101
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Zhang B, Dai D, Huang J, Zhou J, Gui Q, Dai F. Influence of physical and biological variability and solution methods in fruit and vegetable quality nondestructive inspection by using imaging and near-infrared spectroscopy techniques: A review. Crit Rev Food Sci Nutr 2017; 58:2099-2118. [DOI: 10.1080/10408398.2017.1300789] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Baohua Zhang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Dejian Dai
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Jun Zhou
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Qifa Gui
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Fang Dai
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
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102
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Hu W, Sun DW, Pu H, Pan T. Recent Developments in Methods and Techniques for Rapid Monitoring of Sugar Metabolism in Fruits. Compr Rev Food Sci Food Saf 2016; 15:1067-1079. [DOI: 10.1111/1541-4337.12225] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 07/26/2016] [Accepted: 07/26/2016] [Indexed: 12/22/2022]
Affiliation(s)
- Weihong Hu
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
- Food Refrigeration and Computerized Food Technology, Univ. College Dublin, Agriculture and Food Science Centre; Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Hongbin Pu
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
| | - Tingtiao Pan
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
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103
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Bursać Kovačević D, Gajdoš Kljusurić J, Putnik P, Vukušić T, Herceg Z, Dragović-Uzelac V. Stability of polyphenols in chokeberry juice treated with gas phase plasma. Food Chem 2016; 212:323-31. [PMID: 27374539 DOI: 10.1016/j.foodchem.2016.05.192] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 05/30/2016] [Accepted: 05/31/2016] [Indexed: 12/11/2022]
Abstract
Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3).
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Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Tomislava Vukušić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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104
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Alamar PD, Caramês ETS, Poppi RJ, Pallone JAL. Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics. Food Res Int 2016; 85:209-214. [PMID: 29544837 DOI: 10.1016/j.foodres.2016.04.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 04/21/2016] [Accepted: 04/24/2016] [Indexed: 10/21/2022]
Abstract
The present study investigated the application of near infrared spectroscopy as a green, quick, and efficient alternative to analytical methods currently used to evaluate the quality (moisture, total sugars, acidity, soluble solids, pH and ascorbic acid) of frozen guava and passion fruit pulps. Fifty samples were analyzed by near infrared spectroscopy (NIR) and reference methods. Partial least square regression (PLSR) was used to develop calibration models to relate the NIR spectra and the reference values. Reference methods indicated adulteration by water addition in 58% of guava pulp samples and 44% of yellow passion fruit pulp samples. The PLS models produced lower values of root mean squares error of calibration (RMSEC), root mean squares error of prediction (RMSEP), and coefficient of determination above 0.7. Moisture and total sugars presented the best calibration models (RMSEP of 0.240 and 0.269, respectively, for guava pulp; RMSEP of 0.401 and 0.413, respectively, for passion fruit pulp) which enables the application of these models to determine adulteration in guava and yellow passion fruit pulp by water or sugar addition. The models constructed for calibration of quality parameters of frozen fruit pulps in this study indicate that NIR spectroscopy coupled with the multivariate calibration technique could be applied to determine the quality of guava and yellow passion fruit pulp.
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Affiliation(s)
- Priscila D Alamar
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862, Campinas, São Paulo, Brazil.
| | - Elem T S Caramês
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862, Campinas, São Paulo, Brazil
| | - Ronei J Poppi
- Institute of Chemistry, University of Campinas, 13083-970, Campinas, S.P, Brazil
| | - Juliana A L Pallone
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862, Campinas, São Paulo, Brazil
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105
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Application of Long-Wave Near Infrared Hyperspectral Imaging for Measurement of Soluble Solid Content (SSC) in Pear. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0498-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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106
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Zhang J, Han W, Huang L, Zhang Z, Ma Y, Hu Y. Leaf Chlorophyll Content Estimation of Winter Wheat Based on Visible and Near-Infrared Sensors. SENSORS (BASEL, SWITZERLAND) 2016; 16:437. [PMID: 27023550 PMCID: PMC4850951 DOI: 10.3390/s16040437] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 03/12/2016] [Accepted: 03/22/2016] [Indexed: 12/03/2022]
Abstract
The leaf chlorophyll content is one of the most important factors for the growth of winter wheat. Visual and near-infrared sensors are a quick and non-destructive testing technology for the estimation of crop leaf chlorophyll content. In this paper, a new approach is developed for leaf chlorophyll content estimation of winter wheat based on visible and near-infrared sensors. First, the sliding window smoothing (SWS) was integrated with the multiplicative scatter correction (MSC) or the standard normal variable transformation (SNV) to preprocess the reflectance spectra images of wheat leaves. Then, a model for the relationship between the leaf relative chlorophyll content and the reflectance spectra was developed using the partial least squares (PLS) and the back propagation neural network. A total of 300 samples from areas surrounding Yangling, China, were used for the experimental studies. The samples of visible and near-infrared spectroscopy at the wavelength of 450,900 nm were preprocessed using SWS, MSC and SNV. The experimental results indicate that the preprocessing using SWS and SNV and then modeling using PLS can achieve the most accurate estimation, with the correlation coefficient at 0.8492 and the root mean square error at 1.7216. Thus, the proposed approach can be widely used for winter wheat chlorophyll content analysis.
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Affiliation(s)
- Jianfeng Zhang
- College of Information Engineering, Northwest A&F University, Yangling 712100, China.
| | - Wenting Han
- Institute of Water Saving Agriculture in Arid Area of China, Northwest A&F University, Yangling 712100, China.
| | - Lvwen Huang
- College of Information Engineering, Northwest A&F University, Yangling 712100, China.
| | - Zhiyong Zhang
- College of Information Engineering, Northwest A&F University, Yangling 712100, China.
| | - Yimian Ma
- College of Information Engineering, Northwest A&F University, Yangling 712100, China.
| | - Yamin Hu
- College of Information Engineering, Northwest A&F University, Yangling 712100, China.
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