The Feasibility of Two Handheld Spectrometers for Meat Speciation Combined with Chemometric Methods and Its Application for Halal Certification

Rapid analysis technologies with chemometrics for food authenticity field: A review

In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management. The common analytical methods used to determine food authenticity present challenges, such as complicated analysis processes and time-consuming procedures, necessitating the development of rapid, efficient analysis technology for food authentication. Spectroscopic techniques, ambient ionization mass spectrometry (AIMS), electronic sensors, and DNA-based technology have gradually been applied for food authentication due to advantages such as rapid analysis and simple operation. This paper summarizes the current research on rapid food authenticity analysis technology from three perspectives, including breeds or species determination, quality fraud detection, and geographical origin identification, and introduces chemometrics method adapted to rapid analysis techniques. It aims to promote the development of rapid analysis technology in the food authenticity field.

Quality Assessment and Ripeness Prediction of Table Grapes Using Visible-Near-Infrared Spectroscopy

Ripeness significantly affects the commercial values and sales of fruits. In order to monitor the change of grapes' quality parameters during ripening, a rapid and nondestructive method of visible-near-infrared spectral (Vis-NIR) technology was utilized in this study. Firstly, the physicochemical properties of grapes at four different ripening stages were explored. Data evidenced increasing color in redness/greenness (a*) and Chroma (C*) and soluble solids (SSC) content and decreasing values in color of lightness (L*), yellowness/blueness (b*) and Hue angle (h*), hardness, and total acid (TA) content as ripening advanced. Based on these results, spectral prediction models for SSC and TA in grapes were established. Effective wavelengths were selected by the competitive adaptive weighting algorithm (CARS), and six common preprocessing methods were applied to pretreat the spectra data. Partial least squares regression (PLSR) was applied to establish models on the basis of effective wavelengths and full spectra. The predictive PLSR models built with full spectra data and 1st derivative preprocessing provided the best values of performance parameters for both SSC and TA. For SSC, the model showed the coefficients of determination for calibration (RCal2) and prediction (RPre2) set of 0.97 and 0.93, respectively, the root mean square error for calibration set (RMSEC) and prediction set (RMSEP) of 0.62 and 1.27, respectively; and the RPD equal to 4.09. As for TA, the optimum values of RCal2, RPre2, RMSEC, RMSEP and RPD were 0.97, 0.94, 0.88, 1.96 and 4.55, respectively. The results indicated that Vis-NIR spectroscopy is an effective tool for the rapid and non-destructive detection of SSC and TA in grapes.

Performance of a Handheld Near-Infrared Spectroscopy Device to Predict Pork Primal Belly Fat Iodine Value and Loin Lean Intramuscular Fat Content

The increase in market demand and economic value of Canadian pork primal cuts has led to a need to assess advanced technologies capable of measuring quality traits. Fat and lean composition were measured using a Tellspec near-infrared (NIR) spectroscopy device to predict the pork belly fat iodine value (IV) and loin lean intramuscular fat (IMF) content in 158 pork belly primals and 419 loin chops. The calibration model revealed a 90.6% and 88.9% accuracy for the Tellspec NIR to predict saturated fatty acids (SFA) and IV, respectively, in the belly fat. The calibration model accuracy for the other belly fatty acids revealed an accuracy of 66.3-86.1%. Using the Tellspec NIR to predict loin lean IMF reported a lower accuracy for moisture (R² = 60) and fat % (R² = 40.4). This suggests that Tellspec NIR spectroscopy measures on the pork belly primal offers a cost-efficient, rapid, accurate, and non-invasive indicator of pork belly IV and could be used for the classification for specific markets.

Rapid and Green Methods for Qualitative Classification of Polygonati Rhizoma and Polygonati Odorati Rhizoma Using a Handheld near Infrared Instrument

The confusing use of Polygonati Rhizoma (PR) and Polygonati Odorati Rhizoma (POR) poses an unpredictable threat to the health of consumers. Sensitive, nondestructive, rapid, and multicomponent techniques for their detection are sought after. In this study, a low-cost, short-wavelength (898–1668 nm), and handheld near-infrared (NIR) spectrometer combined with multivariate spectral evaluation methods was used to establish calibration models for identifying PR and POR. NIR spectra were treated with a standard normal variate (SNV) before performing chemometric approaches. Then principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were tested for calibration model development. The PCA results showed that spectral differences existed between the two herbs. However, the evaluation techniques could not separate them with the required accuracy. The PLS-DA calibration model, on the other hand, could separate the two herbs according to their spectral information with the prediction accuracy of >98.3%. Thus, it has been proven that a rapid, green, and low-cost method to support on-site and practical inspection through a handheld NIR instrument has been established to identify PR and POR and ensure the safety of the clinical medication.

The Application of Chemometrics in Metabolomic and Lipidomic Analysis Data Presentation for Halal Authentication of Meat Products

The halal status of meat products is an important factor being considered by many parties, especially Muslims. Analytical methods that have good specificity for the authentication of halal meat products are important as quality assurance to consumers. Metabolomic and lipidomic are two useful strategies in distinguishing halal and non-halal meat. Metabolomic and lipidomic analysis produce a large amount of data, thus chemometrics are needed to interpret and simplify the analytical data to ease understanding. This review explored the published literature indexed in PubMed, Scopus, and Google Scholar on the application of chemometrics as a tool in handling the large amount of data generated from metabolomic and lipidomic studies specifically in the halal authentication of meat products. The type of chemometric methods used is described and the efficiency of time in distinguishing the halal and non-halal meat products using chemometrics methods such as PCA, HCA, PLS-DA, and OPLS-DA is discussed.