Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices

Document Type : Research Article

Authors

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, , Ahvaz, Iran

2 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, ,Ahvaz, Iran

3 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

4 Phd of Food Technology, Center of Research and Innovation, Ministry of Defense and Armed Forces Logistics,;Tehran, Iran

Abstract

Introduction: Color is an organoleptic attribute that directly affects consumers' acceptance and ‎choice of foods. Synthetic colorants have been associated with numerous side effects, including ‎toxicity, allergies, and behavioral and neurocognitive effects. Most fruit juice sold in the market ‎may contain synthetic color, which poses serious health risks. Red fruit juices, such as cherry and ‎barberry juice, have gained significant attention from consumers in recent years due to their ‎color, phytochemical components, and health benefits. Unfortunately, the potential for ‎adulteration with artificial colors in these juices is considerable, mainly when manufactured and ‎distributed through retail. There has been a growing interest in developing rapid techniques that ‎require minimal sample preparation for identifying such adulterations. Consequently, this study ‎proposes using spectral fingerprints generated by an ion mobility spectrometer (IMS) in ‎conjunction with multivariate data analysis as a user-friendly approach for detecting the ‎adulteration of cherry and barberry juices with various synthetic colorants, including Allura red, ‎Ponceau 4R, and Carmoisine.‎

Graphical Abstract

Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices

Highlights

  • An effective and rapid IMS-CDI+ method has been developed to detect fraud in fruit juices.
  • Cherry and barberry juices were adulterated with Allura red, Ponceau 4R, and Carmoisine in different ratios.
  • A classification success rate of 91.15% for juices and colorants was achieved using PCA.
  • The partial least square models predicted the contents of colorants in juices.
  • The models used to quantify Allura Red in barberry juice yielded the best results.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 11, Issue 4
August 2024
Pages 332-355

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History

  • Receive Date: 05 November 2024
  • Revise Date: 28 December 2024
  • Accept Date: 31 December 2024

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