A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations

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dc.cclicenceCC-BY-NDen
dc.contributor.authorValand, Reema
dc.contributor.authorTanna, Sangeeta
dc.contributor.authorLawson, Graham
dc.contributor.authorBengtstrom, Linda
dc.date.acceptance2019-09-09
dc.date.accessioned2019-11-05T13:57:49Z
dc.date.available2019-11-05T13:57:49Z
dc.date.issued2019-10-15
dc.descriptionThe file attached to this record is the author's final peer reviewed version. The Publisher's final version can be found by following the DOI link.en
dc.description.abstractThe increasing demand for food and the globalisation of the supply chain, have resulted in a rise in food fraud, and recent high profile cases, such as the Chinese milk scandal in 2008 and the EU horsemeat scandal in 2013 have emphasised the vulnerability of the food supply system to adulteration and authenticity frauds. Fourier Transform Infrared (FTIR) spectroscopy is routinely used in cases of suspected food fraud as it offers a rapid, easy and reliable detection method for these investigations. In this review we first present a brief summary of the concepts of food adulteration and authenticity as well as a discussion of the current legislation regarding these crimes. Thereafter, we give an extensive overview of FTIR as an analytical technique and the different foods where FTIR analysis has been employed for food fraud investigations as well as the subsequent multivariate data analysis have been applied successfully to investigate case of adulteration or authenticity. Finally, we give a critical discussion of the applications and limitations of FTIR, either as a standalone technique or incorporated in a test battery, in the fight against food fraud.en
dc.funderNo external funderen
dc.identifier.citationValand, R., Tanna, S., Lawson, G., and Bengtström, L. (2019) A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations, Food Additives & Contaminants: Part A,en
dc.identifier.doihttps://doi.org/10.1080/19440049.2019.1675909
dc.identifier.issn1944-0057
dc.identifier.issn1944-0049
dc.identifier.urihttps://dora.dmu.ac.uk/handle/2086/18697
dc.language.isoenen
dc.peerreviewedYesen
dc.publisherTaylor and Francisen
dc.researchinstituteLeicester Institute for Pharmaceutical Innovation - From Molecules to Practice (LIPI)en
dc.subjectFTIRen
dc.subjectFood frauden
dc.subjectFood adulterationen
dc.subjectFood authenticityen
dc.subjectSpectroscopyen
dc.titleA review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigationsen
dc.typeArticleen

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