Hebling E Tavares João Pedro, da Silva Medeiros Maria Lucimar, Barbin Douglas Fernandes
Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, Brazil.
J Food Sci. 2022 May;87(5):1943-1960. doi: 10.1111/1750-3841.16143. Epub 2022 Mar 31.
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.
乳制品行业是食品工业的重要组成部分，预计其消费量在未来10年将有所增长。因此，为了公众健康，需要以更快、更精确的方式对这些产品进行认证。本综述建议使用近红外技术检测乳制品中的食品欺诈行为，因为这些技术速度更快、无损、环保、无需样品制备，并且可以进行多成分分析。首先，我们描述了乳制品中常见的食品欺诈形式以及用于检测的传统技术的应用，强调了实际全球食品链中存在的差距和适得其反的特征，比如较长的样品制备时间和试剂的使用。然后，描述了近红外光谱和高光谱成像技术在主要检测奶酪、黄油和酸奶等食品欺诈行为中的应用。由于这些技术依赖于模型开发，文献对不同乳制品的覆盖将有助于以更快、更可靠的方式识别食品欺诈行为。
