Detection of food product adulteration using digital colorimetry and near-infrared spectroscopy methods

Abstract

In recent years, there has been an increase in the share of counterfeit food products, both domestically produced and imported, which potentially creates additional health risks for the population. Counterfeiting is understood as the substitution of high-quality raw materials with cheaper analogs, the addition of foreign components, or the distortion of the product's species composition.
Traditional physical and chemical methods, using expensive analytical equipment, are typically applied to detect these types of adulteration. Despite their high accuracy, these methods require complex sample preparation, significant time and material costs, and skilled personnel.
In this context, non-destructive rapid analysis methods are of interest: digital colorimetry and near-infrared spectroscopy with Fourier transform. Digital colorimetry is based on the registration of fluorescence and diffuse reflection of radiation in various ranges (UV, visible, IR) using a colorimetric device and a smartphone camera. Near-infrared spectroscopy allows obtaining spectral "fingerprints" of samples without prior preparation. Chemometric algorithms are used for processing and interpreting the data obtained. The application of these approaches enables the rapid detection of cases of food adulteration, providing high information content and reproducibility of results.

Speaker

Oleg Eduardovich Emelyanov
Vladimir State University named after Alexander and Nikolay Stoletovs
Russia

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