Detection and Quantification of Corn Starch and Wheat Flour as Adulterants in Milk Powder by Raman Spectroscopy Coupled with Chemometric Routines

Abstract

Highlights: What are the main findings? Portable Raman spectroscopy has been shown to quantify adulterants in milk powder using chemometric routines. Results show errors of 0.76 and 0.77 %w/w for quantifying corn starch and wheat flour as adulterants, respectively, using partial least squares models. What are the implications of the main findings? Study shows that portable Raman spectroscopy is an effective tool for quantifying adulterants in milk powder. The portable Raman modality can be used as a complementary in situ rapid screening technique by non-academic users to detect adulterants in milk and other foods. Adulteration of milk powder (MP) is performed, especially in underdeveloped countries, by adding corn starch (CS) or wheat flour (WF) without mentioning it. Multiple techniques have been established to reduce these deceptive methods. Most of these techniques require samples to be sent to the laboratory for results through a time-consuming, expert-requiring, and destructive procedure. Raman spectroscopy (RS) has seen application due to the availability of portable modalities and its non-destructive, water-insensitive nature. Using principal component analysis (PCA), the differences and similarities between MP and the adulterants (CS and WF) have been evaluated. To quantify the percentages of CS and WF binary mixtures independently with MP, partial least squares regression (PLSR) has been employed. A total of 70 MP samples independently adulterated with CS and WF were prepared. Thirteen chemometric modes were developed by combining the first and second derivatives with Standard Normal Variate (SNV) and Multiplicative Scatter Correction (MSC) to quantify adulteration. The results obtained for CS and WF mixtures show errors of 0.76 and 0.77 %w/w, respectively, with the optimized math pretreatment. These results demonstrate that the portable RS modality can be used as an effective technique for detecting adulterants in milk powder.