Perspectives Of Non-Destructive

Spectroscopic Techniques To Detect

Quality & Safety Of Food

Dr. Amna Sahar

PhD (France), Post Doc (Ireland)
Assistant Professor
University of Agriculture, Faisalabad, Pakistan

1
Outline

Introduction

Principle

Applications

Conclusion

2
Introduction

Authenticity and quality is of prime importance

Traditional analytical methods are widely used

Not appropriate for a fast-paced production

New technologies have been developed

3
 Global Approach of Food Characterization

Meat Sample
Destructive or
traditional

Compositional analysis
Exploration of data PCA

Microbial analysis

Chemometrics
Predictions PLS
Quality Evaluation Classifications
PLSDA
Non-destructive or

Fluorescence spectroscopy Analysis of multi-tables

innovative

Front-face Synchronous

Analysis of N-way data PARAFAC

Infrared
N-PLS

NIR MIR
 MatLab
Hyperspectral Imaging  Unscrambler
Modern spectroscopic techniques

Fluorescence spectroscopy

FTIR spectroscopy

Hyperspectral imaging technique

NIR spectroscopy

Raman spectroscopy
5
Fluorescence Spectroscopy
Type of electromagnetic spectroscopy that
analyzes fluorescence from a sample

Involves using a beam of light, that excites the

electrons of certain compounds and causes them to
emit light

Excitation spectrum, emission spectrum &

synchronous spectrum can be measured

6
 λ émission
Synchrone fluorescence spectroscopy

Δλ Δλ

λ émission
λ excitation
Synchronous Spectrum

λ émission
λ excitation
Δλ

λλexcitation
Longueurs d'onde (nm)

émission
Δλ

λλexcitation
émission
Δλ
Fluorescence Spectroscopy

λ (nm)

λλexcitation
émission
Δλ

λ excitation
Intensité de fluorescence (u. a.)
Fluorescence Spectroscopy

λ émission

Emission Spectrum
λ émission

Longueurs d'onde (nm)

λ émission
λ émission
λ émission

λ (nm)
λ émission
λ émission Intensité de fluorescence (u. a.)
λ excitation
 Study 1: Classification &
Characterization of Beef Muscles
Objectives: Traditional Methods:

1). to identify different Dry matter content, fat content, protein

muscles of beef content, texture and collagen content were
2). to determine some of determined.
their
physico-chemical
properties using
fluorescence spectra.

RA = Rectus abdominis
IS =Infraspinatus
ST = Semitendinosus
8
 Study 1: Classification &
Characterization of Beef Muscles

9
Results of Discriminant Analysis
(PLSDA)
Pource ntage RA = Rectus abdominis
Muscle s RA IS ST of good IS =Infraspinatus
cl assification ST = Semitendinosus
Tryptophan
RA 24 - - 100
IS - 18 - 100 100%
ST - - 24 100
Riboflavin
RA 24 - - 100
IS 2 16 - 89 97%
ST - - 24 100
Vitamin A
RA 22 - 2 92
IS 4 14 - 78 91%
ST - - 24 100
Physico-
che mi cal
RA 23 - 1 96
IS - 18 - 100 95%
ST 2 - 22 92 10
11
12
 Study 2: Effect of Cooking Time on
Meat
Objectives:

To show the potential of synchronous

fluorescence spectroscopy coupled with
PARAFAC to detect the main fluorescent
compounds present in meat
To determine the effects of cooking kinetics
on these compounds.

Synchronous fluorescence
spectroscopy (SFS):
Fluorescence intensity (a.u.)
The excitation wavelength
(λex) and the emission
wavelength (λem) are
scanned synchronously with
a constant wavelength
interval, Δλ = λem – λex.
13
 Monitoring of Cooking
290 nm

470 nm

Synchronous fluorescent landscape of meat:

(A) 3D for uncooked meat samples
(B) 3D for meat samples cooked for 10 min,

14
 Monitoring of Cooking

Spectra of meat samples cooked for 0, 2, 5 and 7 minutes at 237 C

15
 Figure: PCA similarity maps and their loadings defined by PC1 and PC2 for the
synchronous spectra of meat samples cooked from 0 to 10 min recorded with λ = 40 nm

B
A

16
17
18
19
Study 3: Meat Species Identification

Objectives:
To differentiate between different types of meat including beef,
horse, donkey & mutton muscle using various spectroscopic
techniques like Fluorescence, FTIR & NIR spectroscopy

PERIDOT Project funded by HEC & Campus France

20
 Study 3: Meat Species Identification

Near Infrared spectra of beef Bee Mutton

(blue) & mutton (red) f 21
Best Research Paper Award by HEC
22
23
Conclusion

Conventional analytical techniques could be

replaced
Widespread applications in the future
 Adulterants in food
 Characterization of Oils
 Monitoring of fermentation process

24
25