Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss

Food market globalization, food security as well as increasing consumer demand for safe, minimally processed and healthy food impose the need to establish new approaches for identifying and assessing food quality markers. Nowadays, food industry stakeholders are challenged to assure food quality and safety without compromising several prerequisites such as sustainable and ecologically resilient food production, prolonged shelf life, satisfactory sensory quality, enhanced nutritional value and health-promoting properties. In addition, food fraud related to deliberate product mislabeling or economically intended adulteration is of major concern for both industry and regulatory authorities due to cost and public health implications. Notwithstanding the great number of state-of-the-art analytical tools available for quantifying food quality markers, their implementation results in highly complex and big datasets, which are not easily interpretable. In this context, chemometrics e.g., supervised and unsupervised multivariate exploratory analyses, design-of-experiment methodology, univariate or multivariate regression modelling etc., are commonly implemented as part of food process optimization and food quality assessment. In this Special Issue, we aimed to publish innovative research and perspective papers on chemometric-assisted case studies relating to food quality assessment, food authenticity, mathematical modelling and optimization of processes involved in food manufacturing.

Section: General Remarksmentioning

confidence: 99%

Section: General Remarksmentioning

confidence: 99%

Food Quality Assessed by Chemometrics

Kollar

Soukoulis

2020

“…In PAT, the combination of appropriate measurement devices with multivariate statistical analysis (chemometrics) creates tools which can rapidly, accurately and usually non-destructively assess the quality, quantity and certain functional properties of various organic compounds [21]. Fourier transform infrared (FTIR) spectroscopy has been an ideal PAT tool for the food industry [22][23][24][25] since it can provide detailed information about the molecular structure of specific compounds of interest. Moreover, when combined with advanced chemometrics, it leads to the prediction of their content in the final product, thus allowing its implementation in the form of an on-line/at-line process analyzer [26].…”

Section: Introductionmentioning

confidence: 99%

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

Bekiaris

Tagkouli

Koutrotsios

et al. 2020

Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used to monitor the infrared absorption spectra of 79 mushroom samples from 29 Pleurotus ostreatus, P. eryngii and P. nebrodensis strains cultivated on wheat straw, grape marc and/or by-products of the olive industry. The spectroscopic analysis provided a chemical insight into the mushrooms examined, while qualitative and quantitative differences in regions related to proteins, phenolic compounds and polysaccharides were revealed among the species and substrates studied. Moreover, by using advanced chemometrics, correlations of the recorded mushrooms’ spectra versus their content in glucans and ergosterol, commonly determined through traditional analytical techniques, allowed the development of models predicting such contents with a good predictive power (R2: 0.80–0.84) and accuracy (low root mean square error, low relative error and representative to the predicted compounds spectral regions used for the calibrations). Findings indicate that FTIR spectroscopy could be exploited as a potential process analytical technology tool in the mushroom industry to characterize mushrooms and to assess their content in bioactive compounds.

“…Besides NIR spectroscopy, other vibrational spectroscopic techniques have been widely employed to detect fraud in seafood species. For instance, MIR spectroscopy was applied to detect fraud involving substituting Atlantic salmon with rainbow trout in mini-burgers [201]. Using PCA, the authors succeeded in discriminating 11 formulations with different percentages of these two species, and the percentage of the fraud in the mixture was successfully predicted using PLSR.…”

Section: Fish and Seafood Productsmentioning

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

111

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.