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Tang T, Zhang M, Mujumdar AS. Intelligent detection for fresh-cut fruit and vegetable processing: Imaging technology. Compr Rev Food Sci Food Saf 2022; 21:5171-5198. [PMID: 36156851 DOI: 10.1111/1541-4337.13039] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/31/2022] [Accepted: 08/23/2022] [Indexed: 01/28/2023]
Abstract
Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation to ensure high product quality. In this paper, several imaging technologies that can be applied online to the processing of fresh-cut products are reviewed, including: multispectral/hyperspectral imaging (M/HSI), fluorescence imaging (FI), X-ray imaging (XRI), ultrasonic imaging, thermal imaging (TI), magnetic resonance imaging (MRI), terahertz imaging, and microwave imaging (MWI). The principles, advantages, and limitations of these imaging technologies are critically summarized. The potential applications of these technologies in online quality control and detection during the fresh-cut processing are comprehensively discussed, including quality of raw materials, contamination of cutting equipment, foreign bodies mixed in the processing, browning and microorganisms of the cutting surface, quality/shelf-life evaluation, and so on. Finally, the challenges and future application prospects of imaging technology in industrialization are presented.
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Affiliation(s)
- Tiantian Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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Pan TT, Sun DW, Paliwal J, Pu H, Wei Q. New Method for Accurate Determination of Polyphenol Oxidase Activity Based on Reduction in SERS Intensity of Catechol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11180-11187. [PMID: 30209938 DOI: 10.1021/acs.jafc.8b03985] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Rapid and accurate measurement of polyphenol oxidase (PPO) activity is important in the food industry as PPOs play a vital role in catalyzing enzymatic reactions. The aim of this study was to develop surface-enhanced Raman scattering (SERS) approach for accurate determination of PPO activity in fruit and vegetables using the reduction in SERS intensity of catechol in reaction medium. Within a certain catechol concentration, when a purified PPO solution was analyzed, the reduction in SERS intensity (Δ I) was linear to PPO activity ( Ec) in a wide range of 500-50 000 U/L, and a linear regression equation of log Δ I/Δ t = 0.6223 log Ec + 0.8072, with a correlation coefficient of 0.9689 and a limit of detection of 224.65 U/L, was obtained. The method was used for detecting PPO activity in apple and potato samples, and the results were compared with those obtained from colorimetric assay, which demonstrated that the proposed method could be successfully used for detecting PPO activity in food samples.
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Affiliation(s)
- Ting-Tiao Pan
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
- Academy of Contemporary Food Engineering , South China University of Technology , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
- Engineering and Technological Research Centre , Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
- Department of Biosystems Engineering , University of Manitoba , E2-376, EITC, 75A Chancellor's Circle , Winnipeg , R3T 2N2 Manitoba , Canada
| | - Da-Wen Sun
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
- Academy of Contemporary Food Engineering , South China University of Technology , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
- Engineering and Technological Research Centre , Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre , University College Dublin , National University of Ireland, Belfield, Dublin 4 , Ireland
| | - Jitendra Paliwal
- Department of Biosystems Engineering , University of Manitoba , E2-376, EITC, 75A Chancellor's Circle , Winnipeg , R3T 2N2 Manitoba , Canada
| | - Hongbin Pu
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
- Academy of Contemporary Food Engineering , South China University of Technology , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
- Engineering and Technological Research Centre , Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
| | - Qingyi Wei
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
- Academy of Contemporary Food Engineering , South China University of Technology , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
- Engineering and Technological Research Centre , Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center, Guangzhou 510006 , China
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A Micro-Damage Detection Method of Litchi Fruit Using Hyperspectral Imaging Technology. SENSORS 2018; 18:s18030700. [PMID: 29495421 PMCID: PMC5876671 DOI: 10.3390/s18030700] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 02/22/2018] [Accepted: 02/23/2018] [Indexed: 11/19/2022]
Abstract
The non-destructive testing of litchi fruit is of great significance to the fresh-keeping, storage and transportation of harvested litchis. To achieve quick and accurate micro-damage detection, a non-destructive grading test method for litchi fruits was studied using 400–1000 nm hyperspectral imaging technology. The Huaizhi litchi was chosen in this study, and the hyperspectral data average for the region of interest (ROI) of litchi fruit was extracted for spectral data analysis. Then the hyperspectral data samples of fresh and micro-damaged litchi fruits were selected, and a partial least squares discriminant analysis (PLS-DA) was used to establish a prediction model for the realization of qualitative analysis for litchis with different qualities. For the external validation set, the mean per-type recall and precision were 94.10% and 93.95%, respectively. Principal component analysis (PCA) was used to determine the sensitive wavelength for recognition of litchi quality characteristics, with the results of wavelengths corresponding to the local extremum for the weight coefficient of PC3, i.e., 694, 725 and 798 nm. Then the single-band images corresponding to each sensitive wavelength were analyzed. Finally, the 7-dimension features of the PC3 image were extracted using the Gray Level Co-occurrence Matrix (GLCM). Through image processing, least squares support vector machine (LS-SVM) modeling was conducted to classify the different qualities of litchis. The model was validated using the experiment data, and the average accuracy of the validation set was 93.75%, while the external validation set was 95%. The results indicate the feasibility of using hyperspectral imaging technology in litchi postpartum non-destructive detection and classification.
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