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Liu Q, Chen S, Zhou D, Ding C, Wang J, Zhou H, Tu K, Pan L, Li P. Nondestructive Detection of Weight Loss Rate, Surface Color, Vitamin C Content, and Firmness in Mini-Chinese Cabbage with Nanopackaging by Fourier Transform-Near Infrared Spectroscopy. Foods 2021; 10:2309. [PMID: 34681358 PMCID: PMC8535081 DOI: 10.3390/foods10102309] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/22/2021] [Accepted: 09/24/2021] [Indexed: 11/26/2022] Open
Abstract
A nondestructive optical method is described for the quality assessment of mini-Chinese cabbage with nanopackaging during its storage, using Fourier transform-near infrared (FT-NIR) spectroscopy. The sample quality attributes measured included weight loss rate, surface color index, vitamin C content, and firmness. The level of freshness of the mini-Chinese cabbage during storage was divided into three categories. Partial least squares regression (PLSR) and the least squares support vector machine were applied to spectral datasets in order to develop prediction models for each quality attribute. For a comparative analysis of performance, the five preprocessing methods applied were standard normal variable (SNV), first derivative (lst), second derivative (2nd), multiplicative scattering correction (MSC), and auto scale. The SNV-PLSR model exhibited the best prediction performance for weight loss rate (Rp2 = 0.96, RMSEP = 1.432%). The 1st-PLSR model showed the best prediction performance for L* value (Rp2 = 0.89, RMSEP = 3.25 mg/100 g), but also the lowest accuracy for firmness (Rp2 = 0.60, RMSEP = 2.453). The best classification model was able to predict freshness levels with 88.8% accuracy in mini-Chinese cabbage by supported vector classification (SVC). This study illustrates that the spectral profile obtained by FT-NIR spectroscopy could potentially be implemented for integral assessments of the internal and external quality attributes of mini-Chinese cabbage with nanopacking during storage.
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Affiliation(s)
- Qiang Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Q.L.); (S.C.); (K.T.)
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Shaoxia Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Q.L.); (S.C.); (K.T.)
| | - Dandan Zhou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; (D.Z.); (J.W.)
| | - Chao Ding
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Jiahong Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; (D.Z.); (J.W.)
| | - Hongsheng Zhou
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Q.L.); (S.C.); (K.T.)
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Q.L.); (S.C.); (K.T.)
| | - Pengxia Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
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Ren Y, Lin X, Lei T, Sun DW. Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes. Crit Rev Food Sci Nutr 2021; 62:4267-4293. [PMID: 34275402 DOI: 10.1080/10408398.2021.1947773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Dehydration is one of the most widely used food processing techniques, which is sophisticated in nature. Rapid and accurate prediction of dehydration performance and its effects on product quality is still a difficult task. Traditional analytical methods for evaluating food dehydration processes are laborious, time-consuming and destructive, and they are not suitable for online applications. On the other hand, vibrational spectral techniques coupled with chemometrics have emerged as a rapid and noninvasive tool with excellent potential for online evaluation and control of the dehydration process to improve final dried food quality. In the current review, the fundamental of food dehydration and five types of vibrational spectral techniques, and spectral data processing methods are introduced. Critical overtones bands related to dehydration attributes in the near-infrared (NIR) region and the state-of-the-art applications of vibrational spectral analyses in evaluating food quality attributes as affected by dehydration processes are summarized. Research investigations since 2010 on using vibrational spectral technologies combined with chemometrics to continuously monitor food quality attributes during dehydration processes are also covered in this review.
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Affiliation(s)
- Yuqiao Ren
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Xiaohui Lin
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Tong Lei
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
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Santarelli V, Neri L, Moscetti R, Di Mattia CD, Sacchetti G, Massantini R, Pittia P. Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02637-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders. Foods 2021; 10:foods10061152. [PMID: 34063844 PMCID: PMC8224096 DOI: 10.3390/foods10061152] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 11/16/2022] Open
Abstract
Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettle leaves as a storable, low-cost functional additive to be used in bakery and ready-to-cook products. Convective drying (CD) and freeze-drying (FD) were applied on unblanched (U) or blanched (B) leaves, which were then milled to nettle powders (NPs). The obtained NPs were evaluated for selected physicochemical (moisture, color), techno-functional (flow indices, hygroscopicity), and phytochemical (pigments, phenols) characteristics as well as mineral contents. Blanching improved mass transfer and reduced the oxidative degradation of pigments during drying, but it caused a loss of total phenols content, antioxidant activity, and potassium content. As for the drying method, CD resulted in better flow properties (i.e., Carr Index and Hausner Ratio), while FD retained better the color, pigments, magnesium content, phenolic, and antioxidant parameters. Overall, the evaluated processing methods resulted in different technological properties that can allow for better evaluation of NPs as a food additive or ingredient. Among the NPs, blanched and freeze-dried powders despite showing inferior technological properties can be recommended as more suitable ingredients targeted f or food enrichment owing to better retention of bio-active components.
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Xie W, Wei S, Zheng Z, Jiang Y, Yang D. Recognition of Defective Carrots Based on Deep Learning and Transfer Learning. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02653-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Parameters. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102345] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods 2020; 9:foods9010076. [PMID: 31936660 PMCID: PMC7022590 DOI: 10.3390/foods9010076] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/19/2019] [Accepted: 01/06/2020] [Indexed: 12/15/2022] Open
Abstract
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.
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Moscetti R, Massantini R, Fidaleo M. Application on-line NIR spectroscopy and other process analytical technology tools to the characterization of soy sauce desalting by electrodialysis. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Md Saleh R, Kulig B, Hensel O, Sturm B. Investigation of dynamic quality changes and optimization of drying parameters of carrots (
Daucus carota
var.
laguna
). J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13314] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rosalizan Md Saleh
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
- Industrial Crops Research CentreMalaysian Agricultural Research and Development Institute (MARDI) Serdang Selangor Malaysia
| | - Boris Kulig
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
| | - Oliver Hensel
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
| | - Barbara Sturm
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
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Pu H, Lin L, Sun D. Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review. Compr Rev Food Sci Food Saf 2019; 18:853-866. [DOI: 10.1111/1541-4337.12432] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 01/05/2019] [Accepted: 01/15/2019] [Indexed: 12/26/2022]
Affiliation(s)
- Hongbin Pu
- School of Food Science and EngineeringSouth China Univ. of Technology Guangzhou 510641 China
- Academy of Contemporary Food EngineeringSouth China Univ. of Technology, Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Lian Lin
- School of Food Science and EngineeringSouth China Univ. of Technology Guangzhou 510641 China
- Academy of Contemporary Food EngineeringSouth China Univ. of Technology, Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Da‐Wen Sun
- School of Food Science and EngineeringSouth China Univ. of Technology Guangzhou 510641 China
- Academy of Contemporary Food EngineeringSouth China Univ. of Technology, Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science CentreUniv. College Dublin, National Univ. of Ireland Belfield, Dublin 4 Dublin Ireland
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Su WH, Bakalis S, Sun DW. Potato hierarchical clustering and doneness degree determination by near-infrared (NIR) and attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00037-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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13
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Quantification and visualization of α-tocopherol in oil-in-water emulsion based delivery systems by Raman microspectroscopy. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.017] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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14
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Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration. Food Chem 2018; 262:178-183. [DOI: 10.1016/j.foodchem.2018.04.102] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 04/20/2018] [Accepted: 04/23/2018] [Indexed: 11/23/2022]
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15
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Moscetti R, Raponi F, Monarca D, Bedini G, Ferri S, Massantini R. Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13951] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roberto Moscetti
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Flavio Raponi
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Danilo Monarca
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Giacomo Bedini
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Serena Ferri
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Riccardo Massantini
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
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Advances in NIR spectroscopy applied to process analytical technology in food industries. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2017.12.008] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review. SUSTAINABILITY 2017. [DOI: 10.3390/su9112009] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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