Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk

Teixeira, José Luan da Paixão; Caramês, Elem Tamirys dos Santos; Baptista, Débora Parra; Gigante, Mirna Lúcia

doi:10.1016/j.foodcont.2020.107105

Cited by 43 publications

(19 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Near-infrared spectroscopy (NIR) has been used in several studies as a method to predict the quality of different foods and beverages due to the minimum sample preparation, low cost and speed of analysis [15][16][17]. In addition, the use of this analytical technique gives rise to a characteristic spectrum for each sample according to the molecular bonds of its chemical constituents [18].…”

Section: Introductionmentioning

confidence: 99%

Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification

et al. 2020

View full text Add to dashboard Cite

The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm−1 and from 5200 cm−1 to 4200 cm−1. NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.

show abstract

Section: Introductionmentioning

confidence: 99%

Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Then, the sensitivity (80-90%) and specificity (80-100%) of the method were designated for adulteration of raw milk with different adulterants. Several NIR spectroscopic methods have been utilized to detect milk and milk powder adulteration [255]. In a recent study, a non-targeted method employing benchtop FT-NIR and portable NIR devices coupled with SIMCA was developed to determine eleven potential adulterants in milk powder.…”

Section: Milk and Dairy Productsmentioning

confidence: 99%

“…Yogurt and cheese Species identification Front-face fluorescence PLS-DA and PLSR [17] Raw milk Detection of adulterants Time Domain NMR PCA, PLS, and SIMCA [257] Milk powder Detection of adulterants 1 H NMR PCA and Conformity Index [78] Ultra-heat-treated bovine milk Detection of adulterants 1 H and 2D NMR PLS-DA [258] Goat milk Detection of adulterants FT-NIR (10000-4000 cm −1 ) PCA, Q-control, k-NN, SIMCA, and PLS-DA [255] Milk powder Detection of adulterants NIR (850-2499.5 nm) PLSR [259] Dairy Raman spectroscopy is another vibrational spectroscopic technique that has been widely investigated for adulteration purposes. For example, a portable Raman spectrometer was employed to detect melamine, dicyandiamide, urea, ammonium sulfate, and sucrose adulteration of milk.…”

Section: Milk or Dairy Products Authenticity Issue Analytical Techniqmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

106

View full text Add to dashboard Cite

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

show abstract

“…Various groups have developed NIR spectroscopy methods for quality control of milk samples [192,[199][200][201][202]. Milk, the principal consumed dairy product, could be adulterated in several ways by addition of different substances such as urea, hydrogen peroxide, vegetable proteins, water, and others [203,204].…”

Section: Dairy Productsmentioning

confidence: 99%

“…Milk, the principal consumed dairy product, could be adulterated in several ways by addition of different substances such as urea, hydrogen peroxide, vegetable proteins, water, and others [203,204]. Teixeira et al [200] evaluated adulteration of goat milk with urea, bovine whey, water, and cow milk as adulterants. In this work, 300 authentic goat milk samples and 300 adulterated samples were analyzed using NIR spectroscopy.…”

Section: Dairy Productsmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk

Cited by 43 publications

References 26 publications

Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification

Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

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

Contact Info

Product

Resources

About