Determination of main fruits in adulterated nectars by ATR-FTIR spectroscopy combined with multivariate calibration and variable selection methods

Miaw, Carolina Sheng Whei; Assis, Camila; Silva, Alessandro Rangel Carolino Sales; Cunha, Maria Luzia Chollopetz da; Sena, Marcelo M.; Souza, Scheilla Vitorino Carvalho de

doi:10.1016/j.foodchem.2018.02.015

Cited by 42 publications

(16 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this figure the different spectra for the low sugar peach nectar are also clear and are marked with arrows. Similar results were found by Miaw et al (2018) who used FTIR-ATR spectroscopy combined with chemometric techniques to develop methods to quantify the main fruits in grape, peach, orange and passion fruit nectars as well as any possible adulteration or inclusion of ingredients not cited on the label such as syrup, apple juice and cashew juice.…”

supporting

confidence: 73%

“…The growth in consumption of fruit-based beverages is a reality driven by an increasing concern with consumer health, motivating a search for drinks with nutritional characteristics (Miaw et al, 2018). On the other hand, according to Batra et al (2018), globalization has increased the production and use of fruit juices, but it is very important to check the quality of packaged juice before consumption.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Coelho

Valério

Pedro

et al. 2020

Braz. J. Food Technol.

View full text Add to dashboard Cite

Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.

show abstract

supporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Coelho

Valério

Pedro

et al. 2020

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…Another paper reported the employment of a fast and relatively inexpensive method based on near-infrared (NIR) spectroscopy in combination with chemometrics for the discrimination between authentic South African and imported and/or adulterated honey [67]. More recently, a combination between total reflectance Fourier transform mid infrared (ATR-FTIR) spectroscopy and multivariate techniques has been applied to the straightforward quantification of the main fruits in four most-consumed nectar flavours in Brazil (grape, peach, orange, and passion fruit) adulterated with syrup, apple, and cashew [68].…”

Section: Analytical Methods For Food Authenticity and Traceabilitymentioning

confidence: 99%

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Fiorino

Garino

Arlorio

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of "fingerprinting signals" referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

show abstract

“…Until now, the introduction of FTIR methods was limited by the complexity of spectra and its interpretation (Rohman et al, 2014). On the other hand, FTIR spectroscopy, in conjunction with multidimensional statistical analysis (Chemometrics), offers a wide scope for HM studies (Kadiroglu et al, 2018;Miaw et al, 2018). Chemometrics is defined as the application of mathematics and statistics to treat chemical data (Gemperline, 2006), and provide a good opportunity for mining more useful chemical information from the original spectral data by using unsupervised [Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA)] and supervised classification methods (Rohman et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Herbal Medicine Characterization Perspectives Using Advanced FTIR Sample Techniques – Diffuse Reflectance (DRIFT) and Photoacoustic Spectroscopy (PAS)

2020

View full text Add to dashboard Cite

This study demonstrates the significant potential of the Fourier transform infrared spectroscopy (FTIR) sampling methods: cantilever-enhanced Fourier transform infrared photoacoustic spectroscopy (FTIR PAS) and diffuse reflectance infrared spectroscopy (FTIR DRIFT) in the field of herbal medicines (HM). In the present work we investigated DRIFT and PAS sampling methods because they do not require sample preparation, samples may be opaque or dark, require small amounts, both liquid and solid samples can be measured, and solid samples can be analyzed on a small scale. Experiments conducted prove high sensitivity, reproducibility and capability in combination with an unsupervised multivariate analysis technique to discriminate important characteristics of HM, such as the identification of plant parts, differentiation of samples by types, and determination of the concentration of extractable compounds in HM.

show abstract

Determination of main fruits in adulterated nectars by ATR-FTIR spectroscopy combined with multivariate calibration and variable selection methods

Cited by 42 publications

References 25 publications

Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Herbal Medicine Characterization Perspectives Using Advanced FTIR Sample Techniques – Diffuse Reflectance (DRIFT) and Photoacoustic Spectroscopy (PAS)

Contact Info

Product

Resources

About