研究目的

The objective of this review paper is to describe the recent applications of spectroscopic techniques in adulteration detection is mainly confined with spices. The sole aim is to gain insight into the future direction and trajectory of innovative technological developments in molecular spectroscopy and multivariate analysis especially taking into the account of various important spices.

研究成果

The escalating amount of food adulterants or contaminants has gained more attention for food safety, which also resulted in incredible improvement of detection methodologies to analyze the major contaminants as well as food adulterants. Modern techniques in food safety assessment by infrared are elaborately discussed and assessment of food safety properties, identification of adulterants, performing food characterization and classification of foods could be performed. Vibrational spectroscopy is most suitable alternative for analytical procedures, which can reduce the time and expensive techniques. In recent times, researchers and analysts are working at the wavelengths at which infrared measures all the closely associated with the characteristics of the sample. To understand the critical wavelengths, this is possible to obtain more strong calibrations are to be developed for simple and low-cost instruments to detect the adulterants. A consistent characterization of food product quality parameters may be obtained at a low cost. This can be applied to quality control, process monitoring, and quick classification of food products in the industry. Thus, the capability of infrared and chemometrics combination to achieve high resolution unique spectral markers for differentiation, evaluating quality, and adulteration detection of spices have been demonstrated. Hence, spectroscopy technique is simplified technique suitable for the food industry with speedy and specific tools for analysis of food chemical contaminants and for the consistent assessment of food quality and safety. It will facilitate the food producer to evaluate the food quality and to take timely correction measures during food product manufacturing.

研究不足

The accuracy of FTIR and NIR spectroscopy depends on the calibration of the sample size and the preprocessing of spectral data to minimize inconsistencies. The technique requires robust models for preprocessing to ensure reliable detection of adulterants. Additionally, the practical application of these techniques in the food industry may be limited by the need for specialized equipment and expertise.