Rapid analysis of food raw materials adulteration using laser direct infrared spectroscopy and imaging

Abstract

The objective of this study was to assess the application of the Laser Direct Infrared (LDIR) imaging system as a rapid screening technology for detection, identification, and semi-quantitation of adulterants in food ingredients. Forty-five samples of skimmed milk powder, thirty-one samples of soy protein isolate, thirty-five samples of chicken meat powder, thirty-two samples of pea protein isolate and six samples of wheat flour were dry blended adulterated with nitrogen-rich compounds and bulking agents at concentrations of 1.0–15.0% (w/w). In addition, ten samples of skimmed milk powder were wet blended with food adulterants at 5.0% and 10.0% (w/w) to check the LDIR performance when different fraudulent processes are applied. The results from this study shows that LDIR can be used as a rapid untargeted screening method that are independent of adulterants to detect, identify and semi-quantify food adulterants in dry blended samples. In most samples, the technology accurately identified all nitrogen-rich compounds and bulking agents present in the dry blended samples. In addition, the technology shows sensitivity of 82% for samples adulterated at 1% and sensitivity from 92% to 100% for samples adulterated at ≥ 5% economic adulteration. On the other hand, the detection and identification of food adulterants in samples prepared by wet blending process was more challenging than dry blended samples because mid-infrared technology may not be sensitive enough to detect adulterants if they are dissolved or if hidden within the particles.