Detecting starch-adulterated turmeric using Vis-NIR spectroscopy and multispectral imaging with machine learning

Abstract

Chemicals are often added to turmeric to increase profits, posing significant health risks to consumers. At the same time, traditional methods for detecting contaminants in turmeric are complicated and time-consuming. This study aimed to develop a more practical approach using visible-near infrared (Vis-NIR) and multispectral imaging (MSI) techniques to detect starch adulteration in turmeric. The turmeric powder was mixed with starch (0.1, 0.5, 1, 2.5, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, and 100 % (w/w)) to create spectral and MSI datasets within the 400–1050 nm wavelength range. Spectra were corrected using spectral preprocessing techniques such as Savitzky-Golay (SG), Multiplicative Scatter Correction (MSC), and Standard Normal Variate (SNV). Principal Component Analysis (PCA) applied to reduce the dimensions and various machine learning (ML) models for prediction. The Random Forest Regressor (RFR) achieved a coefficient of determination (R²) of 0.999, a root mean squared error (RMSE) of 0.391 mg (w/w), and a residual predictive deviation (RPD) of 92.3 % in regression analysis. For classification, the Random Forest Classifiers (RFC) achieved an F1 score of 96.0 % and a Matthews Correlation Coefficient (MCC) of 94.6 %. In MSI analysis, the DenseNet201 model obtained an F1 score of 92.9 % and an MCC of 91.9 %. Moreover, the robustness of these models was cross-validated using leave-one-out cross-validation (LOOCV) and K-fold methods. The significance of the study lies in several critical areas, such as public health, advancement in technology, etc. The study's findings reveal that Vis-NIR and MSI approaches are excellent in detecting starch adulteration in turmeric with reliability. It has important implications for public health and food safety by offering a reliable tool for verifying the purity of turmeric and other food items.