Um novo método para a rápida verificação da adulteração de whey protein baseado em espectroscopia ATR-FTIR e análise multivariada

Matthews Silva Martins; Marcia Helena Cassago Nascimento; Wanderson Romão; Fabiano Kenji Haraguchi; Paulo Roberto Filgueiras; Valerio Garrone Barauna

doi:10.18593/evid.34497

Authors

Matthews Silva Martins UFES https://orcid.org/0000-0002-0050-4490
Marcia Helena Cassago Nascimento Universidade Federal do Espírito Santo https://orcid.org/0000-0001-5252-586X
Wanderson Romão Instituto Federal do Espírito Santo
Fabiano Kenji Haraguchi Universidade Federal do Espírito Santo https://orcid.org/0000-0002-1019-8888
Paulo Roberto Filgueiras Universidade Federal do Espírito Santo
Valerio Garrone Barauna Universidade Federal do Espírito Santo https://orcid.org/0000-0003-2832-0922

DOI:

https://doi.org/10.18593/evid.34497

Keywords:

Fourier Transform Infrared Spectroscopy, Chemometrics, Food Contamination, Whey proteins

Abstract

Current methods for detecting whey protein adulteration are time-consuming, reliant on reagents, and require specialized manwork. In this study, attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), in conjunction with multivariate data analysis, is proposed as a screening method for determining whey protein adulteration. Regarding the spectral analysis, the absorbance intensity of Amida I (∼1550 cm^-1) e Amida II (∼1650 cm^-1) bands, related to protein concentration, decreased as the adulterant was added. Four prediction models were constructed using the partial least squares regression (PLS) method, one for each brand of whey protein concentrate, and one with all brands combined. The models showed high coefficients of determination (>0.94) and low errors (<0.71 g/30g) for the external validation set. Then, blind prediction tests were conducted with new samples that were randomly adulterated to assess the applicability of the models. Accurate predictions of the protein content in samples were achieved. Furthermore, the model constructed by combining all brands has proven to be representative and capable of predicting samples irrespective of the brand, flavor, and type of whey protein with a mean squared error of 0.46 g/30g and prediction variations ranging from 1.47 to 15.24%. In conclusion, ATR-FTIR spectroscopy combined with multivariate data analysis can be employed as a supplementary method to traditional approaches in screening for the identification of adulterated whey protein, in a much faster (< 3 min per sample), cost-effective manner, and without the need for reagents.

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