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Abou El Karam S, Ferrand M, El Jabri M, Vautier A, Carlier M, Germond A, Astruc T. Influence of sodium chloride on muscle UV autofluorescence characteristics. Food Chem 2023; 410:135352. [PMID: 36623466 DOI: 10.1016/j.foodchem.2022.135352] [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: 05/11/2022] [Revised: 12/20/2022] [Accepted: 12/27/2022] [Indexed: 01/01/2023]
Abstract
Salted and tumbled pork teres major muscle samples, with varying sodium chloride content (1.1 % to 1.9 %), were examined by UV fluorescence spectroscopy. Results indicated that muscle fluorescence varies with salt level as a consequence of the protein denaturation state. The 1.5 % NaCl level was the threshold beyond which the fluorescence properties no longer changed markedly. Changes in muscle fluorescence do not appear to be linearly related to salt levels. Hence, we explored whether the change in fluorescence relies on other factors relating to the variability of carcass characteristics and on muscle physicochemical changes that are partly dependent on stress response and on postmortem metabolism evolution.
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Affiliation(s)
| | - Maxime Ferrand
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
| | | | - Antoine Vautier
- IFIP, 7 Avenue Général de Gaulle, 94700 Maison Alfort, France
| | - Martine Carlier
- IFIP, 7 Avenue Général de Gaulle, 94700 Maison Alfort, France
| | - Arnaud Germond
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Thierry Astruc
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
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2
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Saleem A, Sahar A, Pasha I, Shahid M. Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric. Food Sci Anim Resour 2022; 42:672-688. [PMID: 35855273 PMCID: PMC9289803 DOI: 10.5851/kosfa.2022.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/05/2022] [Accepted: 05/31/2022] [Indexed: 11/21/2022] Open
Abstract
The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (FFFS) was used to discriminate pure minced beef meat and adulterated minced beef meat containing (1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%) of chicken meat as an adulterant in uncooked beef meat samples. Fixed excitation (290 nm, 322 nm, and 340 nm) and fixed emission (410 nm) wavelengths were used for performing analysis. Fluorescence spectra were acquired from pure and adulterated meat samples to differentiate pure and binary mixtures of meat samples. Principle component analysis, partial least square regression and hierarchical cluster analysis were used as chemometric tools to find out the information from spectral data. These chemometric tools predict adulteration in minced beef meat up to 10% chicken meat but are not good in distinguishing adulteration level from 1% to 5%. The results of this research provide baseline for future work for generating spectral libraries using larger datasets for on-line detection of meat authenticity by using fluorescence spectroscopy.
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Affiliation(s)
- Asima Saleem
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture, Faisalabad 38000, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture, Faisalabad 38000, Pakistan
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Corresponding author: Amna Sahar, National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad 38000, Pakistan, Tel: +92-03326959611, E-mail:
| | - Imran Pasha
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad 38000, Pakistan
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3
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Predicting ASTA color values of peppers via LED-induced fluorescence. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Gu H, Dong Y, Zhu S, Huang X, Sun Y, Chen Q. Development of a sensor-based fluorescent method for quality evaluation of used frying oils. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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PRANOTO WJ, AL-SHAWI SG, CHETTHAMRONGCHAI P, CHEN TC, PETUKHOVA E, NIKOLAEVA N, ABDELBASSET WK, YUSHCHENKО NA, ARAVINDHAN S. Employing artificial neural networks and fluorescence spectrum for food vegetable oils identification. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.80921] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | | | | | - Ekaterina PETUKHOVA
- K.G. Razumovsky Moscow State University of Technologies and Management – The First Cossack University, Russian Federation
| | - Natalia NIKOLAEVA
- K.G. Razumovsky Moscow State University of Technologies and Management – The First Cossack University, Russian Federation
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6
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Comprehensive analysis of the anti-glycation effect of peanut skin extract. Food Chem 2021; 362:130169. [PMID: 34102509 DOI: 10.1016/j.foodchem.2021.130169] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 12/22/2022]
Abstract
Advanced glycation end-products (AGEs) are produced during protein glycation and associated with diabetic complications. Peanut skin is rich in procyanidins, which may be used as an inhibitor of glycation. This study evaluated the potential anti-glycation effect of peanut skin extract (PSE) and dissected the underlying mechanism. PSE could effectively inhibit the formation of AGEs in BSA-Glc and BSA-MGO/GO models, with 44%, 37% and 82% lower IC50 values than the positive control (AG), respectively. The inhibitory effect of PSE on BSA glycation might be ascribed to its binding interaction with BSA, attenuated formation of early glycation products and trapping of reactive dicarbonyl compounds. Notably, PSE showed a remarkably stronger inhibitory effect on Amadori products than AG. Furthermore, three new types of PSE-MGO adducts were formed as identified by UPLC-Q-TOF-MS. These findings suggest that PSE may serve as an inhibitor of glycation and provide new insights into its application.
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7
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Loudiyi M, Temiz HT, Sahar A, Haseeb Ahmad M, Boukria O, Hassoun A, Aït-Kaddour A. Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Crit Rev Food Sci Nutr 2020; 62:3063-3087. [PMID: 33381982 DOI: 10.1080/10408398.2020.1862754] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and skilled operators. Hence, there is a need to develop faster and less costly methods for accurately monitoring changes in the quality of milk and other dairy products during processing and storage.Many nondestructive and noninvasive instrumental techniques are available for inline and online monitoring of food. These include fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), nuclear magnetic resonance (NMR), etc. These techniques are usually used in combination with chemometric tools a to explore the information present in spectral data.This review article will discuss the potential of the above-mentioned spectroscopic techniques for monitoring chemical modifications of dairy products and the prediction of their functional properties during processing. The advantages and disadvantages of each technique are also discussed in this review. Finally, some conclusions are drawn, and the future trends of these methods are presented.
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Affiliation(s)
| | | | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, Fez, Morocco
| | - Abdo Hassoun
- Nofima, Norwegian Institute of Food, Norway Tromsø
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8
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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Hassoun A, Aït-Kaddour A, Sahar A, Cozzolino D. Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02510-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
AbstractThermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.
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10
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Hassoun A, Heia K, Lindberg SK, Nilsen H. Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods 2020; 9:E767. [PMID: 32532043 PMCID: PMC7353598 DOI: 10.3390/foods9060767] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/22/2020] [Accepted: 05/28/2020] [Indexed: 11/17/2022] Open
Abstract
Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat can result in negative consequences on sensory and nutritional parameters, as well as other quality attributes of the thermally processed products. To avoid such undesired effects and to extend the shelf life of these perishable products, both the heat processing methods and the assessment techniques used to monitor the process should be optimized. In this review paper, the most common cooking methods and some innovative ones will first be presented with a brief discussion of their impact on seafood quality. The main methods used for monitoring heat treatments will then be reviewed with a special focus on spectroscopic techniques, which are known to be rapid and non-destructive methods compared to traditional approaches. Finally, viewpoints of the current challenges will be discussed and possible directions for future applications and research will be suggested. The literature presented in this review clearly demonstrates the potential of spectroscopic techniques, coupled with chemometric tools, for online monitoring of heat-induced changes resulting from the application of thermal treatments of seafood. The use of fluorescence hyperspectral imaging is especially promising, as the technique combines the merits of both fluorescence spectroscopy (high sensitivity and selectivity) and hyperspectral imaging (spatial dimension). With further research and investigation, the few current limitations of monitoring thermal treatments by spectroscopy can be addressed, thus enabling the use of spectroscopic techniques as a routine tool in the seafood industry.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS Norwegian Institute of Food, Fisheries, and Aquaculture Research Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
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11
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Boughattas F, Vilkova D, Kondratenko E, Karoui R. Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C. Food Chem 2020; 312:126000. [DOI: 10.1016/j.foodchem.2019.126000] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 10/26/2019] [Accepted: 12/01/2019] [Indexed: 11/17/2022]
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12
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13
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Mukherjee S, Betal S, Chattopadhyay AP. Dual sensing and synchronous fluorescence spectroscopic monitoring of Cr 3+and Al 3+ using a luminescent Schiff base: Extraction and DFT studies. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 228:117837. [PMID: 31784221 DOI: 10.1016/j.saa.2019.117837] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/27/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
A well designed, new pyrene based small molecule (L) was synthesized from 1:1 condensation reaction of 1-aminopyrene and 6-(1,3-benzodioxal-5-yl)-2-pyridine carboxaldehyde which was characterized by absorption, emission spectrometry, FTIR, NMR and mass studies. Interestingly the UV-vis and fluorescence spectroscopic studies revealed that the ligand (L) works as a dual turn-on luminescent chemosensor for chromium(III) (Cr3+) and aluminium(III) (Al3+) in aqueous environment which were further supported by DFT and TDDFT studies. L shows a significant colour change from pale yellow to reddish yellow with a detection limit of ~10-9 M in the presence of Cr3+ and Al3+ whereas there were no noteworthy changes in the presence of other monovalent and divalent metal ions. The molecular signaling in the presence of Cr3+, Al3+, Fe3+ and EDTA was compared with advanced level combinational INHIBIT gate based on 4 input logic gates. Herein, first derivative constant wavelength synchronous fluorescence spectroscopy (1st DCWSFS) was applied for the determination of Cr3+, Al3+ ion concentrations in a mixture via increment of spectral resolution of the respective overlapping peaks. 1st DCWSFS is reported to be used in pharmaceuticals but very few works have been done for determination of metal ion concentration in environmental sample without prior separation. The individual Cr3+and Al3+ ion concentrations in a mixture were determined through liquid-liquid extraction process and the efficiencies were compared with 1st derivative SFS method. It was observed that 1st derivative SFS process is more efficient than conventional liquid-liquid extraction process. Therefore, 1st DCWSFS method using sensor L might be useful as a diagnostic tool for detection of individual metal ion concentrations (Cr3+ and Al3+) from a mixture which will be cost-effective, time saving and more precise.
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Affiliation(s)
- Soma Mukherjee
- Department of Environmental Science, University of Kalyani, Kalyani, Nadia - 741235, West Bengal, India.
| | - Soumi Betal
- Department of Environmental Science, University of Kalyani, Kalyani, Nadia - 741235, West Bengal, India
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14
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Fu L, Wang A, Zhang H, Zhou Q, Chen F, Su W, Yu A, Ji Z, Liu Q. Analysis of chicken breast meat freshness with an electrochemical approach. J Electroanal Chem (Lausanne) 2019. [DOI: 10.1016/j.jelechem.2019.113622] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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15
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Gu H, Sun Y. Enhancing the fluorescence spectrum of frying oil using a nanoscale probe. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 218:27-32. [PMID: 30954795 DOI: 10.1016/j.saa.2019.03.099] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/27/2019] [Accepted: 03/28/2019] [Indexed: 06/09/2023]
Abstract
This study attempted to develop a probe-based fluorescence technology as a rapid method to discriminate the oxidation degree of oil. The fluorescence probe was made by dissolving the selected probe in a chloroform solvent. A fluorescence landscape profile for each oil sample was obtained to discriminate fluorescence changes during the oxidation process. Parallel factor analysis (PARAFAC) was performed to extract characteristic fluorescence peaks. Then, these characteristic fluorescence peaks and chemical indicators were used to build regression models based on support vector regression (SVR). The correlation coefficients (R) and mean squared error (MSE) in the prediction sets were applied as the assessment parameters for the SVR models as follows: R = 0.9724, MSE = 0.0088 for an acid value. This research suggests that probe-based fluorescence spectroscopy is useful for oxidation evaluation of oil and perhaps other food containing high amounts of oil.
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Affiliation(s)
- Haiyang Gu
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China; School of Food Science and Engineering, Hefei University of Technology, Hefei 230000, China.
| | - Yanhui Sun
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China
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16
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Yeong TJ, Pin Jern K, Yao LK, Hannan MA, Hoon STG. Applications of Photonics in Agriculture Sector: A Review. Molecules 2019; 24:E2025. [PMID: 31137897 PMCID: PMC6571790 DOI: 10.3390/molecules24102025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 05/10/2019] [Accepted: 05/12/2019] [Indexed: 11/17/2022] Open
Abstract
The agricultural industry has made a tremendous contribution to the foundations of civilization. Basic essentials such as food, beverages, clothes and domestic materials are enriched by the agricultural industry. However, the traditional method in agriculture cultivation is labor-intensive and inadequate to meet the accelerating nature of human demands. This scenario raises the need to explore state-of-the-art crop cultivation and harvesting technologies. In this regard, optics and photonics technologies have proven to be effective solutions. This paper aims to present a comprehensive review of three photonic techniques, namely imaging, spectroscopy and spectral imaging, in a comparative manner for agriculture applications. Essentially, the spectral imaging technique is a robust solution which combines the benefits of both imaging and spectroscopy but faces the risk of underutilization. This review also comprehends the practicality of all three techniques by presenting existing examples in agricultural applications. Furthermore, the potential of these techniques is reviewed and critiqued by looking into agricultural activities involving palm oil, rubber, and agro-food crops. All the possible issues and challenges in implementing the photonic techniques in agriculture are given prominence with a few selective recommendations. The highlighted insights in this review will hopefully lead to an increased effort in the development of photonics applications for the future agricultural industry.
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Affiliation(s)
- Tan Jin Yeong
- Institute of Power Engineering, College of Engineering, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia.
| | - Ker Pin Jern
- Institute of Power Engineering, College of Engineering, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia.
| | - Lau Kuen Yao
- Institute of Power Engineering, College of Engineering, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia.
| | - M A Hannan
- Institute of Power Engineering, College of Engineering, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia.
| | - Shirley Tang Gee Hoon
- Microbiology Unit, Department of Pre-clinical, International Medical School, Management and Science University, University Drive, Off Persiaran Olahraga, Seksyen 13, Shah Alam 40100, Selangor, Malaysia.
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17
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Karuk Elmas ŞN, Arslan FN, Akin G, Kenar A, Janssen HG, Yilmaz I. Synchronous fluorescence spectroscopy combined with chemometrics for rapid assessment of cold–pressed grape seed oil adulteration: Qualitative and quantitative study. Talanta 2019; 196:22-31. [DOI: 10.1016/j.talanta.2018.12.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 10/27/2022]
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18
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Hassoun A, Sahar A, Lakhal L, Aït-Kaddour A. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.021] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Azcarate SM, de Araújo Gomes A, Muñoz de la Peña A, Goicoechea HC. Modeling second-order data for classification issues: Data characteristics, algorithms, processing procedures and applications. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2018.07.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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A Feasibility Study of the Rapid Evaluation of Oil Oxidation Using Synchronous Fluorescence Spectroscopy. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1315-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Aït-Kaddour A, Loudiyi M, Ferlay A, Gruffat D. Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms. Meat Sci 2017; 137:58-66. [PMID: 29154219 DOI: 10.1016/j.meatsci.2017.11.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 07/12/2017] [Accepted: 11/01/2017] [Indexed: 10/18/2022]
Abstract
This study evaluated the performance of classical front face (FFFS) and synchronous (SFS) fluorescence spectroscopy combined with Partial Least Square Discriminant Analysis (PLSDA), Support Vector Machine associated with PLS (PLS-SVM) and Principal Components Analysis (PCA-SVM) to discriminate three beef muscles (Longissimus thoracis, Rectus abdominis and Semitendinosus). For the FFFS, 5 excitation wavelengths were investigated, while 6 offsets were studied for SFS. Globally, the results showed a good discrimination between muscles with Recall and Precision between 47.82 and 94.34% and Error ranging from 6.03 to 32.39%. For the FFFS, the PLS-SVM with the 382nm excitation wavelength gave the best discrimination results (Recall, Precision and Error of 94.34%, 89.53% and 6.03% respectively). For SFS, when performing discrimination of the three muscles, the 120nm offset gave the highest Recall and Precision (from 57.66% to 94.99%) and the lowest Error values (from 6.78 to 8.66%) whatever the algorithm (PLSDA, PLS-SVM and PCA-SVM).
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Affiliation(s)
- A Aït-Kaddour
- Université Clermont Auvergne, VetAgro Sup, 63370 Lempdes, France; Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, 15000 Aurillac, France.
| | - M Loudiyi
- Université Clermont Auvergne, VetAgro Sup, 63370 Lempdes, France
| | - A Ferlay
- INRA, UMR Herbivores, Research Centre Auvergne-Rhône-Alpes, 63122 Saint-Genès-Champanelle, France; Clermont University, VetAgro Sup, UMR Herbivores, Clermont-Ferrand, France
| | - D Gruffat
- INRA, UMR Herbivores, Research Centre Auvergne-Rhône-Alpes, 63122 Saint-Genès-Champanelle, France; Clermont University, VetAgro Sup, UMR Herbivores, Clermont-Ferrand, France
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Jia J, Gao X, Hao M, Tang L. Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods. Food Chem 2017; 228:143-151. [DOI: 10.1016/j.foodchem.2017.01.131] [Citation(s) in RCA: 154] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 01/11/2017] [Accepted: 01/26/2017] [Indexed: 01/29/2023]
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Metabolic Effects of Clenbuterol and Salbutamol on Pork Meat Studied Using Internal Extractive Electrospray Ionization Mass Spectrometry. Sci Rep 2017; 7:5136. [PMID: 28698672 PMCID: PMC5506000 DOI: 10.1038/s41598-017-05496-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Accepted: 05/30/2017] [Indexed: 12/15/2022] Open
Abstract
Direct mass spectrometry analysis of metabolic effects of clenbuterol and salbutamol on pork quality at the molecular level is incredibly beneficial for food regulations, public health and the development of new anti-obesity drugs. With internal extractive electrospray ionization mass spectrometry (iEESI-MS), nutrients including creatine, amino acids, L-carnitine, vitamin B6, carnosine and phosphatidylcholines in pork tissue were identified, without sample pretreatment, using collision-induced dissociation (CID) experiments and by comparison with authentic compounds. Furthermore, normal pork samples were clearly differentiated from pork samples with clenbuterol and salbutamol via principal component analysis (PCA). Correlation analysis performed on the spectral data revealed that the above-mentioned nutrients strongly correlated with pork quality, and the absolute intensity of phosphatidylcholines in normal pork was much higher than pork contaminated by clenbuterol and salbutamol. Our findings suggested that clenbuterol and salbutamol may render effects on the activity of carnitine acyltransferase I, hence the process that L-carnitine transports long-chain fatty acids into mitochondria and the formation of phosphatidylcholines might be affected. However, the underlying metabolic mechanisms of clenbuterol and salbutamol on carnitine acyltransferase I requires more comprehensive studies in future work.
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A novel fast quality control strategy for monitoring spoilage on mayonnaise based on modeling second-order front-face fluorescence spectroscopy data. Microchem J 2017. [DOI: 10.1016/j.microc.2017.03.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Karoui R, Hassoun A, Ethuin P. Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.018] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Fluorescence Spectroscopy for the Monitoring of Food Processes. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2017; 161:121-151. [PMID: 28424827 DOI: 10.1007/10_2017_11] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
Abstract
Different analytical techniques have been used to examine the complexity of food samples. Among them, fluorescence spectroscopy cannot be ignored in developing rapid and non-invasive analytical methodologies. It is one of the most sensitive spectroscopic approaches employed in identification, classification, authentication, quantification, and optimization of different parameters during food handling, processing, and storage and uses different chemometric tools. Chemometrics helps to retrieve useful information from spectral data utilized in the characterization of food samples. This contribution discusses in detail the potential of fluorescence spectroscopy of different foods, such as dairy, meat, fish, eggs, edible oil, cereals, fruit, vegetables, etc., for qualitative and quantitative analysis with different chemometric approaches.
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Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0676-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Elcoroaristizabal S, Callejón RM, Amigo JM, Ocaña-González JA, Morales ML, Ubeda C. Fluorescence excitation–emission matrix spectroscopy as a tool for determining quality of sparkling wines. Food Chem 2016; 206:284-90. [DOI: 10.1016/j.foodchem.2016.03.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 02/23/2016] [Accepted: 03/13/2016] [Indexed: 10/22/2022]
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Rahman UU, Shahzad T, Sahar A, Ishaq A, Khan MI, Zahoor T, Aslam S. Recapitulating the competence of novel & rapid monitoring tools for microbial documentation in food systems. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Ahmad MH, Nache M, Hinrichs J, Hitzmann B. Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13080] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M. Haseeb Ahmad
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
| | - Marius Nache
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
| | - Bernd Hitzmann
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
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