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Aznan A, Gonzalez Viejo C, Pang A, Fuentes S. Review of technology advances to assess rice quality traits and consumer perception. Food Res Int 2023; 172:113105. [PMID: 37689840 DOI: 10.1016/j.foodres.2023.113105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The increase in rice consumption and demand for high-quality rice is impacted by the growth of socioeconomic status in developing countries and consumer awareness of the health benefits of rice consumption. The latter aspects drive the need for rapid, low-cost, and reliable quality assessment methods to produce high-quality rice according to consumer preference. This is important to ensure the sustainability of the rice value chain and, therefore, accelerate the rice industry toward digital agriculture. This review article focuses on the measurements of the physicochemical and sensory quality of rice, including new and emerging technology advances, particularly in the development of low-cost, non-destructive, and rapid digital sensing techniques to assess rice quality traits and consumer perceptions. In addition, the prospects for potential applications of emerging technologies (i.e., sensors, computer vision, machine learning, and artificial intelligence) to assess rice quality and consumer preferences are discussed. The integration of these technologies shows promising potential in the forthcoming to be adopted by the rice industry to assess rice quality traits and consumer preferences at a lower cost, shorter time, and more objectively compared to the traditional approaches.
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Affiliation(s)
- Aimi Aznan
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Department of Agrotechnology, Faculty of Mechanical Engineering and Technology, Universiti Malaysia Perlis, 02600 Perlis, Malaysia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Alexis Pang
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México 64849, Mexico.
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Liu M, Wang Y, Zhu L, Zhao X. Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues. Foods 2023; 12:3435. [PMID: 37761143 PMCID: PMC10528005 DOI: 10.3390/foods12183435] [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: 07/25/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of Haematococcus pluvialis (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5%, and 7%. Compared with the control group, HP significantly improved the color of the extrudates, showed visual characteristics similar to red meat, and achieved a soft texture and apparent rheological properties. The 7% HP had negative effects on the organizational degree and viscosity. In addition, the E-nose indicated that the different contents of HP changed the flavor of the extrudates. The extrudates with 3% and 5% HP were most similar to each other among all of the extrudates for volatile compounds, and the extrudates with 1% HP and 7% HP had significantly different flavors compared to the control group. Furthermore, 20 different volatile compounds were compared according to their retention indices and retention areas. The results showed that the proportions of alcohol, ester, terpenes, acid, and furan were increased. When the threshold was referenced, HP was considered to provide PBMAs with grassy and healing grain flavor properties. Therefore, the results proved that the addition of HP can improve PBMAs sensory properties.
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Affiliation(s)
| | | | | | - Xiangzhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (M.L.); (Y.W.); (L.Z.)
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Peng J, Zhu Y, Lin F, Qi T, Yang Y, Hu Y, Li T, Zhao H. Direct Determination of 2-Acetyl-1-Pyrroline in Rice by Ultrasound-Assisted Solvent Extraction Coupled with Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02478-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Zhao Q, Xi J, Xu D, Jin Y, Wu F, Tong Q, Xu X. Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China. Food Res Int 2022; 155:111078. [DOI: 10.1016/j.foodres.2022.111078] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 02/22/2022] [Accepted: 02/25/2022] [Indexed: 11/26/2022]
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Volatile fingerprints and biomarkers of Chinese fragrant and non-fragrant japonica rice before and after cooking obtained by untargeted GC/MS-based metabolomics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Aznan A, Gonzalez Viejo C, Pang A, Fuentes S. Rapid Assessment of Rice Quality Traits Using Low-Cost Digital Technologies. Foods 2022; 11:foods11091181. [PMID: 35563907 PMCID: PMC9105373 DOI: 10.3390/foods11091181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/18/2022] [Accepted: 04/18/2022] [Indexed: 12/10/2022] Open
Abstract
Aroma and other physicochemical parameters are important attributes influencing consumer perception and acceptance of rice. However, current methods using multiple instruments and laboratory analysis make these assessments costly and time-consuming. Therefore, this study aimed to assess rice quality traits of 17 commercial rice types using a low-cost electronic nose and portable near-infrared spectrometer coupled with machine learning (ML). Specifically, artificial neural networks (ANN) were used to classify the type of rice and predict rice quality traits (aromas, color, texture, and pH of cooked rice) as targets. The ML models developed showed that the chemometrics obtained from both sensor technologies successfully classified the rice (Model 1: 98.7%; Model 2: 98.6%) and predicted the peak area of aromas obtained by gas chromatography-mass spectroscopy found in raw (Model 3: R = 0.95; Model 6: R = 0.95) and cooked rice (Model 4: R = 0.98; Model 7: R = 0.96). Furthermore, a high R = 0.98 was obtained for Model 5 to estimate the color, texture, and pH of cooked rice. The proposed method is rapid, low-cost, reliable, and may help the rice industry increase high-quality rice production and accelerate the adoption of digital technologies and artificial intelligence to support the rice value chain.
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Affiliation(s)
- Aimi Aznan
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
- Faculty of Chemical Engineering Technology, University Malaysia Perlis, Arau 02600, Perlis, Malaysia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
| | - Alexis Pang
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
- Correspondence: ; Tel.: +61-42-450-4434
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Wang Y, Liu X, Zheng X, Wang W, Yin X, Liu H, Ma C, Niu X, Zhu JK, Wang F. Creation of aromatic maize by CRISPR/Cas. JOURNAL OF INTEGRATIVE PLANT BIOLOGY 2021; 63:1664-1670. [PMID: 33934500 DOI: 10.1111/jipb.13105] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
Aroma is an important quality parameter for breeding in rice (Oryza sativa). For example, the aromatic rice varieties basmati and jasmine rice, with a popcorn-like scent, are popular worldwide and routinely command a price premium. 2-acetyl-1-pyrroline (2AP) is a key flavor compound among over 200 volatiles identified in fragrant rice. A naturally fragrant germplasm exists in multiple plant species besides rice, which all exhibit lower activity of BETAINE ALDEHYDE DEHYDROGENASE 2 (BADH2). However, no equivalent aromatic germplasm has been described in maize (Zea mays). Here, we characterized the two maize BADH2 homologs, ZmBADH2a and ZmBADH2b. We generated zmbadh2a and zmbadh2b single mutants and the zmbadh2a-zmbadh2b double mutant by CRISPR/Cas in four inbred lines. A popcorn-like scent was only noticeable in seeds from the double mutant, but not from either single mutant or in wild type. In agreement, we only detected 2AP in fresh kernels and dried mature seeds from the double mutant, which accumulated between 0.028 and 0.723 mg/kg 2AP. These results suggest that ZmBADH2a and ZmBADH2b redundantly participate in 2AP biosynthesis in maize, and represent the creation of the world's first aromatic maize by simultaneous genome editing of the two BADH2 genes.
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Affiliation(s)
- Yanxiao Wang
- College of Life Sciences, Shandong Normal University, Jinan, 250014, China
| | - Xiaoqin Liu
- Bellagen Biotechnology Co. Ltd., Jinan, 250000, China
| | - Xiuxiu Zheng
- Bellagen Biotechnology Co. Ltd., Jinan, 250000, China
| | - Wenxia Wang
- Bellagen Biotechnology Co. Ltd., Jinan, 250000, China
| | - Xunqing Yin
- Bellagen Biotechnology Co. Ltd., Jinan, 250000, China
| | - Haifeng Liu
- Bellagen Biotechnology Co. Ltd., Jinan, 250000, China
| | - Changle Ma
- College of Life Sciences, Shandong Normal University, Jinan, 250014, China
| | - Xiaomu Niu
- Bellagen Biotechnology Co. Ltd., Jinan, 250000, China
| | - Jian-Kang Zhu
- Shanghai Center for Plant Stress Biology and Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, 201602, China
| | - Fei Wang
- College of Life Sciences, Shandong Normal University, Jinan, 250014, China
- Bellagen Biotechnology Co. Ltd., Jinan, 250000, China
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