Spectroscopy - Articles and news items
New Food brings you a 21st Century update on developments and improvements in food safety…
In this whitepaper, discover how ZEISS in cooperation with TQC Dienstleistungen e.K. can offer a robust solution for checking the quality of the constituents throughout the malting process…
Non-destructive monitoring the effects of light exposure on quality deterioration of extra virgin olive oils with fluorescence spectroscopy
Issue 3 2016 • 20 June 2016 • Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor, Universidad Politécnica de Madrid (UPM) / Natalia Hernández-Sánchez, Assistant Professor, UPM / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP / Margarita Ruiz-Altisent, Professor, UPM
Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass, plastic and metals are used. The transparency of the glass and plastic materials exposes the oil to the natural light conditions leading to photosensitised oxidation. The oxidation of oils results in loss of minor chemical components that are responsible for sensory and nutritional quality…
Featured news • 14 March 2016 • Ocean Optics
Ocean Optics expands Flame spectrometer line with versatile miniature NIR Spectrometer…
Featured news • 1 December 2015 • Ocean Optics
Spark’s solid state optical encoders bring spectroscopy to more applications than ever before…
Issue 2 2013 • 26 April 2013 • Francesco Capozzi, Foodomics Laboratory, Department of Agro-Food Science and Technology, University of Bologna
Nuclear magnetic resonance (NMR) spectroscopy is an investigation technique to study matter. It is based on the properties of magnetically active nuclei, which respond to a perturbation induced in a sample by applying a radio wave pulse. The nuclei, if immersed in an intense magnetic field, respond to the pulse by oscillating at a particular frequency, thus generating a signal which is recorded and transformed by the instrument as a graph, the so-called spectrum, reporting the intensity of the response as a function of the oscillation frequency. The frequency of each nucleus is characteristic of its position in the molecule and depends on the physico-chemical state of the substances. The response depends, in fact, not only on the structure of the molecule to which the atom belongs to, but also on the chemical environment in which the molecule is immersed.
Issue 4 2012 • 6 September 2012 • Luisa Mannina, Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma & Laboratorio di Risonanza Magnetica Annalaura Segre, Istituto di Metodologie Chimiche, CNR and Anatoly P. Sobolev Laboratorio di Risonanza Magnetica Annalaura Segre, Istituto di Metodologie Chimiche, CNR
NMR spectroscopy is currently one of the key methods for food characterisation1. Foodstuff is a complex matrix including many different compounds with different chemical structures, concentrations, solubility, properties and nutritional values. Each food type contains primary and secondary metabolites. Primary metabolites, i.e. organic acids, amino acids and sugars, involved in the basic functions of the living cell are ubiquitous although they are present in different species at different concentrations. Secondary metabolites such as phenolic compounds, terpenes and sterols are specific to food type and can be considered markers of the product. Together with primary metabolites, they are important from a nutritional point of view. NMR methodology enables primary and secondary metabolites to be identified and quantified, bringing high-throughput spectroscopic / structural information on a wide range of metabolites simultaneously with high precision.
NMR methodology is especially helpful for molecular identification. The metabolite identification is usually obtained by means of 1D and 2D experiments, addition of standard compounds, literature data and by comparison with a database of standard compounds. Moreover, the identification of metabolites in a mixture is often obtained without separation of individual components. Rather simple, direct and rapid sample preparation procedures without prerequisite derivatisation of components are usually required. 1H NMR is a quantitative technique owing to the proportionality of signal integral to the molar concentration of the corresponding metabolite.
Issue 3 2012 • 4 July 2012 • Serge Rezzi, Bioanalytical Science Department, Nestlé Research Centre
Since the pioneer discovery of nuclear magnetic resonance (NMR) spectroscopy by Isidor Rabi in 1938, it has become a central analytical technology in multiple scientific domains of chemistry, physics and biology. Uniquely suited to measure the spin properties of magnetically active nuclei, NMR has emerged as a very popular technique for both routine and research applications. The food industry for instance uses NMR to study food structure, composition and effects on the metabolism. We briefly review in the following some key features making NMR a successful analytical platform in modern food and nutrition industry. Emphasis is given to recent developments of high resolution NMR (HR-NMR) spectroscopy for food quality and authenticity and nutritional metabonomics.
The popularity of HR-NMR in food and nutrition research relies first with a series of technical advantages such as minimal sample prepara – tion, non-invasiveness, reduced matrix effects, detailed structural information, quantitative capacity within a broad dynamic range and high reproducibility. HR-NMR remains a technique of choice for establishing the structure of molecules as well as for analysing complex food matrices. Indeed, minimal structural modifications introduced by various stereo – chemistry, chiral centre and position of functional groups result in measurable changes of chemical shifts, signal multiplicity and couplings that can be exploited.
Issue 4 2011 • 6 September 2011 • Gwénaëlle Le Gall, Peter R. Shewry, E.N. Clare Mills and Geraldine A. Toole, Institute of Food Research
Wheat is the most widely grown cereal in the world and is used to make a variety of baked goods, such as bread, biscuits, pasta, noodles and breakfast cereals. On hydration of flour to make a dough, the seed storage proteins form a cohesive mass known as gluten. This protein fraction has a unique structure and viscoelastic properties1 that have allowed wheat to be used in such a versatile way. Dough properties vary between different cultivars and wheat lines – making some of them more suitable for pasta, others bread and others biscuits. Often, these products are made from white flour, and yet it is clear that there are beneficial effects of having a diet rich in whole grain and fibre derived from the endosperm cell walls and the outer layers of the grain that are found in the bran fraction. Whilst the variation in properties of gluten components has been extensively described, variation in cereal cell wall composition has been less studied yet might make an important contribution to improving the nutritional quality of cereal foods2.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Sandvik Process Systems Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd