A Brazilian study on grain quality analysis was recently published in the “Journal of Food Composition and Analysis.” The research combines the Near-infrared Spectroscopy (NIR) technique with a mathematical model to determine and quantify different components in grain samples. All this using portable equipment. This innovation was developed by scientists from the Brazilian Agricultural Research Corporation (EMBRAPA) in partnership with Spectral Solutions.
With the new method, one can quickly and accurately determine the chemical composition of foods essential to human and animal health. The innovation has a low cost and does not destroy the assessed material. “When interacting with the material, NIR generates a distinctive spectrum, similar to a molecular fingerprint. This spectrum contains detailed information about the sample’s chemical composition,” says Maria Lúcia Simeone, the EMBRAPA researcher leading the project. The analysis depth is only possible in tandem with a mathematical model that allows the data obtained by NIR light to be better understood.
The researchers used portable NIR spectroscopy equipment to examine several corn and sorghum samples. The grains were ground and then underwent a complex statistical analysis known as “chemometrics.” The data was then entered into the Spectral Software to be evaluated on common devices such as laptops or smartphones.
According to the researcher, this method’s advantage lies in the swiftness and precision of the analysis. “NIR spectroscopy analysis is much faster than traditional methods, allowing for a real-time grain quality assessment,” says Simeone. The researcher also highlights the non-destructive nature of the method, which does not damage the sample and allows for subsequent analyses.
“As a result of all this, we have a better cost-benefit ratio. Reducing analysis time and removing the need for chemical reagents make the technique more affordable and sustainable,” explains the researcher. She also assesses the research’s breakthrough nature from a broader perspective. “It’s a significant advancement in the field of food analysis. It has the potential to change the way we assess grain quality, opening up new perspectives for precision farming, quality control, and food safety.”
Practical uses
The practical use of the study can quickly assess the chemical composition of grains, determine or reject low-quality batches, and ensure safer and more nutritious products. The technique also has the potential to be used to monitor the quality of raw materials, improve the production process, and guarantee consistency in final goods.
“Automating analysis and reducing time helps to lower production costs and increase traceability since the technology can be used to trace the origin and quality of grains throughout the production chain, increasing consumer reliability,” says the researcher.