the NIRS has been successfully used to determine diverse compounds in numerous foods and industrial crops such as sesame, soybean, perilla and peanut, sunflower, rice, maize, and sweet potato [3]. The content of oleic acid in the form of glycerol esters (oleates) in different varieties of sunflower varies from 20 to 90 % and determines the nutritional value of sunflower oil [4].…”

Section: Introductionmentioning

confidence: 99%

Determination of oleic acid in the samples of sunflower seeds by method of nir-spectroscopy

Hutsalo¹,

Mank²,

Kovaleva³

2017

Ukr. food j.

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Introduction. The possibility of using NIR spectroscopy to determine oleic acid in sunflower seeds has not been studied, so research on this field is perspective.Materials and methods. The spectra of seed samples of various sunflower varieties with a known content of oleic acid and the same samples additionally enriched with oleic acid were investigated by NIR diffusion reflectance spectroscopy with using the instrument "Infrapid-61". To process the results obtained, the methods of mathematical analysis were applied.Results and Discussion. In the NIR spectra of samples of dried sunflower seeds, in comparison with the spectra of raw seeds, the expected decrease in the coefficient of diffuse reflection is observed in the range 1920-1940 nm related to the moisture content in the sample. Analysis of NIR spectra of a calibration series of dried seeds enriched with oleic acid shows an increase in the coefficient of diffuse reflection in the wavelength ranges 1920-1940 nm and 2140-2160 nm in proportion to the growth of the mass portion of oleic acid. Corresponding calculations, calibration curves and the obtained equation describing the dependence demonstrate a linear dependence of the reflection coefficient on the mass portion of oleic acid in the sample at the wavelength of 2140 nm with a confidence level of 98%. The dependency found can be used for the quantitative determination of oleic acid in a sunflower seed sample of unknown composition. By the magnitude of the coefficient of diffuse reflection of the sunflower seed sample containing unknown amount of oleic acid, its mass portion in the sample can be determined from the graph. The diffuse reflectance spectra of husked and crushed seed samples and corresponding spectra of crushed sunflower seeds with husks containing the same oleate amount are practically identical with the wavelength range 1330-2370 nm. Therefore, this method can be used for the analysis both intact seeds and seeds separated from husks. The express method of diffuse reflection of NIR spectroscopy can be considered as an alternative to chemical methods for determining the quality indicators of fatcontaining raw materials.Conclusions. The method of NIR spectroscopy is perspective for the determining of other fatty carboxylic acids in sunflower seeds.

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The use of the Fourier Transform Infrared spectroscopy to determine adulterants in raw milk

Cited by 18 publications

References 15 publications

Process analytical technology for cheese manufacture

Process analytical technology for cheese manufacture

Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

Determination of oleic acid in the samples of sunflower seeds by method of nir-spectroscopy

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