Rapid analysis of food raw materials adulteration using laser direct infrared spectroscopy and imaging. (July 2020)

• Record Type: Journal Article
• Authors: da Costa Filho, Paulo Augusto; Cobuccio, Leonardo; Mainali, Dipak; Rault, Mathieu; Cavin, Christophe
• Is Part Of: Food control. Volume 113(2020)
• Publication Date: 2020-07
• Subjects: Food adulteration -- Laser direct infrared imaging -- Untargeted method -- Raw materials -- Vibrational spectroscopy -- Mid-infrared; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2020.107114
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The objective of this study was to assess the application of the Laser Direct Infrared (LDIR) imaging system as a rapid screening technology for detection, identification, and semi-quantitation of adulterants in food ingredients. Forty-five samples of skimmed milk powder, thirty-one samples of soy protein isolate, thirty-five samples of chicken meat powder, thirty-two samples of pea protein isolate and six samples of wheat flour were dry blended adulterated with nitrogen-rich compounds and bulking agents at concentrations of 1.0–15.0% (w/w). In addition, ten samples of skimmed milk powder were wet blended with food adulterants at 5.0% and 10.0% (w/w) to check the LDIR performance when different fraudulent processes are applied. The results from this study shows that LDIR can be used as a rapid untargeted screening method that are independent of adulterants to detect, identify and semi-quantify food adulterants in dry blended samples. In most samples, the technology accurately identified all nitrogen-rich compounds and bulking agents present in the dry blended samples. In addition, the technology shows sensitivity of 82% for samples adulterated at 1% and sensitivity from 92% to 100% for samples adulterated at ≥ 5% economic adulteration. On the other hand, the detection and identification of food adulterants in samples prepared by wet blending process was more challenging than dry blended samples because mid-infrared technology may not be sensitive enough to detect adulterants if they are dissolved or if hidden within the particles. Highlights: Untargeted analysis of food adulterants using laser direct infrared imaging. Detection analysis of nitrogen-rich compounds and bulking agent in food materials. The sensitivity of the method for detecting nitrogen rich compounds can reach up to 99%. The method takes less than 7 min to screen over twenty-five food adulterants.