A Study on the use of Spectroscopic Techniques to Identify Food Adulteration

Ravindran, Ajith; Nesamani, I. Flavia Princess; Nirmal, D.

doi:10.1109/iccsdet.2018.8821197

Cited by 7 publications

(4 citation statements)

References 18 publications

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“…Each atom or molecule in a material has a particular set of energy that provides a unique spectrum, based on adsorption or emission of light at specifics wavelengths (Ravindran et al, 2018). This spectral information can be affected by noise, edge effects, changes in baseline or scattering of light.…”

Section: Spectroscopic Techniquesmentioning

confidence: 99%

“…Es un fenómeno cuántico que depende de las propiedades de la radiación y de la estructura de las muestras implicadas (Hofmann, 2010). Cada átomo o molécula de un material tiene un conjunto particular de energía que proporciona un espectro único, basado en la adsorción o emisión de luz a longitudes de onda específicas (Ravindran et al, 2018).…”

Section: Principios Básicos De La Espectroscopía Nirunclassified

“…En la industria alimentaria se puede presentar adulteración accidental como resultado de la negligencia, ignorancia o instalaciones de procesamiento inadecuadas (Garber et al, 2016); o adulteración intencional cuando se adicionan compuestos de bajo costo para obtener una mayor ganancia (Ravindran et al, 2018). El continuo desarrollo de 50 Desarrollo de un modelo de identificación de adulterantes para control de calidad en ajo en polvo instrumentos y softwares de análisis ha hecho que la espectroscopia NIR sea considerada como una técnica confiable, eficiente y estándar para el control de calidad de un amplio rango de productos .…”

Section: Aplicacionesunclassified

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Relationships between amylopectin internal molecular structure and physicochemical properties of starch

Zhu

2018

Trends in Food Science & Technology

177

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Section: Spectroscopic Techniquesmentioning

confidence: 99%

Section: Principios Básicos De La Espectroscopía Nirunclassified

Section: Aplicacionesunclassified

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Relationships between amylopectin internal molecular structure and physicochemical properties of starch

Zhu

2018

Trends in Food Science & Technology

177

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“…Adulteration with cheaper sweeteners, molasses or syrups, water, or starch solutions is used to reduce costs or change physicochemical properties of honey (e.g., crystallization, flavor, viscosity) and may introduce contaminants (e.g., pesticides, metals, mycotoxins) or allergenic compounds. ,,,,,, Incorrect labeling may misrepresent chemical and physical properties which are dependent on honeybee species, botanical origin of nectar and honeydew, climate and soil characteristics of the geographical area, ,, processing, packaging, and storage conditions. ,, …”

Section: Resultsmentioning

confidence: 99%

Fourier Transform Infrared Spectroscopy Use in Honey Characterization and Authentication: A systematic review

Prata,

da Costa

2024

ACS Food Sci. Technol.

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Honey, due to its high demand, is a target for food fraud by adulteration (i.e., the addition of foreign sugars or syrups) or mislabeling of its botanical or geographical origins. Current analytical techniques used in its characterization are cumbersome and expensive and require skilled operators. The objective of this study was to conduct a systematic review of the use of Fourier Transform Infrared Spectroscopy (FTIR) as an easy and inexpensive technique to characterize honey. A total of 25 original manuscripts published between 2017 and 2023 manuscripts were selected. FTIR is a reliable technique that can be used in honey characterization without the need for a cumbersome sample preparation. Slight differences in infrared spectra peaks attributed to sugars (i.e., fructose, glucose, sucrose) and water allow differentiation of honey types and adulteration, requiring advanced data analysis (e.g., principal component analysis). Thus, wider use of FTIR in the routine characterization of honey's composition requires the development of databases and automated spectral data analysis and further research on its applications.

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