The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review (original) (raw)
Related papers
093 - 1992 - Fourier transform infrared spectroscopy applied to food analysis.
Food Res. Intn. 25 (5) 397-403
Fourier transform infrared (FTIR) technology has substantial potential as a quantitative quality control tool for the food industry. FTIR analysis methods are convenient, rapid and automatable, and in conjunction with attenuated total reflectance (ATR) technology, dramatically simplify sample handling. The key elements of FTIR spectroscopy are presented along with a selection of methods under development, including analyses of milk, meats, fats and oils, butter, sweetened condensed milk and juices. The examples presented provide clear evidence of the benefits of FTIR in quality control applications.
Foods
In today’s era of increased food consumption, consumers have become more demanding in terms of safety and the quality of products they consume. As a result, food authorities are closely monitoring the food industry to ensure that products meet the required standards of quality. The analysis of food properties encompasses various aspects, including chemical and physical descriptions, sensory assessments, authenticity, traceability, processing, crop production, storage conditions, and microbial and contaminant levels. Traditionally, the analysis of food properties has relied on conventional analytical techniques. However, these methods often involve destructive processes, which are laborious, time-consuming, expensive, and environmentally harmful. In contrast, advanced spectroscopic techniques offer a promising alternative. Spectroscopic methods such as hyperspectral and multispectral imaging, NMR, Raman, IR, UV, visible, fluorescence, and X-ray-based methods provide rapid, non-destru...
Using Infrared Spectroscopy for Tracking and Estimating Antioxidant in Tomato Fruit Fractions
European Journal of Engineering Research and Science, 2018
Infrared technology has brought a quantum leap in the specialization of non-destructive systems for internal quality inspection of agricultural and food products. Applying near-infrared spectroscopy technique (NIRs) for tracking and estimating some antioxidants such as (Lycopene, β-carotene, Phytoene and Phytofluenxe) in tomato fruit fractions (Exocarp, Mesocarp, Endocarp and Tomato pomace) with prediction model. High-performance liquid chromatography (HPLC) device showed the antioxidant concentrations values within tomato fractions. Where, the maximum and minimum values observed in the mesocarp and exocarp fractions. Also, tomato fractions color analysis confirmed these results. Meanwhile, mesocarp fraction within range dark red color with h°≈ 31.7°, due to increased lycopene concentration, whereas, exocarp fraction was 77.29° for h°, within yellow range. In addition to HPLC and color reference methods were consensus significantly with the different of spectral transformations by t...
Prediction of Antioxidant Capacity of Thai Vegetable Extracts by Infrared Spectroscopy
Chiang Mai Journal of Science
The antioxidant capacity of extracts from 33 local Thai vegetables was determined by ABTS, DPPH, FRAP and FCRC assays. The extracts had a wide range of antioxidant activities and could be categorized into three groups: high, moderate and low antioxidant activities. The antioxidant activities of the four different assays were highly correlated (r > 0.98). Fourier transform infrared (FTIR) spectra and partial least square (PLS) regressions were used to predict the measured antioxidant capacities. The adjusted R 2 was higher than 0.97 for prediction models and higher than 0.89 for cross-validation models, which could be applied on liquid extracts or freeze-dried extract. FTIR spectroscopy in combination with PLS regression successfully predicted the antioxidant capacity of several Thai vegetables.
Chemometric Strategies for Spectroscopy-Based Food Authentication
Applied Sciences
In the last decades, spectroscopic techniques have played an increasingly crucial role in analytical chemistry, due to the numerous advantages they offer. Several of these techniques (e.g., Near-InfraRed—NIR—or Fourier Transform InfraRed—FT-IR—spectroscopy) are considered particularly valuable because, by means of suitable equipment, they enable a fast and non-destructive sample characterization. This aspect, together with the possibility of easily developing devices for on- and in-line applications, has recently favored the diffusion of such approaches especially in the context of foodstuff quality control. Nevertheless, the complex nature of the signal yielded by spectroscopy instrumentation (regardless of the spectral range investigated) inevitably calls for the use of multivariate chemometric strategies for its accurate assessment and interpretation. This review aims at providing a comprehensive overview of some of the chemometric tools most commonly exploited for spectroscopy-b...
Theory and application of near infrared reflectance spectroscopy in determination of food quality
Trends in Food Science & Technology, 2007
Near infrared reflectance spectroscopy (NIRS) is a nondestructive and rapid technique applied increasingly for food quality evaluation in recent years. It provides us more information to research the quality of food products. This review intends to give an overview of the type of information that can be obtained based on some developed theory and food research of NIRS. It includes the principle of NIRS technique, the specific techniques with chemometrics for data pre-processing methods, qualitative and quantitative analysis and model transfer, and the wide applications of NIRS in food science. In addition, the promise of NIRS technique for food quality evaluation is demonstrated, and some problems which need to be solved or investigated further are also discussed.
Food Technology and Biotechnology, 2016
This study evaluates the feasibility of using near-infrared (NIR) spectroscopy as a rapid and environmentally friendly technique for validation and prediction of the total phenolic content (TPC) and antioxidant activity (AOA) indices (as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, inhibition time (IT) of the Briggs-Rauscher oscillating reaction, and relative antioxidant capacity (RAC)) of berry fruit extracts. The analysed berry samples originated from Croatia (blackberries, wild blueberries, raspberries, red currants and strawberries) and Bulgaria (wild blueberries, raspberries and strawberries). Principal component analysis and partial least squares (PLS) regression were used from the set of chemometric tools in distinguishing and validating the measured berry fruit extract. ANOVA and PCA showed no signifi cant impact of the origin and freshness of the samples. PLS models were developed to validate the relationship of NIR spectra with TPC and AOA of berry fruits. Representativeness of the models was expressed with the R 2 and the ratio of performance to deviation. Calculated R 2 values were above 0.84 and the ratio of performance to deviation was between 1.8 and 3.1, indicating adequacy of the PLS models.