Coomans plot classification of lard in the ink blends and ink extracts from printed packaging films using lard Fourier transform infrared spectral profile and multivariate analysis

Lard in blends of commercial gravure ink (ranging from 0.5 to 20%) and ink extracts from eleven commercially printed packaging films for foodstuffs was characterized using Fourier transform infrared (FTIR) spectroscopy. The FTIR spectral bands at 4000 ‒ 650 cm-1 associated with the lard fingerprint were acquired and used to classify the lard and its blends using partial least squares (PLS) regression and discriminant analysis (DA). Commercial gravure inks (also used for preparing calibration curve samples), blends of lard ranging from 0.5 to 20% in gravure inks, and commercially printed food packaging films were tested. Linear correlation of predicted and actual values of lard were determined using PLS calibration and validation models. They produced a high coefficient of determination (R2 ) of 0.943, a low root mean square error of calibration (RMSEC) of 1.674, as well as a high R2 = 0.999 and a low root mean square error of prediction (RMSEP) of 1.233, respectively. The PLS calibration was verified employing a leave-oneout cross-validation, while DA was used to classify a series of lard standard, lard-added ink, and commercial food packaging films. The Coomans plot classification of the lardadded ink and commercial food packaging films illustrated that the food packaging samples were plotted in the right and left hemispheres in the lard-added ink class. This result also demonstrated that FTIR coupled with chemometric PLS predicted the lard content in the printing inks with high overall accuracy, as indicated by a low mean difference (MD) value of 0.577 and a low standard deviation of difference (SDD) value of 0.599. The DA allowed the ink packaging samples that potentially contained lard to be distinguished from those without lard. Sample 7 (commercially printed food packaging ink) exhibits the highest possibility of containing lard.