Stručni rad

NEAR INFRARED SPECTROSCOPY (NIRS) COUPLED WITH CHEMOMETRIC TOOLS USED FOR FOOD PRODUCTS ADULTERATION DETECTION

Lucija Longin ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Franjo Grbeš ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Maja Benković orcid.org/0000-0003-2167-6862 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Tamara Jurina orcid.org/0000-0002-1695-6766 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Davor Valinger ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Ana Jurinjak Tušek orcid.org/0000-0002-3032-903X ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Jasenka Gajdoš Kljusurić orcid.org/0000-0001-6657-7337 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

Sažetak

The growing problem of food products adulteration requires a rapid and simple method for adulteration detection. Adulterants, which can range from plant material to natural and synthetic colours and compounds have a severe influence on customer trust as well as public health risks. Food safety regulations are being tightened and expanded, requiring a more thorough examination of hazards and risk management solutions. Due to its advantages, near infrared spectroscopy has been recognised as an effective method for food adulteration detection. In this work, an overview of the basics of NIR spectroscopy, NIR data analysis and the use of NIR for food adulteration detection are discussed.

Ključne riječi

NIR spectroscopy; food adulteration detection; chemometrics

Hrčak ID:

269622

URI

https://hrcak.srce.hr/269622

Datum izdavanja:

29.12.2021.

Posjeta: 681 *