John Michael B.

Yula
INTRODUCTION TO FOOD ANALYSIS

What is Food?
• Food is a complex of heterogeneous
mixture consisting essentially of
protein, carbohydrates, fats and other
nutrients found in the body to sustain
growth and vital processes and to
furnish energy.
INTRODUCTION TO FOOD ANALYSIS

What is Food?
• Food could be defined as any
substance or product, liquid or solid,
natural, elaborated or processed
because of their characteristics,
application, components, preparation
and conservation state is eaten or
drunk by human as nourishment
INTRODUCTION TO FOOD ANALYSIS

Food Analysis covers a broad number

of topics that goes from the timeless
verification of safety, quality and
authenticity of foods using the latest
analytical techniques, to the most
recent determination of nutritional
values and detection of target
molecules with possible beneficial or
toxic effects on human
health.
INTRODUCTION TO FOOD ANALYSIS
• Food analysis is a diverse and
interdisciplinary field of research that has
a significant health and social economic
impact.
• Food analysis includes chemical analysis
and characterization of food, physical
analysis, microbiological analysis and
sensory (texture and taste) analysis
• The molecular composition of a food
products is generally very complex and
depends on several factors including
genetic and geographical origin.
INTRODUCTION TO FOOD ANALYSIS
Food Analysis includes the last
developments on electromigration and
chromatographic separation techniques,
including miniaturized formats, modern
Foodomics approaches and hyphenated
procedures such as GC–MS,
LC–MS, UHPLC–MS, CE–MS, LCxLC–MS
and GCxGC–MS. CE–MS, LC–MS, GC–
MS-MS and LCxLC.

(From the point of view of a separation scientist)

INTRODUCTION TO FOOD ANALYSIS
Under the global framework of food analysis,

►Food Safety is still by far the

first request demanded by
consumers. A vast legislation is
focused on the substances that
can be or cannot be found or
added to a particular food, and if
so, usually stating maximum limits
of utilization.
INTRODUCTION TO FOOD ANALYSIS

►Not only the detection of totally or

partially forbidden compounds is sought
(typical examples are the antibiotics and
pesticides used in farming and
agriculture to increase the production
rates), but also the determination of
potentially dangerous compounds (e.g.,
pollutants and toxins) or organisms that
could be present in food, and which
might pose a risk for consumers.
INTRODUCTION TO FOOD ANALYSIS

Why we need Food Analysis?

• Benefits of Food Analysis
✓ Benefits includes toxin removal,
preservation, easy marketing and
distribution tasks and increasing food
consistency
✓ To increase early availability of many
foods, enable transportation of food
across long distance and make many
kind of food safe to spoilage and
microorganism
INTRODUCTION TO FOOD ANALYSIS

Why we need Food Analysis?

• Benefits of Food Analysis
✓ To reduce incidence of food borne
diseases
✓ Better processing and formulation
✓ Better preservation
✓ Improve quality of life for people with
allergies, diabetes and other people
who can not consume some common
foods element
INTRODUCTION TO FOOD ANALYSIS

Why we need Food Analysis?

• Quality Control of Food Analysis
✓ Quality is the degree of excellence and
uniformity of food as measured by
various factors against standard
✓ Food equality is the quality
characteristics of food that is
acceptable to consumers
INTRODUCTION TO FOOD ANALYSIS

Why we need Food Analysis?

• Quality Control of Food Analysis
✓ It is an important food manufacturing
requirement because food consumers
are susceptible to any form of
contamination that may occur during
manufacture process
✓ It is not obtained but is essential to
check quality.
INTRODUCTION TO FOOD ANALYSIS

Institute and Authorities for Quality

Check
• AOAC- Association of Official Agricultural
Chemists
• AACCI- American Association of Cereal
Chemists International
• AOCS- American Oil Chemist Society
• APHA- American Public Health Association
• FDA- Food and Drugs Administration
• FSIS- Food Safety and Inspection Services
INTRODUCTION TO FOOD ANALYSIS

Trends and Demands

1. Consumer
⊚ Demand of high quality,
safe and nutritious foods.
⊚ Nutrition labeling is used
as a guidance to choose food.
Consumers’ increase in knowledge concerning the
relationship between diet and health is a challenging for the
food industry. Consumers in fact demand a wide variety of
products that are of high quality, rich in nutrients and safe.
INTRODUCTION TO FOOD ANALYSIS
For example, the demand for foods with
lower fat content has challenged food
scientists to develop food products that
contain fat content claims (e.g., free, low,
reduced) and certain health claims (e.g,
the link between dietary fat and cancer;
dietary saturated fat and cholesterol and
risk of coronary heart disease.
INTRODUCTION TO FOOD ANALYSIS

2. Food Industry
⊚ To produce high quality
food in order to meet consumer
demand
⊚ Who will be responsible?

FOOD QUALITY DEPARTMENT

INTRODUCTION TO FOOD ANALYSIS

• Management of product quality by the

food industry is of increasing
importance, beginning with the raw
ingredients and extending to final
product eaten by the consumer.
• Food industry employees responsible
for quality management work together
in teams with other individuals in the
company responsible for product
development, production, marketing
and regulatory and consumer affairs.
INTRODUCTION TO FOOD ANALYSIS

Food Industry need Food Analysis for…

• Product Quality
• Product Development
• Labelling
• Compete
• Evaluate new process
• Eliminate product complaints
• Research and Development
INTRODUCTION TO FOOD ANALYSIS

3. Government Regulations and

International Standards and
Policies
⊚ Nutrition labeling regulations,
GMP and HACCP

Food scientists must be aware of these regulations,

guidelines, and policies related to food safety and quality
and must know the implications for food analysis.
INTRODUCTION TO FOOD ANALYSIS

Government need Food Analysis for…

• Make regulations
• Compete at international level
marketing
• International standards are followed
to improve products to another
country
• HACCP
• GMP
• Code for Federal regulations
INTRODUCTION TO FOOD ANALYSIS

Food analysis done by:

⊚ Food Manufacturers
⊚ Ingredients suppliers
⊚ Analytical Laboratory Services
⊚ Government Laboratory
⊚ University Research Laboratory
INTRODUCTION TO FOOD ANALYSIS
A. Government Regulations
■ To maintain the quality
■To ensure the food industry provides
consumers with wholesome and safe foods
■To inform consumers about the nutritional
composition of foods
■To enable fair competition amongst food
companies
■ To eliminate economic fraud
INTRODUCTION TO FOOD ANALYSIS

B. Standards – Mandatory
Standards
■Food Regulations: specify type and
amount of certain food.

■Examples: Margarine must contain >80%

fat. Those that have less than 80%, are
considered as low fat spread
INTRODUCTION TO FOOD ANALYSIS
Standards of Quality
⊚ Standards of quality have been defined for
certain foods (e.g., canned fruits and vegetables)
to minimum requirements on the color,
tenderness, mass and freedom from defects.
INTRODUCTION TO FOOD ANALYSIS

Standards of Fill-of-Container
⊚ These standards state how full a container
must be to avoid consumer deception, as well as
specifying how the degree of fill is measured.
⊚ Example: canned food
INTRODUCTION TO FOOD ANALYSIS

C. Standards – Voluntary
Standards
⊚ Eggs have grade A to C
⊚ Meat can be graded as
“prime”, “choice”, “standard”
and etc.
⊚ Manufacturers opt to do this
because superior grade products
can be sold for a higher price.
INTRODUCTION TO FOOD ANALYSIS

D. Nutrition Labeling
⊚ Nutritional labels state the total
caloric value of the food, as well as
total fat, saturated fat, cholesterol,
sodium, carbohydrate, etc.
⊚ Consumers could make informed
choices about their diet.
⊚ Examples: trans fat in fats and oils
containing foods
INTRODUCTION TO FOOD ANALYSIS

E. Authenticity/genuine
⊚ The price of certain foods is dictated
by the quality of the ingredients that
they contain.

● For example, a packet of premium

coffee may claim that the coffee beans
are from Columbia
INTRODUCTION TO FOOD ANALYSIS

F. Food Inspection and Grading

⊚ To ensure that they meet the
appropriate laws and regulations.
⊚ The most important criteria for
this type of test are often the
accuracy of the measurements and
the use of the official methods
INTRODUCTION TO FOOD ANALYSIS
G. Food Safety
⊚ Analyze foods to ensure that they are
safe.
⊚ A food may be considered to be unsafe
because it contains food hazards.
⊚ Food manufacturers must ensure that
these harmful substances are not present,
or that they are effectively eliminated
before the food is consumed.
INTRODUCTION TO FOOD ANALYSIS

H. Quality control
⊚ Characterization of raw materials
⊚ Monitoring of food properties during
processing
⊚ Characterization of final product
⊚ Hazzard Analysis and Critical Control
Point (HACCP)
INTRODUCTION TO FOOD ANALYSIS

I. Characterization of Raw Materials

⊚ Incoming raw materials: to ensure
that they meet certain minimum
standards of quality
⊚ Ultimate objective: to maintain the
quality of the final product
INTRODUCTION TO FOOD ANALYSIS

J. Monitoring of food properties

during Processing
⊚ To improve the overall quality of a food
⊚ To reduce the amount of material and
time wasted
⊚ Analytical techniques – rapidly
measuring the properties of food on-line,
without having to remove a sample from
the process
INTRODUCTION TO FOOD ANALYSIS

K. Characterization of final product

⊚ To ensure that it meets the legal and
appropriate labeling requirements, that it
is safe, and that it is of high quality.
⊚ It is also important to ensure that it
retains its desirable properties up to the
time when it is consumed.
INTRODUCTION TO FOOD ANALYSIS

Properties to be Analyzed
A.Composition
►Determines its safety,
nutrition, physicochemical
properties, quality attributes
and sensory characteristics
INTRODUCTION TO FOOD ANALYSIS

B. Structure
►Changes in textural properties (Example:
Ice cream during transportation)
INTRODUCTION TO FOOD ANALYSIS
INTRODUCTION TO FOOD ANALYSIS

Macroscopic structure (~ > 100 mm).

⊚ This is the structure that can be
observed by the naked eyes, e.g., sugar
granules, large air cells, chocolate chips.

►The different levels of structure

contribute to the overall properties of
foods, such as texture, appearance,
stability and taste.
INTRODUCTION TO FOOD ANALYSIS

Physicochemical Properties
These properties include:
● Optical
● Rheological
● Stability
● Flavor
Use to determine perceived quality,
sensory attributes and behaviour
during production, storage and
consumption
INTRODUCTION TO FOOD ANALYSIS

Optical Properties
■The optical properties of foods are determined by the
way that they interact with electromagnetic radiation in
the visible region of the spectrum, e.g., absorption,
scattering, transmission and reflection of light.
■For example, full fat milk has a “whiter” appearance
than skim milk because a greater fraction of the light
incident upon the surface of full fat milk is scattered
due to the presence of the fat droplets.
INTRODUCTION TO FOOD ANALYSIS

Rheological Properties
■Study of the flow and deformation of
the materials in response to some
applied force.
■For example, margarine should be
spreadable when it comes out of a
refrigerator,
■but it must not be so soft that it
collapses under its own weight when
it is left on a table.
INTRODUCTION TO FOOD ANALYSIS
Stability Properties
●Is a measure of its ability to resist changes in its
properties over time.
●These changes may be chemical, physical or
biological in origin.
⊚ Chemical stability refers to chemical or
biochemical reactions, e.g. Fat rancidity or non-
enzymatic browning.
⊚ Physical stability refers to the changes in the
spatial distribution of the molecules present e.g.,
droplet creaming in milk.
⊚ Biological stability refers to the change in the
number of microorganisms present, e.g.,
bacterial or fungal growth.
INTRODUCTION TO FOOD ANALYSIS
Flavour Properties
Θ Is determined by the way that certain
molecules in the food interact with receptors
in the mouth (taste) and nose (smell) of
human beings.
Θ The perceived flavour of a food product
depends on the type and concentration of
flavour constituents within it, the nature of
the food matrix, as well as how quickly the
flavour molecules can move from the food to
the sensors in the mouth and nose.
INTRODUCTION TO FOOD ANALYSIS

Types of Sample Analyzed

Why do we need to carry out chemical
analysis?
⊚ For quality assurance program
⊚ Formulating and developing new
products
⊚ Evaluating new processes for
making food products
⊚ Identifying the source of problems
with unacceptable products
INTRODUCTION TO FOOD ANALYSIS

Steps in Analysis
A.Select and Prepare Sample
⊚ Obtain a representative sample
and convert the sample to a
form than can be analyzed.

⊚ Example: To determine *TAG

composition in palm olein,
dissolve sample in acetone.
*triacylglycerol
INTRODUCTION TO FOOD ANALYSIS

B. Perform the Assay

⊚ Assay for each analysis for
different component or characteristic
or specific type of product is unique.

⊚ Example: Methods to determine

fatty acid and amino acid are
different.
INTRODUCTION TO FOOD ANALYSIS

C. Calculate and Interpret the Results

●Important to make appropriate
calculations to interpret the data
correctly.
●Example: Calculation of total protein
Choosing the right factor is important.
 INTRODUCTION TO FOOD ANALYSIS

Protein
Food Factor
Animal Origin Eggs & Meat 6.25
Milk 6.38
Vegetable Origin Barley, Millets, Oats, Rye 5.83
Rice 5.95
Corn (maize) & Sorghums 6.25
Wheat: whole kernels 5.83
Bran 6.31
Endosperm 5.70
Bean: Castor 5.30
Jack, Lima,Navy,Mung,Velvet bean 6.25
Soybean 5.71
Peanuts 5.46
INTRODUCTION TO FOOD ANALYSIS

Choice and Validity of A Method

A.Characteristics of the Method
●Must be familiar with the principles
underlying the procedures and the critical
steps
●Example: To modify method using HPLC,
one can consider the flow rate, mobile
phase and solvent used.
INTRODUCTION TO FOOD ANALYSIS

B. Objective of the Method

● Example: methods used for rapid
on-line processing measurements
may be less accurate than official
methods used for nutritional labeling
purposes.
INTRODUCTION TO FOOD ANALYSIS

C. Consideration of Food Composition and

Characteristics

⊚ The accuracy of the method used is

affected by food matrix.
⊚ Example: determination of milk fat using
soxhlet extraction is not suitable as it has
high water content
INTRODUCTION TO FOOD ANALYSIS

D. Validity of the Method

●Specificity, precision,
accuracy and sensitivity of the
method must be considered.