Comparison of transmission FTIR and ATR spectra for discrimination between beef and chicken meat and quantification of chicken in beef meat mixture using ATR-FTIR combined with chemometrics

Keshavarzi, Zahra; Banadkoki, Sahar Barzegari; Faizi, Mehrdad; Zolghadri, Yalda; Shirazi, Farshad H.

doi:10.1007/s13197-019-04178-7

Cited by 16 publications

(10 citation statements)

References 28 publications

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“…The α(ν) profile for pure water can be deconvoluted (Figure S4b) into two intense peaks: one at ∼130 cm −1 emanating from the hindered translational motion of water network (hydrogen bond stretching vibration) and another one at ∼495 cm −1 , associated with the hindered rotational motion of water molecules (librational motion) (Figure S4b) [48] . We measure FTIR in the ATR (attenuated total reflection) mode, thus a decrease in the peak frequency (red shift) compared to the conventional transmission mode is observed [49,50] . This spectral feature of pure water undergoes substantial modification in micelles and in vesicle interfaces.…”

Section: Resultsmentioning

confidence: 99%

“…[48] We measure FTIR in the ATR (attenuated total reflection) mode, thus a decrease in the peak frequency (red shift) compared to the conventional transmission mode is observed. [49,50] This spectral feature of pure water undergoes substantial modification in micelles and in vesicle interfaces. Some representative α(ν) profiles of pure water, SDS micelles and SDS vesicle (Λ = 0.5) are depicted in Figure S4a.…”

Section: Thz-ftir Measurementsmentioning

confidence: 99%

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The Inner Hydration in Surfactant/Cholesterol Vesicles Differs from the Outer One: A Spectroscopic Investigation

Pyne

Mitra

2022

ChemPhysChem

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Vesicles contain two aqueous regions: inner core and outer-tobulk. It has remained an open question whether hydration behaviour in the inner core differs from the outer-to-bulk region, mostly owning to the inability of the conventional spectroscopic techniques to deconvolute the contribution from these two regions. We, using THz-FTIR spectroscopy (1.5-13.5 THz) experimentally probe the inner hydration of three differently charged surfactant/cholesterol vesicles composed of SDS, CTAB and Brij 30. Both dynamic light scattering (DLS) and atomic force microscopy (AFM) measurements affirm the transition from micelles to vesicles as cholesterol is added into surfactant solutions. FTIR measurements show that hydration behaviour changes significantly as micelles are converted into vesicles, the change been exclusively caused due to the formation of an inner core. Our measurements on the hydrogen bond stretch and librational motion of the inner hydration show distinct features compared to the overall hydration, which in turn is found to be surfactant type and cholesterol concentration dependent.

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Section: Resultsmentioning

confidence: 99%

Section: Thz-ftir Measurementsmentioning

confidence: 99%

The Inner Hydration in Surfactant/Cholesterol Vesicles Differs from the Outer One: A Spectroscopic Investigation

Pyne

Mitra

2022

ChemPhysChem

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“…PLS-R and ANN (artificial neural networks) model were prepared for quantitative analysis with the selected regions from 1700-1071 cm -1 on the basis of optimized method R-square, RMSEcv and RMSEp were found to be 0.899 & 0.999, 1.02 & 1.74 and 0.32 & 0.73, respectively for both models. From the result, it was concluded that ANN model presents much improved results than the PLS-R model [56] (Table 7).…”

Section: Chicken In Beef Meatmentioning

confidence: 98%

Combination of FTIR Spectroscopy and Chemometric Method on Quantitative Approach - A Review

Verma¹,

MJ²,

Anchliya³

2021

AustinJAnalPharmChem

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Fourier transform infrared spectroscopy is an effectual and noncritical approach for quantitative study of different types analytes present in pharmaceutical and foodstuffs. The present review describes the basic principles and the instrumentation of FTIR spectroscopy along with its sample preparation techniques, sample handling techniques and advancements. FTIR spectroscopy in combination with chemometrics techniques has been followed over long times. The main objective of this review is to assemble the data linked to application of FTIR spectroscopic and chemometrics techniques for the quantitative study of varieties of analytes like API, adulterants, caffeine, cocaine, lipids, fats & oils, sugar and others. The FTIR spectroscopy with chemometrics techniques proved to be a beneficial methodology for quantitative study to routine analysis of these analytes.

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“…The combination of visible-near infrared spectroscopy (Vis-NIRS) with chemometric tools like hierarchical cluster analysis (HCA), principal components analysis (PCA), and linear discriminant analysis (LDA), is used for the detection of high fructose corn syrup in honey [ 20 ], and detection of adulteration of fresh olive oils with old olive oils has been done by the combination of midinfrared, UV-visible, and fluorescence spectroscopy [ 63 ], in grape syrup by dielectric spectroscopy sensors (parallel plate capacitor (PPC) and cylindrical stub resonator (CSR) [ 64 ]. FTIR and ATR spectroscopy were explored to discriminate between beef meat and chicken meat [ 65 ]. Raman spectroscopy is used to detect titanium dioxide (TiO 2 ) which is used as a color additive in food.…”

Section: Current Status Of Foodmentioning

confidence: 99%

Current Trends of Food Analysis, Safety, and Packaging

Modi

Timilsina

Bhandari

et al. 2021

International Journal of Food Science

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Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents’ rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.

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Comparison of transmission FTIR and ATR spectra for discrimination between beef and chicken meat and quantification of chicken in beef meat mixture using ATR-FTIR combined with chemometrics

Cited by 16 publications

References 28 publications

The Inner Hydration in Surfactant/Cholesterol Vesicles Differs from the Outer One: A Spectroscopic Investigation

The Inner Hydration in Surfactant/Cholesterol Vesicles Differs from the Outer One: A Spectroscopic Investigation

Combination of FTIR Spectroscopy and Chemometric Method on Quantitative Approach - A Review

Current Trends of Food Analysis, Safety, and Packaging

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