A novel approach for rapid discrimination of common and durum wheat flours using spectroscopic analyses combined with chemometrics

Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

In today's era of increased food consumption, consumers have become more demanding in terms of safety and the quality of products they consume. As a result, food authorities are closely monitoring the food industry to ensure that products meet the required standards of quality. The analysis of food properties encompasses various aspects, including chemical and physical descriptions, sensory assessments, authenticity, traceability, processing, crop production, storage conditions, and microbial and contaminant levels. Traditionally, the analysis of food properties has relied on conventional analytical techniques. However, these methods often involve destructive processes, which are laborious, time-consuming, expensive, and environmentally harmful. In contrast, advanced spectroscopic techniques offer a promising alternative. Spectroscopic methods such as hyperspectral and multispectral imaging, NMR, Raman, IR, UV, visible, fluorescence, and X-ray-based methods provide rapid, non-destructive, cost-effective, and environmentally friendly means of food analysis. Nevertheless, interpreting spectroscopy data, whether in the form of signals (fingerprints) or images, can be complex without the assistance of statistical and innovative chemometric approaches. These approaches involve various steps such as pre-processing, exploratory analysis, variable selection, regression, classification, and data integration. They are essential for extracting relevant information and effectively handling the complexity of spectroscopic data. This review aims to address, discuss, and examine recent studies on advanced spectroscopic techniques and chemometric tools in the context of food product applications and analysis trends. Furthermore, it focuses on the practical aspects of spectral data handling, model construction, data interpretation, and the general utilization of statistical and chemometric methods for both qualitative and quantitative analysis. By exploring the advancements in spectroscopic techniques and their integration with chemometric tools, this review provides valuable insights into the potential applications and future directions of these analytical approaches in the food industry. It emphasizes the importance of efficient data handling, model development, and practical implementation of statistical and chemometric methods in the field of food analysis.

Non-destructive characterization of pulse flours-A review

The consumption of plant-based proteins sourced from pulses is sustainable from the perspective of agriculture, environment, food security, and nutrition. Increased incorporation of high-quality pulse ingredients into foods such as pasta and baked goods is poised to produce refined food products to satisfy consumer demand. However, a better understanding of pulse milling processes is required to optimize the blending of pulse flours with wheat flour and other traditional ingredients. A thorough review of the state-of-the-art on pulse flour quality characterization reveals that research is required to elucidate the relationships between the micro- and nanoscale structures of these flours and their milling-dependent properties, such as hydration, starch and protein quality, components separation, and particle size distribution. With advances in synchrotron-enabled material characterization techniques, there exist a few options that have the potential to fill knowledge gaps. To this end, we conducted a comprehensive review of four high-resolution nondestructive techniques (i.e., scanning electron microscopy, synchrotron X-ray microtomography, synchrotron small-angle X-ray scattering, and Fourier-transformed infrared spectromicroscopy) and a comparison of their suitability for characterizing pulse flours. Our detailed synthesis of the literature concludes that a multimodal approach to fully characterize pulse flours will be vital to predicting their end-use suitability. A holistic characterization will help optimize and standardize the milling methods, pretreatments, and post-processing of pulse flours. Millers/processors will benefit by having a range of well-understood pulse flour fractions to incorporate into food formulations.

Rapid detection of talc content in flour based on near-infrared spectroscopy combined with feature wavelength selection

Excessive illegal addition of talc in flour has always been a serious food safety issue. To achieve rapid detection of the talc content in flour (TCF) by near-infrared spectroscopy (NIRS), this study used a Fourier transform near-infrared spectrometer technique. The identification of efficient spectral feature wavelength selection (FWS), such as backward interval partial-least-square (BiPLS), competitive adaptive reweighted sampling (CARS), hybrid genetic algorithm (HGA), and BiPLS combined with CARS; BiPLS combined with HGA; and CARS combined with HGA, was also discussed in this paper, and the corresponding partial-least-square regression models were established. Comparing with whole spectrum modeling, the accuracy and efficiency of regressive models were effectively improved using feature wavelengths of TCF selected by the above algorithms. The BiPLS, combined with HGA, had the best modeling performance; the determination coefficient, root-mean-squared error (RMSE), and residual predictive deviation of the validation set were 0.929, 1.097, and 3.795, respectively. BiPLS combined with CARS had the best dimensionality reduction effect. Through the FWS by BiPLS combined with CARS, the number of modeling wavelengths decreased to 72 from 1845, and the RMSE of the validation set was reduced by 11.6% compared with the whole spectra model. The results showed that the FWS method proposed in this paper could effectively improve detection accuracy and reduce modeling wavelength variables of quantitative analysis of TCF by NIRS. This provides theoretical support for TCF rapid detection research and development in real-time.

Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

The quality and safety of wheat flour are of public concern since they are related to the quality of flour products and human health. Therefore, efficient and convenient analytical techniques are needed for the quality and safety controls of wheat flour. Near-infrared (NIR) spectroscopy has become an ideal technique for assessing the quality and safety of wheat flour, as it is a rapid, efficient and nondestructive method. The application of NIR spectroscopy in the quality and safety analysis of wheat flour is addressed in this review. First, we briefly summarize the basic knowledge of NIR spectroscopy and chemometrics. Then, recent advances in the application of NIR spectroscopy for chemical composition, technological parameters, and safety analysis are presented. Finally, the potential of NIR spectroscopy is discussed. Combined with chemometric methods, NIR spectroscopy has been used to detect chemical composition, technological parameters, deoxynivalenol, adulterants and additives of wheat flour. Furthermore, NIR spectroscopy has shown great potential for the rapid and online analysis of the quality and safety of wheat flour. It is anticipated that the current review will serve as a reference for the future analysis of wheat flour by NIR spectroscopy to ensure the quality and safety of flour products.

•

NIR spectroscopy is an ideal technique for analysis of wheat flour due to its rapid and nondestructive nature.

•

Use of NIR spectroscopy for chemical composition, technological parameters, and safety analysis.

•

Online and handheld NIR spectrometers for wheat flour detection are the future trends.