1
|
Her E, Han S, Ha SD. Development of poly(lactic acid)-based natural antimicrobial film incorporated with caprylic acid against Salmonella biofilm contamination in the meat industry. Int J Food Microbiol 2024; 425:110871. [PMID: 39178662 DOI: 10.1016/j.ijfoodmicro.2024.110871] [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: 04/22/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 08/26/2024]
Abstract
Using a solvent-casting method, a poly(lactic acid) (PLA) film incorporated with caprylic acid (CA) was developed as an active packaging against Salmonella enterica ser. Typhimurium and S. enteritidis to reduce the risk of microbial contamination during distribution and storage of meat. According to the minimum inhibitory concentration (MIC) test results of the natural antimicrobial, CA was introduced at 0.6, 1.2, 2.4, and 4.8 % (v/v) into neat PLA. The biofilm inhibitory effect and antimicrobial efficacy of CA-PLA film against both Salmonella strains, as well as the intermolecular interactions and barrier properties of CA-PLA film, were evaluated. Biofilm formation was reduced to below the detection limit (<1.0 log CFU/cm2) for both S. typhimurium and S. enteritidis when co-cultured overnight with 4.8 % CA-PLA film. The 4.8 % CA-PLA film achieved maximum log reductions of 2.58 and 1.65 CFU/g for S. typhimurium and 2.59 and 1.76 CFU/g for S. enteritidis on inoculated chicken breast and beef stored at 25 °C overnight, respectively, without any quality (color and texture) losses. CA maintained its typical chemical structure in the film, as confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra. Furthermore, film surface morphology observations by field emission scanning electron microscopy (FESEM) showed that CA-PLA film was smoother than neat PLA film. No significant (P > 0.05) changes were observed for water vapor permeability and oxygen permeability by the addition of CA into PLA film, suggesting that CA-PLA film is a promising strategy for active packaging to control Salmonella contamination in the meat industry.
Collapse
Affiliation(s)
- Eun Her
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Sangha Han
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
| |
Collapse
|
2
|
Kanwal N, Musharraf SG. Analytical approaches for the determination of adulterated animal fats and vegetable oils in food and non-food samples. Food Chem 2024; 460:140786. [PMID: 39142208 DOI: 10.1016/j.foodchem.2024.140786] [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: 04/17/2024] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 08/16/2024]
Abstract
Edible oils and fats are crucial components of everyday cooking and the production of food products, but their purity has been a major issue for a long time. High-quality edible oils are contaminated with low- and cheap-quality edible oils to increase profits. The adulteration of edible oils and fats also produces many health risks. Detection of main and minor components can identify adulterations using various techniques, such as GC, HPLC, TLC, FTIR, NIR, NMR, direct mass spectrometry, PCR, E-Nose, and DSC. Each detection technique has its advantages and disadvantages. For example, chromatography offers high precision but requires extensive sample preparation, while spectroscopy is rapid and non-destructive but may lack resolution. Direct mass spectrometry is faster and simpler than chromatography-based MS, eliminating complex preparation steps. DNA-based oil authentication is effective but hindered by laborious extraction processes. E-Nose only distinguishes odours, and DSC directly studies lipid thermal properties without derivatization or solvents. Mass spectrometry-based techniques, particularly GC-MS is found to be highly effective for detecting adulteration of oils and fats in food and non-food samples. This review summarizes the benefits and drawbacks of these analytical approaches and their use in conjunction with chemometric tools to detect the adulteration of animal fats and vegetable oils. This combination provides a powerful technique with enormous chemotaxonomic potential that includes the detection of adulterations, quality assurance, assessment of geographical origin, assessment of the process, and classification of the product in complex matrices from food and non-food samples.
Collapse
Affiliation(s)
- Nayab Kanwal
- H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Syed Ghulam Musharraf
- H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan..
| |
Collapse
|
3
|
Fernando I, Fei J, Cahoon S, Close DC. A review of the emerging technologies and systems to mitigate food fraud in supply chains. Crit Rev Food Sci Nutr 2024:1-28. [PMID: 39356551 DOI: 10.1080/10408398.2024.2405840] [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: 10/03/2024]
Abstract
Food fraud has serious consequences including reputational damage to businesses, health and safety risks and lack of consumer confidence. New technologies targeted at ensuring food authenticity has emerged and however, the penetration and diffusion of sophisticated analytical technologies are faced with challenges in the industry. This review is focused on investigating the emerging technologies and strategies for mitigating food fraud and exploring the key barriers to their application. The review discusses three key areas of focus for food fraud mitigation that include systematic approaches, analytical techniques and package-level anti-counterfeiting technologies. A notable gap exists in converting laboratory based sophisticated technologies and tools in high-paced, live industrial applications. New frontiers such as handheld laser-induced breakdown spectroscopy (LIBS) and smart-phone spectroscopy have emerged for rapid food authentication. Multifunctional devices with hyphenating sensing mechanisms together with deep learning strategies to compare food fingerprints can be a great leap forward in the industry. Combination of different technologies such as spectroscopy and separation techniques will also be superior where quantification of adulterants are preferred. With the advancement of automation these technologies will be able to be deployed as in-line scanning devices in industrial settings to detect food fraud across multiple points in food supply chains.
Collapse
Affiliation(s)
- Indika Fernando
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Jiangang Fei
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Stephen Cahoon
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Dugald C Close
- Tasmanian Institute of Agriculture (TIA), University of Tasmania, Hobart, TAS, Australia
| |
Collapse
|
4
|
Santos OV, Lemos YS, da Conceição LRV, Teixeira-Costa BE. Lipids from the purple and white açaí ( Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties. Front Nutr 2024; 11:1385877. [PMID: 39086549 PMCID: PMC11289689 DOI: 10.3389/fnut.2024.1385877] [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: 02/13/2024] [Accepted: 06/24/2024] [Indexed: 08/02/2024] Open
Abstract
The Brazilian superfruit called Açaí or Assaí has gained interested from researcher and consumers worldwide, due to its health-related properties. In this context, this pioneering study aimed to compare the physicochemical, nutritional, and thermal properties of vegetable oils obtained from two varieties of açaí (Euterpe oleracea), purple and white. Both açaí oils from white (WAO) and purple (PAO) varieties were obtained by using the conventional solid-liquid extraction, which resulted in oil yields ranging from 52 to 61%. WAO and PAO were analyzed by their edibility quality parameters given the recommendations from Codex Alimentarius; their nutritional functionality indices and their composition of fatty acids and triglycerides content were estimated. Both oils showed low levels of acidity and peroxides, <1.8 mg KOH g-1 and < 1.7 mEq kg-1, respectively, which are good indicators of their preservation status, agreeing with the food regulations. PAO and WAO showed differences among the composition of fatty acids, mainly related to the content of monounsaturated fatty acids (MUFAs), which were 62.5 and 39.5%, respectively, mainly oleic acid. Regarding the polyunsaturated fatty acids (PUFAs), the WAO showed up to 23% of linoleic acid, whereas the PAO exhibited up to 11% of it. These differences reflect on the values of the nutritional functionality indices, atherogenic (AI), thrombogenic (IT), and hypocholesterolemic/hypercholesterolemic ratio (H/H). Both PAO and WAO showed low levels of AI and TI and superior values of H/H than other oilseeds from the literature. These results indicate the nutritional properties of açaí oils regarding a potential cardioprotective effect when included in a regular dietary intake. The thermogravimetric behavior and the evaluation of oxidation status by infrared spectroscopy (FTIR) were also studied. Both açaí oils demonstrated higher thermal stability (with an onset temperature ranging from 344 to 350 °C) and low indications of oxidation status, as no chemical groups related to it were noted in the FTIR spectrum, which agrees with the determined acidity and peroxide content. Moreover, the FTIR analysis unveiled characteristic chemical groups related to fatty acids and triglycerides, agreeing with the literature reports. These findings collectively contribute to a deeper comprehension of the nutritional and functional properties between white and purple açaí oils, offering valuable insights into their potential health, food, and industrial applications.
Collapse
Affiliation(s)
- Orquídea Vasconcelos Santos
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, Pará, Brazil
| | - Yasmin Silva Lemos
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, Pará, Brazil
| | | | - Bárbara E. Teixeira-Costa
- Programa de Pós-Graduação em Biotecnologia, Universidade Federal do Amazonas (UFAM), Manaus, Amazonas, Brazil
- Departamento de Nutrição e Dietética, Faculdade de Nutrição Emília de Jesus Ferreiro, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| |
Collapse
|
5
|
Ahir M, Bodhak C, Gupta RK. Harnessing Enhanced Flame Retardancy in Rigid Polyurethane Composite Foams through Hemp Seed Oil-Derived Natural Fillers. Polymers (Basel) 2024; 16:1584. [PMID: 38891530 PMCID: PMC11174686 DOI: 10.3390/polym16111584] [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: 04/28/2024] [Revised: 05/21/2024] [Accepted: 05/25/2024] [Indexed: 06/21/2024] Open
Abstract
Over the past few decades, polymer composites have received significant interest and become protagonists due to their enhanced properties and wide range of applications. Herein, we examined the impact of filler and flame retardants in hemp seed oil-based rigid polyurethane foam (RPUF) composites' performance. Firstly, the hemp seed oil (HSO) was converted to a corresponding epoxy analog, followed by a ring-opening reaction to synthesize hemp bio-polyols. The hemp polyol was then reacted with diisocyanate in the presence of commercial polyols and other foaming components to produce RPUF in a single step. In addition, different fillers like microcrystalline cellulose, alkaline lignin, titanium dioxide, and melamine (as a flame retardant) were used in different wt.% ratios to fabricate composite foam. The mechanical characteristics, thermal degradation behavior, cellular morphology, apparent density, flammability, and closed-cell contents of the generated composite foams were examined. An initial screening of different fillers revealed that microcrystalline cellulose significantly improves the mechanical strength up to 318 kPa. The effect of melamine as a flame retardant in composite foam was also examined, which shows the highest compression strength of 447 kPa. Significantly better anti-flaming qualities than those of neat foam based on HSO have been reflected using 22.15 wt.% of melamine, with the lowest burning time of 4.1 s and weight loss of 1.88 wt.%. All the composite foams showed about 90% closed-cell content. The present work illustrates the assembly of a filler-based polyurethane foam composite with anti-flaming properties from bio-based feedstocks with high-performance applications.
Collapse
Affiliation(s)
- Mansi Ahir
- Department of Chemistry, Pittsburg State University, 1701 South Broadway Street, Pittsburg, KS 66762, USA;
- National Institute for Materials Advancement, Pittsburg State University, 1204 Research Road, Pittsburg, KS 66762, USA
| | - Chandan Bodhak
- National Institute for Materials Advancement, Pittsburg State University, 1204 Research Road, Pittsburg, KS 66762, USA
| | - Ram K. Gupta
- Department of Chemistry, Pittsburg State University, 1701 South Broadway Street, Pittsburg, KS 66762, USA;
- National Institute for Materials Advancement, Pittsburg State University, 1204 Research Road, Pittsburg, KS 66762, USA
| |
Collapse
|
6
|
dos Santos MPL, dos Santos OV, da Conceição LRV, Teixeira-Costa BE, Lourenço LDFH, de Sousa CLL. Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits-Red, Yellow, Green, and White-Obtained through Ultrasound-Assisted Green Extraction. Foods 2024; 13:1475. [PMID: 38790775 PMCID: PMC11119073 DOI: 10.3390/foods13101475] [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: 02/16/2024] [Revised: 03/23/2024] [Accepted: 03/24/2024] [Indexed: 05/26/2024] Open
Abstract
This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits-red, yellow, green, and white-by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g-1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid's quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.
Collapse
Affiliation(s)
- Mayara Priscila Lima dos Santos
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
| | - Orquídea Vasconcelos dos Santos
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
| | | | - Barbara Elisabeth Teixeira-Costa
- Programa de Pós-Graduação em Biotecnologia, Universidade Federal do Amazonas, Manaus 69067-005, AM, Brazil
- Faculdade de Nutrição Emília de Jesus Ferreiro, Universidade Federal Fluminense, Niterói 24020-140, RJ, Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
| | - Consuelo Lucia Lima de Sousa
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
| |
Collapse
|
7
|
Wu X, Zhang X, Du Z, Yang D, Xu B, Ma R, Luo H, Liu H, Zhang Y. Raman spectroscopy combined with multiple one-dimensional deep learning models for simultaneous quantification of multiple components in blended olive oil. Food Chem 2024; 431:137109. [PMID: 37582325 DOI: 10.1016/j.foodchem.2023.137109] [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: 04/17/2023] [Revised: 07/25/2023] [Accepted: 08/04/2023] [Indexed: 08/17/2023]
Abstract
Blended vegetable oils are highly prized by consumers for their comprehensive nutritional profile. Therefore, there is an urgent need for a rapid and accurate method to identify the true content of blended oils. This study combined Raman spectroscopy with three deep learning models (CNN-LSTM, improved AlexNet, and ResNet) to simultaneously quantify extra virgin olive oil (EVOO), soybean oil, and sunflower oil in olive blended oil. The results demonstrate that all three deep learning models exhibited superior predictive ability compared to traditional chemometric methods. Specifically, the CNN-LSTM model achieved a coefficient of determination (R2p) of over 0.995 for each oil in the quantitative analysis of three-component blended oils, with a mean square error of prediction (RMSEP) of less than 2%. This study presents a novel approach for the simultaneous quantitative analysis of multi-component blended oils, providing a rapid and accurate method for the identification of falsely labeled blended oils.
Collapse
Affiliation(s)
- Xijun Wu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Xin Zhang
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China.
| | - Zherui Du
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Daolin Yang
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Baoran Xu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Renqi Ma
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Hao Luo
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Hailong Liu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Yungang Zhang
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| |
Collapse
|
8
|
Hosseini H, Minaei S, Beheshti B. A dedicated electronic nose combined with chemometric methods for detection of adulteration in sesame oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2681-2694. [PMID: 37599854 PMCID: PMC10439068 DOI: 10.1007/s13197-023-05792-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2023] [Accepted: 06/29/2023] [Indexed: 08/22/2023]
Abstract
Sesame oil (SO), one of the most popular and expensive edible oils, is prone to adulteration. In this study, the fatty acid profiles of pure sesame seed oil and samples adulterated with two less expensive edible oils (canola and sunflower) were analyzed using Gas Chromatography. A dedicated e-nose system was developed and tested on 15 mixtures of sesame-canola and sesame-sunflower samples. Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), and Multi-Layered Perceptron (MLP) methods were utilized to identify adulteration through the evaluation of Volatile Organic Compound. Result of chromatography showed that most samples of sesame oil containing impurities at levels less than 30% were recognized incorrectly in the standard range of SO fatty acids. This is while the developed e-nose system was able to detect adulteration at much lower levels. According to the results, PCA and LDA methods can describe the data set variance with precision of 95.6% and 97%, respectively. The MLP model had better results compared to PCA and LDA, with high determination coefficient (R2 = 0.981) and low RMSE (0.0178). Results indicate that the e-nose system provided an effective non-destructive method to detect SO adulteration at levels as low as 5%, which GC was unable to detect.
Collapse
Affiliation(s)
- Hadi Hosseini
- Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Saeid Minaei
- Biosystems Engineering Department, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Babak Beheshti
- Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
9
|
Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification. Molecules 2023; 28:6881. [PMID: 37836725 PMCID: PMC10574037 DOI: 10.3390/molecules28196881] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/24/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
Collapse
Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Hudda Ayub
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan;
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Nizwa Itrat
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Anum Nazir
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Amna Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Türkiye;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Türkiye
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| |
Collapse
|
10
|
Drees A, Bockmayr B, Bockmayr M, Fischer M. Rapid Determination of Nutmeg Shell Content in Ground Nutmeg Using FT-NIR Spectroscopy and Machine Learning. Foods 2023; 12:2939. [PMID: 37569208 PMCID: PMC10418458 DOI: 10.3390/foods12152939] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Nutmeg is a popular spice often used in ground form, which makes it highly susceptible to food fraud. Therefore, the aim of the present study was to detect adulteration of ground nutmeg with nutmeg shell via Fourier transform near-infrared (FT-NIR) spectroscopy. For this purpose, 36 authentic nutmeg samples and 10 nutmeg shell samples were analyzed pure and in mixtures with up to 50% shell content. The spectra plot as well as a principal component analysis showed a clear separation trend as a function of shell content. A support vector machine regression used for shell content prediction achieved an R2 of 0.944 in the range of 0-10%. The limit of detection of the prediction model was estimated to be 1.5% nutmeg shell. Based on random sub-sampling, the likelihood was found to be 2% that a pure nutmeg sample is predicted with a nutmeg shell content of >1%. The results confirm the suitability of FT-NIR spectroscopy for rapid detection and quantitation of the shell content in ground nutmeg.
Collapse
Affiliation(s)
- Alissa Drees
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany;
| | | | - Michael Bockmayr
- Department of Pediatric Hematology and Oncology, University Medical Center Hamburg-Eppendorf, Martinistraße 52, 20246 Hamburg, Germany;
- Research Institute Children’s Cancer Center Hamburg, Martinistr. 52, 20251 Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany;
- Center for Hybrid Nanostructures (CHyN), Department of Physics, University of Hamburg, Luruper Chaussee 149, 22761 Hamburg, Germany
| |
Collapse
|
11
|
Kachel M, Krawczuk A, Krajewska M, Parafiniuk S, Guz T, Rząd K, Matwijczuk A. Comparative Analysis of Vegetable and Mineral Oil-Based Antiadhesive/Hydrophobic Liquids and Their Impact on Wood Properties. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4975. [PMID: 37512249 PMCID: PMC10381716 DOI: 10.3390/ma16144975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023]
Abstract
The unavailability of biodegradable preservatives is one of the major setbacks in the construction industry. With this in mind, our study focused on the analysis and comparison of two hydrophobic liquids, one vegetable oil-based (VOA) and the other mineral oil-based (MOA), and subsequently applying the same on three types of wood. The comparison of the vegetable oil-based (VOA) and mineral oil-based (MOA) hydrophobic liquids revealed that VOA was characterized by an 83.4% susceptibility to aerobic biodegradation, while MOA was considerably more resistant (47.80%). Based on the conducted contact angle measurements, it was observed that the wettability of pine and oak wood decreased after the application of both VOA (for pine-twice; for oak-by 38%) and MOA (for pine-more than two times; for oak-by 49%), while in the case of aspen, the same was increased (after the application of VOA-by 20%; after the application of MOA-by 2%). The observed depth of penetration into the structure of the impregnated wood was lower for the VOA impregnant as compared to the MOA impregnant. This result persisted in all types of wood used in the experiment. Observations of the process of water absorption during soaking revealed that VOA was more beneficial in terms of lowering water absorption into the material, regardless of wood type. The overall results were better for VOA, which lowered the mass of soaked wood by between 19.73 and 66.90%.
Collapse
Affiliation(s)
- Magdalena Kachel
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
| | - Anna Krawczuk
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
| | - Marta Krajewska
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Stanisław Parafiniuk
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
| | - Tomasz Guz
- Department of Food Engineering and Machinery, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Klaudia Rząd
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033 Lublin, Poland
| |
Collapse
|
12
|
Arevalo-Gallegos A, Cuellar-Bermudez SP, Melchor-Martinez EM, Iqbal HMN, Parra-Saldivar R. Comparison of Alginate Mixtures as Wall Materials of Schizochytrium Oil Microcapsules Formed by Coaxial Electrospray. Polymers (Basel) 2023; 15:2756. [PMID: 37376402 PMCID: PMC10305133 DOI: 10.3390/polym15122756] [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: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
This work evaluated maltodextrin/alginate and β-glucan/alginate mixtures in the food industry as wall materials for the microencapsulation of Schizochytrium sp. oil, an important source of the omega-3 fatty acid DHA (docosahexaenoic acid). Results showed that both mixtures display a shear-thinning behavior, although the viscosity is higher in β-glucan/alginate mixtures than in maltodextrin/alginate. Scanning electron microscopy was used to assess the morphology of the microcapsules, which appeared more homogeneous for maltodextrin/alginate. In addition, oil-encapsulation efficiency was higher in maltodextrin/alginate mixtures (90%) than in β-glucan/alginate mixtures (80%). Finally, evaluating the microcapsules' stability by FTIR when exposed to high temperature (80 °C) showed that maltodextrin/alginate microcapsules were not degraded contrary to the β-glucan/alginate microcapsules. Thus, although high oil-encapsulation efficiency was obtained with both mixtures, the microcapsules' morphology and prolonged stability suggest that maltodextrin/alginate is a suitable wall material for microencapsulation of Schizochytrium sp. oil.
Collapse
Affiliation(s)
- Alejandra Arevalo-Gallegos
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
| | - Sara P. Cuellar-Bermudez
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Elda M. Melchor-Martinez
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Hafiz M. N. Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Roberto Parra-Saldivar
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico (E.M.M.-M.); (H.M.N.I.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| |
Collapse
|
13
|
Diao X, Sun W, Jia R, Wang Y, Liu D, Guan H. Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate. ULTRASONICS SONOCHEMISTRY 2023; 95:106354. [PMID: 36898248 PMCID: PMC10020118 DOI: 10.1016/j.ultsonch.2023.106354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/14/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
The study aimed to evaluate the effect of ultrasonic pretreatment on the transesterification of lard with glycerol monolaurate (GML) using Lipozyme TL IM to synthesize diacylglycerol (DAG), and the physicochemical properties of lard, GML, ultrasonic-treated diacylglycerol (named U-DAG), purified ultrasonic-treated diacylglycerol obtained by molecular distillation (named P-U-DAG), and without ultrasonic-treated diacylglycerol (named N-U-DAG) were analyzed. The optimized ultrasonic pretreatment conditions were: lard to GML mole ratio 3:1, enzyme dosage 6 %, ultrasonic temperature 80 °C, time 9 min, power 315 W. After ultrasonic pretreatment, the mixtures reacted for 4 h in a water bath at 60 °C, the content of DAG reached 40.59 %. No significant variations were observed between U-DAG and N-U-DAG in fatty acids compositions and iodine value, while P-U-DAG had lower unsaturated fatty acids than U-DAG. Differential scanning calorimetry analysis showed that the melting and crystallization properties of DAGs prepared by ultrasonic pretreatment significantly differed from lard. FTIR spectra noted transesterification reaction from lard and GML with and without ultrasonic pretreatment would not change the structure of lard. However, thermogravimetric analysis proved that N-U-DAG, U-DAG, and P-U-DAG had lower oxidation stability than lard. The higher the content of DAG, the faster the oxidation speed.
Collapse
Affiliation(s)
- Xiaoqin Diao
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Weiting Sun
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ruixin Jia
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ying Wang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Haining Guan
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| |
Collapse
|
14
|
Kulčar R, Vukoje M, Itrić Ivanda K, Cigula T, Jamnicki Hanzer S. Understanding the Role of Paper-Ink Interactions on the Lightfastness of Thermochromic Prints. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3225. [PMID: 37110061 PMCID: PMC10145729 DOI: 10.3390/ma16083225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/03/2023] [Accepted: 04/17/2023] [Indexed: 06/19/2023]
Abstract
Thermochromic inks (TC) have received increasing attention in recent years, particularly in the design and packaging industries. Their stability and durability are crucial for their application. This study highlights the detrimental effects of UV radiation on the lightfastness and reversibility of thermochromic prints. Three commercially available TC inks with different activation temperatures and in different shades were printed on two different substrates, cellulose and polypropylene-based paper. Used inks were vegetable oil-based, mineral oil-based and UV-curable. The degradation of the TC prints was monitored using FTIR and fluorescence spectroscopy. Colorimetric properties were measured before and after exposure to UV radiation. The substrate with a phorus structure exhibited better colour stability, suggesting that the chemical composition and surface properties of the substrate play a crucial role in the overall stability of thermochromic prints. This can be explained by the ink penetration into the printing substrate. The penetration of the ink into the structure (cellulose fibres) protects the ink pigments from the negative effect of the UV radiation. Obtained results suggest that although the initial substrate may appear suitable for printing, its performance after ageing may not be optimal. In addition, the UV curable prints show better light stability than those made of mineral- and vegetable-based inks. In the field of printing technology, understanding the interplay between different printing substrates and inks is critical to achieve high-quality, long-lasting prints.
Collapse
|
15
|
Yan X, Guan Y, Fang Z. Physical and chemical characteristics of fat, oil and grease deposits in Chinese kitchen drainage systems. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2023; 41:635-643. [PMID: 36245425 DOI: 10.1177/0734242x221123973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The blockage of kitchen pipes seriously affects people's normal life. Minimal research is reported on fat, oil and grease (FOG) deposits in kitchen drainage pipes in China. In this study, 16 collected kitchen pipe deposits from various pipe materials are tested using physical and chemical methods. Experimental results show that samples have rough surfaces with porosity between 7 and 20% and appear as milky white lumps with moisture content less than 30% and the density is less than 1.000 g/cm3. Larger diameter of pipes can short blockage period. The oil content varies in deposits. The frequency of restaurants using oil is eight times higher than the family kitchen and the number of oil using is four times. The types of all free fatty acids in the samples are C14-C20, and the content of C16H32O2 is the highest. The highest metal content in the sample is calcium ion, up to 605.036 mg/L. Not only samples have a discontinuity formation process, but also characteristic absorption spectrum between 1300 and 1420, 1550 and 1610 and 1745 cm-1 also draws that saponification reaction occurs during the formation of these samples. The composition and formation rules of FOG deposits analysed can provide reference to prevent and remove blockages in the pipes and develop the kitchen drainage system in China.
Collapse
Affiliation(s)
- Xin Yan
- School of Civil Engineering, Wuhan University, Wuhan, Hubei, China
| | - Yuxi Guan
- School of Civil Engineering, Wuhan University, Wuhan, Hubei, China
| | - Zheng Fang
- School of Civil Engineering, Wuhan University, Wuhan, Hubei, China
- Engineering Research Centre of Urban Disasters Prevention and Fire Rescue Technology of Hubei Province, Wuhan, Hubei, China
| |
Collapse
|
16
|
Preparation and Characterization of New Bioplastics Based on Polybutylene Succinate (PBS). Polymers (Basel) 2023; 15:polym15051212. [PMID: 36904454 PMCID: PMC10007215 DOI: 10.3390/polym15051212] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
Sea and environmental pollution due to microplastics are global problems that in recent years have attracted particular interest in the scientific community. The increase in the world population and the consequent consumerism of non-reusable materials are amplifying these problems. In this manuscript, we present novel bioplastics, which are completely biodegradable, for their potential use in food packaging, to replace fossil-fuel-derived plastic films and slow food degradation due to oxidative processes or microbial contamination. In this study, thin films based on polybutylene succinate (PBS) were prepared to reduce pollution, and different percentages by weight (1, 2 and 3 wt%) of extra virgin olive oil (EVO) and coconut oil (CO) were included to improve the chemico-physical properties of the polymer and possibly improve the functionality of the films in terms of prolonged food preservation. Attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy was used to evaluate the interactions between the polymer and the oil. Furthermore, the mechanical properties and thermal behavior of the films were evaluated as a function of the oil content. A scanning electron microscopy (SEM) micrograph showed the surface morphology and the thickness of the materials. Finally, apple and kiwi were selected for a food-contact test, and the wrapped sliced fruit was monitored and evaluated for 12 days to macroscopically evaluate the oxidative process and/or eventually occurring contamination. The films were shown to reduce the browning of sliced fruit due to oxidation, and no molds were evidenced up to 10/12 days of observation with the addition of PBS, with 3 wt% of EVO achieving the best outcomes.
Collapse
|
17
|
Wang P, Wan D, Peng T, Yang Y, Wen X, Yan X, Xia J, Zhu Q, Yu P, Gong D, Zeng Z. Acute Oral Toxicity and Genotoxicity Test and Evaluation of Cinnamomum camphora Seed Kernel Oil. Foods 2023; 12:293. [PMID: 36673385 PMCID: PMC9857420 DOI: 10.3390/foods12020293] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Cinnamomum camphora seed kernel oil (CCSKO) is one of the important natural medium chain triglycerides (MCT) resources, with more than 95.00% of medium chain fatty acids found in the world, and has various physiological effects. However, CCSKO has not been generally recognized as a safe oil or new food resource yet. The acute oral toxicity test and a standard battery of genotoxicity tests (mammalian erythrocyte micronucleus test, Ames test, and in vitro mammalian cell TK gene mutation test) of CCSKO as a new edible plant oil were used in the study. The results of the acute oral toxicity test showed that CCSKO was preliminary non-toxic, with an LD50 value higher than 21.5 g/kg body weight. In the mammalian erythrocyte micronucleus test, there was no concentration-response relationship between the dose of CCSKO and micronucleus value in polychromatic erythrocytes compared to the negative control group. No genotoxicity was observed in the Ames test in the presence or absence of S9 at 5000 μg/mL. In vitro mammalian cell TK gene mutation test showed that CCSKO did not induce in vitro mammalian cell TK gene mutation in the presence or absence of S9 at 5000 μg/mL. These results indicated that CCSKO is a non-toxic natural medium-chain oil.
Collapse
Affiliation(s)
- Pengbo Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Dongman Wan
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Ting Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Yujing Yang
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xuefang Wen
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, Nanchang 330096, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Qingwen Zhu
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| |
Collapse
|
18
|
Asare MA, de Souza FM, Gupta RK. Waste to Resource: Synthesis of Polyurethanes from Waste Cooking Oil. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c03718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Magdalene A. Asare
- Department of Chemistry, Pittsburg State University, 1701 South Broadway Street, Pittsburg, Kansas 66762, United States
- National Institute for Materials Advancement, Pittsburg State University, 1701 South Broadway Street, Pittsburg, Kansas 66762, United States
| | - Felipe M. de Souza
- National Institute for Materials Advancement, Pittsburg State University, 1701 South Broadway Street, Pittsburg, Kansas 66762, United States
| | - Ram K. Gupta
- Department of Chemistry, Pittsburg State University, 1701 South Broadway Street, Pittsburg, Kansas 66762, United States
- National Institute for Materials Advancement, Pittsburg State University, 1701 South Broadway Street, Pittsburg, Kansas 66762, United States
| |
Collapse
|
19
|
Li Y, Sun N, Ma S, Zhang X, Wang Y, Li X. Magnetic thermo-responsive branched polymer for fast extraction and enrichment of phenolic acids in olive oil with tunable and enhanced performance. Anal Chim Acta 2022; 1229:340359. [PMID: 36156232 DOI: 10.1016/j.aca.2022.340359] [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: 06/16/2022] [Revised: 08/16/2022] [Accepted: 09/02/2022] [Indexed: 11/01/2022]
Abstract
Magnetic thermo-responsive branched polymer (Fe3O4@poly(glycidyl methacrylate)@poly(N-isopropylacrylamide)) was fabricated for the first time and applied for microwave-assisted magnetic solid phase extraction of phenolic acids in olive oil samples followed by ultra-high performance liquid chromatography-tandem mass spectrometry analysis in multiple reaction monitoring mode. Owing to the controllable molecular weight of poly(glycidyl methacrylate) synthesized by atom transfer radical polymerization and the thermo-responsive characteristic of poly(N-isopropylacrylamide), extraction performance could be efficiently tuned and enhanced. The whole sample pretreatment process was accomplished within 1 min with the help of the microwave. The nanocomposites were characterized by transmission electron microscope, scanning electron microscope, Fourier transform infrared spectroscopy, thermogravimetric analysis, vibrating sample magnetometer, water contact angles and dynamic light scattering. The adsorption experimental data fitted well with the Freundlich isotherm model and followed the pseudo-second-order kinetic model. The factors affecting the extraction process including adsorbent amount, adsorption time, sample volume, desorption conditions and interferents were investigated and optimized. Under the most favorable conditions, the developed method showed good linearity (R2 ≥ 97.98%) in the range of 0.2-30 μg L-1, low limits of detection (0.005-0.030 μg L-1) and limits of quantification (0.016-0.098 μg L-1) as well as satisfactory precision (RSDs≤4.85%). Our proposed method was successfully used for determination of phenolic acids in olive oil samples and satisfactory recoveries at three spiked concentration levels were in the range of 84.6-108.1% with RSDs less than 9.20%. Coupled with principal component analysis, our developed method proved promising for fast and convenient differentiation between extra virgin olive oils and refined olive oils.
Collapse
Affiliation(s)
- Yaping Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China.
| | - Ningning Sun
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Songxin Ma
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xin Zhang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Yingfeng Wang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xingru Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| |
Collapse
|
20
|
Wani AD, Prasad W, Khamrui K, Hussain SA, Deep A. Evaluation of green solvent as an environment friendly alternative for milk fat extraction from
ghee
residue (clarified butter sediment waste). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15967] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aakash Dadarao Wani
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Writdhama Prasad
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Kaushik Khamrui
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Shaik Abdul Hussain
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | | |
Collapse
|
21
|
Lestari D, Rohman A, Syofyan S, Yuliana ND, Abu Bakar NKB, Hamidi D. Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2083637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dwi Lestari
- Faculty of Pharmacy, Universitas Andalas, Padang, Indonesia
- Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda, Indonesia
| | - Abdul Rohman
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | | | - Nancy Dewi Yuliana
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
| | | | | |
Collapse
|
22
|
Kuang J, Luo N, Hao Z, Xu J, He X, Shi J. NI-Raman spectroscopy combined with BP-Adaboost neural network for adulteration detection of soybean oil in camellia oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01430-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
23
|
Scatigno C, Festa G. FTIR coupled with machine learning to unveil spectroscopic benchmarks in the Italian EVOO. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Claudia Scatigno
- CREF ‐ Museo Storico della Fisica e Centro Studi e Ricerche ‘Enrico Fermi’ Via Panisperna 89 a, c/o Piazza del Viminale 1 00189 Roma Italy
| | - Giulia Festa
- CREF ‐ Museo Storico della Fisica e Centro Studi e Ricerche ‘Enrico Fermi’ Via Panisperna 89 a, c/o Piazza del Viminale 1 00189 Roma Italy
| |
Collapse
|
24
|
Silva LKR, Santos LS, Ferrão SPB. Application of infrared spectroscopic techniques to cheese authentication: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Larissa K R Silva
- Center for Biological and Health Sciences Federal University of Western Bahia Campus Universitário Barreiras Bahia CEP 47810‐047Brazil
| | - Leandro S Santos
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
| | - Sibelli P B Ferrão
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
| |
Collapse
|
25
|
Shotgun Lipidomic Analysis for Differentiation of Niche Cold Pressed Oils. Molecules 2022; 27:molecules27061848. [PMID: 35335212 PMCID: PMC8949066 DOI: 10.3390/molecules27061848] [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: 02/08/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 12/10/2022] Open
Abstract
The fast-growing food industry is bringing significant number of new products to the market. To protect consumers’ health and rights, it is crucial that food control laboratories are able to ensure reliable quality testing, including product authentication and detection of adulterations. In our study, we applied a fast and eco-friendly method based on shotgun-lipidomic mass spectrometry for the authentication of niche edible oils. Comprehensive lipid profiles of camelina (CA), flax (FL) and hemp (HP) seed oils were obtained. With the aid of principal component analysis (PCA), it was possible to detect and distinguish each of them based on their lipid profiles. Lipidomic markers characteristic ofthe oils were also identified, which can be used as targets and expedite development of new multiplexed testing methods.
Collapse
|
26
|
Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy. SENSORS 2022; 22:s22031227. [PMID: 35161972 PMCID: PMC8840102 DOI: 10.3390/s22031227] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/02/2022] [Accepted: 02/04/2022] [Indexed: 01/27/2023]
Abstract
As it is high in value, extra virgin olive oil (EVOO) is frequently blended with inferior vegetable oils. This study presents an optical method for determining the adulteration level of EVOO with soybean oil as well as peanut oil using LED-induced fluorescence spectroscopy. Eight LEDs with central wavelengths from ultra-violet (UV) to blue are tested to induce the fluorescence spectra of EVOO, peanut oil, and soybean oil, and the UV LED of 372 nm is selected for further detection. Samples are prepared by mixing olive oil with different volume fractions of peanut or soybean oil, and their fluorescence spectra are collected. Different pre-processing and regression methods are utilized to build the prediction model, and good linearity is obtained between the predicted and actual adulteration concentration. This result, accompanied by the non-destruction and no pre-treatment characteristics, proves that it is feasible to use LED-induced fluorescence spectroscopy as a way to investigate the EVOO adulteration level, and paves the way for building a hand-hold device that can be applied to real market conditions in the future.
Collapse
|
27
|
Biobased Composites by Photoinduced Polymerization of Cardanol Methacrylate with Microfibrillated Cellulose. MATERIALS 2022; 15:ma15010339. [PMID: 35009485 PMCID: PMC8746221 DOI: 10.3390/ma15010339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/22/2021] [Accepted: 12/28/2021] [Indexed: 11/24/2022]
Abstract
Biobased monomers and green processes are key to producing sustainable materials. Cardanol, an aromatic compound obtained from cashew nut shells, may be conveniently functionalized, e.g., with epoxy or (meth)acrylate groups, to replace petroleum-based monomers. Photoinduced polymerization is recognized as a sustainable process, less energy intensive than thermal curing; however, cardanol-based UV-cured polymers have relatively low thermomechanical properties, making them mostly suitable as reactive diluents or in non-structural applications such as coatings. It is therefore convenient to combine them with biobased reinforcements, such as microfibrillated cellulose (MFC), to obtain composites with good mechanical properties. In this work a cardanol-based methacrylate monomer was photopolymerized in the presence of MFC to yield self-standing, flexible, and relatively transparent films with high thermal stability. The polymerization process was completed within few minutes even in the presence of filler, and the cellulosic filler was not affected by the photopolymerization process.
Collapse
|
28
|
Otieno S, Kengara F, Kowenje C, Mokaya R. Optimization of biodiesel synthesis from Jatropha curcas oil using kaolin derived zeolite Na–X as a catalyst. RSC Adv 2022; 12:22792-22805. [PMID: 36105978 PMCID: PMC9376762 DOI: 10.1039/d2ra03278c] [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: 05/25/2022] [Accepted: 07/28/2022] [Indexed: 11/30/2022] Open
Abstract
Biodiesel is an alternative renewable green fuel obtainable from the reaction of plant or animal oil with a low molecular weight alcohol in the presence of a catalyst. However, the cost of its production remains high due to costly feedstock, the majority of which is competitively also used as food, and the use of homogeneous catalysts, which pose difficulties in product purification and resulting environmental pollution. The aim of this study was to explore the production of biodiesel through transesterification of non-edible and cheap Jatropha curcas (JC) oil using a zeolite Na–X catalyst obtained from naturally occurring kaolin clay. The transesterification parameters, namely reaction temperature, reaction time, catalyst loading and methanol to oil molar ratio were optimized using the L16(44) Taguchi orthogonal array approach. The catalyst loading was found to be the most influential parameter at 93.79%. The optimum conditions for the conversion of JC oil, with a biodiesel yield of up to 93.94%, were found to be a methanol to oil molar ratio of 10 : 1, catalyst loading of 8%, reaction temperature of 70 °C and reaction time of 5 h. Fuel characterization parameters were within the European Norm (EN) 14214:2019 biodiesel specifications. Our findings offer insights into the ideal parametric conditions for the cost-effective synthesis of biodiesel from JC oil via zeolite-catalyzed esterification. Zeolite Na–X derived from inexpensive kaolin clay is an effective catalyst (up to 94% yield) for Jatropha curcas oil conversion to biodiesel; Taguchi optimization shows methanol/oil ratio of 10, with 8% catalyst loading at 70 °C for 5 h as optimum.![]()
Collapse
Affiliation(s)
- Stephen Otieno
- Department of Chemistry, Maseno University, P. O. Box 333-40105, Maseno, Kenya
| | - Fredrick Kengara
- School of Pure and Applied Sciences, Bomet University College, P. O. Box 701-20400, Bomet, Kenya
| | - Chrispin Kowenje
- Department of Chemistry, Maseno University, P. O. Box 333-40105, Maseno, Kenya
| | - Robert Mokaya
- School of Chemistry, University of Nottingham, University Park, Nottingham NG7 2RD, UK
| |
Collapse
|
29
|
Newly marketed seed oils. What we can learn from the current status of authentication of edible oils. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108349] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
30
|
Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy. Sci Rep 2021; 11:19256. [PMID: 34584176 PMCID: PMC8479097 DOI: 10.1038/s41598-021-98763-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Accepted: 09/03/2021] [Indexed: 11/12/2022] Open
Abstract
Addressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations and low-quality fruits used for their production. Among many methods allowing for fast and efficient food quality control, the combination of experimental and advanced mathematical approaches seems most reliable. In this work a method for grape seed oils compositional characterization based on the infrared (FTIR) spectroscopy and fatty acids profile is reported. Also, the relevant parameters of oils are characterized using a combination of standard techniques such as the Principal Component Analysis, k-Means, and Gaussian Mixture Model (GMM) fitting parameters. Two different approaches to perform unsupervised clustering using GMM were investigated. The first approach relies on the profile of fatty acids, while the second is FT-IR spectroscopy-based. The GMM fitting parameters in both approaches were compared. The results obtained from both approaches are consistent and complementary and provide the tools to address the characterization and clustering issues in grape seed oils.
Collapse
|
31
|
Sudhakar A, Chakraborty SK, Mahanti NK, Varghese C. Advanced techniques in edible oil authentication: A systematic review and critical analysis. Crit Rev Food Sci Nutr 2021; 63:873-901. [PMID: 34347552 DOI: 10.1080/10408398.2021.1956424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products. Perpetrators are adopting ways and means that effectively masks the presence of the adulterants from human organoleptic limits and traditional oil adulteration detection techniques. This review embodies a detailed account of chemical, biosensors, chromatography, spectroscopy, differential scanning calorimetry, non-thermal plasma, dielectric spectroscopy research carried out in the area of falsification assessment of edible oils for the past three decades and a collection of patented oil adulteration detection techniques. The detection techniques reviewed have some advantages and certain limitations, chemical tests are simple; biosensors and nuclear magnetic resonance are rapid but have a low sensitivity; chromatography and spectroscopy are highly accurate with a deterring price tag; dielectric spectroscopy is rapid can be portable and has on-line compatibility; however, the results are susceptible to variation of electric current frequency and intrinsic factors (moisture, temperature, structural composition). This review paper can be useful for scientists or for knowledge seekers eager to be abreast with edible oil adulteration detection techniques.
Collapse
Affiliation(s)
- Anjali Sudhakar
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Subir Kumar Chakraborty
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Naveen Kumar Mahanti
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Cinu Varghese
- Rural Development Centre, Indian Institute of Technology, Kharagpur, India
| |
Collapse
|
32
|
Sarkar S, Mondal SK, Beriya MK, Saha P. Spectroscopic, thermodynamic and ultrasonic properties of pseudo‐binary mixtures of organic extractants and vegetable oil at 25–60°C under atmospheric pressure. ASIA-PAC J CHEM ENG 2021. [DOI: 10.1002/apj.2650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Soumi Sarkar
- Department of Chemical Engineering Indian Institute of Technology Guwahati Guwahati India
| | - Supriyo Kumar Mondal
- Department of Chemical Engineering Indian Institute of Technology Guwahati Guwahati India
| | - Manoj Kumar Beriya
- Department of Chemical Engineering Indian Institute of Technology Guwahati Guwahati India
| | - Prabirkumar Saha
- Department of Chemical Engineering Indian Institute of Technology Guwahati Guwahati India
| |
Collapse
|
33
|
Lahtinen MH, Mikkilä J, Mikkonen KS, Kilpeläinen I. Kraft Process-Formation of Secoisolariciresinol Structures and Incorporation of Fatty Acids in Kraft Lignin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5955-5965. [PMID: 34006113 PMCID: PMC8278485 DOI: 10.1021/acs.jafc.1c00705] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/14/2021] [Accepted: 05/04/2021] [Indexed: 05/31/2023]
Abstract
The complex chemical structure and the fact that many areas in pulping and lignin chemistry still remain unresolved are challenges associated with exploiting lignin. In this study, we address questions regarding the formation and chemical nature of the insoluble residual lignin, the presence of fatty acids in kraft lignin, and the origin of secoisolariciresinol structures. A mild thermal treatment of lignin at maximum kraft-cooking temperatures (∼170 °C) with tall oil fatty acids (TOFA) or in an inert solvent (decane) produced highly insoluble products. However, acetylation of these samples enabled detailed chemical characterization by nuclear magnetic resonance (NMR) spectroscopy. The results show that the secoisolariciresinol (β-β) structure in kraft lignin is formed by rearrangement of the β-aryl ether structure. Furthermore, fatty acids bind covalently to kraft lignin by reacting with the stilbene structures present. It is highly probable that these reactions also occur during kraft pulping, and this phenomenon has an impact on controlling the present kraft pulping process along with the development of new products from kraft lignin.
Collapse
Affiliation(s)
- Maarit H. Lahtinen
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, (Agnes Sjöbergin
Katu 2), Helsinki FI-00014, Finland
- Department
of Chemistry, University of Helsinki, P.O. Box 55, Helsinki FI-00014, Finland
| | - Joona Mikkilä
- Department
of Chemistry, University of Helsinki, P.O. Box 55, Helsinki FI-00014, Finland
- Department
of Microbiology, University of Helsinki, P.O. Box 56, Helsinki FI-00014, Finland
| | - Kirsi S. Mikkonen
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, (Agnes Sjöbergin
Katu 2), Helsinki FI-00014, Finland
- Helsinki
Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65, Helsinki FI-00014, Finland
| | - Ilkka Kilpeläinen
- Department
of Chemistry, University of Helsinki, P.O. Box 55, Helsinki FI-00014, Finland
- Helsinki
Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65, Helsinki FI-00014, Finland
| |
Collapse
|
34
|
SANTOS OVD, VIEIRA ELS, SOARES SD, CONCEIÇÃO LRVD, NASCIMENTO FDCAD, TEIXEIRA-COSTA BE. Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.16220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
35
|
Pasias IN, Theodorou K, Raptopoulou KG, Evaggelaras C, Floros G, Ladavos A, Asimakopoulos AG, Calokerinos AC, Proestos C. Rapid, Low-Cost Spectrophotometric Characterization of Olive Oil Quality to Meet Newly Implemented Compliance Requirements. ANAL LETT 2021. [DOI: 10.1080/00032719.2021.1925679] [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]
Affiliation(s)
- I. N. Pasias
- General Chemical Lab of Research and Analysis, Lamia, Greece
| | - K. Theodorou
- Laboratory of Food Technology, Department of Business Administration of Food and Agricultural Enterprises, University of Patras, Patras, Greece
| | | | - Ch. Evaggelaras
- Lamos, Extra Virgin Olive Oil Enterprise, Raches, Fthiotida, Greece
| | - G. Floros
- Lamos, Extra Virgin Olive Oil Enterprise, Raches, Fthiotida, Greece
| | - A. Ladavos
- Laboratory of Food Technology, Department of Business Administration of Food and Agricultural Enterprises, University of Patras, Patras, Greece
| | - A. G. Asimakopoulos
- Department of Chemistry, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - A. C. Calokerinos
- Department of Chemistry, Food Chemistry Laboratory, National and Kapodistrian University of Athens, Athens, Greece
| | - Ch. Proestos
- Department of Chemistry, Food Chemistry Laboratory, National and Kapodistrian University of Athens, Athens, Greece
| |
Collapse
|
36
|
Mousa MAA, Wang Y, Antora SA, Al-Qurashi AD, Ibrahim OHM, He HJ, Liu S, Kamruzzaman M. An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils. Crit Rev Food Sci Nutr 2021; 62:8009-8027. [PMID: 33977844 DOI: 10.1080/10408398.2021.1922872] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Authenticity and adulteration detection are primary concerns of various stakeholders, such as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional approaches for authenticity and adulteration detection in edible oils are time-consuming, complicated, laborious, and expensive; they require technical skills when interpreting the data. Over the last several years, much effort has been spent in academia and industry on developing vibrational spectroscopic techniques for quality, authenticity, and adulteration detection in edible oils. Among them, Fourier transforms infrared (FT-IR) spectroscopy has gained enormous attention as a green analytical technique for the rapid monitoring quality of edible oils at all stages of production and for detecting and quantifying adulteration and authenticity in edible oils. The technique has several benefits such as rapid, precise, inexpensive, and multi-analytical; hence, several parameters can be predicted simultaneously from the same spectrum. Associated with chemometrics, the technique has been successfully implemented for the rapid detection of adulteration and authenticity in edible oils. After presenting the fundamentals, the latest research outcomes in the last 10 years on quality, authenticity, and adulteration detection in edible oils using FT-IR spectroscopy will be highlighted and described in this review. Additionally, opportunities, challenges, and future trends of FT-IR spectroscopy will also be discussed.
Collapse
Affiliation(s)
- Magdi A A Mousa
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Vegetables, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Yangyang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Salma Akter Antora
- Department of Biological Engineering, University of Missouri, Columbia, Missouri, USA
| | - Adel D Al-Qurashi
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Omer H M Ibrahim
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Ornamental Plants and Landscape Gardening, Faculty of Agriculture, Assiut University, Egypt
| | - Hong-Ju He
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Shu Liu
- Department of Environmental Science and Engineering, School of Space and Environment, Beihang University, Beijing, China
| | - Mohammed Kamruzzaman
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| |
Collapse
|
37
|
dos Santos OV, Dias PCS, Soares SD, da Conceição LRV, Teixeira-Costa BE. Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03752-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
38
|
Jukić Špika M, Perica S, Žanetić M, Škevin D. Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? Antioxidants (Basel) 2021; 10:antiox10050689. [PMID: 33925722 PMCID: PMC8144995 DOI: 10.3390/antiox10050689] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/17/2021] [Accepted: 04/25/2021] [Indexed: 01/18/2023] Open
Abstract
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.
Collapse
Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-21-434-482
| | - Slavko Perica
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| |
Collapse
|
39
|
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.
Collapse
|
40
|
Herculano LS, Lukasievicz GVB, Sehn E, Torquato AS, Belançon MP, Savi E, Kimura NM, Malacarne LC, Baesso ML, Astrath NGC. The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 245:118877. [PMID: 32920439 DOI: 10.1016/j.saa.2020.118877] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 06/11/2023]
Abstract
This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier Transform Infrared (FTIR) Spectroscopy and fatty acid chromatographic analysis. Principal component analysis of FTIR spectra is performed to classify edible oils concerning their physical properties. The results demonstrate the potentiality of the method associated with multivariate statistics analysis as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.
Collapse
Affiliation(s)
- Leandro S Herculano
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil.
| | - Gustavo V B Lukasievicz
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil
| | - Elizandra Sehn
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil
| | - Alex S Torquato
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil
| | - Marcos P Belançon
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Pato Branco, PR 85503-390, Brazil
| | - Elton Savi
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Newller M Kimura
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Luis C Malacarne
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Mauro L Baesso
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Nelson G C Astrath
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil.
| |
Collapse
|
41
|
Jamwal R, Kumari S, Balan B, Kelly S, Cannavan A, Singh DK. Rapid and non-destructive approach for the detection of fried mustard oil adulteration in pure mustard oil via ATR-FTIR spectroscopy-chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 244:118822. [PMID: 32829154 DOI: 10.1016/j.saa.2020.118822] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy integrated with chemometrics was effectively applied for the rapid detection and accurate quantification of fried mustard oil (FMO) adulteration in pure mustard oil (PMO). PMO was adulterated with FMO in the range of 0.5-50% v/v. Principal component analysis (PCA) elucidated the studied adulteration using two components with an explained variance of 97%. The linear discriminant analysis (LDA) was adopted to classify the adulterated PMO samples with FMO. LDA model showed 100% accuracy initially, as well as when cross-validated. To enhance the overall quality of models, characteristic spectral regions were optimized, and principal component regression (PCR) and partial least square regression (PLS-R) models were constructed with high accuracy and precision. PLS-R model for the 2nd derivative of the optimized spectral region 1260-1080 cm-1 showed best results for prediction sample sets in terms of high R2 and residual predictive deviation (RPD) value of 0.999 and 31.91 with low root mean square error (RMSE) and relative prediction error (RE %) of 0.53% v/v and 3.37% respectively. Thus, the suggested method can detect up to 0.5% v/v of adulterated FMO in PMO in a short time interval.
Collapse
Affiliation(s)
- Rahul Jamwal
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Shivani Kumari
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Biji Balan
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Simon Kelly
- Food and Environmental Protection Laboratory, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Andrew Cannavan
- Seibersdorf Laboratory, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Dileep Kumar Singh
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India.
| |
Collapse
|
42
|
Determination of the Geographical Origin of Walnuts ( Juglans regia L.) Using Near-Infrared Spectroscopy and Chemometrics. Foods 2020; 9:foods9121860. [PMID: 33322182 PMCID: PMC7764259 DOI: 10.3390/foods9121860] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/10/2020] [Accepted: 12/11/2020] [Indexed: 11/17/2022] Open
Abstract
The prices of walnuts vary according to their geographical origin and, therefore, offer a financial incentive for adulteration. A reliable analysis method is required to quickly detect possible misdeclarations and thus prevent food fraud. In this study, a method to distinguish between seven geographical origins of walnuts using Fourier transform near-infrared (FT-NIR) spectroscopy combined with chemometrics as a fast, versatile, and easy to handle analytical tool was developed. NIR spectra of 212 ground and afterwards freeze-dried walnut samples, harvested in three consecutive years (2017-2019), were collected. We optimized the data pre-processing by applying and evaluating 50,545 different pre-processing combinations, followed by linear discriminant analysis (LDA) which was confirmed by nested cross-validation. The results show that in the scope of our research minimal pre-processing led to the best results: By applying just multiplicative scatter correction (MSC) and median centering, a classification accuracy of 77.00% ± 1.60% was achieved. Consequently, this complex model can be used to answer economically relevant questions e.g., to distinguish between European and Chinese walnuts. Furthermore, the great influence of the applied pre-processing methods, e.g., the selected wavenumber range, on the achieved classification accuracy is shown which underlines the importance of optimization of the pre-processing strategy.
Collapse
|
43
|
Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238695] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR spectra, from 4000 to 600 cm−1, has been commonly used to fingerprint specific functional groups of lipids and their modified forms induced by oxidation of thermal treatment. The applicability of FTIR-MIR spectroscopy in assessing oil fingerprinting and quality parameters is crucially dependent on the chemometric methods, including calibrations with authentic samples. We report here the evaluation of seven types of cold-pressed functional oils (sunflower, pumpkin, hempseed, soybean, walnut, linseed, sea buckthorn) produced in Romania, provided directly from small enterprises (as genuine, process-controlled authentic samples) comparative to commercialized samples. Concomitantly, olive oils of similar claimed quality were investigated. The ATR-FTIR-MIR data were complemented by UV–Vis spectral fingerprints and multivariate analysis using Unscrambler X.10.4 and Metaboanalyst 4.0 software (e.g., PCA, PLSDA, cluster analysis, heatmap, Random forest analysis) and ANOVA post-hoc analysis using Fischer’s least significant difference. The integration of spectral and chemometric analysis proved to offer valuable criteria for their botanical group recognition, individual authenticity, and quality, easy to be applied for large cohorts of commercialized oils.
Collapse
|
44
|
Fourier transform infrared spectroscopy combined with deep learning and data enhancement for quick diagnosis of abnormal thyroid function. Photodiagnosis Photodyn Ther 2020; 32:101923. [DOI: 10.1016/j.pdpdt.2020.101923] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/10/2020] [Accepted: 07/13/2020] [Indexed: 11/15/2022]
|
45
|
Description of Thermochromic Offset Prints Morphologies Depending on Printing Substrate. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10228095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, the influence of physio-chemical properties of four printing substrates, fibrous papers (filter, bulky, recycled), and polymer film (synthetic paper) on the size of the thermochromic (TC) prints microcapsules was investigated. Results indicate that interaction between thermochromic ink and printing substrate determine the print morphology, i.e., porosity and roughness of printing substrate affect dimensions of TC microcapsules of resulting prints, while ink adhesion affects dimensional changes during heating–cooling cycle. Atomic force microscopy (AFM) analysis showed that microcapsules of the prints, on the surface of the smoothest synthetic paper, possess the smallest diameter and height, while, on the most porous and the most roughened surface of F paper, the microcapsules of the prints possess the highest diameter and height. By increasing the temperature to 40 °C, the biggest changes in the shape of the microcapsules (increase in height and decrease in diameter) were obtained using the surface of the hydrophilic filter paper. While using the recycled paper surface, the situation is opposite; the height and diameter of the microcapsules are reduced, and the microcapsules penetrate deeper into the paper structure (due to optimum adhesion). On the bulky paper surfaces, which are more hydrophobic than recycled paper (higher interfacial tension), the increase of temperature does not cause any significant changes in the shape and position of the microcapsules. The same behavior is observed using hydrophobic non-porous synthetic paper.
Collapse
|
46
|
Santos OV, Lorenzo ND, Souza ALG, Costa CEF, Conceição LRV, Lannes SCDS, Teixeira-Costa BE. CO 2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: Thermogravimetric behavior, spectroscopic and fatty acid profiles. Food Res Int 2020; 139:109814. [PMID: 33509453 DOI: 10.1016/j.foodres.2020.109814] [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: 01/07/2020] [Revised: 10/04/2020] [Accepted: 10/11/2020] [Indexed: 01/05/2023]
Abstract
The aim of this study was to investigate the attributes of the pulp and nut oils from Terminalia catappa fruits obtained by supercritical fluid extraction (SFE) with pressurized CO2. The yield, physico-chemical characterization and fatty acid profiles of both oils were assessed based on their acidity and peroxide indices, thermogravimetric behavior, infrared spectroscopic and gas chromatographic analyses. The extraction yields were 7.4% and 61.5% for the pulp and nut from T. catappa, respectively. The pulp and nut oils exhibited low levels of acidity, 3.3 and 1.9 mg KOH g-1, and peroxides, 3.8 and 1.7 mEq kg-1, respectively. These values are lower than the maximum recommended levels given by the Codex Alimentarius for virgin oils (4.0 mg KOH g-1 and 15 mEq Kg-1, respectively). Unsaturated fatty acids were a major constituent of the oils (58%), of which omegas 3 and 6 were predominant. The infrared spectroscopy of the nut oil showed high intensity bands between 2912 and 716 cm-1, representative of chemical groups commonly present in unsaturated fatty acids. The pulp oil displayed higher thermal stability than the nut oil, whereby the initial degradation temperatures (Tonset) were 280 °C and 230 °C, respectively. This difference may be related to a greater amount of saturated fatty acids in the pulp oil compared to the nut oil. Thus, both pulp and nut oils displayed good physicochemical properties, which are desirable in diverse industrial sectors.
Collapse
Affiliation(s)
| | - Natasha Dantas Lorenzo
- Brazilian Company of Agricultural Research - EMBRAPA Eastern Amazon, Rua Dr. Enéas Pinheiro, Curió Utinga, 66095-100 Belém, PA, Brazil
| | | | | | | | | | | |
Collapse
|
47
|
Arendse E, Nieuwoudt H, Magwaza LS, Nturambirwe JFI, Fawole OA, Opara UL. Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02505-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
48
|
Kwofie F, Lavine BK, Ottaway J, Booksh K. Differentiation of Edible Oils by Type Using Raman Spectroscopy and Pattern Recognition Methods. APPLIED SPECTROSCOPY 2020; 74:645-654. [PMID: 31697172 DOI: 10.1177/0003702819888220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The application of Raman spectroscopy and pattern recognition methods to the problem of discriminating edible oils by type was investigated. Two-hundred and eighty-six Raman spectra obtained from 53 samples spanning 15 varieties of edible oils were collected for 90 s at 2 cm-1 resolution. Employing a Whittaker filter, all Raman spectra were baseline corrected after removing the high-intensity fluorescent background in each spectrum. The Raman spectral data were then examined using the three major types of pattern recognition methodology: mapping and display, discriminant development and clustering. The 15 varieties of edible oils could be partitioned into five distinct groups based on their degree of saturation and the ratio of polyunsaturated fatty acids to monounsaturated fatty acids. Edible oils assigned to one group could be readily differentiated from those assigned to other groups, whereas Raman spectra within the same group more closely resembled each other and therefore would be more difficult to classify by type.
Collapse
Affiliation(s)
- Francis Kwofie
- Department of Chemistry, Oklahoma State University, Stillwater, OK, USA
| | - Barry K Lavine
- Department of Chemistry, Oklahoma State University, Stillwater, OK, USA
| | - Joshua Ottaway
- Department of Chemistry and Biochemistry, University of Delaware, Newark, DE, USA
| | - Karl Booksh
- Department of Chemistry and Biochemistry, University of Delaware, Newark, DE, USA
| |
Collapse
|
49
|
Maléchaux A, Le Dréau Y, Artaud J, Dupuy N. Exploring the Scientific Interest for Olive Oil Origin: A Bibliometric Study from 1991 to 2018. Foods 2020; 9:foods9050556. [PMID: 32370096 PMCID: PMC7278817 DOI: 10.3390/foods9050556] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/22/2020] [Accepted: 04/28/2020] [Indexed: 12/03/2022] Open
Abstract
The authenticity and traceability of olive oils have been a growing concern over the past decades, generating numerous scientific studies. This article applies the tools of bibliometric analyses to explore the evolution and strategic orientation of the research focused on olive oil geographical and varietal origins. A corpus of 732 papers published in 178 different journals between 1991 and 2018 was considered. The most productive journals, authors and countries are highlighted, as well as the most cited articles associated with specific analytical techniques. A cluster analysis on the keywords generates 8 main themes of research, each focused on different analytical techniques or compounds of interest. A network between these thematic clusters and the main authors indicates their area of expertise. The metabolomics methods are drawing increasing interest and studies focused on the relationships between the origin and the sensory or nutritional properties provided by minor compounds of olive oils appear to be future lines of research.
Collapse
|
50
|
Dou X, Zhang L, Wang X, Yang R, Wang X, Ma F, Yu L, Mao J, Li H, Wang X, Li P. Identification and Validation of Metabolic Markers for Adulteration Detection of Edible Oils Using Metabolic Networks. Metabolites 2020; 10:E85. [PMID: 32121379 PMCID: PMC7143555 DOI: 10.3390/metabo10030085] [Citation(s) in RCA: 4] [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: 01/19/2020] [Revised: 02/23/2020] [Accepted: 02/28/2020] [Indexed: 12/03/2022] Open
Abstract
Food adulteration is a challenge faced by consumers and researchers. Due to DNA fragmentation during oil processing, it is necessary to discover metabolic markers alternative to DNA for adulteration detection of edible oils. However, the contents of metabolic markers vary in response to various factors, such as plant species, varieties, geographical origin, climate, and cultivation measures. Thus, it is difficult to identify a universal marker for all adulterants that may be present in some authentic samples. Currently, the specificity and selectivity of metabolic biomarkers are difficult to validate. Therefore, this study developed a screening strategy based on plant metabolic networks by developing a targeted analytical method for 56 metabolites in a metabolic network, using liquid/liquid extraction-liquid chromatography-tandem mass spectrometry (LC-MS/MS). We identified a chain of 11 metabolites that were related to isoflavonoid biosynthesis, which were detected in soybean oils but not rapeseed oils. Through multiple-marker mutual validation, these metabolites can be used as species-specific universal markers to differentiate soybean oil from rapeseed oil. Moreover, this method provides a model for screening characteristic markers of other edible vegetable oils and foods.
Collapse
Affiliation(s)
- Xinjing Dou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Xuefang Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Hui Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.D.); (X.W.); (R.Y.); (X.W.); (F.M.); (L.Y.); (J.M.); (H.L.); (X.W.); (P.L.)
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| |
Collapse
|