Assessing food by-products macrocomposition by FTIR microspectroscopy.
Paula Varas Perez1, Alexis Fagot1, Martijn Heleven2
1Analytical and Circular Chemistry (ACC), Institute for Materials Research (IMO-IMOMEC), Hasselt University, Agoralaan, Diepenbeek, 3590, Belgium.
Analytical and Bioanalytical Chemistry
|July 2, 2025
Summary
Fourier transform infrared (FTIR) microspectroscopy effectively analyzed food by-products like potato trimmings, revealing their chemical composition and structure. This chemical imaging approach aids in understanding and valorizing these valuable industrial materials.
Area of Science:
- Food Science and Technology
- Analytical Chemistry
- Biomaterials Science
Background:
- Food by-products contain valuable compounds but their variable composition hinders efficient valorization.
- Understanding the chemical makeup and distribution of components in food waste is crucial for developing new applications.
- Existing methods struggle with the complex and heterogeneous nature of food by-products.
Purpose of the Study:
- To evaluate the chemical composition and structural organization of industrial food by-products.
- To demonstrate the utility of Fourier transform infrared (FTIR) microspectroscopy for food by-product analysis.
- To assess the potential for valorizing food by-products using chemical imaging.
Main Methods:
- Fourier transform infrared (FTIR) microspectroscopy was used to analyze potato trimmings, carrot pomace, and brewer's spent grain.
- Frozen sectioning was employed for sample preparation.
- Hierarchical cluster analysis and derivative FTIR spectra were utilized for spectral differentiation and signal resolution.
Main Results:
- FTIR microspectroscopy successfully differentiated spectral information and identified functional groups (proteins, lipids, pectin).
- Chemical imaging provided insights into the composition and structural organization of the food by-products.
- Overlapping absorbance peaks presented a limitation for precise identification of some individual components.
Conclusions:
- FTIR microspectroscopy is a valuable tool for semi-quantitative evaluation of food by-product composition.
- Chemical imaging by FTIR provides crucial insights for the valorization of food by-products.
- This technique supports the development of industrial applications for food waste streams.
Related Concept Videos
01:03IR Frequency Region: Fingerprint Region
1.1K
IR spectra are divided into two main regions: the diagnostic region and the fingerprint region. The diagnostic region of the spectrum lies above 1500 cm−1. The absorptions resulting from single-bond vibrations of the N–H, C–H, and O–H stretch at higher wavenumbers and appear on the left side of the spectrum. The stretching absorptions of the C≡C and C≡N occur between 2100–2300 cm−1. In contrast, those arising from stretching absorptions of the...
1.1K
01:11Applications of IR Spectroscopy: Overview
1.2K
The non-destructive nature and ability to provide valuable chemical information make IR spectroscopy a versatile technique with broad applications in various scientific and industrial fields. IR spectroscopy is commonly used to identify and characterize organic and inorganic compounds. It provides information about the functional groups present in a molecule and the bonding between atoms. This helps in the structural elucidation of compounds during organic synthesis, pharmaceutical research,...
1.2K
01:09Infrared (IR) Spectroscopy: Overview
2.4K
When electromagnetic radiation passes through a material, atoms or molecules transition from a lower to a higher energy state by absorbing radiation corresponding to the energy difference between the two states. The absorption of infrared (IR) radiation causes transitions between vibrational energy levels in a molecule. Therefore, IR spectroscopy is a useful analytical tool for determining the molecular structure of molecules.
Different compounds display unique properties due to their...
Different compounds display unique properties due to their...
2.4K
01:28IR and UV–Vis Spectroscopy of Carboxylic Acids
4.6K
In IR spectroscopy of carboxylic acids, the C=O bond shows a characteristic band between 1710 and 1760 cm⁻¹, and the O–H bond exhibits a broad band between 2500 and 3300 cm⁻¹.
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency,...
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency,...
4.6K