Raman spectral analysis for non-invasive detection of external and internal parameters of fake eggs

Authors: JOSHI, RITU - Chungnam National University; LOHUMI, SANTOSH - Chungnam National University; JOSHI, RAHUL - Chungnam National University; Kim, Moon; Qin, Jianwei - Tony Qin; BAEK, INSUCK - Orise Fellow; CHO, BYOUNG-KWAN - Chungnam National University

Submitted to: Sensors and Actuators B: Chemical
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/7/2019
Publication Date: 10/8/2019
Citation: Joshi, R., Lohumi, S., Joshi, R., Kim, M.S., Qin, J., Baek, I., Cho, B. 2019. Raman spectral analysis for non-invasive detection of external and internal parameters of fake eggs. Sensors and Actuators B: Chemical. 303:127243. https://doi.org/10.1016/j.snb.2019.127243.
DOI: https://doi.org/10.1016/j.snb.2019.127243

Interpretive Summary: Although some fake or imitation food materials produced for economic fraud incorporate lower quality or cheaper alternative ingredients that are safe for consumption, some others are produced using non-edible or hazardous ingredients. The latter group includes visually indistinguishable fake eggs made with harmful ingredients such as sodium alginate, tartrazine dye, gypsum powder, and paraffin wax. This study evaluated the use of nondestructive Raman spectroscopy with multivariate analysis and Raman hyperspectral imaging with waveband optimization for differentiating between fake eggs and real chicken eggs. The results demonstrated that both techniques are able to differentiate fake eggs from real eggs. Development of nondestructive food analysis methods such as these can help the food industry in ensuring safe food products and protecting consumer health while combating fraud.

Technical Abstract: Cases of imitation or fake food materials are sometimes produced and sold for purposes of economic fraud. However, while some imitation or fake food materials merely incorporate lower quality or cheaper alternative ingredients that are safe to eat, others fakes are produced using non-edible or hazardous ingredients that are unsafe for consumption. The latter group includes fake eggs which are often difficult to identify by eye. Such fakes have been found in various parts of Asia, made from harmful ingredients such as sodium alginate, tartrazine dye, gypsum powder, and paraffin wax. The objective of this study is to evaluate the use of Raman spectral analysis for nondestructive, noninvasive identification of fake eggs. In this study, fake eggs were prepared and then Raman spectroscopic and imaging data were collected from both the fake eggs and real chicken eggs. Classification of the fake and real eggs was tested using both Raman spectroscopy (1800-600 cm-1) with multivariate analysis methods and Raman hyperspectral imaging (1500-390 cm-1) with waveband optimization. The results demonstrated that both techniques are able to differentiate fake eggs from real eggs.