The Latest in Food and Beverage Analysis

Food and beverage analysis remains an important application area where spectroscopic techniques are playing a vital role. Over the past few weeks, Spectroscopy published a variety of articles on this subject. These news articles cover the recent studies that are being published in the field of food and beverage analysis. Below, we’ve highlighted some of the most popular articles, according to our readers and subscribers. Happy reading!

Assorted organic food products on the table | Image Credit: © monticellllo - stock.adobe.com

Using Near-Infrared (NIR) Spectroscopy and Mid-Infrared (MIR) Spectroscopy to Detect the Cricket Powder in Plant Flours

This article discusses the use of near-infrared (NIR) and mid-infrared (MIR) spectroscopy to detect adulteration of cricket powder (CKF) in commercial chickpea flour (CPF) and flaxseed meal flour (FxMF). A study by the University of Queensland evaluated these techniques for their rapid, cost-effective ability to monitor protein mixture purity. Using NIR and MIR spectroscopic methods, various CKF-to-flour ratios were tested, yielding high accuracy in adulteration detection. The study found NIR and MIR spectroscopy could effectively screen for cricket powder adulteration, offering a quicker and cheaper alternative to traditional methods like HPLC and GC-MS. While promising, further research is needed to validate these techniques across a broader range of samples. The findings suggest these methods could enhance food fraud detection and ensure food ingredient safety.

Revolutionizing Dairy Safety: The Role of FT-IR Spectroscopy

This article discusses the potential of Fourier-transform infrared (FT-IR) spectroscopy in ensuring the quality and safety of dairy products. Kamal Gandhi and colleagues from the Dairy Chemistry Division, ICAR, NDRI in Haryana, India, reviewed 85 studies to demonstrate FT-IR's advantages over traditional methods, including high throughput speed, minimal sample preparation, and low costs. The technique effectively detects adulterants, contaminants, and toxins in products like ghee, butter, cheese, yoghurt, milk powder, and whey. Integrating chemometrics with FT-IR enhances its precision in identifying and quantifying contaminants. The review underscores FT-IR's efficiency and reliability, advocating for its broader adoption in the dairy industry to meet safety and quality standards.

Terahertz Spectroscopy Shows Promise in Food Quality Control

This article discusses the emerging role of terahertz (THz) spectroscopy, particularly terahertz time-domain spectral imaging (THz-TDS), in food process analysis. A review by Da-Wen Sun from University College Dublin highlights its non-destructive, rapid, and accurate detection capabilities, making it ideal for real-time quality control. THz-TDS is effective in monitoring moisture changes during dehydration and storage, studying freezing and thawing effects on meat, and observing fermentation processes. Despite its high cost and challenges with high moisture content and protein interference, THz-TDS shows promise for enhancing food quality and shelf life. Future research aims to improve calibration, reduce costs, and increase the technology’s robustness for broader industry adoption.

New Method using vis-NIR and MIR for Detecting Fusarium Head in Wheat

This article discusses the potential of visible near-infrared (vis-NIR) and mid-infrared (MIR) spectroscopy, combined with machine learning, in detecting Fusarium head blight (FHB) in wheat. Led by Abdul M. Mouazen, the study highlights the devastating impact of FHB on wheat crops and the limitations of traditional detection methods. Using spectral data from 143 wheat samples and applying random forest (RF) and linear discriminant analysis (LDA) algorithms, the researchers achieved high accuracy rates, particularly in flour samples. Key findings include the effectiveness of feature selection methods like recursive feature elimination (RFE) and the importance of addressing imbalanced data sets. The study suggests that these advanced, non-destructive techniques can significantly improve FHB detection, benefiting the wheat industry in terms of cost, efficiency, and health safety.

Reviewing the Role of Raman Spectroscopy in Food Safety Analysis

This article discusses the critical role of Raman spectroscopy in food safety and quality analysis. A review by Honglin Liu and colleagues from Hefei University highlights its rapidity, simplicity, sensitivity, and noninvasive nature, making it a valuable tool for detecting foodborne pathogens, toxic gases in spoiled foods, and monitoring pesticide translocation in plants. Raman spectroscopy identifies molecular fingerprints via light-molecule interactions, facilitating quick identification of contaminants like salmonella and E. coli. The review also addresses the challenges in quantifying trace molecules in complex food samples and emphasizes future directions, such as affordable handheld devices, enhanced sensors, and integration with Internet of Things (IoT) and artificial intelligence (AI) for comprehensive food safety networks.

References

(1) Wetzel, W. Using Near-Infrared (NIR) Spectroscopy and Mid-Infrared (MIR) Spectroscopy to Detect the Cricket Powder in Plant Flours. Spectroscopy. Available at: https://www.spectroscopyonline.com/view/using-near-infrared-nir-spectroscopy-and-mid-infrared-mir-spectroscopy-to-detect-the-cricket-powder-in-plant-flours (accessed 2024-06-28).

(2) Wetzel, W. Revolutionizing Dairy Safety: The Role of FT-IR Spectroscopy. Spectroscopy. Available at: https://www.spectroscopyonline.com/view/revolutionizing-dairy-safety-the-role-of-ft-ir-spectroscopy (accessed 2024-06-28).

(3) Wetzel, W. Terahertz Spectroscopy Shows Promise in Food Quality Control. Spectroscopy. Available at: https://www.spectroscopyonline.com/view/terahertz-spectroscopy-shows-promise-in-food-quality-control (accessed 2024-06-28).

(4) Wetzel, W. New Method using vis-NIR and MIR for Detecting Fusarium Head in Wheat. Spectroscopy. Available at: https://www.spectroscopyonline.com/view/new-method-using-vis-nir-and-mir-for-detecting-fusarium-head-in-wheat (accessed 2024-06-28).

(5) Wetzel, W. Reviewing the Role of Raman Spectroscopy in Food Safety Analysis. Spectroscopy. Available at: https://www.spectroscopyonline.com/view/reviewing-the-role-of-raman-spectroscopy-in-food-safety-analysis (accessed 2024-06-28).