Rapid and non-destructive detection of organic carrot powder adulteration using spectroscopic techniques

Arslan A., KESKİN M., SOYSAL Y.

Journal of Food Composition and Analysis, cilt.123, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 123
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.jfca.2023.105572
  • Dergi Adı: Journal of Food Composition and Analysis
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Chemometrics, Colorimeter, Food safety, Near infrared-spectroscopy, Powder foods
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

Additives used for food adulteration are difficult to detect because they have properties similar to the samples they are added to. Organic foods have more positive effects on food safety compared to their conventional counterparts. Therefore, it is important to assess the detectability of additives that resemble the main ingredient and are used for adulteration purposes in organic powdered products. In this study, the feasibility of using a chromameter and near infrared spectroscopy (NIRS) to discriminate adulterated organic black carrot powders, which were dried by hot air (HA) and intermittent microwave (IMW), was investigated. Principal component analysis (PCA) and partial least squares regression (PLSR) were used for data analysis. The best PLSR models for estimating the adulteration level (%) were obtained using NIRS data (R2val=0.98, RMSEP=4.9%) for samples dried by HA. Furthermore, results showed that temperature or power levels applied during drying affected the efficiency of adulteration determination in samples.