1
|
Olakanmi SJ, Bharathi VSK, Jayas DS, Paliwal J. Innovations in nondestructive assessment of baked products: Current trends and future prospects. Compr Rev Food Sci Food Saf 2024; 23:e13385. [PMID: 39031741 DOI: 10.1111/1541-4337.13385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 04/13/2024] [Accepted: 05/18/2024] [Indexed: 07/22/2024]
Abstract
Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting-edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X-ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf-life forecasting, and real-time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.
Collapse
Affiliation(s)
- Sunday J Olakanmi
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Vimala S K Bharathi
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Digvir S Jayas
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
- President's Office, 4401 University Drive West, University of Lethbridge, Lethbridge, Alberta, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
| |
Collapse
|
2
|
Chen Z, Lin H, Wang F, Adade SYSS, Peng T, Chen Q. Discrimination of toxigenic and non-toxigenic Aspergillus flavus in wheat based on nanocomposite colorimetric sensor array. Food Chem 2024; 430:137048. [PMID: 37544158 DOI: 10.1016/j.foodchem.2023.137048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 07/18/2023] [Accepted: 07/27/2023] [Indexed: 08/08/2023]
Abstract
A novel method was developed for the early detection of wheat infected with Aspergillus flavus (A. flavus) using a nanocomposite colorimetric sensors array (CSA). LC-MS analysis revealed the presence of Aflatoxin B1 (AFB1) and Aflatoxin B2 (AFB2) on day seven, demonstrating mycotoxin variabilities in infected wheat. HS-SPME-GC-MS analysis detected 2-methylbutyral, a gas exclusively associated with toxigenic A. flavus. The CSA was modified using three nanoparticles of MOF and successfully used to detect the wheat infected with A. flavus. Discrimination of different types of infected wheat samples was achieved using the RGB difference map and Principal Component Analysis (PCA) model. Additionally, the Linear Discriminant Analysis (LDA) model accurately predicted the presence of toxigenic A. flavus at various stages of infection. These findings highlight the promising capabilities of nanocomposite CSA for early-stage detection of A. flavus infection in wheat.
Collapse
Affiliation(s)
- Zeyu Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, PR China.
| | - Fuyun Wang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, PR China
| | | | - Tingting Peng
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
| |
Collapse
|
3
|
Košutić M, Djalović I, Filipović J, Jakšić S, Filipović V, Nićetin M, Lončar B. The Development of Novel Functional Corn Flakes Produced from Different Types of Maize ( Zea mays L.). Foods 2023; 12:4257. [PMID: 38231708 DOI: 10.3390/foods12234257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/17/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. Overall, the combination of Tukey's HSD test and PCA enabled a comprehensive analysis of the observed corn products and allowed us to identify satiating and significant differences between attributes and create a classification of the samples based on those differences. Corn flakes from black corn flour on a screw speed of 350 rpm is a new product with good physical-technological and functional properties due to a higher level of antioxidant activity. The last three samples have a significantly higher percentage of free radical inhibition compared with the other samples according to TPC and TFC. This product has the potential to be found on the market as a new product with functional properties.
Collapse
Affiliation(s)
- Milenko Košutić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivica Djalović
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maxim Gorki 30, 21000 Novi Sad, Serbia
| | - Jelena Filipović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Jakšić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maxim Gorki 30, 21000 Novi Sad, Serbia
| | - Vladimir Filipović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Milica Nićetin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|
4
|
Poeta E, Liboà A, Mistrali S, Núñez-Carmona E, Sberveglieri V. Nanotechnology and E-Sensing for Food Chain Quality and Safety. SENSORS (BASEL, SWITZERLAND) 2023; 23:8429. [PMID: 37896524 PMCID: PMC10610592 DOI: 10.3390/s23208429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023]
Abstract
Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society. However, fresh foods are subject to spoilage due to the action of microorganisms, enzymes, and oxidation during storage. Nanotechnology can be applied in the food industry to support packaged products and extend their shelf life. Chemical composition and sensory attributes are quality markers which require innovative assessment methods, as existing ones are rather difficult to implement, labour-intensive, and expensive. E-sensing devices, such as vision systems, electronic noses, and electronic tongues, overcome many of these drawbacks. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed. This review describes the food application fields of nanotechnologies; in particular, metal oxide sensors (MOS) will be presented.
Collapse
Affiliation(s)
- Elisabetta Poeta
- Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
| | - Aris Liboà
- Department of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 11/a, 43124 Parma, PR, Italy;
| | - Simone Mistrali
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
| | - Estefanía Núñez-Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
| | - Veronica Sberveglieri
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
| |
Collapse
|
5
|
Xu J, Liao H, Zhang C. ZnSnO 3 based gas sensors for pyridine volatile marker detection in rice aging during storage. Food Chem 2023; 408:135204. [PMID: 36527920 DOI: 10.1016/j.foodchem.2022.135204] [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: 07/12/2022] [Revised: 11/22/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
This study reports the development of ZnSnO3 based gas sensors for pyridine detection in rice aging. Pyridine is one of heterocyclic markers formed via Maillard reaction and lipid oxidation. Herein, graphitic carbon nitride (g-C3N4) decorated ZnSnO3 microstructures were obtained through a template-free approach. And the sensing results reveal that 5 wt%g-C3N4 decorated ZnSnO3 exhibited a high sensitivity (47.9), a short response/recovery time (14/120 s) and a low detection limit (0.45 ppm), which is due to the catalysis of g-C3N4 nanosheets, the decorated microstructure and the formation of heterojunctions. Meanwhile, the practical experiment demonstrates that the sensitivity towards volatiles generated from Japonica rice aging is 48.7, which is around 4 and 2.5 times higher than those of Indica rice and Polished Glutinous rice, indicating that the sensor has anticipated application in the development of a high-performance E-nose for the quality inspection of rice and other products.
Collapse
Affiliation(s)
- Jinyong Xu
- College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province PR China
| | - Hanlin Liao
- ICB UMR 6303, CNRS, Univ. Bourgogne Franche-Comté, UTBM, 90010 Belfort, France
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province PR China.
| |
Collapse
|
6
|
Fan H, Liu H, Li W, Su W, Wang D, Zhang S, Liu T, Zhang Y. Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
7
|
Abstract
Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.
Collapse
|
8
|
Sha J, Xu C, Xu K. Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food. MICROMACHINES 2022; 13:mi13050789. [PMID: 35630255 PMCID: PMC9145094 DOI: 10.3390/mi13050789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/12/2022] [Accepted: 05/16/2022] [Indexed: 11/16/2022]
Abstract
In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.
Collapse
Affiliation(s)
| | - Chong Xu
- Correspondence: ; Tel.: +86-024-2469-2899
| | | |
Collapse
|
9
|
Filipović V, Lončar B, Filipović J, Nićetin M, Knežević V, Šeregelj V, Košutić M, Bodroža Solarov M. Addition of Combinedly Dehydrated Peach to the Cookies-Technological Quality Testing and Optimization. Foods 2022; 11:foods11091258. [PMID: 35563980 PMCID: PMC9099911 DOI: 10.3390/foods11091258] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/05/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material to be applied to the cookies’ formulation. Incorporation of this material requires testing and optimization of the addition level from the aspect of overall technological quality in order to obtain a new cookie product. Obtained cookie samples with different levels of dehydrated peach addition were subjected to the nutritive and technology quality parameters testing. Cookies’ chemical, mineral matter, and phenolic compounds content, the antioxidative activity of nutritive parameters, and the physical, technological, textural, colour, and sensory characteristics of technological parameters were investigated. Obtained results showed that the addition of especially higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The statistical method of Z-score analysis was used to calculate the optimal level of dehydrated peach addition to the cookie formulation for obtaining the highest nutritive enrichment without excessive technological quality deterioration. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%.
Collapse
Affiliation(s)
- Vladimir Filipović
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
- Correspondence: ; Tel.: +381-641574419
| | - Biljana Lončar
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Jelena Filipović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
| | - Milica Nićetin
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Violeta Knežević
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Vanja Šeregelj
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Milenko Košutić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
| | - Marija Bodroža Solarov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
| |
Collapse
|
10
|
Gancarz M, Dobrzański B, Malaga-Toboła U, Tabor S, Combrzyński M, Ćwikła D, Strobel WR, Oniszczuk A, Karami H, Darvishi Y, Żytek A, Rusinek R. Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds. Molecules 2022; 27:1559. [PMID: 35268660 PMCID: PMC8911706 DOI: 10.3390/molecules27051559] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 01/27/2023] Open
Abstract
The aim of the study was to analyze the process of roasting coffee beans in a convection-conduction roaster (CC) without a heat exchanger and a convection-conduction-radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection-conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors.
Collapse
Affiliation(s)
- Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Bohdan Dobrzański
- Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland;
| | - Urszula Malaga-Toboła
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Sylwester Tabor
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
| | - Daniel Ćwikła
- Rodzinna Palarnia Coffee and Sons Roastery, Boczna Lubomelskiej 4, 20-070 Lublin, Poland;
| | - Wacław Roman Strobel
- Institute of Technology and Life Sciences—National Research Institute, Falenty, Al. Hrabska 3, 05-090 Raszyn, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Hamed Karami
- Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Yousef Darvishi
- Department of Biosystems Engineering, University of Tehran, Tehran P.O. Box 113654117, Iran;
| | - Alaksandra Żytek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
| | - Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
| |
Collapse
|
11
|
Talens JB, Pelegri-Sebastia J, Canet MJ. Low Complexity System on Chip Design to Acquire Signals from MOS Gas Sensor Applications. SENSORS 2021; 21:s21196552. [PMID: 34640865 PMCID: PMC8512171 DOI: 10.3390/s21196552] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 01/03/2023]
Abstract
Analog signals from gas sensors are used to recognize all types of VOC (Volatile Organic Compound) substances, such as toxic gases, tobacco or ethanol. The processes to recognize these substances include acquisition, treatment and machine learning for classification, which can all be efficiently implemented on a Field Programmable Gate Array (FPGA) aided by Low-Voltage Differential Signaling (LVDS). This article proposes a low-cost 11-bit effective number of bits (ENOB) sigma-delta Analog to Digital Converter (ADC), with an SNR of 75.97 dB and an SFDR of 72.28 dB, whose output is presented on screen in real time, thanks to the use of a Linux System on Chip (SoC) system that enables parallelism, high-level programming and provides a working environment for the scientific treatment of gas sensor signals. The high frequency achieved by the implemented ADC allows for multiplexing the capture of several analog signals with an optimal resolution. Additionally, several ADCs can be implemented in the same FPGA so several analog signals can be digitalized in parallel.
Collapse
Affiliation(s)
- Juan B. Talens
- IGIC Institute, Campus Gandia, Universitat Politècnica de València, 46730 Gandia, Spain;
| | - Jose Pelegri-Sebastia
- IGIC Institute, Campus Gandia, Universitat Politècnica de València, 46730 Gandia, Spain;
- Correspondence:
| | - Maria Jose Canet
- Instituto de Telecomunicaciones y Aplicaciones Multimedia, Campus Gandia, Universitat Politècnica de València, 46022 Valencia, Spain;
| |
Collapse
|
12
|
Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread. SENSORS 2021; 21:s21082812. [PMID: 33923662 PMCID: PMC8073101 DOI: 10.3390/s21082812] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/15/2021] [Accepted: 04/15/2021] [Indexed: 12/19/2022]
Abstract
This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined. The SPME/GC-MS technique was used for the identification of the odor profile, and the electronic nose Agrinose (e-nose) was used to assess the intensity of the aroma. The results of the analyses revealed the profile of volatile organic compounds in each experimental variant, which was correlated with responses of the electronic nose. The results indicate that the volatile compound profile depends on the bread additives used and influences the intensity of bread aroma. Moreover, the profile of volatile organic compounds in terms of their amount and type, as well as the intensity of their interaction with the active surface of the electrochemical sensors, was specific exclusively for the additive in each case.
Collapse
|
13
|
Abstract
An increasing number of foodborne outbreaks, growing consumer desire for healthier products, and surging numbers of food allergy cases necessitate strict handling and screening of foods at every step of the food supply chain. Current standard procedures for detecting food toxins, contaminants, allergens, and pathogens require costly analytical devices, skilled technicians, and long sample preparation times. These challenges can be overcome with the use of biosensors because they provide accurate, rapid, selective, qualitative, and quantitative detection of analytes. Their ease of use, low-cost production, portability, and nondestructive measurement techniques also enable on-site detection of analytes. For this reason, biosensors find many applications in food safety and quality assessments. The detection mechanisms of biosensors can be varied with the use of different transducers, such as optical, electrochemical, or mechanical. These options provide a more appropriate selection of the biosensors for the intended use. In this review, recent studies focusing on the fabrication of biosensors for food safety or food quality purposes are summarized. To differentiate the detection mechanisms, the review is divided into sections based on the transducer type used.
Collapse
Affiliation(s)
- Hazal Turasan
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA; ,
| | - Jozef Kokini
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA; ,
| |
Collapse
|
14
|
Śmigała M, Winiarczyk K, Dąbrowska A, Domaciuk M, Gancarz M. Determination of the Influence of Mechanical Properties of Capsules and Seeds on the Susceptibility to Feeding of Mononychus pubctumalbum in Endangered Plant Species Iris aphylla L. and Iris sibirica L. SENSORS 2021; 21:s21062209. [PMID: 33809837 PMCID: PMC8004143 DOI: 10.3390/s21062209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/10/2021] [Accepted: 03/17/2021] [Indexed: 11/22/2022]
Abstract
The aim of the study was to determine the correlation between the mechanical resistance of iris seed capsules and seeds to Mononychus punctumalbum foraging. The principal component analysis (PCA) demonstrated that the first main component referred to the variety type in 68%, and the second main component described the stage of the ontogenetic development of the plant in 26%. As indicated by the values of each parameter measured, all the parameters were found to exert a strong impact on the variability of the analyzed system. The occurrence of weevil infestation was also strongly but negatively correlated with seed wall thickness and capsule wall thickness. There was a correlation of seed max load and seed mass with the occurrence of the weevil. The analysis of the mechanical resistance of iris seed capsules (in June 9.28 N and September 6.27 N for I. sibirica and in June 6.59 N and September 2.94 N for I. aphylla) and seeds (in June 15.97 N and September 344.90 N for I. sibirica and in June 16.60 N and September 174.46 N for I. aphylla) showed significant differences between the terms and species. The PCA analysis revealed that the first variable was correlated with the occurrence of weevil foraging.
Collapse
Affiliation(s)
- Magdalena Śmigała
- Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland; (M.Ś.); (M.D.)
| | - Krystyna Winiarczyk
- Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland; (M.Ś.); (M.D.)
- Correspondence: (K.W.); (M.G.); Tel.: +48-81-744-50-61 (M.G.); Fax: +48-744-50-67 (M.G.)
| | - Agnieszka Dąbrowska
- Botanical Garden, Maria Curie-Skłodowska University, Sławinkowska 3, 20-810 Lublin, Poland;
| | - Marcin Domaciuk
- Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland; (M.Ś.); (M.D.)
| | - Marek Gancarz
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland
- Correspondence: (K.W.); (M.G.); Tel.: +48-81-744-50-61 (M.G.); Fax: +48-744-50-67 (M.G.)
| |
Collapse
|
15
|
Dong Y, Karboune S. A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Compr Rev Food Sci Food Saf 2021; 20:1937-1981. [DOI: 10.1111/1541-4337.12717] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 12/22/2022]
Affiliation(s)
- YiNing Dong
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
| |
Collapse
|
16
|
Farahmand E, Razavi SH, Mohtasebi SS. Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Elham Farahmand
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran
| | - Seyed Saeid Mohtasebi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran
| |
Collapse
|
17
|
Ma M, Mu T, Zhou L. Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods. Food Chem 2020; 348:128927. [PMID: 33493845 DOI: 10.1016/j.foodchem.2020.128927] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/26/2020] [Accepted: 12/20/2020] [Indexed: 10/22/2022]
Abstract
Due to its nutritional value and no gluten, potato flour has recently been used as a new type of material to make steamed bread. However, compared to traditional wheat steamed bread, its shelf life is considerably shorter, the dominant microorganisms and storage properties also differ. High-throughput sequencing combined with molecular biology assay revealed that Bacillus methylotrophic and Bacillus subtilis were the dominant bacteria in the crumb of potato and wheat steamed bread, respectively. Moreover, Meyerozyma, Penicillium chrysogenum, Penicillium citrinum, and Aspergillus parasiticus were the main fungi in the crusts. Ethanol was the most volatile compound in fresh potato and wheat steamed bread. Following storage for 48 h, 2,3-butanediol and 3-hydroxy-2-butanone were established as the most volatile compounds. Although decreased sourness was observed, the specific volume, brightness, and nutritional composition remained nearly unchanged. These findings provide a valuable theoretical basis for the development of potato and wheat steamed bread preservation technologies.
Collapse
Affiliation(s)
- Mengmei Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
| | - Taihua Mu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Liang Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
| |
Collapse
|
18
|
Seesaard T, Thippakorn C, Kerdcharoen T, Kladsomboon S. A hybrid electronic nose system for discrimination of pathogenic bacterial volatile compounds. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:5671-5683. [PMID: 33225324 DOI: 10.1039/d0ay01255f] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A hybrid electronic nose comprising an array of three organic-inorganic nanocomposite gas sensors [zinc tetra tert-butyl phthalocyanine (ZnTTBPc), zinc tetra-phenyl porphyrin (ZnTPP), and cobalt tetraphenyl-porphyrin (CoTPP)] coupled with three commercial metal-oxide semiconductor gas sensors (TGS 2444, TGS 2603 and TGS 2620) was developed to discriminate bacterial volatile compounds. Each type of gas sensor had its own strengths and weaknesses in terms of its capability to detect complex odors from the five different bacterial species tested. Bacterial samples were controlled at a fixed initial bacterial concentration by measuring the optical density at 600 nm of the culture suspensions. A comparative evaluation of the volatile compound fingerprints from five bacterial species grown in Luria-Bertani medium was conducted to identify the optimal incubation time for detection of volatile biomarkers to discriminate among bacteria. The results suggest that the hybrid electronic nose was indeed able to discriminate among the bacterial species and culture media, with a variance based on contributions of 92.4% from PC1 and 7.2% from PC2, at an incubation time of 6 hours. Furthermore, the results of hierarchical cluster analysis showed that bacterial odor data formed two major bacterial groups, with the maximum cluster distance close to 25. Intra-group similarity was demonstrated as the two bacterial species (E. cloacae and P. aeruginosa) from among the Gram-negative bacteria had a greater similarity with a cluster distance close to 4. Finally, the minimum distance between E. cloacae and S. Typhi was approximately 1, at an equal distance from E. coli and S. aureus.
Collapse
Affiliation(s)
- Thara Seesaard
- Department of Physics, Faculty of Science and Technology, Kanchanaburi Rajabhat University, Kanchanaburi, 71190, Thailand
| | | | | | | |
Collapse
|
19
|
Petković M, Filipović V, Filipović J, Đurović I, Miletić N, Radovanović J. Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (
Aronia melanocarpa
L.) powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15027] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Marko Petković
- Faculty of Agronomy Department of Food Technology University of Kragujevac Čačak Serbia
| | - Vladimir Filipović
- Faculty of Technology Department of Chemical Engineering University of Novi Sad Novi Sad Serbia
| | - Jelena Filipović
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Igor Đurović
- Faculty of Agronomy Department of Food Technology University of Kragujevac Čačak Serbia
| | - Nemanja Miletić
- Faculty of Agronomy Department of Food Technology University of Kragujevac Čačak Serbia
| | - Jovana Radovanović
- Faculty of Agronomy Department of Food Technology University of Kragujevac Čačak Serbia
| |
Collapse
|
20
|
Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
21
|
Influence of Changes in the Level of Volatile Compounds Emitted during Rapeseed Quality Degradation on the Reaction of MOS Type Sensor-Array. SENSORS 2020; 20:s20113135. [PMID: 32492973 PMCID: PMC7309047 DOI: 10.3390/s20113135] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 12/25/2022]
Abstract
This study presents the applicability of a three-parameters method for digital description of spoiled rapeseed odor based on the use of an electronic nose. The method consists of the use of three parameters to describe the sensor response, i.e., the maximum resistance value, the response time and the cleaning time of the active surface of the sensor. Reference chemical methods, i.e., determination of the ergosterol content and analysis of volatile compounds by gas chromatography-mass spectrometry, were used to monitor qualitative changes occurring in the stored material. A 31-day profile of volatile compounds and changes in the ergosterol content was determined in the study. A total of 18 chemical groups of volatile organic compounds was identified. There was a strong positive correlation between the cleaning time and the percentage content of alcohols and alkenes, as well as ergosterol, as a marker of qualitative changes. The maximum response was another parameter that effectively described the changes occurring in the seeds. This parameter was strongly negatively correlated with esters and amides in the case of six sensors, and with ergosterol, alkenes and to a lesser degree with alcohols in the case of the other two sensors. The study results clearly demonstrated a relationship between the sensor responses and the percentage content of alcohols and alkenes, which provided novel practical information for the oilseed branch.
Collapse
|
22
|
Morita A, Hayakawa F, Kasai M. Evaluation of the Aroma of Cheese Bread Using Color. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.149] [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)
- Aki Morita
- Mitsubishi Corporation Life Sciences Limited
- Ochanomizu University
| | - Fumiyo Hayakawa
- Food Research Institute, National Agriculture and Food Research Organization
| | | |
Collapse
|
23
|
Marek G, Dobrzański B, Oniszczuk T, Combrzyński M, Ćwikła D, Rusinek R. Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS. SENSORS (BASEL, SWITZERLAND) 2020; 20:E2124. [PMID: 32283765 PMCID: PMC7180597 DOI: 10.3390/s20072124] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/30/2020] [Accepted: 04/07/2020] [Indexed: 01/03/2023]
Abstract
This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the study was roasted Arabica coffee beans from Brazil, Ethiopia, Guatemala, Costa Rica, and Peru. The analyses were carried out with the use of the Agrinose electronic nose designed and constructed at the Institute of Agrophysics of the Polish Academy of Sciences in Lublin. The results of the volatile compound profile analysis provided by the Agrinose device were verified with the GC-MS technique. Chemometric tests demonstrated a dominant role of alcohols, acids, aldehydes, azines, and hydrazides in the coffee volatile compound profile. The differences in their content had an impact on the odor profile of the coffees originating from the different countries. High content of pyridine from the group of azines was detected in the coffee from Peru and Brazil despite the same roasting conditions. The results of the Agrinose analysis of volatile substances were consistent and correlated with the GC-MS results. This suggests that the Agrinose is a promising tool for selection of coffees based on their volatile compound profile.
Collapse
Affiliation(s)
- Gancarz Marek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Bohdan Dobrzański
- Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (M.C.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (M.C.)
| | - Daniel Ćwikła
- Rodzinna Palarnia Coffee and Sons, Boczna Lubomelskiej 4, 20-070 Lublin, Poland;
| | - Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| |
Collapse
|
24
|
Applications of Nanotechnology in Sensor-Based Detection of Foodborne Pathogens. SENSORS 2020; 20:s20071966. [PMID: 32244581 PMCID: PMC7181077 DOI: 10.3390/s20071966] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 03/28/2020] [Accepted: 03/30/2020] [Indexed: 02/06/2023]
Abstract
The intake of microbial-contaminated food poses severe health issues due to the outbreaks of stern food-borne diseases. Therefore, there is a need for precise detection and identification of pathogenic microbes and toxins in food to prevent these concerns. Thus, understanding the concept of biosensing has enabled researchers to develop nanobiosensors with different nanomaterials and composites to improve the sensitivity as well as the specificity of pathogen detection. The application of nanomaterials has enabled researchers to use advanced technologies in biosensors for the transfer of signals to enhance their efficiency and sensitivity. Nanomaterials like carbon nanotubes, magnetic and gold, dendrimers, graphene nanomaterials and quantum dots are predominantly used for developing biosensors with improved specificity and sensitivity of detection due to their exclusive chemical, magnetic, mechanical, optical and physical properties. All nanoparticles and new composites used in biosensors need to be classified and categorized for their enhanced performance, quick detection, and unobtrusive and effective use in foodborne analysis. Hence, this review intends to summarize the different sensing methods used in foodborne pathogen detection, their design, working principle and advances in sensing systems.
Collapse
|