Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders

Ebrahiema Arendse, Helene Nieuwoudt, Lembe Samukelo Magwaza, Jean Fredric Isingizwe Nturambirwe, Olaniyi Amos Fawole, Umezuruike Linus Opara

Research output: Contribution to journalReview articlepeer-review

28 Citations (Scopus)

Abstract

Some of the major processed horticultural commodities subjected to adulteration are powders, edible oils and juices. This review covers the recent application in the field of vibrational spectroscopic techniques (near and mid-infrared spectroscopy, Raman spectroscopy and hyperspectral imaging) for the determination of authenticity and adulteration in processed horticultural products with an emphasis on powders, edible oils and juices. The review highlights fundamental concepts, limitations and constraints associated with each spectroscopic technique in evaluating the authenticity and adulteration of processed horticultural products. Our findings suggest that the application of infrared spectroscopy (near and mid) is highly suitable for the assessment of powders, oils and juices, while Raman spectroscopy has shown potential in evaluating powders and edible oils. However, these spectroscopic tools still require improvement on measurement accessories and dynamic analytical methods for modern food inspection. Overall, the review of literature suggests that vibrational spectroscopy has the potential to fulfil the industrial need for quality control and authenticity assessment.

Original languageEnglish
JournalFood and Bioprocess Technology
Volume14
Issue number1
DOIs
Publication statusPublished - Jan 2021

Keywords

  • Chemometrics
  • Food authenticity
  • Oil
  • Quality control
  • Vibrational spectroscopy

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

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