1
|
Nakaya Y, Tomita A, Yamamura H. Solid-phase fluorescence: Reproducibility and comparison with the solution states. Talanta 2024; 270:125566. [PMID: 38141468 DOI: 10.1016/j.talanta.2023.125566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 12/14/2023] [Accepted: 12/17/2023] [Indexed: 12/25/2023]
Abstract
Solid-phase fluorescence excitation-emission matrix (SPF-EEM) spectroscopy has potential for non-extractive, non-destructive, and non-contact analytical measurements of powder and solid-state samples, as well as front-face EEM spectroscopy for suspensions of high optical density. However, as there is no unified measurement method for SPF spectroscopy, comparing samples measured in different research fields is difficult. Therefore, this study designs a cell that can be created by a 3D printer and examines reproducibility on measuring fluorescent powders. The developed cell is applied to proteins (ovalbumin, BSA, gliadin, gluten, powdered collagen, casein), amino acids (tryptophan, tyrosine, and phenylalanine), soybean ingredients (daidzein, and genistein), and fluorescent chemicals (rhodamine B, fluorescein sodium salt, pyrene, and quinine sulfate dihydrate) and their spectra are compared with those in the solution states. When samples are refilled into the cell three times, the cell exhibits high reproducibility in terms of fluorescence peak wavelength and intensity. The solid proteins exhibit peaks attributed to the fluorescent amino acid residues, and broad peaks which are not detected for the proteins in the solution states. Powdered rhodamine B and fluorescein sodium salt do not exhibit fluorescence, possibly due to the inner-filter effect (IFE). Some non-colored molecules also exhibit loss of fluorescence or a remarkable difference between the solid and solution states, possibly due to the interaction of the fluorescent structure with the surrounding local environment, similar to the solvent effect, which is possibly affected by the molecular proximity, three-dimensional structure, and moisture absorption capacity.
Collapse
Affiliation(s)
- Yuki Nakaya
- Division of Environmental Engineering, Faculty of Engineering, Hokkaido University, North-13, West-8, Kita-ku, Sapporo, 060-8628, Japan.
| | - Ayaka Tomita
- Faculty of Science and Engineering, Chuo University, 1-13-27 Kasuga, Bunkyo-ku, Tokyo, 112-8551, Japan
| | - Hiroshi Yamamura
- Faculty of Science and Engineering, Chuo University, 1-13-27 Kasuga, Bunkyo-ku, Tokyo, 112-8551, Japan
| |
Collapse
|
2
|
Wang C, Ajji A. Development and application of low-density polyethylene-based multilayer film incorporating potassium permanganate and pumice for avocado preservation. Food Chem 2023; 401:134162. [DOI: 10.1016/j.foodchem.2022.134162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/02/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
|
3
|
Ethylene scavenging film based on low-density polyethylene incorporating pumice and potassium permanganate and its application to preserve avocados. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
4
|
Sikorska E, Nowak P, Pawlak-Lemańska K, Sikorski M. Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique. Foods 2022; 11:foods11142143. [PMID: 35885386 PMCID: PMC9323525 DOI: 10.3390/foods11142143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 02/01/2023] Open
Abstract
The subject of this study was to characterize the absorption and fluorescence spectra of various types of strawberry beverages and to test the possibility of distinguishing between direct juices and pasteurized commercial products on the basis of their spectral properties. An absorbance and transmission excitation–emission matrix (A-TEEMTM) technique was used for the acquisition of spectra. The obtained spectra were analyzed using chemometric methods. The principal component analysis (PCA) revealed differences in both the absorption spectra and excitation–emission matrices (EEMs) of two groups of juices. The parallel factor analysis (PARAFAC) enabled the extraction and characterization of excitation and emission profiles and the relative contribution of four fluorescent components of juices, which were related to various groups of polyphenols and nonenzymatic browning products. Partial least squares–discriminant analysis (PLS-DA) models enabled 100% correct class assignment using the absorption spectra in the visible region, unfolded EEMs, and set of emission spectra with excitation at wavelengths of 275, 305, and 365 nm. The analysis of variable importance in projection (VIP) suggested that the polyphenols and nonenzymatic browning products may contribute significantly to the differentiation of commercial and direct juices. The results of the research may contribute to the development of fast methods to test the quality and authenticity of direct and processed strawberry juices.
Collapse
Affiliation(s)
- Ewa Sikorska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznan University of Economics and Business, al. Niepodległosci 10, 61-875 Poznan, Poland;
- Correspondence:
| | - Przemysław Nowak
- Faculty of Chemistry, Department of Spectroscopy and Magnetism, Adam Mickiewicz University in Poznan, ul. Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland; (P.N.); (M.S.)
| | - Katarzyna Pawlak-Lemańska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznan University of Economics and Business, al. Niepodległosci 10, 61-875 Poznan, Poland;
| | - Marek Sikorski
- Faculty of Chemistry, Department of Spectroscopy and Magnetism, Adam Mickiewicz University in Poznan, ul. Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland; (P.N.); (M.S.)
| |
Collapse
|
5
|
Salameh M, Nacouzi D, Lahoud G, Riachy I, El Kayal W. Evaluation of Postharvest Maturity Indices of Commercial Avocado Varieties Grown at Various Elevations Along Lebanon's Coast. FRONTIERS IN PLANT SCIENCE 2022; 13:895964. [PMID: 35783944 PMCID: PMC9240439 DOI: 10.3389/fpls.2022.895964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 04/28/2022] [Indexed: 06/15/2023]
Abstract
Avocado is known to be a climacteric fruit that must be harvested during the suitable physiological maturity stage to achieve the best edible characteristics and reach the required export standards. It is very hard to visually determine the optimum maturity phases in the different avocado varieties for harvesting, especially because of the limited changes in the external fruit morphology during the maturity phase and because the harvest season is extended throughout several months. Therefore, some laboratory analyses are very crucial to determine the best timing to harvest the fruit. The aim of this study was to evaluate the postharvest maturity indices over 3 harvest stages, mainly dry matter (DM), oil content (OC), fruit firmness, titratable acidity (TA), total soluble solid (TSS/Brix), and fruit weight in commercial avocado varieties in regard to different altitudes and agricultural practices. The varieties in this study were as follows: Hass, Lambhass, Ettinger, Fuerte, Pinkerton, Reed, and Horshim growing at different altitudes that ranged from 50 to 400 m in 7 different regions in Lebanon. Statistical comparison of maturity indices under different locations by variety and harvest stage was performed using one-way ANOVA as well as by principal component analysis (PCA). The results showed a high linear correlation between DM and OC over the different harvest stages. During the late harvest stage, the weight showed a negative correlation between fruit firmness and TSS. The minimum oil content % and dry matter % were recorded for Reed variety (8.2 DM and 9.7 OC%) and the highest oil content % and dry matter % were recorded for Fuerte variety (28.5 DM and 21.6 OC%). The data obtained during this study are used to achieve the best edible characteristics and export standards of commercial avocado varieties growing along the Lebanese coast.
Collapse
Affiliation(s)
- Maya Salameh
- Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Diana Nacouzi
- Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon
| | | | | | - Walid El Kayal
- Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon
| |
Collapse
|
6
|
Sánchez-Quezada V, Campos-Vega R, Loarca-Piña G. Prediction of the Physicochemical and Nutraceutical Characteristics of 'Hass' Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:311-318. [PMID: 34264452 DOI: 10.1007/s11130-021-00900-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/16/2021] [Indexed: 06/13/2023]
Abstract
Vegetal wastes are currently a source of pollution due to the excess of organic compounds in the environment. Seeds are the main by-product of the avocado industry and represent 16-22% of the total weight and it is considered a waste without applications. Despite the seed stands out for its high content of phenolic compounds, lack of knowledge regarding of the best processing state using non-invasive and short-time methods are required to take advantage of these nutraceutical compounds. This research aimed to find correlations from physicochemical analysis, color, hardness, and firmness of the whole avocado seeds with its nutraceutical properties as long as the ripeness increased, providing information for further industrial use of this waste. The results indicated that 'Hass' avocado fruit ripening positively correlates with the improvement of the physicochemical parameters involved in the fruit processing and the increase of nutraceutical compounds in the seed. The ripeness process decreased moisture (%) and hardness (N) parameters in the seeds (27.69 and 16.4%, respectively), facilitating its processing. Moreover, the ripening increased the antioxidant capacity by DPPH* around 7%, due to the concentration of phenolic compounds in the seed. Seed's phenolic compounds were positively correlated with the Hue angle at increasing ripeness, becoming a potential physicochemical indicator for the industry. The prediction of changes in nutraceutical compounds and physicochemical properties, as ripening occurred, may reduce analysis times, processes, and guidance to use avocado seeds as a by-product. These results facilitate the seed processing and open up opportunities for its use in the industry.
Collapse
Affiliation(s)
- Vanessa Sánchez-Quezada
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N. Col. Centro, Santiago de Queretaro, Qro, 76010, Mexico
| | - Rocio Campos-Vega
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N. Col. Centro, Santiago de Queretaro, Qro, 76010, Mexico
| | - Guadalupe Loarca-Piña
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N. Col. Centro, Santiago de Queretaro, Qro, 76010, Mexico.
| |
Collapse
|
7
|
Xue R, Deng C, Cao H, Zhang K, Lu T, Mao C. Quality assessment of raw and baked Aucklandia lappa Decne. by color measurement and fingerprint analysis. J Sep Sci 2020; 43:3017-3026. [PMID: 32459392 DOI: 10.1002/jssc.202000308] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 12/17/2022]
Abstract
Aucklandia lappa Decne. has been used as a traditional Chinese herb for thousands of years in treating various kinds of disorders. According to the Chinese Pharmacopoeia, there are two kinds of processed products, raw and baked Aucklandia lappa Decne., which have different therapeutic effect in clinical application. In this study, based on color measurement and fingerprint analysis, the method to assess the quality of these two processed products was established. In color measurement, the reference ranges of color parameters (L* , a* , and b* ), standard color difference values, and mathematical prediction functions of these two processed products were obtain after the color was measured by a spectrophotometer. Meanwhile, high-performance liquid chromatography fingerprints of these two processed products were established, where there were 12 peaks recognized as the common peaks in both processed products, in which two peaks were identified as costunolide and dehydrocostus lactone, and these two processed products were classified with chemometrics analysis subsequently. Furthermore, the correlation between color parameters and sample compositions was explored and the contents of costunolide and dehydrocostus lactone were determined simultaneously by high-performance liquid chromatography. Consequently, an integral method including color measurement, high-performance liquid chromatography fingerprint with chemometrics analysis, and quantitative determination was established.
Collapse
Affiliation(s)
- Rong Xue
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, P.R. China
| | - Chang Deng
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, P.R. China
| | - Honghong Cao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, P.R. China
| | - Kewei Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, P.R. China
| | - Tulin Lu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, P.R. China
| | - Chunqin Mao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, P.R. China
| |
Collapse
|