INSTRUMENTAL ANALYSIS OF FOOD PRODUCTS.pptx

This presentation provides a comprehensive overview of instrumental analysis techniques applied in food science. It covers methodologies such as spectroscopy, chromatography, and mass spectrometry, highlighting their applications in determining the composition, quality, and safety of food products. Emphasis is placed on recent advancements and innovations post-COVID-19, addressing how these technologies contribute to enhanced food analysis and regulatory compliance. Detailed case studies and practical examples illustrate the critical role of instrumental analysis in the food industry.

1. INSTRUMENTAL ANALYSIS OF PRODUCTS Chirantan Sandip Saigaonkar FTS/2020/41 SCFT Maldad [email protected]

2. DYNAMIC LIGHT SCATTERING (DLS) Application Measure the size and zeta potential of particles Working principle DLS analyzes light intensity fluctuations in Brownian motion of particles in suspension using autocorrelation principles to determine particle size and motion. Sample preparation and measurement in Zetasizer instrument

3. Where, ζ = zeta potential, μ = electrophoretic mobility, η = viscosity of the medium, ε = dielectric constant of the medium  

4. SCANNING ELECTRON MICROSCOPY (SEM) Application To examine the morphology of nanostructures Stable Liposome in Cosmetics for Transdermal Folic acid delivery for fortification and treatment of micronutrient deficiencies. Working principle The SEM uses emitted electrons to produce signals on electron interaction, allowing it to & detect morphology, topography, and element composition contrast.

5. TRANSMISSION ELECTRON MICROSCOPY (TEM) Application To study the internal structure of food/ nano samples Working principle (TEM) uses transmitted electrons to focus on a specimen, achieving a resolution power 1000 times higher than a light microscope Preparation of nanoliposomes by microfluidic mixing in herring-bone channel and the role of membrane fluidity in liposomes formation

6. ULTRAVIOLET-VISIBLE SPECTROSCOPY Application identification and quantification of unknown component in sample Working principle for a given material sample path length and concentration of the sample are directly proportional to the absorbance of the light Beer-Lambert law Sr. No. Assay Wavelength (nm) Reference standard 1. Antioxidant activity (DPPH assay) 515 - 2. Total Phenol Content (TPC) 765 Gallic acid 3. Total Flavonoid Content (TFC) 415 Rutin/ Quercetin 4. Ferric reducing antioxidant power (FRAP) 593 Ascorbic acid 5. Glycyrrhizin content 254 Glycyrrhizin 6. Carbohydrate content 490 Glucose

7. Sample preparation by appropriate solvent system Checking the absorbance at specified wavelength Determination of concentration from calibration curve

8. FOURIER TRANSFORM INFRARED SPECTROSCOPY (FTIR) Application Qualitative and quantitative identification of different functional groups and chemical moieties in sample Working principle FTIR spectroscopy measures the intensity of transmitted or absorbed light as a function of wavelength, generating a spectrum that represents the unique fingerprint of the sample's molecular structure.

9. Powdered sample (1 mg) KBr powder (150 mg) B lending into mortar and pestle Pallet pressing apparatus sample

10. HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) Application Quantitative estimation of compounds viz. drugs, vitamins, amino acids etc Working principle Separation of compounds on basis of affinity and solubility in the solvents

11. INDUCTIVELY COUPLED PLASMA - ATOMIC EMISSION SPECTROSCOPY (ICP-AES) Application Quantitative estimation of minerals in sample Working principle ICP-AES works by turning the sample into ions in a super-hot plasma, exciting these ions to emit light at characteristic wavelengths, and then measuring this emitted light to identify and quantify the elements present in the sample.

12. DIFFERENTIAL SCANNING CALORIMETRY (DSC) Application Measurement of phase transition temperatures, crystalline nature of sample Working principle DSC is a thermal analytical technique that measures a material's heat capacity (Cp) by temperature, enabling measurements of the transition between heat release or absorption.

13. IN VITRO RELEASE STUDY HOT PLATE MAGNETIC STIRRER Dissolution media (gastric/ intestinal fluid) Dialysis bag Nutrient release into dissolution media Magnetic bead Dialysis bag method for In-vitro nutrient release study

14. Experimental setup with dissolution media Periodic withdrawal of dissolution media for analysis of micronutrients ICP-AES for estimation of minerals release HPLC for estimation of vitamins release Addition of fresh dissolution media in experimental setup Process for In-vitro nutrient release study