Recent applications of DSC and TGA in food quality control and authenticity verification: Current progress and future directions

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-10-01 Epub Date: 2026-10-06 DOI:10.1016/j.fochx.2026.104587

Amir Pourmoradian, Alireza Mohammadi, Mohsen Barzegar

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引用次数: 0

Abstract

The increasing complexity of food supply chains and rising consumer demand for transparency underscore the need for rapid, reliable, and cost-effective approaches to food quality control and authenticity assessment. Conventional analytical techniques, including chromatography and spectroscopy, offer high accuracy but involve time, labor, and cost. Thermal analysis (TA), particularly Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA), has emerged as an environmentally sustainable alternative. This review investigates recent advances in TA for food authentication, focusing on its principles and applications across food matrices, including edible oils, dairy products, honey, and meat. Thermal fingerprints generated by DSC and TGA provide indicators of compositional and structural changes, enabling evaluation of authenticity, thermal stability, oxidation, crystallization behavior, and shelf life. Integration with chemometric and machine learning approaches enhances adulteration detection, even at low levels. However, standardized protocols, thermal databases, and regulatory acceptance remain essential for widespread adoption.

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DSC和TGA在食品质量控制和真实性验证中的应用进展及未来方向

食品供应链日益复杂，消费者对透明度的需求日益增长，这凸显了对快速、可靠和具有成本效益的食品质量控制和真实性评估方法的需求。传统的分析技术，包括色谱和光谱学，提供了很高的准确性，但涉及时间，劳动力和成本。热分析（TA），特别是差示扫描量热法（DSC）和热重分析（TGA），已经成为一种环境可持续的替代方法。本文综述了TA用于食品认证的最新进展，重点介绍了其原理和在食品基质中的应用，包括食用油、乳制品、蜂蜜和肉类。DSC和TGA生成的热指纹图谱提供了成分和结构变化的指标，可用于评估真伪、热稳定性、氧化、结晶行为和保质期。与化学计量学和机器学习方法的集成提高了掺假检测，即使在低水平。然而，标准化协议、热数据库和监管接受对于广泛采用仍然至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.