Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.)
The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/10/3250 |
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| author | Ravi Pandiselvam Rathnakumar Kaavya Sergio I. Martinez Monteagudo V. Divya Surangna Jain Anandu Chandra Khanashyam Anjineyulu Kothakota V. Arun Prasath S. V. Ramesh N. U. Sruthi Manoj Kumar M. R. Manikantan Chinnaraja Ashok Kumar Amin Mousavi Khaneghah Daniel Cozzolino |
| author_facet | Ravi Pandiselvam Rathnakumar Kaavya Sergio I. Martinez Monteagudo V. Divya Surangna Jain Anandu Chandra Khanashyam Anjineyulu Kothakota V. Arun Prasath S. V. Ramesh N. U. Sruthi Manoj Kumar M. R. Manikantan Chinnaraja Ashok Kumar Amin Mousavi Khaneghah Daniel Cozzolino |
| author_sort | Ravi Pandiselvam |
| collection | DOAJ |
| description | The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil’s chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification. |
| first_indexed | 2024-03-10T03:19:25Z |
| format | Article |
| id | doaj.art-a6e2604f7c234e39988d779e7e209ee3 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:19:25Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-a6e2604f7c234e39988d779e7e209ee32023-11-23T12:23:26ZengMDPI AGMolecules1420-30492022-05-012710325010.3390/molecules27103250Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.)Ravi Pandiselvam0Rathnakumar Kaavya1Sergio I. Martinez Monteagudo2V. Divya3Surangna Jain4Anandu Chandra Khanashyam5Anjineyulu Kothakota6V. Arun Prasath7S. V. Ramesh8N. U. Sruthi9Manoj Kumar10M. R. Manikantan11Chinnaraja Ashok Kumar12Amin Mousavi Khaneghah13Daniel Cozzolino14Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, IndiaDairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USADairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USASchool of BioSciences and Technology, VIT University, Vellore 632014, Tamil Nadu, IndiaDepartment of Biotechnology, Mahidol University, Bangkok 12120, ThailandDepartment of Food Science and Technology, Kasetsart University, Bangkok 10900, ThailandAgro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, IndiaDepartment of Food Process Engineering, NIT, Rourkela 769008, Odisha, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, IndiaAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, IndiaChemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, Maharashtra, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, IndiaDepartment of Food Safety and Quality Assurance, College of Food and Dairy Technology, Chennai 600051, Tamil Nadu, IndiaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-875, SP, BrazilCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane 4072, AustraliaThe number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil’s chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification.https://www.mdpi.com/1420-3049/27/10/3250coconutFT-NIR-based techniqueoxidationperoxide valuevirgin coconut oiltender coconut water |
| spellingShingle | Ravi Pandiselvam Rathnakumar Kaavya Sergio I. Martinez Monteagudo V. Divya Surangna Jain Anandu Chandra Khanashyam Anjineyulu Kothakota V. Arun Prasath S. V. Ramesh N. U. Sruthi Manoj Kumar M. R. Manikantan Chinnaraja Ashok Kumar Amin Mousavi Khaneghah Daniel Cozzolino Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.) Molecules coconut FT-NIR-based technique oxidation peroxide value virgin coconut oil tender coconut water |
| title | Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.) |
| title_full | Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.) |
| title_fullStr | Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.) |
| title_full_unstemmed | Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.) |
| title_short | Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (<i>Cocos nucifera</i> L.) |
| title_sort | contemporary developments and emerging trends in the application of spectroscopy techniques a particular reference to coconut i cocos nucifera i l |
| topic | coconut FT-NIR-based technique oxidation peroxide value virgin coconut oil tender coconut water |
| url | https://www.mdpi.com/1420-3049/27/10/3250 |
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