Use of FTIR for Rapid Authentication and Detection of Adulteration of Food

Abstract

Fourier transform infrared (FTIR) spectroscopy is an appealing technology for the food industry because simple, rapid, and nondestructive measurements of chemical and physical components can be obtained. Advances in FTIR instrumentation combined with the development of powerful multivariate data analysis methods make this technology ideal for large volume, rapid screening and characterization of minor food components down to parts per billion (ppb) levels. Because of the use of FTIR techniques in quality and process control applications, the food industry is already familiar with the technology and its potential to expand to monitoring for food adulteration. The aim of this review is to compile the current research on applications of near infrared (NIR) and mid-infrared (MIR) spectroscopy for rapid authentication and detection of adulteration in food.

ATR-FTIR-based fingerprinting of some Cucurbitaceae extracts: a preliminary study

“…The merging of mathematical models with the FTIR spectroscopy has been thoroughly described, especially to provide the data on the quality assessment, fingerprinting, determination of sample adulterations, and authentication analyses [9]. These comprehensive methods found their application, especially in food control, where a quick glance at the association of fingerprints with some model samples is useful while determining the identity of various cultivars [9]. It is worth noting that this approach does not require any intensive chromatographic procedures, thus lowering the costs and durations of analyses.…”

Food Analysis: Present, Future, and Foodomics

“…Also, several book chapters have focused on the use of FTIR for rapid authentication and detection of adulteration of food [130], time-domain NMR applied to food products [131], or biosensors for functional food safety and analysis [132]. Readers interested in this topic can also take resort of several special issues published by different journals on food analysis [133], advanced separation methods in food analysis [134], allergens in foods [135], natural bioactive compounds and nutrigenomics [136], food and beverage analysis [137] and advanced food analysis [138].…”

Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics

“…The absorptions appearing in the range of 800 to 1800 nm (12500∼5500 cm −1 ) are molecular absorptions of overtone, while those in the range of 1800 to 2500 nm (5500∼4000 cm −1 ) are combination bands of fundamental vibrational transitions mainly associated with C-H, O-H, and N-H functional groups of the testing samples. NIR bands are the result of complex anharmonicity vibrational motion of these chemical bonds [13,14]. Combined with the chemometric methods, NIR spectroscopy is becoming a powerful tool for quantitative and qualitative determination of food components [15][16][17].…”