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Oroian M, Dranca F, Ropciuc S, Pauliuc D. A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data. Curr Res Food Sci 2023; 7:100642. [PMID: 38115897 PMCID: PMC10728335 DOI: 10.1016/j.crfs.2023.100642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 11/02/2023] [Accepted: 11/13/2023] [Indexed: 12/21/2023] Open
Abstract
Honey adulteration is a major issue for European Union and its members because of an unfair practice of different producers and beekeepers, many adulterations involve the addition of sweet, concentrated syrups which may appear like honey. In our study we analysed the influence of adulteration of tilia honey with different syrups (such as corn, rice, inverted sugar, agave, maple syrups) in different percentages (5%, 10%, and 20% respectively) on physicochemical parameters (moisture content, L*, hab,cab, pH, free acidity, electrical conductivity (EC), 5-hydroxymetilfurfural (HMF), fructose, glucose, sucrose, turanose, trehalose, melesitose and raffinose) and impedimetric properties using electrochemical impedance spectroscopy. The impedimetric sensing was made using an electrochemical cell composed of two gold electrodes, and the frequency ranged between 0.1 kHz and 100 kHz. The impedimetric parameters (Z', Z″ and phase) and Randal circuit parameters can distinguish the authentic honeys from the adulterated ones (based on the adulteration agent and adulteration percentage, respectively). The partial least squares - discriminant analysis (PLS-DA) and support vector machines (SVM) were used in a binary mode to separate the authentic honeys from the adulterated ones, and the SVM proved to separate much better than PLS-DA.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Daniela Pauliuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
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2
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Van Haeverbeke M, De Baets B, Stock M. Plant impedance spectroscopy: a review of modeling approaches and applications. FRONTIERS IN PLANT SCIENCE 2023; 14:1187573. [PMID: 37588419 PMCID: PMC10426379 DOI: 10.3389/fpls.2023.1187573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 06/20/2023] [Indexed: 08/18/2023]
Abstract
Electrochemical impedance spectroscopy has emerged over the past decade as an efficient, non-destructive method to investigate various (eco-)physiological and morphological properties of plants. This work reviews the state-of-the-art of impedance spectra modeling for plant applications. In addition to covering the traditional, widely-used representations of electrochemical impedance spectra, we also consider the more recent machine-learning-based approaches.
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Affiliation(s)
- Maxime Van Haeverbeke
- Knowledge-Based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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3
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Feng M, Xu B, Nahidul Islam M, Zhou C, Wei B, Wang B, Ma H, Chang L. Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible roses. Food Res Int 2023; 163:112120. [PMID: 36596088 DOI: 10.1016/j.foodres.2022.112120] [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: 06/28/2022] [Revised: 09/28/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
Abstract
The freeze-dried (FD) edible roses with high content of bioactive substances and superior flavor have been favored by consumers. Nevertheless, the development of freeze-dried rose industry has been plagued by a long drying time and low efficiency. This study investigated the effects of ultrasonic pretreatment (UP) in multi-frequency modes and electro-infrared pretreatment (EIP) prior to FD on polyphenol accumulation and drying characteristics of roses. The mechanism was explored by the changes in microstructure, equivalent circuit parameters, and phenol identifications of rose. The results showed that the FD time of roses decreased by 26 % after ultrasonic-infrared sequential synergistic pretreatment (UP + EIP) due to the damage of cell membrane permeability from UP. The quality attributes of UP + EIP products including color, phenols, and antioxidant activity (DPPH and ABTS radical scavenging rates) remarkably improved. UP + EIP significantly (p < 0.05) increased the content of polyphenols, namely quercetin-3β-d-glucoside, phlorizin, procyanidin B2, gallicacid, and rutin in the FD roses quantified by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-qTOF-MS/MS). Therefore, UP + EIP is an effective pretreatment method for shortening FD time and producing high-quality FD rose products with enhanced polyphenol content.
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Affiliation(s)
- Min Feng
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Md Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Lu Chang
- Shandong Huamei Biology Science &Technology Co, 250400 Pingyin, Shandong, China
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4
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Astashev ME, Konchekov EM, Kolik LV, Gudkov SV. Electric Impedance Spectroscopy in Trees Condition Analysis: Theory and Experiment. SENSORS (BASEL, SWITZERLAND) 2022; 22:8310. [PMID: 36366006 PMCID: PMC9658313 DOI: 10.3390/s22218310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 06/16/2023]
Abstract
Electric impedance spectroscopy is an alternative technology to existing methods that shows promising results in the agro-food industry and plant physiology research. For example, this technology makes it possible to monitor the condition of plants, even in the early stages of development, and to control the quality of finished products. However, the use of electric impedance spectroscopy is often associated with the need to organize special laboratory conditions for measurements. Our aim is to extract information about the state of health of the internal tissues of a plant's branches from impedance measurements. Therefore, we propose a new technique using the device and model developed by us that makes it possible to monitor the condition of tree branch tissues in situ. An apple tree was chosen as the object under study, and the dependence of the impedance of the apple tree branch on the signal frequency and branch length was analyzed. The change in the impedance of an apple tree branch during drying was also analyzed. It was shown that, when a branch dries out, the conductivity of the xylem mainly decreases. The developed technique was also applied to determine the development of the vascular system of an apple tree after grafting. It was shown that the processing of the scion and rootstock sections with the help of cold atmospheric plasma and a plasma-treated solution contributes to a better formation of graft unions.
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5
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Li Y, Li J, Fan L. Effects of combined drying methods on physicochemical and rheological properties of instant Tremella fuciformis soup. Food Chem 2022; 396:133644. [PMID: 35870245 DOI: 10.1016/j.foodchem.2022.133644] [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: 09/17/2021] [Revised: 05/12/2022] [Accepted: 07/04/2022] [Indexed: 11/04/2022]
Abstract
The textural, rheological and flavor reconstitution behaviors of rehydrated instant Tremella fuciformis soup, treated by combined freeze drying + vacuum drying (FD-VD), freeze drying + far-infrared drying (FD-FIRD) and freeze drying + hot air drying (FD-HAD), were evaluated and compared with fresh soup. Moisture content transfer point (MTP) of 15 ± 2% was selected according to products quality and drying time. Instant soup treated by FD-VD showed lower shrinkage and looser structure compared with that of FD-FIRD and FD-HAD. After rehydration, FD-VD soup showed the best reconstitution behaviors with recovery rate of TSS, soluble protein and polysaccharide content up to 87.61%, 83.52%, 79.08% respectively. Besides, FD-VD rehydrated soup, with the highest polysaccharide content, showed similar rheological properties to the fresh soup. FD-VD soup contained more similar aroma compounds to FD sample measured by GC-MS, while FD-FIRD and FD-HAD generated new aldehydes, ketones and hydrocarbons, leading to unpleasant flavors.
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Affiliation(s)
- Yan Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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6
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Prediction of Date Fruit Quality Attributes during Cold Storage Based on Their Electrical Properties Using Artificial Neural Networks Models. Foods 2022; 11:foods11111666. [PMID: 35681416 PMCID: PMC9180397 DOI: 10.3390/foods11111666] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 02/04/2023] Open
Abstract
Evaluating and predicting date fruit quality during cold storage is critical for ensuring a steady supply of high-quality fruits to meet market demands. The traditional destructive methods take time in the laboratory, and the results are based on one specific parameter being tested. Modern modeling techniques, such as Machine Learning (ML) algorithms, offer unique benefits in nondestructive methods for food safety detection and predicting quality attributes. In addition, the electrical properties of agricultural products provide crucial information about the interior structures of biological tissues and their physicochemical status. Therefore, this study aimed to use an alternative approach to predict physicochemical properties, i.e., the pH, total soluble solids (TSS), water activity (aw), and moisture content (MC) of date fruits (Tamar), during cold storage based on their electrical properties using Artificial Neural Networks (ANNs), which is the most popular ML technique. Ten date fruit cultivars were studied to collect data for the targeted parameters at different cold storage times (0, 2, 4, and 6 months) to train and test the ANNs models. The electrical properties of the date fruits were measured using a high-precision LCR (inductance, capacitance, and resistance) meter from 10 Hz to 100 kHz. The ANNs models were compared with a Multiple Linear Regression (MLR) at all testing frequencies of the electrical properties. The MLR models were less accurate than ANNs models in predicting fruit pH and had low performance and weak predictive ability for the TSS, aw, and MC at all testing frequencies. The optimal ANNs prediction model consisted of the input layer with 14 neurons, one hidden layer with 15 neurons, and the output layer with 4 neurons, which was determined depending on the measurements of the electrical properties at a 10 kHz testing frequency. This optimal ANNs model was able to predict the pH with R2 = 0.938 and RMSE = 0.121, TSS with R2 = 0.954 and RMSE = 2.946, aw with R2 = 0.876 and RMSE = 0.020, and MC with R2 = 0.855 and RMSE = 0.803 b by using the measured electrical properties. The developed ANNs model is a powerful tool for predicting fruit quality attributes after learning from the experimental measurement parameters. It can be suggested to efficiently predict the pH, total soluble solids, water activity, and moisture content of date fruits based on their electrical properties at 10 kHz.
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7
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Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01443-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Monitoring Freeze-Damage in Grapefruit by Electric Bioimpedance Spectroscopy and Electric Equivalent Models. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Grapefruit is a cold-sensitive citrus fruit, and freezing can spoil the harvest when the fruit is still on the tree and even later during manufacturing and transport due to inappropriate postharvest management. This study performed a specific Electric Impedance Spectroscopy (EIS) analysis and statistical data treatment to obtain an EIS and Artificial Neural Networks (ANN)-based model for early freeze-damage detection in grapefruit showing a Correct Correlation Rate of 100%. Additionally, Cryo-Field Emission Scanning Electron Microscopy observations were conducted on both fresh and frozen/thawed samples, analyzing the different impedance responses in order to understand the biological changes in the tissue. Finally, a modified Hayden electric equivalent model was parameterized to simulate the impedance response electrically and link the electric behavior of biological tissue to the change in its properties due to freezing. The developed technique is introduced as an alternative to the traditional ones, as it is fast, economic, and easy to carry out.
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9
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Lee Y, Watanabe T. Bio-electrochemical impedance spectroscopy and X-ray computed tomography analysis of prefreezing-induced cell-structure changes in sweet potatoes and their impacts on the physical properties after baking. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Koide S, Nishizawa K, Saito N, Osuga R, Orikasa T, Uemura M. Study on Moisture Content Changes during Atmospheric Freeze Drying of Fresh-cut Japanese Radish and its Quality after Drying and Rehydration. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | - Rei Osuga
- Faculty of Agriculture, Iwate University
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11
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Schudel S, Prawiranto K, Defraeye T. Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110376] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Feng L, Cheng L, Zhang B, Jiang B, Dong Z. Estimating moisture content and physical properties of sweet potato based on the multiparameter of electrical impedance spectroscopy. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14775] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Longlong Feng
- College of Engineering Shenyang Agricultural University Shenyang China
| | - Lixin Cheng
- College of Engineering Shenyang Agricultural University Shenyang China
| | - Benhua Zhang
- College of Engineering Shenyang Agricultural University Shenyang China
| | - Binzhang Jiang
- College of Engineering Shenyang Agricultural University Shenyang China
| | - Zhanwei Dong
- College of Engineering Shenyang Agricultural University Shenyang China
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13
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Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09216-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
AbstractIn this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.
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14
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Leng Y, Sun Y, Wang X, Hou J, Zhao X, Zhang Y. Electrical impedance estimation for pork tissues during chilled storage. Meat Sci 2020; 161:108014. [DOI: 10.1016/j.meatsci.2019.108014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 09/24/2019] [Accepted: 11/18/2019] [Indexed: 01/30/2023]
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15
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Sun Z, Liang L, Li J, Liu X, Sun J, Zou X, Zuo M, Guo Z. Rapid detection of Atlantic salmon multi-quality based on impedance properties. Food Sci Nutr 2020; 8:862-869. [PMID: 32148795 PMCID: PMC7020269 DOI: 10.1002/fsn3.1362] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 12/29/2022] Open
Abstract
To establish a rapid, convenient, and low-cost method to assess the quality of Atlantic salmon, we analyzed the impedance between 10-1 and 105 Hz for Atlantic salmon/rainbow trout, chilled/frozen-thawed salmon, and fresh/stale salmon. We combined chemometrics with impedance properties to create a multi-quality index for Atlantic salmon. The accuracy of all three models established can reach 100% in distinguishing Atlantic salmon from rainbow trout and distinguishing chilled salmon from frozen-thawed salmon. We applied a partial least squares method to create a quantitative prediction model of bioimpedance spectroscopy and the value of total volatile basic nitrogen. The correlation coefficients of the training and test sets were 0.9447 and 0.9387. Our results showed that the combination of impedance properties and chemometrics was a simple and effective application to evaluate Atlantic salmon quality.
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Affiliation(s)
- Zongbao Sun
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - Liming Liang
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - Junkui Li
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - Xiaoyu Liu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - Jian Sun
- School of Electrical and Information EngineeringJiangsu UniversityZhenjiangChina
| | - Xiaobo Zou
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - Min Zuo
- National Engineering Laboratory for Agri‐product Quality TraceabilityBeijing Technology and Business UniversityBeijingChina
| | - Zhiming Guo
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
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16
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Soares C, Tenreiro Machado JA, Lopes AM, Vieira E, Delerue-Matos C. Electrochemical impedance spectroscopy characterization of beverages. Food Chem 2020; 302:125345. [PMID: 31445377 DOI: 10.1016/j.foodchem.2019.125345] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 08/07/2019] [Accepted: 08/07/2019] [Indexed: 10/26/2022]
Abstract
This paper compares the results of standard chemical analytical processes and electrochemical impedance spectroscopy (EIS) in the characterization of different beverages, namely ground coffee, soluble coffee, coffee substitutes, barley, cow milk, vegetable drinks, tea, plant infusions and plant mixtures. For the two approaches, the similarities between the experimental data are assessed by means of the Euclidean and Canberra distances. The resulting information is processed by means of the multidimensional scaling (MDS) clustering and visualization algorithm. The results of the chemical analytical processes and EIS reveal identical clusters for the two adopted distances. Furthermore, the robustness of the experimental and computational scheme are assessed by means of the Procrustes technique. The results confirm the effectiveness of combining the EIS and MDS.
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Affiliation(s)
- C Soares
- REQUIMTE/LAQV, Institute of Engineering, Polytechnic of Porto, R. Dr. António Bernardino de Almeida, 431, 4249 - 015 Porto, Portugal.
| | - J A Tenreiro Machado
- Institute of Engineering, Polytechnic of Porto, Dept. of Electrical Engineering, R. Dr. António Bernardino de Almeida, 431, 4249 - 015 Porto, Portugal.
| | - António M Lopes
- UISPA-LAETA/INEGI, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200 - 465 Porto, Portugal.
| | - E Vieira
- REQUIMTE/LAQV, Institute of Engineering, Polytechnic of Porto, R. Dr. António Bernardino de Almeida, 431, 4249 - 015 Porto, Portugal.
| | - C Delerue-Matos
- REQUIMTE/LAQV, Institute of Engineering, Polytechnic of Porto, R. Dr. António Bernardino de Almeida, 431, 4249 - 015 Porto, Portugal.
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17
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Wang H, Liu C, Xue Y, Li D. Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haiou Wang
- School of Food Science Nanjing Xiaozhuang University Nanjing P.R. China
| | - Chunju Liu
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
| | - Youlin Xue
- College of Light Industry Liaoning University Shenyang P.R. China
| | - Dajing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
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18
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Watanabe T, Ando Y, Nakamura N, Orikasa T, Shiina T, Nagata M. Electric and mechanical detection of changes in heated apple flesh. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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19
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Hajji W, Bellagha S, Allaf K. Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00297-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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20
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Ochandio Fernández A, Olguín Pinatti CA, Masot Peris R, Laguarda-Miró N. Freeze-Damage Detection in Lemons Using Electrochemical Impedance Spectroscopy. SENSORS 2019; 19:s19184051. [PMID: 31546932 PMCID: PMC6767336 DOI: 10.3390/s19184051] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 07/31/2019] [Indexed: 01/30/2023]
Abstract
Lemon is the most sensitive citrus fruit to cold. Therefore, it is of capital importance to detect and avoid temperatures that could damage the fruit both when it is still in the tree and in its subsequent commercialization. In order to rapidly identify frost damage in this fruit, a system based on the electrochemical impedance spectroscopy technique (EIS) was used. This system consists of a signal generator device associated with a personal computer (PC) to control the system and a double-needle stainless steel electrode. Tests with a set of fruits both natural and subsequently frozen-thawed allowed us to differentiate the behavior of the impedance value depending on whether the sample had been previously frozen or not by means of a single principal components analysis (PCA) and a partial least squares discriminant analysis (PLS-DA). Artificial neural networks (ANNs) were used to generate a prediction model able to identify the damaged fruits just 24 hours after the cold phenomenon occurred, with sufficient robustness and reliability (CCR = 100%).
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Affiliation(s)
- Adrián Ochandio Fernández
- Escuela Técnica Superior de Ingeniería del Diseño, Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain.
| | - Cristian Ariel Olguín Pinatti
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València, Camí de Vera s/n, 46022, Valencia, Spain.
| | - Rafael Masot Peris
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València, Camí de Vera s/n, 46022, Valencia, Spain.
| | - Nicolás Laguarda-Miró
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València, Camí de Vera s/n, 46022, Valencia, Spain.
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21
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An electrical discrimination method for rot in fresh cut apples using Cole–Cole plots. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00133-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Ando Y, Hagiwara S, Nabetani H, Okunishi T, Okadome H. Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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23
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Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Development of a physicochemical method to quantify the extracellular liquid volume: Application to the transformation of cassava into gari. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Fan X, Liu B, Cao J, Jiang W, Guo F, Zhang C, Nie X, Gong H. Dehydrofreezing of peach: Blanching, D-sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach. J Food Biochem 2019; 43:e12830. [PMID: 31353742 DOI: 10.1111/jfbc.12830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 02/12/2019] [Accepted: 02/14/2019] [Indexed: 11/30/2022]
Abstract
Peach slices were blanched (BL), vacuum infiltrated with D-sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr. The soluble solids content and firmness of low-maturity peaches dehydrated to 25% dehydration of their weight were 11.1% and 211.2% higher than those of the control samples, respectively, while their drip loss was 71.9% lower than that of the controls. In conclusion, pretreatment by BL, predehydration, SE, and NP before freezing can significantly improve the quality of frozen peaches after thawing. PRACTICAL APPLICATIONS: We believe that our study results have practical applications because the method of vacuum dehydration combined with blanching, nitrogen packaging, and D-sodium erythorbate treatment of peaches maintains their original taste, inhibits color change, and decreases drip loss. This method is suitable for fruit frozen and stored at a commercial freezing temperature of -20°C and does not need advanced equipment or technology. It can be easily carried out during the fruit freezing process and can be applied to other frozen stored fruits besides peaches.
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Affiliation(s)
- Xinguang Fan
- College of Food Engineering, Ludong University, Yantai, PR China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.,Institute of Bionanotechnology, Ludong University, Yantai, PR China
| | - Bangdi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fengjun Guo
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, PR China
| | - Changfeng Zhang
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, PR China
| | - Xiaobao Nie
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, PR China
| | - Hansheng Gong
- College of Food Engineering, Ludong University, Yantai, PR China.,Institute of Bionanotechnology, Ludong University, Yantai, PR China
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Ando Y, Hagiwara S, Nabetani H, Sotome I, Okunishi T, Okadome H, Orikasa T, Tagawa A. Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Serrano-Pallicer E, Muñoz-Albero M, Pérez-Fuster C, Masot Peris R, Laguarda-Miró N. Early Detection of Freeze Damage in Navelate Oranges with Electrochemical Impedance Spectroscopy. SENSORS 2018; 18:s18124503. [PMID: 30572655 PMCID: PMC6308850 DOI: 10.3390/s18124503] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 12/12/2018] [Accepted: 12/13/2018] [Indexed: 11/16/2022]
Abstract
The early detection of freeze damage in Navelate oranges (Citrus sinensis L. Osbeck) was studied using electrochemical impedance spectroscopy (EIS), which is associated with a specific double-needle sensor. The objective was to identify this problem early in order to help to determine when a freeze phenomenon occurs. Thus, we selected a set of Navelate oranges without external defects, belonging to the same batch. Next, an intense cold process was simulated to analyze the oranges before and after freezing. The results of the spectroscopy analysis revealed different signals for oranges depending on whether they had experienced freezing or not. Principal Component Analysis (PCA) and Partial Least Squares-Discriminant Analysis (PLS-DA) of the obtained data demonstrated that it is possible to discriminate the samples, explaining 88.5% of the total variability (PCA) and being able to design a mathematical model with a prediction sensitivity of 80% (PLS-DA). Additionally, a designed artificial neural network (ANN) prediction model managed to correctly classify 100% of the studied samples. Therefore, EIS together with ANN-based data treatment is proposed as a viable alternative to the traditional techniques for the early detection of freeze damage in oranges.
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Affiliation(s)
- Emma Serrano-Pallicer
- Escuela Técnica Superior de Ingeniería del Diseño (ETSID), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain.
| | - Marta Muñoz-Albero
- Escuela Técnica Superior de Ingeniería del Diseño (ETSID), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain.
| | - Clara Pérez-Fuster
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València-Universitat de València, Camí de Vera s/n, 46022 Valencia, Spain.
| | - Rafael Masot Peris
- Escuela Técnica Superior de Ingeniería del Diseño (ETSID), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain.
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València-Universitat de València, Camí de Vera s/n, 46022 Valencia, Spain.
| | - Nicolás Laguarda-Miró
- Escuela Técnica Superior de Ingeniería del Diseño (ETSID), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain.
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València-Universitat de València, Camí de Vera s/n, 46022 Valencia, Spain.
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Freeborn TJ, Elwakil AS, Maundy B. Variability of Cole-model bioimpedance parameters using magnitude-only measurements of apples from a two-electrode configuration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1300810] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Todd J. Freeborn
- Department of Electrical and Computer Engineering, The University of Alabama, Tuscaloosa, Alabama, USA
| | - Ahmed S. Elwakil
- Department of Electrical and Computer Engineering, University of Sharjah, Sharjah, UAE
- Nile University, Nanoelectronics Integrated Systems Center (NISC), Cairo, Egypt
| | - Brent Maundy
- Department of Electrical and Computer Engineering, University of Calgary, Calgary, Canada
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31
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Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.12.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Watanabe T, Ando Y, Orikasa T, Shiina T, Kohyama K. Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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Imaizumi T, Tanaka F, Sato Y, Yoshida Y, Uchino T. Evaluation of electrical and other physical properties of heated sweet potato. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12490] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teppei Imaizumi
- Faculty of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Fumihiko Tanaka
- Faculty of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Yuma Sato
- Graduate School of Bioresource and Bioenvironmental Sciences; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Yuka Yoshida
- Graduate School of Bioresource and Bioenvironmental Sciences; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Toshitaka Uchino
- Faculty of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
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Ando Y, Maeda Y, Mizutani K, Wakatsuki N, Hagiwara S, Nabetani H. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.019] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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