Near-infrared techniques for fraud detection in dairy products: A review

Autor(es)

Hebling e Tavares, Joao Pedro ; da Silva Medeiros, Maria Lucimar ; Barbin, Douglas Fernandes

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Science; v. 87, n. 5, p. 18-pg., 2022-03-31.

Resumo

The dairy products sector is an important part of the food industry, and their consumption is expected to grow in the next 10 years. Therefore, the authentication of these products in a faster and precise way is required for the sake of public health. This review proposes the use of near-infrared techniques for the detection of food fraud in dairy products as they are faster, nondestructive, environmentally friendly, do not require sample preparation, and allow multiconstituent analysis. First, we have described frequent forms of food fraud in dairy products and the application of traditional techniques for their detection, highlighting gaps and counterproductive characteristics for the actual global food chain, as longer sample preparation time and use of reagents. Then, the application of near-infrared spectroscopy and hyperspectral imaging for the detection of food fraud mainly in cheese, butter, and yogurt are described. As these techniques depend on model development, the coverage of different dairy products by the literature will promote the identification of food fraud in a faster and reliable way. (AU)

• Processo FAPESP: 20/09653-0 - Espectrômetro NIR portátil como ferramenta rápida para autenticação e predição da composição de manteiga de garrafa
• Beneficiário: João Pedro Hebling e Tavares
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 19/06846-5 - Análise multivariada combinada à espectroscopia por infravermelho próximo e imagens digitais aplicada a alimentos
• Beneficiário: Maria Lucimar da Silva Medeiros
• Modalidade de apoio: Bolsas no Brasil - Mestrado