Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Advances of Spectrometric Techniques in Food Analysis and Authentication
share announcement

Advances of Spectrometric Techniques in Food Analysis and Authentication

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 36795

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Dr. Daniel Cozzolino

E-Mail Website
Guest Editor
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, St. Lucia Campus, The University of Queensland, Brisbane, QLD 4072, Australia
Interests: rapid analytical methods; NIR; spectroscopy; chemometrics; data analytics; food analysis; food provenance
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry and consumers demand for tools that can assure the quality (e.g., composition) and origin of foods (e.g., authenticity, fraud, provenance) in both the supply and value chains, have increased during the past decades.  Although there have been advances and improvements in instrumentation, and techniques that have excellent analytical capabilities, some of these methods are considered time consuming and expensive.  These issues have encouraged developments in the utilization of a wide range of spectrometric techniques, such as vibrational spectroscopy and data analytics. 

This Special Issue seeks articles (e.g., short reviews, reviews, case studies) demonstrating recent progress in spectrometry techniques, including NIR, MIR, hyperspectral, Raman, UV-VIS, machine learning in food analytics and authentication applications (e.g., fraud, provenance, traceability).  Articles focusing on novel device technologies, miniaturization, machine learning or the application of these technologies for the characterization of food products are also welcomed.

Dr. Daniel Cozzolino
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • near infrared
  • mid infrared
  • UV-VIS spectroscopy
  • hyperspectral
  • Raman
  • multispectral
  • machine vision
  • machine learning
  • chemometrics
  • sensors

Published Papers (12 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Editorial

Jump to: Research

2 pages, 172 KiB  
Editorial
Advances in Spectrometric Techniques in Food Analysis and Authentication
by Daniel Cozzolino
Foods 2023, 12(3), 438; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12030438 - 17 Jan 2023
Viewed by 951
Abstract
The demand from the food industry and consumers for analytical tools that can assure the quality (e [...] Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)

Research

Jump to: Editorial

18 pages, 1751 KiB  
Article
Rapid Food Authentication Using a Portable Laser-Induced Breakdown Spectroscopy System
by Xi Wu, Sungho Shin, Carmen Gondhalekar, Valery Patsekin, Euiwon Bae, J. Paul Robinson and Bartek Rajwa
Foods 2023, 12(2), 402; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020402 - 14 Jan 2023
Cited by 5 | Viewed by 3404
Abstract
Laser-induced breakdown spectroscopy (LIBS) is an atomic-emission spectroscopy technique that employs a focused laser beam to produce microplasma. Although LIBS was designed for applications in the field of materials science, it has lately been proposed as a method for the compositional analysis of [...] Read more.
Laser-induced breakdown spectroscopy (LIBS) is an atomic-emission spectroscopy technique that employs a focused laser beam to produce microplasma. Although LIBS was designed for applications in the field of materials science, it has lately been proposed as a method for the compositional analysis of agricultural goods. We deployed commercial handheld LIBS equipment to illustrate the performance of this promising optical technology in the context of food authentication, as the growing incidence of food fraud necessitates the development of novel portable methods for detection. We focused on regional agricultural commodities such as European Alpine-style cheeses, coffee, spices, balsamic vinegar, and vanilla extracts. Liquid examples, including seven balsamic vinegar products and six representatives of vanilla extract, were measured on a nitrocellulose membrane. No sample preparation was required for solid foods, which consisted of seven brands of coffee beans, sixteen varieties of Alpine-style cheeses, and eight different spices. The pre-processed and standardized LIBS spectra were used to train and test the elastic net-regularized multinomial classifier. The performance of the portable and benchtop LIBS systems was compared and described. The results indicate that field-deployable, portable LIBS devices provide a robust, accurate, and simple-to-use platform for agricultural product verification that requires minimal sample preparation, if any. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

8 pages, 1848 KiB  
Communication
Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity
by Daniel Cozzolino, Daniel Bureš and Louwrens C. Hoffman
Foods 2023, 12(1), 182; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010182 - 01 Jan 2023
Cited by 5 | Viewed by 1928
Abstract
A hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat samples sourced from exotic and traditional meat species. Fresh meat cuts of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus [...] Read more.
A hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat samples sourced from exotic and traditional meat species. Fresh meat cuts of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius), and beef (Bos taurus) sourced from a commercial abattoir were used and analyzed using a hand-held NIR spectrophotometer. The NIR spectra of the commercial and exotic meat samples were analyzed using principal component analysis (PCA), linear discriminant analysis (LDA), and a similarity index (SI). The overall accuracy of the LDA models was 87.8%. Generally, the results of this study indicated that SI combined with NIR spectroscopy can distinguish meat samples sourced from different animal species. In future, we can expect that methods such as SI will improve the implementation of NIR spectroscopy in the meat and food industries as this method can be rapid, handy, affordable, and easy to understand for users and customers. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

8 pages, 1818 KiB  
Communication
Characterisation and Identification of Individual Intact Goat Muscle Samples (Capra sp.) Using a Portable Near-Infrared Spectrometer and Chemometrics
by Louwrens C. Hoffman, Prasheek Ingle, Ankita Hemant Khole, Shuxin Zhang, Zhiyin Yang, Michel Beya, Daniel Bureš and Daniel Cozzolino
Foods 2022, 11(18), 2894; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182894 - 18 Sep 2022
Cited by 3 | Viewed by 2167
Abstract
Adulterated, poor-quality, and unsafe foods, including meat, are still major issues for both the food industry and consumers, which have driven efforts to find alternative technologies to detect these challenges. This study evaluated the use of a portable near-infrared (NIR) instrument, combined with [...] Read more.
Adulterated, poor-quality, and unsafe foods, including meat, are still major issues for both the food industry and consumers, which have driven efforts to find alternative technologies to detect these challenges. This study evaluated the use of a portable near-infrared (NIR) instrument, combined with chemometrics, to identify and classify individual-intact fresh goat muscle samples. Fresh goat carcasses (n = 35; 19 to 21.7 Kg LW) from different animals (age, breeds, sex) were used and separated into different commercial cuts. Thus, the longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, supraspinatus, and infraspinatus muscles were removed and scanned (900–1600 nm) using a portable NIR instrument. Differences in the NIR spectra of the muscles were observed at wavelengths of around 976 nm, 1180 nm, and 1430 nm, associated with water and fat content (e.g., intramuscular fat). The classification of individual muscle samples was achieved by linear discriminant analysis (LDA) with acceptable accuracies (68–94%) using the second-derivative NIR spectra. The results indicated that NIR spectroscopy could be used to identify individual goat muscles. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

14 pages, 942 KiB  
Article
Assessment of the Authenticity of Whisky Samples Based on the Multi-Elemental and Multivariate Analysis
by Magdalena Gajek, Aleksandra Pawlaczyk, Elżbieta Maćkiewicz, Jadwiga Albińska, Piotr Wysocki, Krzysztof Jóźwik and Małgorzata Iwona Szynkowska-Jóźwik
Foods 2022, 11(18), 2810; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182810 - 12 Sep 2022
Cited by 6 | Viewed by 2005
Abstract
Two hundred and five samples of whisky, including 170 authentic and 35 fake products, were analyzed in terms of their elemental profiles in order to distinguish them according to the parameter of their authenticity. The study of 31 elements (Ag, Al, B, Ba, [...] Read more.
Two hundred and five samples of whisky, including 170 authentic and 35 fake products, were analyzed in terms of their elemental profiles in order to distinguish them according to the parameter of their authenticity. The study of 31 elements (Ag, Al, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Sb, Sn, Sr, Te, Tl, U, V, Ca, Fe, K, Mg, P, S, Ti and Zn) was performed using the Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) and Cold Vapor-Atomic Absorption (CVAAS) techniques. Additionally, the pH values of all samples were determined by pH-meter, and their isotopic ratios of 88Sr/86Sr, 84Sr/86Sr, 87Sr/86Sr and 63Cu/65Cu were assessed, based on the number of counts by ICP-MS. As a result of conducted research, elements, such as Mn, K, P and S, were identified as markers of whisky adulteration related to the age of alcohol. The concentrations of manganese, potassium and phosphorus were significantly lower in the fake samples (which were not aged, or the aging period was much shorter than legally required), compared to the original samples (in all cases subjected to the aging process). The observed differences were related to the migration of these elements from wooden barrels to the alcohol contained in them. On the other hand, the sulfur concentration in the processed samples was much higher in the counterfeit samples than in the authentic ones. The total sulfur content, such as that of alkyl sulfides, decreases in alcohol with aging in the barrels. Furthermore, counterfeit samples can be of variable origin and composition, so they cannot be characterized as one group with identical or comparable features. Repeatedly, the element of randomness dominates in the production of these kinds of alcohols. However, as indicated in this work, the extensive elemental analysis supported by statistical tools can be helpful, especially in the context of detecting age-related adulteration of whisky. The results presented in this paper are the final part of a comprehensive study on the influence of selected factors on the elemental composition of whisky. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

18 pages, 3213 KiB  
Article
Pattern Recognition Approach for the Screening of Potential Adulteration of Traditional and Bourbon Barrel-Aged Maple Syrups by Spectral Fingerprinting and Classical Methods
by Kuanrong Zhu, Didem P. Aykas and Luis E. Rodriguez-Saona
Foods 2022, 11(15), 2211; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152211 - 25 Jul 2022
Cited by 5 | Viewed by 1754
Abstract
This study aims to generate predictive models based on mid-infrared and Raman spectral fingerprints to characterize unique compositional traits of traditional and bourbon barrel (BBL)-aged maple syrups, allowing for fast product authentication and detection of potential ingredient tampering. Traditional (n = 23) [...] Read more.
This study aims to generate predictive models based on mid-infrared and Raman spectral fingerprints to characterize unique compositional traits of traditional and bourbon barrel (BBL)-aged maple syrups, allowing for fast product authentication and detection of potential ingredient tampering. Traditional (n = 23) and BBL-aged (n = 17) maple syrup samples were provided by a local maple syrup farm, purchased from local grocery stores in Columbus, Ohio, and an online vendor. A portable FT-IR spectrometer with a triple-reflection diamond ATR and a compact benchtop Raman system (1064 nm laser) were used for spectra collection. Samples were characterized by chromatography (HPLC and GC-MS), refractometry, and Folin–Ciocalteu methods. We found the incidence of adulteration in 15% (6 out of 40) of samples that exhibited unusual sugar and/or volatile profiles. The unique spectral patterns combined with soft independent modeling of class analogy (SIMCA) identified all adulterated samples, providing a non-destructive and fast authentication of BBL and regular maple syrups and discriminated potential maple syrup adulterants. Both systems, combined with partial least squares regression (PLSR), showed good predictions for the total °Brix and sucrose contents of all samples. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

10 pages, 1793 KiB  
Article
Comparison of Spectroscopy-Based Methods and Chemometrics to Confirm Classification of Specialty Coffees
by Verônica Belchior, Bruno G. Botelho and Adriana S. Franca
Foods 2022, 11(11), 1655; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111655 - 04 Jun 2022
Cited by 10 | Viewed by 2535
Abstract
The Specialty Coffee Association (SCA) sensory analysis protocol is the methodology that is used to classify specialty coffees. However, because the sensory analysis is sensitive to the taster’s training, cognitive psychology, and physiology, among other parameters, the feasibility of instrumental approaches has been [...] Read more.
The Specialty Coffee Association (SCA) sensory analysis protocol is the methodology that is used to classify specialty coffees. However, because the sensory analysis is sensitive to the taster’s training, cognitive psychology, and physiology, among other parameters, the feasibility of instrumental approaches has been recently studied for complementing such analyses. Spectroscopic methods, mainly near infrared (NIR) and mid infrared (FTIR—Fourier Transform Infrared), have been extensively employed for food quality authentication. In view of the aforementioned, we compared NIR and FTIR to distinguish different qualities and sensory characteristics of specialty coffee samples in the present study. Twenty-eight green coffee beans samples were roasted (in duplicate), with roasting conditions following the SCA protocol for sensory analysis. FTIR and NIR were used to analyze the ground and roasted coffee samples, and the data then submitted to statistical analysis to build up PLS models in order to confirm the quality classifications. The PLS models provided good predictability and classification of the samples. The models were able to accurately predict the scores of specialty coffees. In addition, the NIR spectra provided relevant information on chemical bonds that define specialty coffee in association with sensory aspects, such as the cleanliness of the beverage. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

18 pages, 2089 KiB  
Article
The Elemental Fingerprints of Different Types of Whisky as Determined by ICP-OES and ICP-MS Techniques in Relation to Their Type, Age, and Origin
by Magdalena Gajek, Aleksandra Pawlaczyk, Krzysztof Jóźwik and Małgorzata Iwona Szynkowska-Jóźwik
Foods 2022, 11(11), 1616; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111616 - 30 May 2022
Cited by 9 | Viewed by 2251
Abstract
A total of 170 samples of whisky from 11 countries were analysed in terms of their elemental profiles. The levels of 31 elements were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS): Ag, Al, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, [...] Read more.
A total of 170 samples of whisky from 11 countries were analysed in terms of their elemental profiles. The levels of 31 elements were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS): Ag, Al, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Sb, Sn, Sr, Te, Tl, U, and V, Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) Ca, Fe, K, Mg, P, S, Ti, and Zn and Cold Vapor-Atomic Absorption (CV-AAS): Hg techniques in those alcoholic samples. A comparative analysis of elemental profiles was made on the basis of the content of chosen elements with regard to selected parameters: country of origin, type of whisky (single malt and blended) and age of products. One of the elements which clearly distinguishes single malt and blended types of whisky is copper. Single malt Scotch whisky had a uniform concentration of copper, which is significantly higher for all malt whisky samples when compared with the blended type. Analysis of samples from the USA (n = 26) and Ireland (n = 15) clearly revealed that the objects represented by the same product but originating from independent bottles (e.g., JB, JDG, BUS brands) show common elemental profiles. On the other hand, comparative analysis of Scotch whisky with respect to aging time revealed that the longer the alcohol was aged, (i.e., the longer it stayed in the barrel), the higher the content of Cu and Mn that was recorded. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

10 pages, 1239 KiB  
Communication
Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS
by Xiaolin Luo, Xiaoyuan Wang, Ming Du and Xianbing Xu
Foods 2022, 11(10), 1507; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101507 - 22 May 2022
Cited by 5 | Viewed by 2536
Abstract
The determination of flavor compounds using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) can be severely interfered with by complex food matrices in food systems, especially solid samples. In this study, dispersive liquid-liquid microextraction (DLLME) was applied prior to HS-SPME [...] Read more.
The determination of flavor compounds using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) can be severely interfered with by complex food matrices in food systems, especially solid samples. In this study, dispersive liquid-liquid microextraction (DLLME) was applied prior to HS-SPME to efficiently reduce the matrix effect in solid seafood samples. The method had high sensitivity (the quantification limits of maltol and ethyl maltol were 15 and 5 μg/kg, respectively), an excellent linear relationship (R2 ≥ 0.996), and the sample recovery rate was 89.0–118.6%. The relative standard deviation (RSD %) values for maltol and ethyl maltol were lower than 10%. Maltol (from 0.7 to 2.2 μg/g) and ethyl maltol (from 0.9 to 34.7 μg/g) in seafood were detected in the selected samples by the developed method. Finally, DLLME coupled with HS-SPME effectively removed the influence of sample matrix and improved the sensitivity of the method. The developed method was applicable in the analysis of flavor enhancers in complex matrix foods. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Graphical abstract

13 pages, 1290 KiB  
Article
Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats
by Mihaela Ivanova, Anamaria Hanganu, Raluca Dumitriu, Mihaela Tociu, Galin Ivanov, Cristina Stavarache, Liliana Popescu, Aliona Ghendov-Mosanu, Rodica Sturza, Calin Deleanu and Nicoleta-Aurelia Chira
Foods 2022, 11(10), 1466; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101466 - 18 May 2022
Cited by 24 | Viewed by 11233
Abstract
The saponification value of fats and oils is one of the most common quality indices, reflecting the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic resonance (1H-NMR) spectra of fats and oils display specific resonances for the protons from [...] Read more.
The saponification value of fats and oils is one of the most common quality indices, reflecting the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic resonance (1H-NMR) spectra of fats and oils display specific resonances for the protons from the structural patterns of the triacylglycerols (i.e., the glycerol backbone), methylene (-CH2-) groups, double bonds (-CH=CH-) and the terminal methyl (-CH3) group from the three fatty acyl chains. Consequently, chemometric equations based on the integral values of the 1H-NMR resonances allow for the calculation of the mean molecular weight of triacylglycerol species, leading to the determination of the number of moles of triacylglycerol species per 1 g of fat and eventually to the calculation of the saponification value (SV), expressed as mg KOH/g of fat. The algorithm was verified on a series of binary mixtures of tributyrin (TB) and vegetable oils (i.e., soybean and rapeseed oils) in various ratios, ensuring a wide range of SV. Compared to the conventional technique for SV determination (ISO 3657:2013) based on titration, the obtained 1H-NMR-based saponification values differed by a mean percent deviation of 3%, suggesting the new method is a convenient and rapid alternate approach. Moreover, compared to other reported methods of determining the SV from spectroscopic data, this method is not based on regression equations and, consequently, does not require calibration from a database, as the SV is computed directly and independently from the 1H-NMR spectrum of a given oil/fat sample. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

13 pages, 2764 KiB  
Article
Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
by Emigdio Chavez-Angel, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez and Clivia M. Sotomayor Torres
Foods 2022, 11(9), 1304; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091304 - 29 Apr 2022
Cited by 7 | Viewed by 2520
Abstract
The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current [...] Read more.
The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

9 pages, 1289 KiB  
Article
Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics
by Dongdong Ni, Heather E. Smyth, Michael J. Gidley and Daniel Cozzolino
Foods 2022, 11(5), 711; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050711 - 28 Feb 2022
Cited by 3 | Viewed by 2241
Abstract
The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in saliva that were related to individual perceptions [...] Read more.
The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in saliva that were related to individual perceptions of human–food interactions. The coefficient of determination (R2) and standard error in cross validation (SECV) for the prediction of satiety in all saliva samples were 0.62 and 225.7 satiety area under the curve (AUC), respectively. A correlation between saliva and satiety was found, however, the quantitative prediction of satiety using unstimulated saliva was not robust. Differences in the MIR spectra of saliva between low and high satiety groups, were observed in the following frequency ratios: 1542/2060 cm−1 (total protein), 1637/3097 cm−1 (α-amino acids), and 1637/616 (chlorides) cm−1. In addition, good to excellent models were obtained for the prediction of satiety groups defined as low or high satiety participants (R2 0.92 and SECV 0.10), demonstrating that this method could be used to identify low or high satiety perception types and to select participants for appetite studies. Although quantitative PLS calibration models were not achieved, a qualitative model for the prediction of low and high satiety perception types was obtained using PLS-DA. Furthermore, this study showed that it might be possible to evaluate human/food interactions using MIR spectroscopy as a rapid and cost-effective tool. Full article
(This article belongs to the Special Issue Advances of Spectrometric Techniques in Food Analysis and Authentication)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-12
Back to TopTop