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Romaniello R, Barrasso AE, Perone C, Tamborrino A, Berardi A, Leone A. Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques. Foods 2024; 13:404. [PMID: 38338540 PMCID: PMC10855930 DOI: 10.3390/foods13030404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The market demand for gluten-free food is increasing due to the growing gluten sensitivity and coeliac disease (CD) in the population. The market requires grass-free cereals to produce gluten-free food. This requires sorting methods that guarantee the perfect separation of gluten contaminants from the legumes. The objective of the research was the development of an optical sorting system based on hyperspectral image processing, capable of identifying the spectral characteristics of the products under investigation to obtain a statistical classifier capable of enabling the total elimination of contaminants. The construction of the statistical classifier yielded excellent results, with a 100% correct classification rate of the contaminants. Tests conducted subsequently on an industrial optical sorter validated the result of the preliminary tests. In fact, the application of the developed classifier was able to correctly select the contaminants from the mass of legumes with a correct classification percentage of 100%. A small proportion of legumes was misclassified as contaminants, but this did not affect the scope of the work. Further studies will aim to reduce even this small share of waste with investigations into optimising the seed transport systems of the optical sorter.
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Affiliation(s)
- Roberto Romaniello
- Department of Agriculture, Food, Natural Resource and Engineering, University of Foggia, 71122 Foggia, Italy; (R.R.); (A.E.B.); (C.P.)
| | - Antonietta Eliana Barrasso
- Department of Agriculture, Food, Natural Resource and Engineering, University of Foggia, 71122 Foggia, Italy; (R.R.); (A.E.B.); (C.P.)
| | - Claudio Perone
- Department of Agriculture, Food, Natural Resource and Engineering, University of Foggia, 71122 Foggia, Italy; (R.R.); (A.E.B.); (C.P.)
| | - Antonia Tamborrino
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (A.T.); (A.L.)
| | - Antonio Berardi
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (A.T.); (A.L.)
| | - Alessandro Leone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (A.T.); (A.L.)
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Herath S, Weerasooriya HK, Ranasinghe DYL, Bandara WGC, Herath VR, Godaliyadda RI, Ekanayake MPB, Madhujith T. Quantitative assessment of adulteration of coconut oil using transmittance multispectral imaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1551-1559. [PMID: 37033321 PMCID: PMC10076459 DOI: 10.1007/s13197-023-05697-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2023] [Accepted: 02/18/2023] [Indexed: 03/03/2023]
Abstract
Economical to a fault, coconut oil is a commodity related to fraudulent activities such as oil adulteration for undue profits. Unfortunately, the conventional methods used in the detection of adulteration and toxicants are laborious, destructive, and time-consuming. Hence, it is imperative to engineer a non-destructive and rapid screening test with sufficient accuracy. To that end, the proposed work has an in-house developed imaging system hardware and a method to estimate relevant quality parameters from multispectral imagery. Multispectral images of adulterated coconut oil were analyzed through a cascade of statistical algorithms: Fisher Discriminant Analysis and Bhattacharyya distance respectively. In this work, a functional relationship was developed for the estimation of adulteration level that recorded an R2 of 0.9876 for the training samples and an MSE of 0.0029 for the testing samples. Besides, the proposed imaging system offers flexibility on post-processing of raw measurements as the algorithm is designed to operate from raw multispectral images. In addition, the developed imaging system is economical in its capacity to estimate the adulteration of coconut oil with remarkable accuracy considering the low cost of production. Moreover, the proposed work validates the use of multispectral imagery as an initial screening technique instead of expensive spectroscopy methods.
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Affiliation(s)
- Sanjaya Herath
- Department of Electrical and Electronic Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, 20400 Sri Lanka
| | - Hashan Kavinga Weerasooriya
- Department of Electrical and Electronic Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, 20400 Sri Lanka
| | | | - Wele Gedara Chaminda Bandara
- Department of Electrical and Electronic Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, 20400 Sri Lanka
| | - Vijitha Rohana Herath
- Department of Electrical and Electronic Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, 20400 Sri Lanka
| | - Roshan Indika Godaliyadda
- Department of Electrical and Electronic Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, 20400 Sri Lanka
| | | | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, 20400 Sri Lanka
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Díaz-Montaña EJ, Aparicio-Ruiz R, Morales MT. Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile. Antioxidants (Basel) 2023; 12:antiox12020242. [PMID: 36829801 PMCID: PMC9952243 DOI: 10.3390/antiox12020242] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/15/2023] [Accepted: 01/17/2023] [Indexed: 01/26/2023] Open
Abstract
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The addition of aromatic herbs to VOO is a traditional technique to change the flavor and to preserve the oil. The aim of this study was to evaluate the effect on the volatile profile and sensory properties of flavoring VOO with rosemary and basil herbs and its impact on the evolution of the oxidative process during a six-month shelf-life study at 15.7 ± 3.6 °C and exposed to 500 ± 100 lx of light for 12 h each day. The determination of quality parameters, volatiles concentrations and VOO sensory properties and their comparison with the flavored VOO samples showed that the addition of basil or rosemary herbs, in addition to retarding the oxidation of the oil, allowed the discrimination of the flavored samples due to the migration of compounds from herbs to the oil. The aroma of basil olive oil (BOO) samples was mainly due to β-pinene, ocimene and 1,8-cineol compounds while for rosemary olive oil (ROO) samples, their aroma was mainly due to the concentrations of camphene, β-myrcene, α-terpinolene, limonene and 1,8-cineol. From the antioxidant standpoint, the effect of the herbs was more noticeable from the third month onwards.
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Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS. Foods 2023; 12:foods12030429. [PMID: 36765958 PMCID: PMC9914562 DOI: 10.3390/foods12030429] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/05/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
Limited information on monitoring adulteration in extra virgin olive oil (EVOO) by hyperspectral imaging (HSI) exists. This work presents a comparative study of chemometrics for the authentication and quantification of adulteration in EVOO with cheaper edible oils using GC-MS, HSI, FTIR, Raman and UV-Vis spectroscopies. The adulteration mixtures were prepared by separately blending safflower oil, corn oil, soybean oil, canola oil, sunflower oil, and sesame oil with authentic EVOO in different concentrations (0-20%, m/m). Partial least squares-discriminant analysis (PLS-DA) and PLS regression models were then built for the classification and quantification of adulteration in olive oil, respectively. HSI, FTIR, UV-Vis, Raman, and GC-MS combined with PLS-DA achieved correct classification accuracies of 100%, 99.8%, 99.6%, 96.6%, and 93.7%, respectively, in the discrimination of authentic and adulterated olive oil. The overall PLS regression model using HSI data was the best in predicting the concentration of adulterants in olive oil with a low root mean square error of prediction (RMSEP) of 1.1%, high R2pred (0.97), and high residual predictive deviation (RPD) of 6.0. The findings suggest the potential of HSI technology as a fast and non-destructive technique to control fraud in the olive oil industry.
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Lamas S, Rodrigues N, Peres AM, Pereira JA. Flavoured and fortified olive oils - Pros and cons. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Mohd Ali M, Hashim N. Non-destructive methods for detection of food quality. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00003-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage. Processes (Basel) 2021. [DOI: 10.3390/pr9071199] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were studied. After the accelerated storage at 65 °C for 30 days, HCEO (1600 mg/kg) was able to markedly inhibit the increase in some important indicators of lipid alteration, among which acidity, peroxide, ρ-anisidine and total oxidation values, together with other parameters (thiobarbituric acid reactive substances, conjugated dienes and trienes). Finally, it was observed that the sunflower oil flavored by HCEO (1600 mg/kg) restrain the modifications of fatty acid compositions and showed improved sensory properties in respect to non-added oil. Consequently, HCEO can be considered a valid additive for flavored vegetable oils with antioxidant effects.
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Abenoza M, Sánchez-Gimeno AC. Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum). Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100333] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils. Foods 2021; 10:foods10030484. [PMID: 33668346 PMCID: PMC7996354 DOI: 10.3390/foods10030484] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 12/26/2022] Open
Abstract
The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.
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Quantification of extra virgin olive oil adulteration using smartphone videos. Talanta 2020; 216:120920. [DOI: 10.1016/j.talanta.2020.120920] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 11/22/2022]
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Bonah E, Huang X, Aheto JH, Osae R. Application of Hyperspectral Imaging as a Nondestructive Technique for Foodborne Pathogen Detection and Characterization. Foodborne Pathog Dis 2019; 16:712-722. [PMID: 31305129 PMCID: PMC6785170 DOI: 10.1089/fpd.2018.2617] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Microbial food safety is a persistent and exacting global issue due to the multiplicity and complexity of foods and food production systems. Foodborne illnesses caused by foodborne bacterial pathogens frequently occur, thus endangering the safety and health of human beings. Factors such as pretreatments, that is, culturing, enrichment, amplification make the traditional routine identification and enumeration of large numbers of bacteria in a complex microbial consortium complex, expensive, and time-consuming. Therefore, the need for rapid point-of-use detection systems for foodborne bacterial pathogens with high sensitivity and specificity is crucial in food safety control. Hyperspectral imaging (HSI) as a powerful testing technology provides a rapid, nondestructive approach for pathogen detection. This article reviews some fundamental information about HSI, including instrumentation, data acquisition, image processing, and data analysis-the current application of HSI for the detection, classification, and discrimination of various foodborne pathogens. The merits and demerits of HSI for pathogen detection as well as current and future trends are discussed. Therefore, the purpose of this review is to provide a brief overview of HSI, and further lay emphasis on the emerging trend and importance of this technique for foodborne pathogen detection.
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Affiliation(s)
- Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- Laboratory Services Department, Food and Drugs Authority, Cantonments, Ghana
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Joshua Harrington Aheto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
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