Advanced Spectroscopic Techniques for Food Quality (Food Chemistry, Function and Analysis)

✍ Scribed by Ashutosh Kumar Shukla (editor)

• Publisher: Royal Society of Chemistry
• Year: 2022
• Tongue: English
• Leaves: 260
• Edition: 1
• Category: Library

✦ Synopsis

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects.
Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

✦ Table of Contents

Cover
Advanced Spectroscopic Techniques for Food Quality
Preface
Contents
Chapter 1 - Spectroscopic Techniques for the Analysis of Food Quality, Chemistry, and Function
1.1 Introduction
1.2 Structure and Chemistry in Determining Food Quality
1.3 Spectroscopic Methods for Determining Food Quality
1.3.1 UV–Visible Spectroscopy
1.3.1.1 In the Oil Industry
1.3.2 Fluorescence Spectroscopy
1.3.2.1 In the Dairy and Honey Industries
1.3.2.2 Meat and Seafood
1.3.2.3 Detection of Bacteria
1.3.3 Infrared Spectroscopy
1.3.4 Mid-
infrared Spectroscopy
1.3.4.1 Soil Study
1.3.4.2 Analysis of Humus
1.3.4.3 Quality Control
1.3.5 Near-
infrared Spectroscopy
1.3.6 Far-
infrared Spectroscopy
1.3.7 Raman Spectroscopy
1.3.8 NMR Spectroscopy
1.3.9 Atomic Emission Spectroscopy
1.4 Conclusion
Acknowledgements
References
Chapter 2 - Spectroscopic Techniques for Quality Assessment of Tea and Coffee
2.1 Introduction
2.2 Evaluation of the Quality of Tea and Coffee Using Spectroscopic Techniques
2.2.1 Quality Characteristics of Tea and Coffee
2.2.2 General Scheme of Using Spectroscopic Methods for Quality Assessment of Tea and Coffee
2.2.3 Acquisition and Characteristics of Spectra of Tea and Coffee
2.2.3.1 NIR Spectra of Tea and Coffee
2.2.3.2 MIR Spectra of Tea and Coffee
2.2.3.3 UV–VIS Spectra of Tea and Coffee
2.2.3.4 Fluorescence Spectra of Tea and Coffee
2.2.4 Multivariate Data Analysis
2.2.5 Applications
2.3 Spectroscopic Techniques for Assessment of the Quality of Tea
2.3.1 Authentication of Tea
2.3.1.1 Tea Category
2.3.1.2 Tea Grade
2.3.1.3 Tea Geographical Origin
2.3.1.4 Adulteration and Contamination
2.3.2 Tea Composition
2.3.2.1 Polyphenols
2.3.2.2 Caffeine
2.3.2.3 Theanine
2.3.2.4 Lipid-
soluble Pigments
2.3.2.5 Simultaneous Determination of Several Components
2.3.3 Sensory Properties of Tea
2.3.4 Tea Processing
2.4 Spectroscopic Techniques for Coffee Quality Assessment
2.4.1 Authentication of Coffee
2.4.1.1 Coffee Geographical Origin
2.4.1.2 Species Authenticity
2.4.1.3 Discrimination Between Defective and Non-
defective Samples
2.4.1.4 Adulteration and Contamination
2.4.2 Coffee Composition
2.4.2.1 Moisture
2.4.2.2 Acidity and pH
2.4.2.3 Caffeine
2.4.2.4 Polyphenols
2.4.2.5 Diterpenes (Cafestol and Kahweol)
2.4.2.6 Simultaneous Determination of Several Components
2.4.3 Sensory Properties of Coffee
2.4.4 Coffee Processing
2.5 Conclusion
List of Abbreviations
References
Chapter 3 - Fruit/Juice Quality Assessment Using Spectroscopic Data Analysis
3.1 Introduction
3.2 Spectroscopic Methods for Food Analysis
3.2.1 Fruit Analysis
3.2.2 Juice Analysis
List of Abbreviations
Acknowledgements
References
Chapter 4 - Advanced Analytical Methods for the Detection of Irradiated Foods
4.1 Foreword
4.2 Introduction
4.3 Detection Methods in Current Use
4.3.1 Thermoluminescence (TL) Method
4.3.2 Photostimulated Luminescence (PSL) Method
4.3.3 Electron Paramagnetic Resonance (EPR/ESR)
4.3.3.1 EPR Detection of Irradiated Food Containing Bones
4.3.3.2 EPR Detection of Irradiated Food Containing Cellulose
4.3.3.3 EPR Detection of Irradiated Food Containing Crystalline Sugars
4.4 Concluding Remarks
References
Chapter 5 - Review of Laser-
induced Breakdown Spectroscopy (LIBS) in Food Analysis
5.1 Introduction
5.2 Brief Introduction to the Principles of Laser-
induced Breakdown Spectroscopy
5.3 Application of LIBS to Foods
5.3.1 Heavy Metal Detection and Quantification
5.3.2 Food Contamination
5.3.3 Food Adulteration
5.3.4 Other Food–LIBS Correlations
5.4 Conclusion
References
Chapter 6 - Visible and Near-
infrared Spectroscopy for Quality Analysis of Wine
6.1 Introduction
6.2 Applications
6.2.1 Analysis of Grape Juice and Must
6.2.2 Wine Compositional Analysis
6.2.3 Monitoring Wine Fermentation
6.3 Concluding Remarks
References
Chapter 7 - Application of FTIR Spectroscopy and Chromatography in Combination With Chemometrics for the Quality Control of Olive Oil
7.1 Introduction
7.2 Olive Oil
7.3 Official Methods for the Quality Control of Olive Oils
7.3.1 United States Pharmacopeia (USP)
7.3.1.1 Identification9
7.3.1.1.1
Determination of Fatty Acid Composition Using Gas Chromatography23.GC conditions: Detector: flame ionization detector (FID) (250...
7.3.1.1.2 Determination of Triglyceride Profile by TLC24.TLC conditions: Plate: high- performance thin-
layer chromatography (HPTLC) [20 c...
7.3.1.2 Specific Test9
7.3.1.2.1
General Tests.Impurities: Alkali (determined by titration using 0.01 M HCl): not more than (NMT) 0.1 mL. Acid value: NMT 3. Pero...
7.3.1.2.2
Sterol Compositions.Liquid chromatography for fractionation of sterols. LC conditions: columns: guard column, 0.5 cm × 4.6 mm i....
7.3.2 British Pharmacopoeia 2020
7.3.2.1 Olive Oil, Virgin25
7.3.2.1.1
Identification.First identification method B, second identification method A
Acceptance criteria: Composition of the fatty acid fraction of the oil: saturated fatty acids of chain length less than C16, max...
7.3.2.1.2
Specific Test
General Test. Water, NMT 0.1%; acid value, NMT 2; peroxide value, NMT 20.0; unsaponifiable matter, NMT 1.5%.; ultraviolet absorb...
Composition of Fatty Acids in Oil. See Section 7.3.2.1.1, Method B
Sterols. The detailed GC-1396983920FID method is described in the European Pharmacopoeia.28 Column: fused-1396983920silica stati...
Sesame Oil. In a ground-1396983920glass-1396983920stoppered cylinder, shake 10 mL of oil for about 1 min with a mixture of 0.5 m...
7.3.2.2 Refined Olive Oil25
7.3.2.2.1
Identification.First identification, methods A and C; second identification, methods A and B
7.3.2.2.2
Specific Test
General Test. Acid value, NMT 0.3; peroxide value, NMT 10.0; unsaponifiable matter, NMT 1.5%; ultraviolet absorbance, maximum 1....
Composition of Fatty Acids. See Section 7.3.2.1.2.2
Sterols. See Section 7.3.2.1.2.3
Sesame Oil. See Section 7.3.2.1.2.4
7.3.3 Japanese Pharmacopoeia, 17th Edition
7.3.3.1 General Test29
7.3.3.2 Purity29
7.3.4 International Olive Council (IOC) Standards, Methods, and Guide
7.3.4.1 Trade Standards
7.3.4.2 Chemical Testing Methods
7.3.4.3 Methods of Analysis for Provisional Approval
7.3.4.4 Other Guidelines and Methods
7.4 Chemometrics
7.5 Chromatographic Method for the Analysis of Olive Oil
7.6 FTIR Spectroscopic Methods for Quality Control of Olive Oil
7.7 Validation Methods
Acknowledgements
References
Chapter 8 - Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Virgin Coconut Oil
8.1 Introduction to Virgin Coconut Oil
8.2 Chemometrics
8.3 Authentication of Virgin Coconut Oil
8.3.1 Authentication Analysis of VCO Using FTIR Spectroscopy
8.3.2 Authentication Analysis of VCO Using NMR Spectroscopy
8.3.3 Authentication Analysis of VCO Using Chromatography-
based Techniques
Acknowledgements
References
Chapter 9 - Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Cod Liver Oil
9.1 Introduction
9.2 Cod Liver Oil
9.3 Authentication of Cod Liver Oil Using Molecular Spectroscopy
9.3.1 Infrared and Raman Spectroscopy
9.3.2 NMR Spectroscopy
9.4 Authentication of CLO Using Chromatography
9.5 Conclusion
References
Chapter 10 - On-
site Food Authenticity Testing: Advances in Miniaturization of Spectrometers and Machine Learning
10.1 Introduction
10.2 Principle of Food Authenticity Testing Using Spectrometers
10.2.1 FTIR Spectroscopy in Food Authenticity Testing
10.2.2 FTNIR Spectroscopy in Food Authenticity Testing
10.2.3 Raman Spectroscopy in Food Authenticity Testing
10.2.4 Hyperspectral Imaging in Food Authenticity Testing
10.2.5 Working Principle of Miniaturized Spectrometers
10.2.6 Workflow for Food Authenticity Testing Using Miniaturized Spectrometers
10.3 Chemometric Data Analysis Tools and Algorithms
10.4 Commercial Miniature Spectrometers for Food Testing
10.5 Commercial Ventures with Miniature Spectrometers and Food
10.6 Food Commodities Vulnerable to Food Fraud and Authenticity Testing Needs
10.7 Case Studies
10.7.1 Application of Miniature Spectrometers in Authenticity Testing of Honey
10.7.2 Application of Miniature Spectrometers in Authenticity Testing of Wines and Beverages
10.7.3 Application of Miniature Spectrometers in Authenticity Testing of Milk and Milk Products
10.7.4 Application of Miniature Spectrometers in Authenticity Testing of Meat and Meat Products
10.7.5 Application of Miniature Spectrometers in Authenticity Testing of Miscellaneous Food Products
10.8 Conclusion
References
Subject Index