Explorando adulterações em whey protein: uma abordagem quimiométrica e espectroscópica

Abstract

The consumption of dietary supplements, especially protein-based products such as whey protein, has increased among individuals engaged in physical activity due to their nutritional benefits and contribution to muscle development. However, the growing market for these products has also led to concerns regarding fraud and adulteration, which may involve the addition of low-cost or undeclared substances, posing health risks and causing economic harm to consumers. Therefore, reliable analytical methods are essential to ensure product authenticity and quality. Fourier-transform infrared spectroscopy (FTIR) emerges as a fast, non-destructive technique capable of identifying chemical alterations in formulations. When combined with chemometric analysis, particularly Principal Component Analysis (PCA), its ability to recognize patterns and detect adulterations becomes even more effective. In this study, 34 whey protein samples were analyzed, including pure and intentionally adulterated samples with caffeine, starch, and milk powder at different concentrations. FTIR spectra, after preprocessing, revealed significant differences between pure and adulterated samples, with characteristic bands associated with the adulterants. PCA application enabled clear separation of sample groups, highlighting distinct spectral patterns and confirming the effectiveness of the technique in detecting adulterations. The results demonstrated that the FTIR–PCA combination can discriminate adulterated samples even at low concentrations, offering a rapid and reliable alternative compared to conventional methods. It is concluded that this approach contributes to the quality control of protein supplements, strengthening regulatory surveillance and ensuring greater consumer safety.