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Mo K, Tang Y, Zhu Y, Li X, Li J, Peng X, Liao P, Zou P. Fresh Meat Classification Using Laser-Induced Breakdown Spectroscopy Assisted by LightGBM and Optuna. Foods 2024; 13:2028. [PMID: 38998534 PMCID: PMC11241388 DOI: 10.3390/foods13132028] [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: 05/14/2024] [Revised: 06/14/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
To enhance the accuracy of identifying fresh meat varieties using laser-induced breakdown spectroscopy (LIBS), we utilized the LightGBM model in combination with the Optuna algorithm. The procedure involved flattening fresh meat slices with glass slides and collecting spectral data of the plasma from the surfaces of the fresh meat tissues (pork, beef, and chicken) using LIBS technology. A total of 900 spectra were collected. Initially, we established LightGBM and SVM (support vector machine) models for the collected spectra. Subsequently, we applied information gain and peak extraction algorithms to select the features for each model. We then employed Optuna to optimize the hyperparameters of the LightGBM model, while a 10-fold cross-validation was conducted to determine the optimal parameters for SVM. Ultimately, the LightGBM model achieved higher accuracy, macro-F1, and Cohen's kappa coefficient (kappa coefficient) values of 0.9370, 0.9364, and 0.9244, respectively, compared to the SVM model's values of 0.8888, 0.8881, and 0.8666. This study provides a novel method for the rapid classification of fresh meat varieties using LIBS.
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Affiliation(s)
- Kaifeng Mo
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Yun Tang
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Yining Zhu
- Wuhan National Laboratory for Optoelectronics (WNLO), Huazhong University of Science and Technology, Wuhan 430074, China; (Y.Z.)
| | - Xiangyou Li
- Wuhan National Laboratory for Optoelectronics (WNLO), Huazhong University of Science and Technology, Wuhan 430074, China; (Y.Z.)
| | - Jingfeng Li
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Xuxiang Peng
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Ping Liao
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Penghui Zou
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
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Xiang X, Lu J, Tao M, Xu X, Wu Y, Sun Y, Zhang S, Niu H, Ding Y, Shang Y. High-throughput identification of meat ingredients in adulterated foods based on centrifugal integrated purification-CRISPR array. Food Chem 2024; 443:138507. [PMID: 38277932 DOI: 10.1016/j.foodchem.2024.138507] [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: 11/29/2023] [Revised: 01/04/2024] [Accepted: 01/17/2024] [Indexed: 01/28/2024]
Abstract
Rapid, accurate, and sensitive analytical methods for the detection of food fraud are now an urgent requirement in the global food industry to ensure food quality. In response to this demand, a centrifugal integrated purification-CRISPR array for meat adulteration (CIPAM) was established. In detail, CIPAM system combines microneedles for DNA extraction and RAA-CRISPR/Cas12a integrated into a centrifugal microfluidic chip for the detection of meat adulteration. The RAA-CRISPR/Cas12a reaction reagents were pre-embedded into the different reaction chambers on the microfluidic chip to achieve the streamline of operations, markedly simplifying the detection process. The whole reaction was completed within 30 min with a detection limit of 0.1 % (w/w) in pig, chicken, duck, and lamb products. Referring to the results of the standard method, CIPAM system achieved 100 % accuracy. The automatic multiplex detection process implemented in the developed CIPAM system met the needs of food regulatory authorities.
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Affiliation(s)
- Xinran Xiang
- Fujian Key Laboratory of Aptamers Technology, Fuzhou General Clinical Medical School (the 900th Hospital), Fujian Medical University, Fuzhou 350001, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, School of Life Science, Huaiyin Normal University, Huai'an 223300, China
| | - Jiaran Lu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, School of Life Science, Huaiyin Normal University, Huai'an 223300, China
| | - Mengying Tao
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, School of Life Science, Huaiyin Normal University, Huai'an 223300, China
| | - Xiaowei Xu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, School of Life Science, Huaiyin Normal University, Huai'an 223300, China
| | - Yaoyao Wu
- Fujian Key Laboratory of Aptamers Technology, Fuzhou General Clinical Medical School (the 900th Hospital), Fujian Medical University, Fuzhou 350001, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, School of Life Science, Huaiyin Normal University, Huai'an 223300, China
| | - Yuqing Sun
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, School of Life Science, Huaiyin Normal University, Huai'an 223300, China
| | - Shenghang Zhang
- Fujian Key Laboratory of Aptamers Technology, Fuzhou General Clinical Medical School (the 900th Hospital), Fujian Medical University, Fuzhou 350001, China
| | - Huimin Niu
- Fujian Key Laboratory of Aptamers Technology, Fuzhou General Clinical Medical School (the 900th Hospital), Fujian Medical University, Fuzhou 350001, China
| | - Yu Ding
- Department of Food Science & Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, China; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China.
| | - Yuting Shang
- Department of Food Science & Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, China.
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Tu X, Yin S, Zang J, Zhang T, Lv C, Zhao G. Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11885-11899. [PMID: 38747409 DOI: 10.1021/acs.jafc.4c01877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.
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Affiliation(s)
- Xinyi Tu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Shuhua Yin
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Tuo Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Chenyan Lv
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
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Rapid identification of fish species by laser-induced breakdown spectroscopy and Raman spectroscopy coupled with machine learning methods. Food Chem 2023; 400:134043. [DOI: 10.1016/j.foodchem.2022.134043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 08/20/2022] [Accepted: 08/24/2022] [Indexed: 11/23/2022]
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Nalazek-Rudnicka K, Kłosowska-Chomiczewska IE, Brockmeyer J, Wasik A, Macierzanka A. Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition. Food Chem 2022; 389:133066. [PMID: 35567862 DOI: 10.1016/j.foodchem.2022.133066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 03/24/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
Abstract
We used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed by multiple reaction monitoring mass spectrometry (MRM-MS) for the presence/concentration of pork- and beef-specific peptide markers, as well as global markers - peptides widely distributed in muscle tissue. The combined MRM-MS analysis of pork-specific peptide HPGDFGADAQGAMSK, beef-specific peptide VLGFHG and global marker LFDLR offered the most reliable validation of declared pork/beef compositions across the whole range of meat products. Our work suggests that a simultaneous analysis of global and species-specific peptide markers can be used for composition authentication in commercial pork/beef products.
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Affiliation(s)
- Katarzyna Nalazek-Rudnicka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Ilona E Kłosowska-Chomiczewska
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Jens Brockmeyer
- Department of Food Chemistry, Institute for Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5B, 70569 Stuttgart, Germany
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Adam Macierzanka
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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Xu H, Lan H, Pan D, Xu J, Wang X. Visual Detection of Chicken Adulteration Based on a Lateral Flow Strip-PCR Strategy. Foods 2022; 11:foods11152351. [PMID: 35954117 PMCID: PMC9368418 DOI: 10.3390/foods11152351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 08/02/2022] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to develop an accurate, easy-to-use, and cost-effective method for the detection of chicken adulteration based on polymerase chain reaction (PCR) and lateral flow strip (LFS). We compared six DNA extraction methods, namely the cetyltrimethylammonium bromide (CTAB) method, salt method, urea method, SDS method, guanidine isothiocyanate method, and commercial kit method. The chicken cytb gene was used as a target to design specific primers. The specificity and sensitivity of the PCR-LFS system were tested using a self-assembled lateral flow measurement sensor. The results showed that the DNA concentration obtained by salt methods is up to 533 ± 84 ng µL−1, is a suitable replacement for commercial kits. The PCR-LFS method exhibits high specificity at an annealing temperature of 62 °C and does not cross-react with other animal sources. This strategy is also highly sensitive, being able to detect 0.1% of chicken in artificial adulterated meat. The results of the test strips can be observed with the naked eye within 5 min, and this result is consistent with the electrophoresis result, demonstrating its high accuracy. Moreover, the detection system has already been successfully used to detect chicken in commercial samples. Hence, this PCR-LFS strategy provides a potential tool to verify the authenticity of chicken.
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Affiliation(s)
- Haoyi Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China
| | - Hangzhen Lan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China
- Correspondence: (H.L.); (X.W.)
| | - Daodong Pan
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province and College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Junfeng Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Traceability for Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China
| | - Xiaofu Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Correspondence: (H.L.); (X.W.)
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Grundy HH, Brown L, Rosario Romero M, Donarski J. Review: Methods to determine offal adulteration in meat products to support enforcement and food security. Food Chem 2022; 399:133818. [DOI: 10.1016/j.foodchem.2022.133818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 02/07/2023]
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Joshi N, Pransu G, Adam Conte-Junior C. Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection. Crit Rev Food Sci Nutr 2022; 63:10536-10559. [PMID: 35647714 DOI: 10.1080/10408398.2022.2078950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Many people around the world are concerned about meat safety and quality, which has resulted in the ongoing advancement of packaged food technology. Since the emergence of graphene in 2004, the number of studies on layered two-dimensional materials (2DMs) for applications ranging from food packaging to meat quality monitoring has been expanding quickly. Recently, scientists have been working hard to develop a novel class of 2DMs that keep the good things about graphene but don't have zero bandgaps at room temperature. Much work has been done on layered transition metal dichalcogenides (TMDCs) like different metal sulfides and selenides for meat spoilage gas sensors. This review looks at (i) the main indicators of meat spoilage and (ii) the detection methods that can be used to find out if meat has been spoiled, such as chemiresistive, electrochemical, and optical methods. (iii) the role of 2DMs in meat spoilage detection and (iv) the emergence of advanced methods for selective classification of target analytes in meat/food spoilage detection in recent years. Thus, this review demonstrates the potential scope of 2DMs for developing intelligent sensor systems for food and meat spoilage detection with high viability, simplicity, cost-effectiveness, and other multipurpose tools.
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Affiliation(s)
- Nirav Joshi
- Physics Department, Federal University of ABC, Campus Santo André, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Gaurav Pransu
- Graphene Research Labs, Manchappanahosahalli, Karnataka, India
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, Brazil
- Post-Graduation Program of Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Post-Graduation Program of Veterinary Hygiene (PPGHV) Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
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Chaudhary P, Kumar Y. Recent Advances in Multiplex Molecular Techniques for Meat Species Identification. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay. Food Chem 2022; 372:131245. [PMID: 34624777 DOI: 10.1016/j.foodchem.2021.131245] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/21/2022]
Abstract
The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown spectroscopy (LIBS) method to be used for the identification of beef, chicken, and pork in fermented sausage and salami products. In this respect, bulk protein and protein fractions rich in sarcoplasmic and myofibrillar protein of sausage and salami products were obtained and subjected to LIBS analysis. LIBS spectrum was evaluated with chemometric methods to classify meat species and determine adulteration ratio by using principal component analysis and partial least square analysis, respectively. Limit of detection values for chicken and pork adulteration in beef sausage were found as 3.68 and 3.83% for myofibrillar fraction, while those values in beef salami were found as 3.80 and 3.47% for sarcoplasmic fraction, respectively.
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