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Foli LP, Hespanhol MC, Cruz KAML, Pasquini C. Miniaturized Near-Infrared spectrophotometers in forensic analytical science - a critical review. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 315:124297. [PMID: 38640625 DOI: 10.1016/j.saa.2024.124297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 04/13/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
The advent of miniaturized NIR instruments, also known as compact, portable, or handheld, is revolutionizing how technology can be employed in forensics. In-field analysis becomes feasible and affordable with these new instruments, and a series of methods has been developed to provide the police and official agents with objective, easy-to-use, tailored, and accurate qualitative and quantitative forensic results. This work discusses the main aspects and presents a comprehensive and critical review of compact NIR spectrophotometers associated with analytical protocols to produce information on forensic matters.
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Affiliation(s)
- Letícia P Foli
- Grupo de Análise e Educação para a Sustentabilidade, Departamento de Química, Centro de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, Av. P. H. Rolfs, s/n, Viçosa, MG, 36570-900, Brazil
| | - Maria C Hespanhol
- Grupo de Análise e Educação para a Sustentabilidade, Departamento de Química, Centro de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, Av. P. H. Rolfs, s/n, Viçosa, MG, 36570-900, Brazil
| | - Kaíque A M L Cruz
- Grupo de Análise e Educação para a Sustentabilidade, Departamento de Química, Centro de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, Av. P. H. Rolfs, s/n, Viçosa, MG, 36570-900, Brazil
| | - Celio Pasquini
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 290, Campinas, SP 13083-862, Brazil.
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Biswas A, Chaudhari SR. Exploring the role of NIR spectroscopy in quantifying and verifying honey authenticity: A review. Food Chem 2024; 445:138712. [PMID: 38364494 DOI: 10.1016/j.foodchem.2024.138712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/19/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Honey, recognized for its diverse flavors and nutritional benefits, confronts challenges in maintaining authenticity and quality due to factors like adulteration and mislabelling. This review undertakes a comprehensive exploration of the utility of Near-Infrared (NIR) spectroscopy as a non-destructive analytical method for concurrently evaluating both honey quantity and authenticity. The primary purpose of this investigation is to delve into the various applications of NIR spectroscopy in honey analysis, with a specific focus on its capability to identify and quantify significant quality parameters such as sugar content, moisture levels, 5-HMF, and proline content. Results from the study underscore the effectiveness of NIR spectroscopy, especially when integrated with advanced chemometrics models. This combination not only facilitates quantification of diverse quality parameters but also enhances the classification of honey based on geographical and botanical origin. The technology emerges as a potent tool for detecting adulteration, addressing critical challenges in preserving the authenticity and quality of honey products. The impact of this critical analysis extends to shedding light on the current state, challenges, and future prospects of applying NIR spectroscopy in the honey industry. This analysis outlines the current challenges and future prospects of NIR spectroscopy in the honey industry. Emphasizing its potential to improve consumer confidence and food safety, the research has broader implications for authenticity and quality assurance in honey. Integrating NIR spectroscopy into industry practices could establish stronger quality control measures, benefiting both producers and consumers globally.
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Affiliation(s)
- Anisha Biswas
- Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sachin R Chaudhari
- Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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3
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Zaukuu JLZ, Adams ZS, Donkor-Boateng NA, Mensah ET, Bimpong D, Amponsah LA. Non-invasive prediction of maca powder adulteration using a pocket-sized spectrophotometer and machine learning techniques. Sci Rep 2024; 14:10426. [PMID: 38714752 PMCID: PMC11076633 DOI: 10.1038/s41598-024-61220-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Accepted: 05/02/2024] [Indexed: 05/10/2024] Open
Abstract
Discriminating different cultivars of maca powder (MP) and detecting their authenticity after adulteration with potent adulterants such as maize and soy flour is a challenge that has not been studied with non-invasive techniques such as near infrared spectroscopy (NIRS). This study developed models to rapidly classify and predict 0, 10, 20, 30, 40, and 50% w/w of soybean and maize flour in red, black and yellow maca cultivars using a handheld spectrophotometer and chemometrics. Soy and maize adulteration of yellow MP was classified with better accuracy than in red MP, suggesting that red MP may be a more susceptible target for adulteration. Soy flour was discovered to be a more potent adulterant compared to maize flour. Using 18 different pretreatments, MP could be authenticated with R2CV in the range 0.91-0.95, RMSECV 6.81-9.16 g/,100 g and RPD 3.45-4.60. The results show the potential of NIRS for monitoring Maca quality.
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Affiliation(s)
- John-Lewis Zinia Zaukuu
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
| | - Zeenatu Suglo Adams
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
- Department of Food Science and Technology, Ho Technical University, Ho, Volta Region, Ghana
| | - Nana Ama Donkor-Boateng
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
- Department of Hospitality Management, Takoradi Technical University, Takoradi, Western Region, Ghana
| | - Eric Tetteh Mensah
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Donald Bimpong
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Lois Adofowaa Amponsah
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Gulino F, Calà E, Cozzani C, Vaccari L, Oddone M, Aceto M. On the Traceability of Honey by Means of Lanthanide Distribution. Foods 2023; 12:foods12091803. [PMID: 37174340 PMCID: PMC10178145 DOI: 10.3390/foods12091803] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
Honey is a natural food appreciated all over the world since antiquity due to its well-recognised beneficial properties. However, it is also considered among the most counterfeited foods. Therefore, analytical methods are currently being developed to allow the verifying of its geographic provenance and its botanical origin. Trace- and ultra-trace elements are usually exploited as chemical descriptors in authentication studies, as they allow the properties declared in the label to be verified. A different matter is to trace a food by means of traceability, that is, to find the link between a food and the soil in which this food originates. For traceability, it has been demonstrated in several studies that the lanthanides are particularly useful to find this link. In the present study, the traceability of the honey chain has been studied by means of ICP-MS and ICP-OES analysis, by comparing the lanthanide distributions of 17 different monofloral honey chains, each one composed of honey, flowers and soil in which such flowers grew. The results show that, while the fingerprint of soil, described by the lanthanide distribution, is transmitted unaltered from soil to flowers, a slight fractionation on the heavier lanthanides (from Dy to Lu) occurs in the passage from flowers to honey.
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Affiliation(s)
- Federica Gulino
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Elisa Calà
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Christian Cozzani
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Lorenzo Vaccari
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Matteo Oddone
- Thermo Fisher Scientific, Strada Rivoltana, 20090 Rodano, MI, Italy
| | - Maurizio Aceto
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
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Andrade-Velásquez A, Hernández Sánchez H, Dorantes-Álvarez L, Palmeros-Sánchez B, Torres-Moreno R, Hernández-Rodríguez D, Melgar-Lalanne G. Honey characterization and identification of fructophilic lactic acid bacteria of fresh samples from Melipona beecheii, Scaptotrigona pectoralis, Plebeia llorentei, and Plebeia jatiformis hives. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1113920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023] Open
Abstract
Stingless bees are essential to preser tropical ecosystems. They pollinate native flora, producing honey with properties for traditional health uses. Lactic acid bacteria spontaneously ferment honey in stingless bee honey (SBH). This study aims to determine the main physicochemical characteristics of Melipona beecheii, Scraptotrigona pectoralis, Plebeia jatiformis and Plebeia llorentei honey and to isolate and identify FLAB present in SBH samples. The physicochemical properties of SBH, such as color, pH, acidity, sugars, protein, total soluble solids, water activity, total polyphenols, and antioxidant activity, were determined since these parameters can be related to the presence of some bacteria groups, and with health benefits for humans and the hive ecosystems. FLAB harvested from honey, taken directly from storing pots of the hives, were identified by 16S ribosomal RNA sequencing and preserved for future biotechnological use due to their resistance to non-ionic osmotic stress. The results showed significant differences in the physicochemical characteristics of SBH samples. Seven FLAB from four stingless bee species were identified as Fructobacillus pseudoficulneus and F. tropaeoli. In addition, three other strains of Fructilactobacillus spp. were identified only at the genus level. All species showed the ability to grow under different carbon sources, resulting in negative hemolysis and sensitivity to cefuroxime, erythromycin, and chloramphenicol. To the best of our knowledge, this is the first time that the physicochemical and FLAB characterization of SBH from P. jatiformis and P. llorentei has been reported. Therefore, the future following research should be focused on the environmental, health and food biotechnological applications implications of FLAB from SBH.
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de Sales Silverio da Silva TMF, Ávila S, Matos MG, Junkert AM, Tolabdini Frizon CN, Pontarolo R, Beux MR, Ferreira SMR. Effect of preservation methods on antimicrobial activity, and nutritional and microbiological quality of
Melipona quadrifasciata
bee honey. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Suelen Ávila
- Graduate Program in Food and Nutrition Federal University of Paraná Jardim Botânico Campus, 80210‐170 Curitiba PR Brazil
| | - Mônica Gouveia Matos
- Bachelor’s in nutrition Federal University of Paraná Jardim Botânico Campus, 80210‐170 Curitiba PR Brazil
| | - Allan Michael Junkert
- Graduate Program in Pharmaceutical Sciences Federal University of Paraná Jardim Botânico Campus, 80210‐170 Curitiba PR Brazil
| | - Catia Nara Tolabdini Frizon
- Graduate Program in Food and Nutrition Federal University of Paraná Jardim Botânico Campus, 80210‐170 Curitiba PR Brazil
| | - Roberto Pontarolo
- Graduate Program in Pharmaceutical Sciences Federal University of Paraná Jardim Botânico Campus, 80210‐170 Curitiba PR Brazil
| | - Marcia Regina Beux
- Graduate Program in Food Nutrition, Department of Basic Pathology, Biological Sciences Sector Federal University of Paraná Centro Politécnico, 81531–980 Curitiba PR Brazil
| | - Sila Mary Rodrigues Ferreira
- Graduate Program in Food and Nutrition, Department of Nutrition Federal University of Paraná Jardim Botânico Campus, 80210‐170 Curitiba PR Brazil
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