Dr.S.Karthikumar Assistant Professor, Dept. of Biotechnology Kamaraj College of Engineering and Technology Madurai, Tamilnadu, INDIA skarthikumar@gmail.com

1. FOOD ADULTERATION
Dr.S.KARTHIKUMAR
Assistant Professor, Dept. of Biotechnology
Kamaraj College of Engineering and Technology
S.P.G.C.Nagar, Virudhunagar-626001, TN
skarthikumar@gmail.com; +91 9944215859

3. FOOD ADULTERATION
Adulteration of food not only involves intentional
addition or substitution of specific substances, but also
biological and chemical contamination. The most
common form of food adulteration is the addition of sub-
standard substances (adulterants) to increase the
quantity of raw or prepared food items

10. Acid washed GingerUntreated Ginger

18. Analytical Methods
to monitor Food
Adulterations
 Sensory,
 Physicochemical,
 DNA-based,
 Chromatographic
 Spectroscopic methods
• Thin layer chromatography (TLC),
• High-performance liquid chromatography (HPLC),
• Gas chromatography (GC)],
• Mass spectrometry (MS)
• LC)-MS/MS, GC/MSD],
• Sodium dodecyl sulfate-polyacrylamide gel electrophoresis
(SDS-PAGE),
• Polymerase chain reaction (PCR),
• PCR-restriction fragment length polymorphism (RFLP),
• Random amplified polymorphic DNA (RAPD)
• Infrared (IR), near infrared (NIR), mid-infrared (MIR),
• Fourier transform infrared (FTIR),
• Nclear magnetic resonance (NMR),
• Site-specific natural isotope fractionation (SNIF)-NMR,
• Inductively coupled plasma-atomic emission spectrometer (ICP-AES)]
• Immunoassays [enzyme-linked immunosorbent assay (ELISA

20. Electronic nose
• An e-nose can detect and
recognise odours and flavours
with a high level of reliability
• e-Noses contain an array of
sensors (from one to 32), using
a variety of sensor technologies
like organic polymers and metal-
oxides to micro-balances

21. ISOTOPE RATIO MASS SPECTROSCOPY
• A specialization of mass spectrometry, in which mass spectrometric
methods are used to measure the relative abundance of isotopes in a
given sample.

22. IRMS Used in the detection of
 Stable isotope ratio measurements of oxygen
and hydrogen (δ 18 O and δ 2 H) from fruit
juices
 Water are currently used to differentiate the
directly press juices from those obtained
from concentrates re-diluted with water.

23. NEAR INFRA RED SPECTROSCOPY
 Is based on the absorption of
electromagnetic radiation at wavelengths
in the range 780–2500 nm.
 Comprise broad bands arising from
overlapping absorptions corresponding
mainly to overtones and combinations of
vibrational modes involving CH, OH and
NH chemical bonds.
 Olive oil adulterated with other
vegetable oils, melamine in milk, milk
powder and soya bean meal,
honey, adulteration of spices with low
cost ingredients, etc.

24. Identification of adulterants in olive oil by NIR
Spectroscopy
 A new procedure has been developed for the
classification and quantification of the
adulteration of pure olive oil using NIR
Spectroscopy
 The MSC-corrected data were subjected to
Savitzky-Golay smoothing and a mean
normalization procedure before developing
partial least-squares calibration (PLS) models.

25. RAMAN HYPERSPECTRAL IMAGING SYSTEM
 For powdered food products where cheap ground materials or hazardous chemicals can
be added to increase the quantity of powder
 Custom designed laser illumination system, sensing module, and a software interface.
Laser illumination system generates a 785 nm laser line of high power, and the Gaussian
like intensity distribution of laser beam is shaped by incorporating an engineered diffuser.

26. Detection of Sudan dye and Congo red dye adulteration in paprika powder, and
benzoyl peroxide and alloxan monohydrate adulteration in wheat flour at six
different concentrations (w/w) from 0.05 to 1%
The sensing module utilize Rayleigh filters, imaging spectrometer, and
detector for collection of the Raman scattering signals along the laser line

28. THANK YOU