FOTE 202 Module 1: Introduction to Food Analysis PDF

Introduction to Food Analysis Ins tr uctor : ELDescalla r FOTE 202 Lesson Outline I. Sco pe and Impo rtance of Food A nal ysis II. Role o f Foo d Analysi s in the Foo d Industry III.What properties of food are analyzed? IV. How are analytical met ho d chosen? V. G ood Laborator y...

Introduction to Food Analysis Ins tr uctor : ELDescalla r FOTE 202 Lesson Outline I. Sco pe and Impo rtance of Food A nal ysis II. Role o f Foo d Analysi s in the Foo d Industry III.What properties of food are analyzed? IV. How are analytical met ho d chosen? V. G ood Laborator y pract ices and qualit y assuranc e in Foo d Analy sis What is Food Analysis? Discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. (McClements (2003) Uses of Food Analysis Provide information about food characteristics Understanding factors that determine food properties To economically produce consistent safe, nutritious and desirable foods For consumer to make informed choices Assuring food authenticity Reasons for Analyzing Foods Food Safety Government Regulations Quality Control Research and Development Food Safety Ensuring no harmful substances present in any food products Ensuring that harmful substances are effectively eliminated before the product is consumed Government Regulation Maintain food supply quality Ensure wholesome and safe food from the industry Inform consumers of nutritional composition Enable fair competition among food companies Eliminate economic fraud Philippine Food Regulatory Agencies (RA10611) Food Safety Regulation Coordinating Board DOH Food Safety Regulatory Agencies DA Food Safety Regulatory Agencies BFAR BPI PCA  Who analyzes food? F oo d M a n uf a c t u r e r s I ng r e d i e n t S u p pl i e rs A n a l y t i c a l S e r v i c e L a b or a t o ri e s G ov e r n m e n t L a bo ra t or i e s U n i ve rs i t y Re s e a r c h L a b o ra t o ri e s A s p e r th e R A1 1 0 5 2 ( P h il i p pi n e F oo d Te c h n ol og y A c t 2 0 18 ) : S e c t i on 4 : T h e S c op e of t h e P ra c t i c e of F oo d Te c h no l og y ( C ) E v a l u a t i o n o f t he m i c ro bi o l og i c a l , ph y s i c a l , c h e m i c a l , s e n s or y a n d f u n c t i o n a l p r op e r t i e s of f o od. ( D ) Ce rt i f i c a t i o n o f t he a n a l y s i s o f t h e mi c r o bi o l og i c a l , ph y s i c a l , c h e mi c a l , s e n s or y a n d f u n c t i o n a l p ro p e r t i e s o f f oo d Role of Food Analysis on: Government Regulations and Recommendations Standar ds (C odex A limentarius Co mmission, B AFS, FDA, B PS ) Mandatory Standards Standards of Identity Standards of Quality Standards of Fill-off-container Voluntary Standards Standards of Grade Nutrition Labelling, Health Claims Authenticity Food Ins pec tio n and Grading CODEX ALIMENTARIUS Develop standards for food groups and specific commodities For consumer protection and facilitation of international trade CODEX ALIMENTARIUS BAFS develops internationally harmonized standards for primary and post-harvest agriculture and fishery products Food and Drug Administration – Department of Health (FDA-DOH): develops standard for processed foods Nutrition Labelling Nutrition Labelling – Tolerance Limit Health Claims Role of Food Analysis on: Quality Control Charac teri zation o f Raw Materials Monit oring o f Foo d Properties duri ng processing Charac teri zation o f Final Product Identifying the source of the problems wit h unacc eptable produc ts Hazard Analysis Critic al Contro l Point ( HACCP )  Role of Food Analysis on: Quality Control S our c e : Ada pt e d a n d U pda t e d on Pe a r s on (1 97 3) a n d Po me r a n z a nd M e l oa n (1 99 4) a s c i te d by N i e l s e n (2 01 7)  Role of Food Analysis on: Quality Control S our c e : Ada pt e d a n d U pda t e d on Pe a r s on (1 97 3) a n d Po me r a n z a nd M e l oa n (1 99 4) a s c i te d by N i e l s e n (2 01 7)  Role of Food Analysis on: Quality Control S our c e : Ada pt e d a n d U pda t e d on Pe a r s on (1 97 3) a n d Po me r a n z a nd M e l oa n (1 99 4) a s c i te d by N i e l s e n (2 01 7)  Role of Food Analysis on: Research and Development Basic research and pro duct develo pment Charac teri ze the pro perti es of foo ds Asc er tain the role that eac h ingredi ent plays in determi ni ng the overall properties of foods Determine how processing conditions af fec t foo d properties S our c e : Ada pt e d a n d U pda t e d on Pe a r s on (1 97 3) a n d Po me r a n z a nd M e l oa n (1 99 4) a s c i te d by N i e l s e n (2 01 7)  Properties of Food Analyzed Composition Structure Physicochemical Properties Sensory Att ributes  Properties of Food Analyzed: Composition Det ermines safety, nutritional quality, physicochemical propert ies, quality attribut es and sensory charact eristics Chemical Constituent s Specifi c atoms Specifi c molecules Types o f molecules Specifi c subst anc es  Properties of Food Analyzed: Structure Food structure at different levels: M ol ec ul ar s tr uc tur e (1 - 10 0nm ) Types of molecules, 3-D structures, interactions M ic r os c op i c S tr uc tur e (10 nm-10 0𝜇 𝑚 ) Emulsion droplet, fat crystals, small air cells M ac r os c op i c St ru ct ur e ( > 10 0𝜇 𝑚 ) Sugar granules, large air cells, chocolate chips  Properties of Food Analyzed: Physicochemical Properties Optical properties Rheological properties Stability Flavor  Properties of Food Analyzed: Sensory Attributes Of ten the ultimat e test for the acceptance or rejection of a par ticular foods Disadvant ages Time consuming and expensive Tests are not objective It cannot be used on materials that contain poison or toxins It cannot be used to provide information about the safety, composition or nutritional value of food Sensory attributes are correlated quantities that can be measured using objective analytical t echniques  Steps in Analyzing Foods 1. Selection of Analytical Method 2. Sampling and Sample Preparation 3. Performance of Analytical Procedure 4. Statistical Analysis of Measurement 5. Data Repor ting Classifications of Analytical Methods Classica l Meth ods Instrumental Methods Separa tio n: Pr ecipita tio n, Separa tio n: HPLC, GC, S FC, extra ction, dis tillatio n electro phor esis Qua litative: s pot tests, Qua litative /Quantitative: boiling po int, melting po int, Light abso rptio n /Emissio n so lubility, odor, refrac tive fluor escenc e, elec tr ode index potential, mass-to-charge ratio, c onduc tivity etc. Qua ntitative: Gravimetric , titr imetric Skoog, Holler and Crouch(2018) Choosing an Analytical Technique Bo oks Tabulated Of ficial Method s of A nal ysis Journals Eq ui pment and Reagent sup pli ers Internet Develop ing a new technique Method Selection in Food Analysis Modified from Nielsen (2017) Method Selection in Food Analysis Characteristics of the Method Sp ecifi city Safety Destructive /non-destruc tive On-line /O ff-line Of ficial Ap proval Nature of Fo od Matrix Method Selection in Food Analysis Characteristics of the Method Method Selection in Food Analysis Characteristics of the Method Method Selection in Food Analysis Characteristics of the Method  Method Selection in Food Analysis Matrix Effect Performance of many analytical methods is affected by the food matrix (major chemical components)  Method Selection in Food Analysis Matrix Effect Digestion and extraction procedures necessary for accurate analytical results are highly dependent on food matrix. The triangle scheme created nine categories of food matrices according to high, medium, and low levels of fat carbohydrates and proteins Analytical methods ideally would be geared to handle each of the nine combinations Food triangle categorization enables analyst to choose the appropriate SRM for method development, for optimization, or for confidence of routine testing. AOAC believes that one or two foods within a sector are representative of other foods within that sector, and if an analytical method provides accurate results for the test foods, it should also provide accurate results for the other foods of the same sector  Summary Fo od scientists fro m di fferent sect ors including government laboratories, foo d manufact urers, i ngredient suppliers, analytical service laboratories, and U ni versi ty research laboratories determi ne t he c hemic al composi tion and physical c haracteristic s of fo ods for various purpo ses. Method selectio n is usually based on t he purpo se of the analysis, t he charac teri stic and validity of t he metho d, and t he fo od matrix involved  References: Co dex Alimentarius Co mmission. (2004). G ENER AL GU IDELINES ON SA MPLING. CAC/G L 50 -2004. Nielsen, S. (Ed.). (2017). Foo d A nalysis (4 th ed.). New Yo rk : S pringer Sci ence+ Business Media, L LC. James, C. S. (1999). Analytical C hemist ry o f Fo ods. Lo ndo n: Black ie Ac ademic and P ro fessional. McCl ements DJ. 2003. Analysi s of Food Pro ducts. Foo d Science 581. UR L: http://p eop le.umass.ed u /~mccl emen /