Rapid Authentication of Bandeng (Chanos chanos) Oil Nanoemulsion Using Fourier Transform Infrared (FTIR) Spectroscopy Combined with Chemometrics

Document Type : Short Article- en

Authors

Masrukan Masrukan ¹

Fitra Tunnisa ²

Arif Nur Ikhsan ³

¹ Department of Food Technology, Faculty of Science and Technology, Universitas Widya Mataram, Yogyakarta, Indonesia

² Department of Biotechnology, The Graduate School of Universitas Gadjah Mada, Yogyakarta, Indonesia

³ Department of Pharmaceutics, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia

https://doi.org/10.22067/ifstrj.2026.96524.1514

Abstract

A high level of polyunsaturated fatty acid (PUFA) in bandeng oil nanoemulsion (BON) makes it risky to be adulterated using low-quality oils such as palm oil (PO).  Authentication of BON is essential to guarantee product quality and safety. Adulterated nanoemulsion is particularly challenging to identify because the surfactant matrix and aqueous phase mask the characteristic odor, color, and specific chemical markers detectable in bulk oils. This research aims to perform the authentication of BON using FTIR spectroscopy combined with chemometrics. Adulteration models were built using palm oil as an adulterant, bandeng oil as a pure component, and nanoemulsion matrix. All samples were analyzed using ATR-FTIR spectroscopy at 4000 – 650 cm^-1 wavenumbers. Chemometrics technique, such as principal component analysis (PCA), partial least squares regression (PLSR), and principal component regression (PCR), was performed to separate and quantify BON from adulterant. PCA successfully separated BON from palm oil (PO) as an adulterant. Therefore, PLSR using normal spectra at wavenumbers 1500 - 650 cm^-1 had the best value based on highest R²_cal value 0.9503; R²_pred value 0.8761; lowest RMSEC 0.145; RMSEP 0.245. It can be concluded that FTIR spectroscopy combined with chemometrics was claimed as rapid, accurate, and suitable for authenticating BON from PO as an adulterant in nanoemulsion form.

Keywords

Fish oil nanoemulsion

Fingerprint

Partial least squares regression

Principal component analysis

Principal component regression

Subjects

• Food Technology

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Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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