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 of domestic and imported production, which potentially creates additional risks to public health. Counterfeiting is understood as the replacement of high-quality raw materials with cheaper analogues, the addition of foreign components or the distortion of the species composition of the product.
To identify these types of counterfeiting, physicochemical methods are traditionally used with expensive analytical equipment. Despite the high accuracy, these studies require complex sample preparation, significant time and material costs, as well as qualified personnel.
In this regard, non-destructive express methods of analysis are of interest: digital colorimetry and near IR spectroscopy with Fourier transform. Digital colorimetry is based on the registration of fluorescence and diffuse reflectance of radiation of various ranges (UV, visible, IR) using a colorimetric device and a smartphone camera. Near IR spectroscopy allows you to obtain spectral "fingerprints" of samples without preliminary preparation. Chemometric algorithms are used to process and interpret the data obtained. The use of these approaches allows for the prompt detection of cases of falsification, ensuring high information content and reproducibility of the results.

Speaker

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

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