Screening and identification of electron-beam irradiated dried spice-mixture products by electronic sensing and standard analytical methods through dose estimation

E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review

Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to analyze different compounds in several food matrices. These sensors allow the detection of one or more compounds present in complex food samples, and the responses obtained can be used for several goals when different chemometric tools are applied. In this systematic review, we used Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines, to address issues such as e-sensing with chemometric methods for food quality control (FQC). A total of 109 eligible articles were selected from PubMed, Scopus and Web of Science. Thus, we predicted that the association between e-sensing and chemometric tools is essential for FQC. Most studies have applied preliminary approaches like exploratory analysis, while the classification/regression methods have been less investigated. It is worth mentioning that non-linear methods based on artificial intelligence/machine learning, in most cases, had classification/regression performances superior to non-liner, although their applications were seen less often. Another approach that has generated promising results is the data fusion between e-sensing devices or in conjunction with other analytical techniques. Furthermore, some future trends in the application of miniaturized devices and nanoscale sensors are also discussed.

Effects of X-ray irradiation on the postharvest quality characteristics of 'Maehyang' strawberry (Fragaria × ananassa)

This study evaluated the effects of X-ray irradiation (0-1 kGy) on quality parameters of Korean strawberries during storage at 15 °C for 9 d. As compared to control, all irradiated samples exhibited dose-dependent decreases in microbial counts regardless of storage period. Irradiation significantly (p < 0.05) reduced weight loss and decay incidence of fruits during storage. Fruit firmness decreased immediately after irradiation, but no significant changes occurred after 3 d. Neither irradiation nor storage period significantly affected total soluble solids, pH, or titratable acidity. All treatments delayed color changes and pelargonidin accumulation during storage. The radical scavenging activities and total phenolic, ellagic acid, and catechin contents increased gradually during storage. Furthermore, irradiated fruits showed improved sensory characteristics throughout storage. Thus, X-ray irradiation (≤1 kGy) was confirmed as a effective phytosanitary treatment for strawberries to delay decay and negative physicochemical changes and extend shelf life with acceptable sensory attributes.