Article
Agriculture, Dairy & Animal Science
Huaixiang Tian, Shuang Chen, Dan Li, Xinman Lou, Chen Chen, Haiyan Yu
Summary: In this study, Raman spectroscopy combined with chemometrics was successfully used for rapid on-site identification and quantification of common adulterants in raw milk. The method of Raman spectroscopy combined with PLS-DA and PLS model can accurately detect maltodextrin, sodium carbonate, and whey adulteration, and has high classification and detection accuracy.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Chemistry, Applied
Guangzao Huang, Lei-ming Yuan, Wen Shi, Xi Chen, Xiaojing Chen
Summary: A one-class classification method based on an autoencoder is proposed in this study for detecting food adulteration by spectroscopy, using coding error and reconstruction error to determine adulteration status. The method shows similar performance to other models and outperforms support vector data description in spectral detection of food adulteration.
Article
Food Science & Technology
Sthefany Nicolle Gomes Pereira, Amanda Beatriz Sales De Lima, Thinara De Freitas Oliveira, Acsa Santos Batista, Josane Cardim De Jesus, Sibelli Passini Barbosa Ferrao, Leandro Soares Santos
Summary: This study developed a method to detect adulteration in babassu oil using mid-infrared spectroscopy and chemometric techniques, showing that FTIR-ATR spectroscopy associated with chemometrics performs well in detecting and quantifying adulteration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Analytical
Rafael C. Castro, David S. M. Ribeiro, Joao L. M. Santos, Ricardo N. M. J. Pascoa
Summary: This study focused on the application of vibrational spectroscopic techniques for the analysis of adulterants in peanut oil. The qualitative analysis showed that MCR-ALS accurately identified all adulterants, while the quantitative analysis demonstrated the effectiveness of both MCR-ALS and PLS in quantifying the adulterants, confirming the feasibility of using these methods in peanut oil.
Article
Agriculture, Multidisciplinary
Elahesadat Hosseini, Jahan B. Ghasemi, Bahram Daraei, Gholamhassan Asadi, Nooshin Adib
Summary: This study successfully detected milk adulteration with surfactants using Fourier-transform infrared spectroscopy and near-infrared spectroscopy, and differentiated adulterated samples through multivariate analysis methods. The results show the effectiveness of the proposed methods in identifying low levels of adulterants in milk.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agriculture, Dairy & Animal Science
Ke Yang, Changqing An, Jieliang Zhu, Wenchuan Guo, Chang Lu, Xinhua Zhu
Summary: This study compared the performance of near-infrared spectroscopy (NIRS) and dielectric spectroscopy (DS) in quantitatively predicting the content of mature milk as an adulterant in bovine colostrum. The results showed that DS had better identification performance, providing important insights for the quantitative prediction of nonhomogeneous liquid food.
JOURNAL OF DAIRY SCIENCE
(2022)
Review
Food Science & Technology
Carlotta Ceniti, Anna Antonella Spina, Cristian Piras, Francesca Oppedisano, Bruno Tilocca, Paola Roncada, Domenico Britti, Valeria Maria Morittu
Summary: To ensure the safety and quality of milk, new tools have been developed to detect chemical contaminants, toxins, veterinary drugs, and adulteration of milk from different species. Mid-infrared spectroscopy and Fourier-transform infrared have been commonly used technologies for rapid screening of hazardous substances and confirmation of milk authenticity. These fingerprint methods can effectively determine the characteristics of raw materials without knowing the identity of each constituent, making them potential screening methods for adulteration detection. This paper reviews the latest advances in applying mid-infrared spectroscopy for the detection and quantification of adulterants, milk dilution, pathogenic bacteria, veterinary drugs, and hazardous substances in milk.
Article
Chemistry, Applied
Yi Liu, Xiaojie Hu, Josef Voglmeir, Li Liu
Summary: Goat milk is preferred by many consumers because it is closer to human milk than cow milk in some respects. Adulteration of goat milk with cow milk is common due to the higher price of goat milk. In this study, the N-glycan structures of goat milk and cow milk were analyzed, and a method for identifying adulteration was established using N-glycans as biomarkers. The adulteration content of 5% cow milk in goat milk could be qualitatively and quantitatively detected, and a prediction model for adulteration in goat milk was established using partial least squares (PLS).
Article
Biochemistry & Molecular Biology
Martina Foschi, Ludovica Tozzi, Francesca Di Donato, Alessandra Biancolillo, Angelo Antonio D'Archivio
Summary: ATR-FTIR spectroscopy coupled with chemometrics is a fast and sensitive method for saffron authentication and prediction of adulteration level.
Article
Spectroscopy
Oumayma Boukria, Sofiane Boudalia, Zuhaib F. Bhat, Abdo Hassoun, Abderrahmane Ait-Kaddour
Summary: This study assessed the potential of three spectroscopic techniques (MIR, fluorescence, and MSI) to detect the adulteration level in camel milk with goat, cow, and ewe milks. The results showed that fluorescence spectroscopy was the most accurate technique, with R2p ranging from 0.63 to 0.96 and an accuracy ranging from 67% to 83%. However, no technique allowed the construction of robust PLSR and PLSDA models for the simultaneous prediction of contamination of camel milk by the three milks.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Article
Food Science & Technology
Chu Chu, Haitong Wang, Xuelu Luo, Peipei Wen, Liangkang Nan, Chao Du, Yikai Fan, Dengying Gao, Dongwei Wang, Zhuo Yang, Guochang Yang, Li Liu, Yongqing Li, Bo Hu, Zunongjiang Abula, Shujun Zhang
Summary: In this study, Mid-infrared spectroscopy combined with modern statistical machine learning was used to differentiate and quantify adulteration in different types of milk. The modern statistical machine learning models, especially Support Vector Machines, Projection Pursuit Regression, and Bayesian Regularized Neural Networks, showed superior performance compared to the traditional Partial Least Squares method. The accuracy of predicting adulteration in buffalo milk, goat milk, and camel milk was significantly improved by using modern statistical machine learning.
Article
Food Science & Technology
Paulo Augusto Da Costa Filho, Yike Chen, Christophe Cavin, Roberto Galluzzo
Summary: This study demonstrates that MilkoScanTM FT1 is a rapid screening technology for detecting food adulterants in reconstituted skimmed milk powder. The study accurately identified the presence of adulterants in samples, including nitrogen-rich compounds and bulking agents, and showed the challenges in detecting lactose. However, specific calibration methods were able to detect the addition of lactose. This screening method has potential applications in various food businesses, ensuring better quality and safety for consumers.
Review
Chemistry, Applied
E. J. Rifna, R. Pandiselvam, Anjineyulu Kothakota, K. V. Subba Rao, Madhuresh Dwivedi, Manoj Kumar, Rohit Thirumdas, S. V. Ramesh
Summary: The combination of process analytical tools with chemometrics provides a powerful technique for identifying adulterants in edible oils, with applications in quality monitoring, geographic origin assessment, process evaluation, and product categorization.
Article
Agriculture, Dairy & Animal Science
Anna Antonella Spina, Carlotta Ceniti, Cristian Piras, Bruno Tilocca, Domenico Britti, Valeria Maria Morittu
Summary: This study developed a quantitative analysis method using Fourier transform infrared spectroscopy (FTIR) and partial least square (PLS) regression to detect the adulteration of buffalo milk with cow milk. Samples of cow and buffalo milk from different dairy farms were collected to generate mixtures of different concentrations. The results showed that this method could effectively and rapidly detect adulteration in buffalo milk.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Lukas Spiess, Peter de Peinder, Harrie van den Bijgaart
Summary: The study evaluates the potential of using Fourier-transform mid-infrared spectrometry combined with cluster algorithms to screen adulterated liquid milk products. The combination of untargeted screening methods and cluster algorithms can reveal meaningful and generalizable categories of atypical milk spectra, providing valuable complementary quality assurance in routine FTIR milk analysis. Spectral information and meta-data associated with their acquisition can be used to form hypotheses about the underlying causes of atypical milk composition.
Article
Food Science & Technology
Andreia H. Suzuki, Leandro S. Oliveira, Adriana S. Franca
Summary: The study confirmed the impact of fruit variety on enzymatic browning and found that different apple varieties showed distinct responses to polyvinyl chloride active films in preventing browning. For Red Delicious apples, all films were effective in reducing browning, with ascorbic acid being the most effective, while none of the films could prevent browning in Granny Smith apples. Additionally, protective effects were observed for certain phenolics in both apple varieties, indicating the efficacy of the produced films in controlling browning.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Chemistry, Applied
Valterney L. Deus, Eliete S. Bispo, Adriana S. Franca, Maria Beatriz A. Gloria
Summary: This study investigated the changes in free amino acids and bioactive amines during cocoa on-farm fermentation. The levels of amino acids were found to vary during fermentation, with hydrophobic amino acids prevalent at the end of fermentation. Most amines decreased in total levels during fermentation, except for putrescine and phenylethylamine which remained constant or increased. Multivariate analysis identified three distinct phases for these nitrogenous compounds during fermentation, showing the potential for unique functional and sensory properties in fermented cocoa blends from different fermentation times.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Ana Leticia Rodrigues Costa, Andresa Gomes, Lais Brito Cangussu, Rosiane Lopes Cunha, Leandro Soares de Oliveira, Adriana Silva Franca
Summary: The effects of cellulose nanocrystals (CNC) and sunflower proteins (SFP) as stabilizers on the interfacial behavior and physicochemical properties of oil-in-water emulsions were studied. It was found that the mixture of these stabilizers prevented both creaming and droplet coalescence, providing a better understanding of the stabilization mechanisms of O/W emulsions.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Pamella Fronza, Ana Leticia Rodrigues Costa, Adriana Silva Franca, Leandro Soares de Oliveira
Summary: This study aims to extract starch from cassava peels and characterize its properties. The extracted starch has desirable composition and physical properties, making it suitable for various food applications.
Review
Food Science & Technology
Adriana S. Franca, Leandro S. Oliveira
Summary: Spent coffee grounds are generated worldwide in large quantities, mainly disposed of in landfills or for energy recovery, which may result in greenhouse gas and toxic emissions. However, the grounds contain various compounds that can be recovered and used in applications such as biofuels, cosmetics, and food ingredients.
Article
Food Science & Technology
Veronica Belchior, Bruno G. Botelho, Adriana S. Franca
Summary: In this study, NIR and FTIR spectroscopy were compared to distinguish the quality and sensory characteristics of specialty coffee samples. PLS models were built to accurately predict the scores of the samples based on chemical bonds and sensory aspects.
Article
Food Science & Technology
William Cardoso Lima, Leandro S. Oliveira, Adriana S. Franca
Summary: This study developed a low-cost adsorbent with a chemically modified surface bearing sulfonic groups using sunflower crop residue, which showed advantages in adsorption of phenylalanine. Optimization results indicated a higher adsorption capacity under specific conditions.
Article
Food Science & Technology
Lais M. Resende, Adriana S. S. Franca
Summary: The peel of jabuticaba, a fruit native to Brazil, has potential as a source of antioxidants and dietary fibers. Different extraction methods were used, with enzyme-assisted extractions yielding higher pectin yields and better emulsifying performance. Jabuticaba peel pectins had good emulsifying properties and high swelling capacity.
Article
Biochemistry & Molecular Biology
Ramon Alves de Oliveira Paula, Carina de Souza Gondim, Eduardo Morgado Schmidt, Maria Helena Glicerio Marcelina Diniz, Mary Ane Goncalves Lana, Leandro Soares de Oliveira
Summary: This study optimized and validated two multianalyte methods for the qualitative detection of veterinary drugs and antimicrobials in bovine muscle tissues. Both methods showed satisfactory selectivity, with the QuEChERS method yielding higher sample recovery. The results demonstrate the potential application of these methods in routine food analysis by official laboratories, enhancing the control of veterinary drug residues in the country.
Article
Food Science & Technology
Lais M. Resende, Leandro S. S. Oliveira, Adriana S. S. Franca
Summary: Jabuticaba peels contain significant amounts of bioactive compounds, mainly phenolics. Conventional methods for quantification have limitations and may not reflect the actual antioxidant potential. Analytical methods like HPLC are more appropriate for specific phenolics quantification and can be used to predict compound amounts using FTIR. The study evaluated the composition of specific polyphenols in jabuticaba peel flours and used FTIR coupled with chemometrics to predict their concentrations.
Article
Food Science & Technology
Michelle J. P. A. Batista, M. Betania F. Marques, Adriana S. Franca, Leandro S. Oliveira
Summary: Most polymeric materials are synthetic and derived from petroleum, leading to accumulation in landfills or the ocean. Researchers are exploring biodegradable materials from renewable sources to replace them. Spent coffee grounds, which are rich in organic compounds like polysaccharides, could be used to produce films. Two types of crosslinking were performed: coordination bonds with calcium ions and covalent bonds with 1,4-phenylenediboronic acid (PDBA). The films showed promising properties, with improved water barrier and tensile strength for the Ca2+ ion crosslinked films, and higher moisture content and water vapor permeability for the PDBA crosslinked films.
Article
Materials Science, Multidisciplinary
Washington Moreira Cavalcanti, Leandro Soares de Oliveira, Romulo Maziero, Juan Carlos Campos Rubio
Summary: The feasibility of using epoxidized waste cooking oils as a partial replacement for synthetic resins in manufacturing lignocellulosic composites was investigated. The study found that the introduction of wood particles did not improve the mechanical properties of the cured blend of epoxy resins, but the produced particleboards still met the standards for physical and mechanical properties.
