FT-Raman and NIR spectroscopy data fusion strategy for multivariate qualitative analysis of food fraud

Márquez, Cristina D.; López, María Isabel; Ruisánchez, Itziar; Callao, M. Pilar

doi:10.1016/j.talanta.2016.08.003

Cited by 147 publications

(70 citation statements)

References 32 publications

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“…Particularly, FT-Raman methodology is based on the scattering of light from near infrared radiation due to the vibrational energy of the molecules in the sample. FT-Raman has been used in food analysis, namely: quantitative analysis of vitamin A [7]; sugars in honey [8]; determination of erucic acid content in canola oil [9]; detection of vitamins B 2 and B 12 in cereals [10]; classification of different vegetable oils and identifying adulteration on virgin olive [11]; assessment of the quality of Southern Italian honey Types [12]; qualitative analysis of food fraud [10]; controlling protected designation of origin of wine [13].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Anjos

Santos

Paixão³

et al. 2018

Talanta

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A B S T R A C TThis study aimed to evaluate the potential of FT-Raman spectroscopy in the prediction of the chemical composition of Lavandula spp. monofloral honey. Partial Least Squares (PLS) regression models were performed for the quantitative estimation and the results were correlated with those obtained using reference methods.Good calibration models were obtained for electrical conductivity, ash, total acidity, pH, reducing sugars, hydroxymethylfurfural (HMF), proline, diastase index, apparent sucrose, total flavonoids content and total phenol content. On the other hand, the model was less accurate for pH determination. The calibration models had high r 2 (ranging between 92.8% and 99.9%), high residual prediction deviation -RPD (ranging between 4.2 and 26.8) and low root mean square errors. These results confirm the hypothesis that FT-Raman is a useful technique for the quality control and chemical properties' evaluation of Lavandula spp honey. Its application may allow improving the efficiency, speed and cost of the current laboratory analysis.

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Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Anjos

Santos

Paixão³

et al. 2018

Talanta

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“…In low‐level data fusion, raw data obtained from each technique are fused into a single matrix, since data have similar physical quantities (Banerjee, Tudu, Bandyopadhyay, & Bhattacharyya, ), to then proceed with the multivariate analyses. In mid‐level data fusion, the most important variables (unprocessed) are extracted from each individual technique, and then fused into a single matrix, to be later analyzed together (Márquez, López, Ruisánchez, & Callao, ). Finally, high‐level data fusion is a strategy that, unlike the other strategies, fuses the models obtained from the processing of the individual data of each technique.…”

Section: Chemometrics For Spice Authenticationmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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“…Márquez et al 56 used NIR and FT-Raman data to perform the data fusion in mid and high-level using SIMCA model for classifying the unadulterated and adulterated hazelnut samples. Rodrigues Júnior et al 57 applied PLS-DA for discrimination of lactose-free samples and classification of adulterated and unadulterated milk powder samples by FT-Raman spectroscopy.…”

Section: Food Analysismentioning

confidence: 99%

Chemometrics in analytical chemistry – an overview of applications from 2014 to 2018

et al. 2019

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A compilation of papers published between 2014 and 2018 was evaluated. Many papers related to multivariate calibration and classification have been reported, as well as, design of experiments applications and artificial intelligence methods. Some applications were highlighted, as medical and pharmaceutical, food analysis, fuels, biological and forensic for the chemometric techniques on this review. Most studies are related to developing methods for practical solutions in industry or routine analysis. A promising scenario is shown considering the number of published papers: a total of 832 for this period using the keywords, multivariate classification, multivariate calibration, analysis, chemometrics, prediction, analytical chemistry, artificial neural networks (ANN), design of experiments (DoE) and factorial design. An useful overview for Analytical Chemistry researchers´ combined with Chemometrics is presented in this review.

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FT-Raman and NIR spectroscopy data fusion strategy for multivariate qualitative analysis of food fraud

Cited by 147 publications

References 32 publications

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Chemometrics in analytical chemistry – an overview of applications from 2014 to 2018

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