Fast determination of boiling time of yardlong bean using visible and near infrared spectroscopy and 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.

Application of visible and near infrared spectroscopy for rapid analysis of chrysin and galangin in Chinese propolis

A novel method for the rapid determination of chrysin and galangin in Chinese propolis of poplar origin by means of visible and near infrared spectroscopy (Vis-NIR) was developed. Spectral data of 114 Chinese propolis samples were acquired in the 325 to 1,075 nm wavelength range using a Vis-NIR spectroradiometer. The reference values of chrysin and galangin of the samples were determined by high performance liquid chromatography (HPLC). Partial least squares (PLS) models were established using the spectra analyzed by different preprocessing methods. The effective wavelengths were selected by successive projections algorithm (SPA) and employed as the inputs of PLS, back propagation-artificial neural networks (BP-ANN), multiple linear regression (MLR) and least square-support vector machine (LS-SVM) models. The best results were achieved by SPA-BP-ANN models established with the Savitzky-Golay smoothing (SG) preprocessed spectra, where the r and RMSEP were 0.9823 and 1.5239 for galangin determination and 0.9668 and 2.4841 for chrysin determination, respectively. The results show that Vis-NIR demosntrates powerful capability for the rapid determination of chrysin and galangin contents in Chinese propolis.

A multi-model fusion strategy for multivariate calibration using near and mid-infrared spectra of samples from brewing industry

Near and mid-infrared (NIR/MIR) spectroscopy techniques have gained great acceptance in the industry due to their multiple applications and versatility. However, a success of application often depends heavily on the construction of accurate and stable calibration models. For this purpose, a simple multi-model fusion strategy is proposed. It is actually the combination of Kohonen self-organizing map (KSOM), mutual information (MI) and partial least squares (PLSs) and therefore named as KMICPLS. It works as follows: First, the original training set is fed into a KSOM for unsupervised clustering of samples, on which a series of training subsets are constructed. Thereafter, on each of the training subsets, a MI spectrum is calculated and only the variables with higher MI values than the mean value are retained, based on which a candidate PLS model is constructed. Finally, a fixed number of PLS models are selected to produce a consensus model. Two NIR/MIR spectral datasets from brewing industry are used for experiments. The results confirms its superior performance to two reference algorithms, i.e., the conventional PLS and genetic algorithm-PLS (GAPLS). It can build more accurate and stable calibration models without increasing the complexity, and can be generalized to other NIR/MIR applications.