1
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Skendi A, Stefanou S, Papageorgiou M. Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally. Foods 2023; 12:3762. [PMID: 37893655 PMCID: PMC10606669 DOI: 10.3390/foods12203762] [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: 09/07/2023] [Revised: 09/27/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP-OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO2 content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO2 levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.
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Affiliation(s)
- Adriana Skendi
- Department of Agricultural Biotechnology and Enology, International Hellenic University, 1st Km Dramas-Mikroxoriou, 66100 Drama, Greece
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Stefanos Stefanou
- Department of Agriculture, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
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2
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Jain K, Kaushik K, Gupta SK, Mahajan S, Kadry S. Machine learning-based predictive modelling for the enhancement of wine quality. Sci Rep 2023; 13:17042. [PMID: 37814043 PMCID: PMC10562461 DOI: 10.1038/s41598-023-44111-9] [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: 04/22/2023] [Accepted: 10/03/2023] [Indexed: 10/11/2023] Open
Abstract
The certification of wine quality is essential to the wine industry. The main goal of this work is to develop a machine learning model to forecast wine quality using the dataset. We utilised samples from the red wine dataset (RWD) with eleven distinct physiochemical properties. With the initial RWD, five machine learning (ML) models were trained and put to the test. The most accurate algorithms are Random Forest (RF) and Extreme Gradient Boosting (XGBoost). Using these two ML approaches, the top three features from a total of eleven features are chosen, and ML analysis is performed on the remaining features. Several graphs are employed to demonstrate the feature importance based on the XGBoost model and RF. Wine quality was predicted using relevant characteristics, often referred to as fundamental elements, that were shown to be essential during the feature selection procedure. When trained and tested without feature selection, with feature selection (RF), and with key attributes, the XGBoost classifier displayed 100% accuracy. In the presence of essential variables, the RF classifier performed better. Finally, to assess the precision of their predictions, the authors trained an RF classifier, validated it, and changed its hyperparameters. To address collinearity and decrease the quantity of predictors without sacrificing model accuracy, we have also used cluster analysis.
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Affiliation(s)
- Khushboo Jain
- School of Computer Science, University of Petroleum and Energy Studies, Dehradun, India
| | - Keshav Kaushik
- School of Computer Science, University of Petroleum and Energy Studies, Dehradun, India
| | - Sachin Kumar Gupta
- Department of Electronics and Communication Engineering, Central University of Jammu, Samba, Jammu, Jammu and Kashmir, 181143, India
| | - Shubham Mahajan
- Hourani Center for Applied Scientific Research, Al-Ahliyya Amman University, Amman, Jordan.
- University Center for Research & Development (UCRD), Chandigarh University, Mohali, India.
- Department of Applied Data Science, Noroff University College, Kristiansand, Norway.
| | - Seifedine Kadry
- Department of Electrical and Computer Engineering, Lebanese American University, Byblos, Lebanon.
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Plioni I, Michalopoulou E, Mallouchos A, Plessas S, Gotis G, Bekatorou A. Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome. Molecules 2023; 28:5458. [PMID: 37513330 PMCID: PMC10383019 DOI: 10.3390/molecules28145458] [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: 05/09/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
In the frame of efforts to add value to the Mediterranean currant cultivation and processing sectors, which is essential for their sustainability, sweet wine production is proposed from the finishing side-stream (FSS) of premium quality Corinthian currants, involving complete fermentation using an alcohol-tolerant yeast followed by (i) the addition of FSS to extract sugars or (ii) syrup made from FSS to adjust sweetness. Wine was also made by (iii) ceasing fermentation at the desired sugar level by ethanol addition. The non-fortified wines had 15.2-15.5% ethanol, 115-145 g/L residual sugar, 7.2-7.6 g/L titratable acidity, low volatile acidity (VA; <0.33 g/L), 280-330 mg/L phenolic content (TPC) (as gallic acid), and 23.8-35.6 mg/L antioxidant capacity (AC) (as ascorbic acid). In total, 160 volatiles were identified by SPME GC-MS, including compounds derived from the grapes, the raisin drying, and the fermentation process. The non-fortified wines had better characteristics (mainly VA, AC, and TPC) than the fortified wine, while sweetness adjustment by FSS is the simplest and lowest cost method since it does not involve ethanol or syrup addition. The proposed methods can lead to good quality sweet wines with a characteristic fruity (grape/raisin) flavor that could be commercialized as specialty raisin beverages or liqueurs.
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Affiliation(s)
- Iris Plioni
- Department of Chemistry, University of Patras, 26504 Patras, Greece
| | | | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Stavros Plessas
- Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Gerasimos Gotis
- Department of Chemical Engineering, University of Patras, 26500 Patras, Greece
| | - Argyro Bekatorou
- Department of Chemistry, University of Patras, 26504 Patras, Greece
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4
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Teixeira GG, Santos PM. Simple and cost-effective approaches for quantification of reducing sugar exploiting digital image analysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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5
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Kowalczyk B, Bieniasz M, Kostecka-Gugała A. The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines. Foods 2022; 11:foods11071027. [PMID: 35407114 PMCID: PMC8997453 DOI: 10.3390/foods11071027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 11/16/2022] Open
Abstract
Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar ‘Hibernal’, grown under cool climate conditions. ‘Hibernal’ is a hybrid variety. This ‘Hibernal’ variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to Vitis vinifera, a very small percentage of the ‘Hibernal’ variety is cultivated. The methods used in the experiment for the production of wines were: classical method in the Italian passito style, modification of the passito style with a seven-day maceration of grapes, and a method of production in the Tokaj wine style at five Puttonyos. Basic chemical parameters, acid profile, total phenolic content, antioxidant and antiradical capacities, and quantitative analysis of selected polyphenols was performed. The sensory features and quality of the wines was assessed using a sommelier analysis based on The Wine & Spirit Education Trust guidelines. The results indicated that the seven-day maceration of the dehydrated grapes resulted in the highest polyphenol content, as well as the largest antioxidant and antiradical contents. The oenological evaluation of wines produced by the Tokaj method and Italian passito method with seven-day maceration found that the wines were appreciated due to their rich taste, flavor, and overall quality. The present study confirms the promising opportunities to obtain special sweet wine with a valuable composition and oenological characteristics in regions with cooler climates.
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Affiliation(s)
- Barbara Kowalczyk
- Department of Ornamental Plants and Garden Art, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland
- Correspondence:
| | - Monika Bieniasz
- Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland;
| | - Anna Kostecka-Gugała
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland;
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6
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Cavdaroglu C, Ozen B. Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106886] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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7
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Tugnolo A, Giovenzana V, Malegori C, Oliveri P, Casson A, Curatitoli M, Guidetti R, Beghi R. A reliable tool based on near-infrared spectroscopy for the monitoring of moisture content in roasted and ground coffee: A comparative study with thermogravimetric analysis. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108312] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Biagi D, Nencioni P, Valleri M, Calamassi N, Mura P. Development of a Near Infrared Spectroscopy method for the in-line quantitative bilastine drug determination during pharmaceutical powders blending. J Pharm Biomed Anal 2021; 204:114277. [PMID: 34332309 DOI: 10.1016/j.jpba.2021.114277] [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] [Received: 02/26/2021] [Revised: 07/13/2021] [Accepted: 07/21/2021] [Indexed: 11/28/2022]
Abstract
The Food and Drug Administration (FDA)'s guidelines and the Process Analytical Technology (PAT) approach conceptualize the idea of real time monitoring of a process, with the primary objective of improvement of quality and also of time and resources saving. New instruments are needed to perform an efficient PAT process control and Near Infrared Spectroscopy (NIRS), thanks to its rapid and drastic development of last years, could be a very good choice, in virtue of its high versatility, speed of analysis, non-destructiveness and absence of sample chemical treatment. This work was aimed to develop a NIR analytical method for bilastine assay in powder mixtures for direct compression. In particular, the use of NIR instrumentation should allow to control the bilastine concentration and the whole blending process, assuring the achievement of a homogeneous blend. The commercial tablet formulation of bilastine was particularly suitable for this purpose, due to its simple composition (four excipients) and direct compression manufacturing process. Calibration and validation set were prepared according to a Placket-Burman experimental design and acquired with a miniaturized NIR in-line instrument (MicroNIR by Viavi Solution Inc.). Chemometric was applied to optimize information extraction from spectra, by subjecting them to a Standard Normal Variate (SNV) and a Savitzky-Golay second derivative pre-treatment. This spectra pre-treatment, combined with the most suitable wavelength interval (resulted between 1087 and 1217 nm), enabled to obtain a Partial Least Square (PLS) model with a good predictive ability. The selected model, tried on laboratory and production batches, provided in both cases good assay predictions. Results were confirmed by traditional HPLC (High Performance Liquid Chromatography) API (Active Pharmaceutical Ingredient) content uniformity test on the final product.
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Affiliation(s)
- Diletta Biagi
- Menarini Manufacturing Logistic and Services s.r.l. (AMMLS), Via dei Sette Santi 1/3, 50131, Florence, Italy; Department of Chemistry, University of Florence, Via U. Schiff 6, 50019, Sesto Fiorentino, Florence, Italy.
| | - Paolo Nencioni
- Menarini Manufacturing Logistic and Services s.r.l. (AMMLS), Via dei Sette Santi 1/3, 50131, Florence, Italy
| | - Maurizio Valleri
- Menarini Manufacturing Logistic and Services s.r.l. (AMMLS), Via dei Sette Santi 1/3, 50131, Florence, Italy
| | - Niccolò Calamassi
- Department of Pharmaceutical Sciences, University of Perugia, via del Liceo 1, 06123, Perugia, Italy
| | - Paola Mura
- Department of Chemistry, University of Florence, Via U. Schiff 6, 50019, Sesto Fiorentino, Florence, Italy
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Hssaini L, Ouaabou R, Razouk R, Charafi J, Hanine H, Houmanat K, Ennahli S, Lahlali R. ATR–FTIR Spectroscopy Combined with the Invitro Antioxidant Activity and Chromaticity for Rapid Discrimination of Fig (Ficus carica L.) Cultivars. JOURNAL OF ANALYSIS AND TESTING 2021. [DOI: 10.1007/s41664-021-00189-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Tamasi G, Pardini A, Croce R, Consumi M, Leone G, Bonechi C, Rossi C, Magnani A. Combined Experimental and Multivariate Model Approaches for Glycoalkaloid Quantification in Tomatoes. Molecules 2021; 26:molecules26113068. [PMID: 34063803 PMCID: PMC8196588 DOI: 10.3390/molecules26113068] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 01/16/2023] Open
Abstract
The intake of tomato glycoalkaloids can exert beneficial effects on human health. For this reason, methods for a rapid quantification of these compounds are required. Most of the methods for α-tomatine and dehydrotomatine quantification are based on chromatographic techniques. However, these techniques require complex and time-consuming sample pre-treatments. In this work, HPLC-ESI-QqQ-MS/MS was used as reference method. Subsequently, multiple linear regression (MLR) and partial least squares regression (PLSR) were employed to create two calibration models for the prediction of the tomatine content from thermogravimetric (TGA) and attenuated total reflectance (ATR) infrared spectroscopy (IR) analyses. These two fast techniques were proven to be suitable and effective in alkaloid quantification (R2 = 0.998 and 0.840, respectively), achieving low errors (0.11 and 0.27%, respectively) with the reference technique.
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Affiliation(s)
- Gabriella Tamasi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
- Correspondence: (G.T.); (M.C.)
| | - Alessio Pardini
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Riccardo Croce
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
| | - Marco Consumi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), via G. Giusti 9, 50121 Firenze, Italy
- Correspondence: (G.T.); (M.C.)
| | - Gemma Leone
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), via G. Giusti 9, 50121 Firenze, Italy
| | - Claudia Bonechi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Claudio Rossi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Agnese Magnani
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), via G. Giusti 9, 50121 Firenze, Italy
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Ríos-Reina R, Camiña JM, Callejón RM, Azcarate SM. Spectralprint techniques for wine and vinegar characterization, authentication and quality control: Advances and projections. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116121] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Plioni I, Bekatorou A, Mallouchos A, Kandylis P, Chiou A, Panagopoulou EA, Dede V, Styliara P. Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker's yeast production-technoeconomic evaluation. Food Chem 2020; 342:128161. [PMID: 33268171 DOI: 10.1016/j.foodchem.2020.128161] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 08/15/2020] [Accepted: 09/18/2020] [Indexed: 11/29/2022]
Abstract
The industrial currants finishing generates a considerable amount of side-stream (FSS) with great potential for biotechnological exploitation. The chemical composition of FSS generated from the premium quality Vostitsa currants was studied. Its use for wine making (at low temperatures, using both free and immobilized yeast) combined with baker's yeast production (with minor nutrient supplementation), is also proposed. Analysis showed that FSS has a rich volatilome (including Maillard reaction/lipid degradation products), increased antioxidant capacity, and total lipid and phenolic contents, compared to the marketable product (currants). However, acidity levels and the presence of specific volatiles (such as acetate esters and higher alcohols) may be indicative of microbial spoilage. The wines made from FSS were methanol free and contained higher levels of terpenes (indicating hydrolysis of bound forms) and fermentation-derived volatiles, compared to FSS. A preliminary technoeconomic analysis for integrated wine/baker's yeast industrial production, showed that the investment is realistic and worthwhile.
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Affiliation(s)
- Iris Plioni
- Department of Chemistry, University of Patras, Patras 26504, Greece
| | - Argyro Bekatorou
- Department of Chemistry, University of Patras, Patras 26504, Greece.
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens 11855, Greece
| | - Panagiotis Kandylis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, Thessaloniki 54124, Greece
| | - Antonia Chiou
- Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, Athens 17671, Greece
| | - Eirini A Panagopoulou
- Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, Athens 17671, Greece
| | - Vasiliki Dede
- Department of Chemical Engineering, University of Patras, Patras 26500, Greece
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Hemrattrakun P, Nakano K, Boonyakiat D, Ohashi S, Maniwara P, Theanjumpol P, Seehanam P. Comparison of Reflectance and Interactance Modes of Visible and Near-Infrared Spectroscopy for Predicting Persimmon Fruit Quality. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01853-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Chemometric Strategies for Spectroscopy-Based Food Authentication. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186544] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
In the last decades, spectroscopic techniques have played an increasingly crucial role in analytical chemistry, due to the numerous advantages they offer. Several of these techniques (e.g., Near-InfraRed—NIR—or Fourier Transform InfraRed—FT-IR—spectroscopy) are considered particularly valuable because, by means of suitable equipment, they enable a fast and non-destructive sample characterization. This aspect, together with the possibility of easily developing devices for on- and in-line applications, has recently favored the diffusion of such approaches especially in the context of foodstuff quality control. Nevertheless, the complex nature of the signal yielded by spectroscopy instrumentation (regardless of the spectral range investigated) inevitably calls for the use of multivariate chemometric strategies for its accurate assessment and interpretation. This review aims at providing a comprehensive overview of some of the chemometric tools most commonly exploited for spectroscopy-based foodstuff analysis and authentication. More in detail, three different scenarios will be surveyed here: data exploration, calibration and classification. The main methodologies suited to addressing each one of these different tasks will be outlined and examples illustrating their use will be provided alongside their description.
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16
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Raymundo‐Pereira PA, Gomes NO, Carvalho JHS, Machado SAS, Oliveira ON, Janegitz BC. Simultaneous Detection of Quercetin and Carbendazim in Wine Samples Using Disposable Electrochemical Sensors. ChemElectroChem 2020. [DOI: 10.1002/celc.202000788] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Nathalia O. Gomes
- São Carlos Institute of ChemistryUniversity of Sao Paulo CEP 13566–590 Sao Carlos, SP Brazil
| | - Jefferson H. S. Carvalho
- Department of Nature Sciences Mathematics and EducationFederal University of São Carlos CEP 13600–970 Araras, SP Brazil
| | - Sergio A. S. Machado
- São Carlos Institute of ChemistryUniversity of Sao Paulo CEP 13566–590 Sao Carlos, SP Brazil
| | - Osvaldo N. Oliveira
- São Carlos Institute of PhysicsUniversity of Sao Paulo CEP 13560–970 Sao Carlos, SP Brazil
| | - Bruno C. Janegitz
- Department of Nature Sciences Mathematics and EducationFederal University of São Carlos CEP 13600–970 Araras, SP Brazil
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