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Zhang Z, Li Y, Zhao S, Qie M, Bai L, Gao Z, Liang K, Zhao Y. Rapid analysis technologies with chemometrics for food authenticity field: A review. Curr Res Food Sci 2024; 8:100676. [PMID: 38303999 PMCID: PMC10830540 DOI: 10.1016/j.crfs.2024.100676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 12/15/2023] [Accepted: 01/07/2024] [Indexed: 02/03/2024] Open
Abstract
In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management. The common analytical methods used to determine food authenticity present challenges, such as complicated analysis processes and time-consuming procedures, necessitating the development of rapid, efficient analysis technology for food authentication. Spectroscopic techniques, ambient ionization mass spectrometry (AIMS), electronic sensors, and DNA-based technology have gradually been applied for food authentication due to advantages such as rapid analysis and simple operation. This paper summarizes the current research on rapid food authenticity analysis technology from three perspectives, including breeds or species determination, quality fraud detection, and geographical origin identification, and introduces chemometrics method adapted to rapid analysis techniques. It aims to promote the development of rapid analysis technology in the food authenticity field.
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Affiliation(s)
- Zixuan Zhang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yalan Li
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Mengjie Qie
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lu Bai
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhiwei Gao
- Hangzhou Nutritome Biotech Co., Ltd., Hangzhou, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
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Xu S, Wu W, Gong C, Dong J, Qiao C. Identification of the interference spectra of edible oil samples based on neighborhood rough set attribute reduction. APPLIED OPTICS 2023; 62:1537-1546. [PMID: 36821315 DOI: 10.1364/ao.475459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 01/22/2023] [Indexed: 06/18/2023]
Abstract
Due to numerous edible oil safety problems in China, an automatic oil quality detection technique is urgently needed. In this study, rough set theory and Fourier transform spectrum are combined for proposing a digital identification method for edible oil. First, the Fourier transform spectra of three different types of edible oil samples, including colza oil, waste oil, and peanut oil, are measured. After the input spectra are differentially and smoothly processed, the characteristic wavelength bands are selected with neighborhood rough set attribution reduction (NRSAR). Moreover, the classification models are established based on random forest (RF) and extreme learning machine (ELM) algorithms. Finally, confusion matrix, classification accuracy, sensitivity, specificity, and the distribution of judgment are calculated for evaluating the classification performances of different models and determining the optimal oil identification model. The results show that by using the third-order difference pre-processing method, 193 wavelength bands in the visible range can be reduced to 10 characteristic wavelengths, with a compression ratio of over 88.61%. Using the established NRS-RF and NRS-ELM models, the total identification accuracies are 91.67% and 93.33%, respectively. In particular, the identification accuracy of peanut oil using the NRS-ELM model reaches up to 100%, whereas the identification accuracies obtained using the principal component analysis (PCA)-based models that are commonly used in information processing (PCA-RF and PCA-ELM) are 81.67% and 90.00%, respectively. As compared with feature extraction methods, the proposed NRSAR shows directive advantages in terms of precision, sensitivity, specificity, and the distribution of judgment. In addition, the execution time is also reduced by approximately 1/3. Conclusively, the NRSAR method and NRS-ELM the model in the spectral identification of edible oil show favorable performance. They are expected to bring forth insightful oil identification techniques.
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The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013-2020). Food Chem 2021; 366:130633. [PMID: 34332421 DOI: 10.1016/j.foodchem.2021.130633] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/14/2021] [Accepted: 07/16/2021] [Indexed: 11/20/2022]
Abstract
The global market for imported, high-quality priced foods has grown dramatically in the last decade, as consumers become more conscious of food originating from around the world. Many countries require the origin label of food to protect consumers need about true characteristics and origin. Regulatory authorities are looking for an extended and updated list of the analytical techniques for verification of authentic oils and to support law implementation. This review aims to introduce the efforts made using various analytical tools in combination with the multivariate analysis for the verification of the geographical origin of oils. The popular analytical tools have been discussed, and scientometric assessment that underlines research trends in geographical authentication and preferred journals used for dissemination has been indicated. Overall, we believe this article will be a good guideline for food industries and food quality control authority to assist in the selection of appropriate methods to authenticate oils.
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Zhang N, Li Y, Wen S, Sun Y, Chen J, Gao Y, Sagymbek A, Yu X. Analytical methods for determining the peroxide value of edible oils: A mini-review. Food Chem 2021; 358:129834. [PMID: 33933972 DOI: 10.1016/j.foodchem.2021.129834] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 01/06/2023]
Abstract
Edible oils are prone to oxidation during processing and storage that may negatively affect the oil quality and human health. Determining the peroxide value (PV) of edible oils is essential because PV is one of the most typically used quality parameters to monitor lipid oxidation and control oil quality. Many approaches have been developed to determine the PV of oils. Among them, iodometric titration is the commonly used method for PV determination. Considering the limitations related to titrimetric methods, such as time and environmental concerns, several instrumental techniques have been considered as reliable alternatives. The advantages and limitations of classical titration and instrumental methods are summarized in this review. The prospects and reformative aspects for the future applications of these approaches in PV determination are also discussed.
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Affiliation(s)
- Na Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yonglin Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Shasha Wen
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yiwen Sun
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Jia Chen
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Altayuly Sagymbek
- S.Seifullin Kazakh Agro Technical University, 62 Zhenis Avenue, 010011, 14 Nur-Sultan, Kazakhstan
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
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5
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Rapid Determination of Peroxide Value of Peanut Oils During Storage Based on Terahertz Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01957-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Feng CH, Otani C. Terahertz spectroscopy technology as an innovative technique for food: Current state-of-the-Art research advances. Crit Rev Food Sci Nutr 2020; 61:2523-2543. [PMID: 32584169 DOI: 10.1080/10408398.2020.1779649] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
With the dramatic development of source and detector components, terahertz (THz) spectroscopy technology has recently shown a renaissance in various fields such as medical, material, biosensing and pharmaceutical industry. As a rapid and noninvasive technology, it has been extensively exploited to evaluate food quality and ensure food safety. In this review, the principles and processes of THz spectroscopy are first discussed. The current state-of-the-art applications of THz and imaging technologies focused on foodstuffs are then discussed. The advantages and challenges are also covered. This review offers detailed information for recent efforts dedicated to THz for monitoring the quality and safety of various food commodities and the feasibility of its widespread application. THz technology, as an emerging and unique method, is potentially applied for detecting food processing and maintaining quality and safety.
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Affiliation(s)
- Chao-Hui Feng
- RIKEN Centre for Advanced Photonics, RIKEN, Sendai, Japan
| | - Chiko Otani
- RIKEN Centre for Advanced Photonics, RIKEN, Sendai, Japan.,Department of Physics, Tohoku University, Sendai, Miyagi, Japan
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Chen R, Zhang Y, Meng Z, Zhan H, Zhao K, Wu X, Yue W, Sun E. Assessment for Less than 20-ppm Oil Leakage in Soil Using Terahertz Wave. ANAL SCI 2020; 36:431-434. [PMID: 31761812 DOI: 10.2116/analsci.19p337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Although an accurate detection of trace oil leaks is of the utmost important for soil protection, the typically used techniques fail to provide rapid assessment of less than 20 parts per million (ppm) of oil in soil. Terahertz (THz) time-domain spectroscopy, an optical method with high sensitivity to polar organics, was used to characterize the content of crude oil in soils. A linear model was built between the concentration of crude oil and the THz attenuation coefficient, which predicted the limit of detection ranging from 4.11 to 16.2 ppm. Some organics, such as aromatic and aliphatic compounds, contribute to larger absorption in the THz range than minerals. Effective-medium theory was optimized to elucidate the crude oil content dependence of THz dielectric constants. Consequently, THz technology could be an effective method for detecting trace oil leakage in soil.
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Affiliation(s)
- Ru Chen
- State Key Laboratory of Petroleum Resources and Prospecting, China University of Petroleum, Beijing, 102249, China
| | - Yan Zhang
- State Key Laboratory of Petroleum Resources and Prospecting, China University of Petroleum, Beijing, 102249, China
| | - Zhaohui Meng
- State Key Laboratory of Petroleum Resources and Prospecting, China University of Petroleum, Beijing, 102249, China
| | - Honglei Zhan
- Beijing Key Laboratory of Optical Detection Technology for Oil and Gas, China University of Petroleum, Beijing, 102249, China.
| | - Kun Zhao
- Beijing Key Laboratory of Optical Detection Technology for Oil and Gas, China University of Petroleum, Beijing, 102249, China.
| | - Xiaodong Wu
- Technology Inspection Center, Shengli Oil Field, Sinopec, Shandong, 257000, China
| | - Wenzheng Yue
- State Key Laboratory of Petroleum Resources and Prospecting, China University of Petroleum, Beijing, 102249, China
| | - Encheng Sun
- Technology Inspection Center, Shengli Oil Field, Sinopec, Shandong, 257000, China
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Afsah-Hejri L, Hajeb P, Ara P, Ehsani RJ. A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging. Compr Rev Food Sci Food Saf 2019; 18:1563-1621. [PMID: 33336912 DOI: 10.1111/1541-4337.12490] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 07/09/2019] [Accepted: 07/11/2019] [Indexed: 12/11/2022]
Abstract
Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory-scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.
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Affiliation(s)
- Leili Afsah-Hejri
- Mechanical Engineering Dept., School of Engineering, Univ. of California, Merced, 5200 N. Lake Rd., Merced, CA, 95343
| | - Parvaneh Hajeb
- Dept. of Environmental Science, Aarhus Univ., Frederiksborgvej 399, 4000, Roskilde, Denmark
| | - Parsa Ara
- College of Letters and Sciences, Univ. of California, Santa Barbara, Santa Barbara, CA, 93106
| | - Reza J Ehsani
- Mechanical Engineering Dept., School of Engineering, Univ. of California, Merced, 5200 N. Lake Rd., Merced, CA, 95343
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Non-destructive inspection of food and technical oils by terahertz spectroscopy. Sci Rep 2018; 8:18025. [PMID: 30575766 PMCID: PMC6303405 DOI: 10.1038/s41598-018-36151-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Accepted: 11/15/2018] [Indexed: 11/23/2022] Open
Abstract
Quality control and non-destructive monitoring are of notable interest of food and pharmaceutical industries. It relies on the ability of non-invasive inspection which can be employed for manufacturing process control. We hereby apply terahertz (THz) time-domain spectroscopy as non-destructive technique to monitor pure and degraded oils as well as hydrocarbon chemicals. Significant differences in the spectra of refractive index (RI) and absorption coefficient arising from the presence of ester linkages in the edible and technical oils were obtained. Explicit increase from 1.38 to 1.5 of the RI in all THz spectrum range was observed in hydrocarbons and mono-functional esters with the increase of molar mass. This fact is in contrast of RI dependence on molar mass in multi-functional esters, such as Adipate or vegetable oils, where it is around 1.54. Degradation products, Oleic Acid (OA) and water in particular, lead only to some changes in absorption coefficient and RI spectra of vegetable oils. We demonstrate that complex colloidal and supramolecular processes, such as dynamics of inverse micelles and oil hydrolysis, take part during oil degradation and are responsible for non-uniform dependence of optical properties on extent of degradation.
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Abstract
Food fraud can be highly lucrative, and high accuracy authentication of various foodstuffs is becoming essential. Olive oil is one of the most investigated food matrices, due to its high price and low production globally, with recent food fraud examples showing little or no high quality olive oil in the tested oils. Here a simple method using a 405 nm LED flashlight and a smartphone is developed for edible oil authentication. Identification is fingerprinted by intrinsic fluorescent compounds in the oils, such as chlorophylls and polyphenols. This study uses the hue parameter of HSV-colorspace to authenticate 24 different edible oils of 9 different types and 15 different brands. For extra virgin olive oil, all nine samples are well separated from the other oil samples. The rest of the samples were also well type-distinguished by the hue parameter, which is complemented by hue-histogram analysis. This opens up opportunities for low-cost and high-throughput smartphone field-testing of edible oils on all levels of the production and supply chain.
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Affiliation(s)
- Aron Hakonen
- Sensor Visions AB, Legendgatan 116, 422 55 Hisings Backa, Sweden
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Liu W, Liu C, Yu J, Zhang Y, Li J, Chen Y, Zheng L. Discrimination of geographical origin of extra virgin olive oils using terahertz spectroscopy combined with chemometrics. Food Chem 2018; 251:86-92. [DOI: 10.1016/j.foodchem.2018.01.081] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 01/07/2018] [Accepted: 01/11/2018] [Indexed: 01/20/2023]
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Liu W, Zhang Y, Yang S, Han D. Terahertz time-domain attenuated total reflection spectroscopy applied to the rapid discrimination of the botanical origin of honeys. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 196:123-130. [PMID: 29444494 DOI: 10.1016/j.saa.2018.02.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 01/09/2018] [Accepted: 02/04/2018] [Indexed: 06/08/2023]
Abstract
A new technique to identify the floral resources of honeys is demanded. Terahertz time-domain attenuated total reflection spectroscopy combined with chemometrics methods was applied to discriminate different categorizes (Medlar honey, Vitex honey, and Acacia honey). Principal component analysis (PCA), cluster analysis (CA) and partial least squares-discriminant analysis (PLS-DA) have been used to find information of the botanical origins of honeys. Spectral range also was discussed to increase the precision of PLS-DA model. The accuracy of 88.46% for validation set was obtained, using PLS-DA model in 0.5-1.5THz. This work indicated terahertz time-domain attenuated total reflection spectroscopy was an available approach to evaluate the quality of honey rapidly.
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Affiliation(s)
- Wen Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083, China
| | - Yuying Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083, China
| | - Si Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083, China
| | - Donghai Han
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083, China.
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13
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Niu C, Yuan Y, Guo H, Wang X, Wang X, Yue T. Recognition of osmotolerant yeast spoilage in kiwi juices by near-infrared spectroscopy coupled with chemometrics and wavelength selection. RSC Adv 2018. [DOI: 10.1039/c7ra12266g] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The study developed a NIR-SVM model for accurate recognition of osmotolerant yeasts in kiwi juice for the first time.
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Affiliation(s)
- Chen Niu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling
- China
| | - Yahong Yuan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling
- China
| | - Hong Guo
- College of Food Science and Engineering
- Northwest A&F University
- Yangling
- China
| | - Xin Wang
- College of Food Science and Engineering
- Northwest A&F University
- Yangling
- China
| | - Xuan Wang
- College of Food Science and Engineering
- Northwest A&F University
- Yangling
- China
| | - Tianli Yue
- College of Food Science and Engineering
- Northwest A&F University
- Yangling
- China
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14
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Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in the agri-food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.001] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Dinovitser A, Valchev DG, Abbott D. Terahertz time-domain spectroscopy of edible oils. ROYAL SOCIETY OPEN SCIENCE 2017; 4:170275. [PMID: 28680681 PMCID: PMC5493923 DOI: 10.1098/rsos.170275] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2017] [Accepted: 05/30/2017] [Indexed: 05/04/2023]
Abstract
Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, in situ measurement of material properties, raises the possibility of monitoring oil during cooking and processing at production facilities, and more generally within the food industry. In this paper, we test the hypothesis that oil undergoes chemical and physical changes when heated above the smoke point, which can be detected in the 0.05-2 THz spectral range, measured using the conventional terahertz time-domain spectroscopy technique. The measurements demonstrate a null result in that there is no significant change in the spectra of terahertz optical parameters after heating above the smoke point for 5 min.
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Affiliation(s)
- Alex Dinovitser
- School of Electrical and Electronic Engineering, University of Adelaide, Adelaide, South Australia, 5005, Australia
- Author for correspondence: Alex Dinovitser e-mail:
| | - Dimitar G. Valchev
- School of Electrical and Electronic Engineering, University of Adelaide, Adelaide, South Australia, 5005, Australia
- School of Engineering and Innovation, The Open University, Milton Keynes MK7 6AA, UK
| | - Derek Abbott
- School of Electrical and Electronic Engineering, University of Adelaide, Adelaide, South Australia, 5005, Australia
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