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Johnson JB, Walsh KB, Naiker M, Ameer K. The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review. Molecules 2023; 28:molecules28073215. [PMID: 37049978 PMCID: PMC10096661 DOI: 10.3390/molecules28073215] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 04/14/2023] Open
Abstract
Infrared spectroscopy (wavelengths ranging from 750-25,000 nm) offers a rapid means of assessing the chemical composition of a wide range of sample types, both for qualitative and quantitative analyses. Its use in the food industry has increased significantly over the past five decades and it is now an accepted analytical technique for the routine analysis of certain analytes. Furthermore, it is commonly used for routine screening and quality control purposes in numerous industry settings, albeit not typically for the analysis of bioactive compounds. Using the Scopus database, a systematic search of literature of the five years between 2016 and 2020 identified 45 studies using near-infrared and 17 studies using mid-infrared spectroscopy for the quantification of bioactive compounds in food products. The most common bioactive compounds assessed were polyphenols, anthocyanins, carotenoids and ascorbic acid. Numerous factors affect the accuracy of the developed model, including the analyte class and concentration, matrix type, instrument geometry, wavelength selection and spectral processing/pre-processing methods. Additionally, only a few studies were validated on independently sourced samples. Nevertheless, the results demonstrate some promise of infrared spectroscopy for the rapid estimation of a wide range of bioactive compounds in food matrices.
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Affiliation(s)
- Joel B Johnson
- School of Health, Medical & Applied Science, Central Queensland University, North Rockhampton, QLD 4701, Australia
| | - Kerry B Walsh
- School of Health, Medical & Applied Science, Central Queensland University, North Rockhampton, QLD 4701, Australia
| | - Mani Naiker
- School of Health, Medical & Applied Science, Central Queensland University, North Rockhampton, QLD 4701, Australia
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
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2
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Zou Z, Chen J, Wu W, Luo J, Long T, Wu Q, Wang Q, Zhen J, Zhao Y, Wang Y, Chen Y, Zhou M, Xu L. Detection of peanut seed vigor based on hyperspectral imaging and chemometrics. FRONTIERS IN PLANT SCIENCE 2023; 14:1127108. [PMID: 36923124 PMCID: PMC10010490 DOI: 10.3389/fpls.2023.1127108] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 02/10/2023] [Indexed: 06/18/2023]
Abstract
Rapid nondestructive testing of peanut seed vigor is of great significance in current research. Before seeds are sown, effective screening of high-quality seeds for planting is crucial to improve the quality of crop yield, and seed vitality is one of the important indicators to evaluate seed quality, which can represent the potential ability of seeds to germinate quickly and whole and grow into normal seedlings or plants. Meanwhile, the advantage of nondestructive testing technology is that the seeds themselves will not be damaged. In this study, hyperspectral technology and superoxide dismutase activity were used to detect peanut seed vigor. To investigate peanut seed vigor and predict superoxide dismutase activity, spectral characteristics of peanut seeds in the wavelength range of 400-1000 nm were analyzed. The spectral data are processed by a variety of hot spot algorithms. Spectral data were preprocessed with Savitzky-Golay (SG), multivariate scatter correction (MSC), and median filtering (MF), which can effectively to reduce the effects of baseline drift and tilt. CatBoost and Gradient Boosted Decision Tree were used for feature band extraction, the top five weights of the characteristic bands of peanut seed vigor classification are 425.48nm, 930.8nm, 965.32nm, 984.0nm, and 994.7nm. XGBoost, LightGBM, Support Vector Machine and Random Forest were used for modeling of seed vitality classification. XGBoost and partial least squares regression were used to establish superoxide dismutase activity value regression model. The results indicated that MF-CatBoost-LightGBM was the best model for peanut seed vigor classification, and the accuracy result was 90.83%. MSC-CatBoost-PLSR was the optimal regression model of superoxide dismutase activity value. The results show that the R2 was 0.9787 and the RMSE value was 0.0566. The results suggested that hyperspectral technology could correlate the external manifestation of effective peanut seed vigor.
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Affiliation(s)
- Zhiyong Zou
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Jie Chen
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Weijia Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Jinghao Luo
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Tao Long
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Qingsong Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Qianlong Wang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Jiangbo Zhen
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Yongpeng Zhao
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Yuchao Wang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
| | - Yongming Chen
- School of Electrical Engineering and Automation, Hubei Normal University, Huangshi, Hubei, China
| | - Man Zhou
- Food Academy, Sichuan Agricultural University, Yaan, China
| | - Lijia Xu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan, China
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Lambrecht K, Nieuwoudt H, du Toit W, Aleixandre-Tudo JL. Moving towards in-line monitoring of phenolic extraction during red wine fermentations using infra-red spectroscopy technology. Influence of sample preparation and instrumentation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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4
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Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds. Foods 2022; 11:foods11030254. [PMID: 35159406 PMCID: PMC8834110 DOI: 10.3390/foods11030254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 02/01/2023] Open
Abstract
The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition to the sugar content, which determines the alcohol content of the wine, it is necessary to consider the phenolic composition of the grape skins and seeds to obtain quality red wines. In this work, some imaging techniques have been used for the comprehensive characterisation of the chemical composition of red grapes (cv. Tempranillo and cv. Syrah) grown in a warm-climate region during two seasons. In addition, and for the first time, mathematical models trained with laboratory images have been extrapolated for using in field images, obtaining interesting results. Determination coefficients of 0.90 for sugars, 0.73 for total phenols, and 0.73 for individual anthocyanins in grape skins have been achieved with a portable hyperspectral camera between 400 and 1000 nm, and 0.83 for total and individual phenols in grape seeds with a desktop hyperspectral camera between 900 and 1700 nm.
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Carvalho LC, Gonçalves EF, Marques da Silva J, Costa JM. Potential Phenotyping Methodologies to Assess Inter- and Intravarietal Variability and to Select Grapevine Genotypes Tolerant to Abiotic Stress. FRONTIERS IN PLANT SCIENCE 2021; 12:718202. [PMID: 34764964 PMCID: PMC8575754 DOI: 10.3389/fpls.2021.718202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Accepted: 09/28/2021] [Indexed: 06/12/2023]
Abstract
Plant phenotyping is an emerging science that combines multiple methodologies and protocols to measure plant traits (e.g., growth, morphology, architecture, function, and composition) at multiple scales of organization. Manual phenotyping remains as a major bottleneck to the advance of plant and crop breeding. Such constraint fostered the development of high throughput plant phenotyping (HTPP), which is largely based on imaging approaches and automatized data retrieval and processing. Field phenotyping still poses major challenges and the progress of HTPP for field conditions can be relevant to support selection and breeding of grapevine. The aim of this review is to discuss potential and current methods to improve field phenotyping of grapevine to support characterization of inter- and intravarietal diversity. Vitis vinifera has a large genetic diversity that needs characterization, and the availability of methods to support selection of plant material (polyclonal or clonal) able to withstand abiotic stress is paramount. Besides being time consuming, complex and expensive, field experiments are also affected by heterogeneous and uncontrolled climate and soil conditions, mostly due to the large areas of the trials and to the high number of traits to be observed in a number of individuals ranging from hundreds to thousands. Therefore, adequate field experimental design and data gathering methodologies are crucial to obtain reliable data. Some of the major challenges posed to grapevine selection programs for tolerance to water and heat stress are described herein. Useful traits for selection and related field phenotyping methodologies are described and their adequacy for large scale screening is discussed.
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Affiliation(s)
- Luísa C. Carvalho
- LEAF – Linking Landscape, Environment, Agriculture and Food – Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Elsa F. Gonçalves
- LEAF – Linking Landscape, Environment, Agriculture and Food – Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Jorge Marques da Silva
- BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, Universidade de Lisboa, Lisboa, Portugal
| | - J. Miguel Costa
- LEAF – Linking Landscape, Environment, Agriculture and Food – Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
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Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188498] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.
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Zhang Y, Gu J, Ma C, Wu Y, Li L, Zhu C, Gao H, Yang Z, Shang Y, Wang C, Chen G. Flavor classification and year prediction of Chinese Baijiu by time-resolved fluorescence. APPLIED OPTICS 2021; 60:5480-5487. [PMID: 34263834 DOI: 10.1364/ao.424015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 05/27/2021] [Indexed: 06/13/2023]
Abstract
Baijiu is a traditional and popular Chinese liquor with enormous sale potential, which is affected by factors such as flavor and storage time. Chinese Baijiu is a complex and transparent mixture that makes analyzing difficult. The utility of time-resolved fluorescence helped to develop a new method to analyze Baijiu. Forty-two Baijiu samples among six brands with three flavors were prepared, and their fluorescence spectra were analyzed with an excitation light of 374.2 nm. Hexanoic acid and ethyl butyrate were found to have an impact on Baijiu fluorescence. The properties of lifetimes in Baijiu were investigated, and its mechanism was studied by calculations through density function theory. Using parameters of fluorescence lifetimes, Baijiu samples were classified according to their flavors. Additionally, the correlations between fluorescence lifetimes and storage time of Baijiu in Luzhou flavor were obtained, leading to a reliable and efficient method to establish the year forecast model of Chinese Baijiu with a mean error of 2.79 months. It also provides an important reference of the utility of time-resolved fluorescence for quantitative research of multi-component systems.
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Abstract
Table grape quality is of importance for consumers and thus for producers. Its objective quality is usually determined by destructive methods mainly based on sugar content. This study proposed to evaluate the possibility of hyperspectral imaging to characterize table grapes quality through its sugar (TSS), total flavonoid (TF), and total anthocyanin (TA) contents. Different data pre-treatments (WD, SNV, and 1st and 2nd derivative) and different methods were tested to get the best prediction models: PLS with full spectra and then Multiple Linear Regression (MLR) were realized after selecting the optimal wavelengths thanks to the regression coefficients (β-coefficients) and the Variable Importance in Projection (VIP) scores. All models were good at showing that hyperspectral imaging is a relevant method to predict sugar, total flavonoid, and total anthocyanin contents. The best predictions were obtained from optimal wavelength selection based on β-coefficients for TSS and from VIPs optimal wavelength windows using SNV pre-treatment for total flavonoid and total anthocyanin content. Thus, good prediction models were proposed in order to characterize grapes while reducing the data sets and limit the data storage to enable an industrial use.
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9
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Could antioxidant capacity and flavonoid content of ethanolic extracts of geopropolis from Brazilian native bees be estimated from digital photos and NIR Spectra? Microchem J 2020. [DOI: 10.1016/j.microc.2020.105031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Ferrer-Gallego R, Rodríguez-Pulido FJ, Toci AT, García-Estevez I. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1752231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Francisco J. Rodríguez-Pulido
- Food Colour & Quality Laboratory, Department Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Aline T. Toci
- Environmental and Food Interdisciplinary Studies Laboratory, Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil
| | - Ignacio García-Estevez
- Grupo de Investigación en Polifenoles, Departamento Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
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11
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Recent Progress in Rapid Analyses of Vitamins, Phenolic, and Volatile Compounds in Foods Using Vibrational Spectroscopy Combined with Chemometrics: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01573-w] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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12
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Tahir HE, Arslan M, Mahunu GK, Shi J, Zou X, Gasmalla MAA, Mariod AA. Data Fusion Approach Improves the Prediction of Single Phenolic Compounds in Honey: A Study of NIR and Raman Spectroscopies. EFOOD 2019. [DOI: 10.2991/efood.k.191018.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Sartor S, Toaldo IM, Panceri CP, Caliari V, Luna AS, de Gois JS, Bordignon-Luiz MT. Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging. Food Res Int 2018; 124:34-42. [PMID: 31466648 DOI: 10.1016/j.foodres.2018.11.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 10/24/2018] [Accepted: 11/06/2018] [Indexed: 11/27/2022]
Abstract
The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rosé wines. The phenolic compound tyrosol, a fermentation derivative, was found at concentrations up to 98.07 mg L-1. The addition of mannoproteins significantly affected the concentrations of organic acids and individual polyphenolic compounds, particularly trans-resveratrol, quercetin, catechin, p-coumaric and hydroxybenzoic acids that showed increased concentrations over time. The positive effects of mannoproteins were mainly observed at the end of the biological aging. The mineral composition remained stable, while potassium was the most abundant mineral in all wines. The observed changes involving these constituents may offer new insights on their behavior during wine aging and on the bioactive and nutritional quality of rosé sparkling wines.
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Affiliation(s)
- Saionara Sartor
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Isabela M Toaldo
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Carolina P Panceri
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil; Federal Institute of Santa Catarina, Senadinho St., 88625-000 Urupema, Santa Catarina, Brazil.
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, 89560-000 Videira, Santa Catarina, Brazil; University of West Santa Catarina, Paese St. 198, 89560-000 Videira, Santa Catarina, Brazil.
| | - Aderval S Luna
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Jefferson S de Gois
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Marilde T Bordignon-Luiz
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
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Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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