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Kharbach M, Alaoui Mansouri M, Taabouz M, Yu H. Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches. Foods 2023; 12:2753. [PMID: 37509845 PMCID: PMC10379817 DOI: 10.3390/foods12142753] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/30/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
In today's era of increased food consumption, consumers have become more demanding in terms of safety and the quality of products they consume. As a result, food authorities are closely monitoring the food industry to ensure that products meet the required standards of quality. The analysis of food properties encompasses various aspects, including chemical and physical descriptions, sensory assessments, authenticity, traceability, processing, crop production, storage conditions, and microbial and contaminant levels. Traditionally, the analysis of food properties has relied on conventional analytical techniques. However, these methods often involve destructive processes, which are laborious, time-consuming, expensive, and environmentally harmful. In contrast, advanced spectroscopic techniques offer a promising alternative. Spectroscopic methods such as hyperspectral and multispectral imaging, NMR, Raman, IR, UV, visible, fluorescence, and X-ray-based methods provide rapid, non-destructive, cost-effective, and environmentally friendly means of food analysis. Nevertheless, interpreting spectroscopy data, whether in the form of signals (fingerprints) or images, can be complex without the assistance of statistical and innovative chemometric approaches. These approaches involve various steps such as pre-processing, exploratory analysis, variable selection, regression, classification, and data integration. They are essential for extracting relevant information and effectively handling the complexity of spectroscopic data. This review aims to address, discuss, and examine recent studies on advanced spectroscopic techniques and chemometric tools in the context of food product applications and analysis trends. Furthermore, it focuses on the practical aspects of spectral data handling, model construction, data interpretation, and the general utilization of statistical and chemometric methods for both qualitative and quantitative analysis. By exploring the advancements in spectroscopic techniques and their integration with chemometric tools, this review provides valuable insights into the potential applications and future directions of these analytical approaches in the food industry. It emphasizes the importance of efficient data handling, model development, and practical implementation of statistical and chemometric methods in the field of food analysis.
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Affiliation(s)
- Mourad Kharbach
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
- Department of Computer Sciences, University of Helsinki, 00560 Helsinki, Finland
| | - Mohammed Alaoui Mansouri
- Nano and Molecular Systems Research Unit, University of Oulu, 90014 Oulu, Finland
- Research Unit of Mathematical Sciences, University of Oulu, 90014 Oulu, Finland
| | - Mohammed Taabouz
- Biopharmaceutical and Toxicological Analysis Research Team, Laboratory of Pharmacology and Toxicology, Faculty of Medicine and Pharmacy, University Mohammed V in Rabat, Rabat BP 6203, Morocco
| | - Huiwen Yu
- Shenzhen Hospital, Southern Medical University, Shenzhen 518005, China
- Chemometrics group, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
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Pořízka J, Slavíková Z, Bidmonová K, Vymětalová M, Diviš P. Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates. Foods 2023; 12:2635. [PMID: 37444373 DOI: 10.3390/foods12132635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough's mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.
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Affiliation(s)
- Jaromír Pořízka
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Zuzana Slavíková
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Karolína Bidmonová
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Miroslava Vymětalová
- Mlýny J. Voženílek, Ltd., Průmyslová 107, 503 02 Předměřice nad Labem, Czech Republic
| | - Pavel Diviš
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
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FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin. Foods 2022; 11:foods11223632. [PMID: 36429225 PMCID: PMC9689604 DOI: 10.3390/foods11223632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/26/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm-1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008-3011 and 938-946 cm-1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC1, and CH2/3 groups from lipids for PC2. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.
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Hsueh SS, Wang SS(S, Chen SH, Wang CL, Wu W(J, Lin TH. Insights to Human γD-Crystallin Unfolding by NMR Spectroscopy and Molecular Dynamics Simulations. Int J Mol Sci 2022; 23:ijms23031591. [PMID: 35163513 PMCID: PMC8836049 DOI: 10.3390/ijms23031591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/13/2022] [Accepted: 01/19/2022] [Indexed: 11/16/2022] Open
Abstract
Human γD-crystallin (HGDC) is an abundant lens protein residing in the nucleus of the human lens. Aggregation of this and other structural proteins within the lens leads to the development of cataract. Much has been explored on the stability and aggregation of HGDC and where detailed investigation at the atomic resolution was needed, the X-ray structure was used as an initial starting conformer for molecular modeling. In this study, we implemented NMR-solution HGDC structures as starting conformers for molecular dynamics simulations to provide the missing pieces of the puzzle on the very early stages of HGDC unfolding leading up to the domain swap theories proposed by past studies. The high-resolution details of the conformational dynamics also revealed additional insights to possible early intervention for cataractogenesis.
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Affiliation(s)
- Shu-Shun Hsueh
- Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan; (S.-S.H.); (S.-S.W.); (S.-H.C.)
| | - S.-S. (Steven) Wang
- Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan; (S.-S.H.); (S.-S.W.); (S.-H.C.)
| | - Shu-Han Chen
- Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan; (S.-S.H.); (S.-S.W.); (S.-H.C.)
| | - Chia-Lin Wang
- Laboratory of Nuclear Magnetic Resonance, Medical Research Department, Taipei Veterans General Hospital, Taipei 11217, Taiwan;
| | - W. (Josephine) Wu
- Department of Optometry, Yuanpei University of Medical Technology, Hsinchu City 30015, Taiwan
- Correspondence: (J.W.W.); (T.-H.L.); Tel.: +886-3-538-1183 (ext. 8608) (W.W.); +886-2-28712121 (ext. 2703) (T.-H.L.)
| | - Ta-Hsien Lin
- Laboratory of Nuclear Magnetic Resonance, Medical Research Department, Taipei Veterans General Hospital, Taipei 11217, Taiwan;
- Institute of Biochemistry and Molecular Biology, National Yang Ming Chiao Tung University, Taipei 11221, Taiwan
- Correspondence: (J.W.W.); (T.-H.L.); Tel.: +886-3-538-1183 (ext. 8608) (W.W.); +886-2-28712121 (ext. 2703) (T.-H.L.)
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Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multivariate statistical analysis. (2) Methods: Various commercial bread samples were analyzed by volumetric KFT and the water content, parameters from titration process and KFT kinetics were used as input for principal component analysis (PCA). (3) Results: The KFT water content was in the range of 35.1–44.2% for core samples and 19.4–22.9% for shell samples. The storage and transportation conditions consistently influence the water content of bread. The type of water molecules can be evaluated by means of KFT water reaction rates. The mean water reaction rates up to 2 min are consistently higher for bread core samples, which indicates a high fraction of “surface” water. PCA reveals the similarity of core samples and various bread types, as well as dissimilarity between bread parts, mainly based on KFT kinetic parameters. (4) Conclusions: KFT kinetics can be a useful tool for a rapid and simple differentiations between various types of bread products.
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Su WH, He HJ, Sun DW. Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review. Crit Rev Food Sci Nutr 2016; 57:1039-1051. [DOI: 10.1080/10408398.2015.1082966] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Wen-Hao Su
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Hong-Ju He
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
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Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration. Food Chem 2016; 195:49-55. [DOI: 10.1016/j.foodchem.2015.08.124] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 06/15/2015] [Accepted: 08/24/2015] [Indexed: 11/23/2022]
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Hădărugă DI, Ünlüsayin M, Gruia AT, Birău Mitroi C, Rusu G, Hădărugă NG. Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin. Beilstein J Org Chem 2016; 12:179-91. [PMID: 26977177 PMCID: PMC4778528 DOI: 10.3762/bjoc.12.20] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Accepted: 01/20/2016] [Indexed: 11/23/2022] Open
Abstract
The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even at 50 °C. Their relative concentrations decrease from 6.1% for EPA and 4.1% for DHA to 1.7% and 1.5% after degradation at 150 °C, respectively. On the other hand, the relative concentrations of monounsaturated and saturated fatty acids remained constant or slightly increased by a few percent after degradation (e.g., from 10.7% to 12.9% for palmitic acid). Co-crystallization of ASO with β-CD at a host–guest ratio of 1:1 and 3:1 from an ethanol–water mixture and kneading methods has been used for the preparation of β-CD/ASO complexes. The analysis of the complexes by thermogravimetry, differential scanning calorimetry (DSC), and Karl Fischer titration (KFT) as well as the decrease of the “strongly-retained” water content confirm the formation of the inclusion compound. Furthermore, the DSC parameters correlate well with the KFT kinetic data for β-CD/ASO complexes.
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Affiliation(s)
- Daniel I Hădărugă
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania
| | - Mustafa Ünlüsayin
- Department of Fish Processing Technology, Akdeniz University, Dumlupinar Boulevard, Campus Antalya, 07058 Antalya, Turkey
| | - Alexandra T Gruia
- Regional Centre for Immunology and Transplant, County Clinical Emergency Hospital Timişoara, Iosif Bulbuca Blvd. 10, 300736 Timişoara, Romania
| | - Cristina Birău Mitroi
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Mihai I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Gerlinde Rusu
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania
| | - Nicoleta G Hădărugă
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Mihai I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
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Erdemir US, Gucer S. Characterization of Copper Bioavailability in Wheat Flour by Chemical Fractionation and Inductively Coupled Plasma–Mass Spectrometry. ANAL LETT 2015. [DOI: 10.1080/00032719.2015.1065878] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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