Authentication of gluten-free flour by Fourier-transform infrared spectroscopic technique

Feifei Tao; Kuanglin Chao; Jianwei Qin; Moon Kim; Thomas Burks

doi:10.1117/12.3012663

6 June 2024 Authentication of gluten-free flour by Fourier-transform infrared spectroscopic technique

Feifei Tao, Kuanglin Chao, Jianwei Qin, Moon Kim, Thomas Burks

Author Affiliations +

Proceedings Volume 13060, Sensing for Agriculture and Food Quality and Safety XVI; 1306009 (2024) https://doi.org/10.1117/12.3012663
Event: SPIE Defense + Commercial Sensing, 2024, National Harbor, Maryland, United States

Abstract

Celiac disease is a serious gluten-sensitive autoimmune disease of the small intestine affecting genetically susceptible individuals worldwide. A strict, lifelong gluten-free diet is the only treatment. Currently, the most commonly used methods for gluten test are based upon enzyme-linked immunosorbent assay, which is sample-destructive, and requires cumbersome processing procedures, and therefore are not suitable for high-throughput real-time screening detection of gluten in foods. In this study, a Fourier-Transform Infrared (FT-IR) spectroscopy-based approach was proposed for authentication of gluten-free flour. Three chemical standards including gliadin, gluten, and starch from wheat and 62 different types of flour products were scanned by FT-IR spectroscopy over the wavenumber range of 4000 and 400 cm^-1. Notable absorbance differences were observed between the chemical standards of gliadin and gluten and starch from wheat over the wavenumber range of 1800-450 cm^-1. The mean absorbance profiles of gluten-free and non-gluten free categories of flour demonstrated varying spectral characteristics between 1800 and 1500 cm^-1. The Principal Component Analysis (PCA)- Linear Discriminant Analysis (LDA) models built upon the original absorbance of flour between 1800 and 1500 cm^-1 achieved overall prediction accuracies of at least 95.7%. The potential of FT-IR technique in identifying and authenticating gluten-free flour was demonstrated.

Conference Presentation

(2024) Published by SPIE. Downloading of the abstract is permitted for personal use only.

Citation Download Citation

Feifei Tao, Kuanglin Chao, Jianwei Qin, Moon Kim, and Thomas Burks "Authentication of gluten-free flour by Fourier-transform infrared spectroscopic technique", Proc. SPIE 13060, Sensing for Agriculture and Food Quality and Safety XVI, 1306009 (6 June 2024); https://doi.org/10.1117/12.3012663

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