FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin

• Autor(a) principal: Rodrigues Júnior, Paulo Henrique
• Data de Publicação: 2015
• Outros Autores: Oliveira, Kamila de Sá, Almeida, Carlos Eduardo Rocha de, Oliveira, Luiz Fernando Cappa De, Stephani, Rodrigo, Pinto, Michele da Silva, Carvalho, Antônio Fernandes de, Perrone, Ítalo Tuler
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.foodchem.2015.09.055; http://www.locus.ufv.br/handle/123456789/13861
• topic: Raman spectroscopy; Chemometrics tools; Milk powder; Low-lactose; Maltodextrin

FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of lactose and identify milk powder samples adulterated with maltodextrin (2.5–50% w/w). Raman measurements can easily differentiate samples of milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and slow. FT-Raman spectra were obtained from samples of whole lactose and low-lactose milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with low lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained allowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of milk powder.