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Ferreira MM, Marins-Gonçalves L, De Souza D. An integrative review of analytical techniques used in food authentication: A detailed description for milk and dairy products. Food Chem 2024; 457:140206. [PMID: 38936134 DOI: 10.1016/j.foodchem.2024.140206] [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: 03/14/2024] [Revised: 06/04/2024] [Accepted: 06/22/2024] [Indexed: 06/29/2024]
Abstract
The use of suitable analytical techniques for the detection of adulteration, falsification, deliberate substitution, and mislabeling of foods has great importance in the industrial, scientific, legislative, and public health contexts. This way, this work reports an integrative review with a current analytical approach for food authentication, indicating the main analytical techniques to identify adulteration and perform the traceability of chemical components in processed and non-processed foods, evaluating the authenticity and geographic origin. This work presents results from a systematic search in Science Direct® and Scopus® databases using the keywords "authentication" AND "food", "authentication," AND "beverage", from published papers from 2013 to, 2024. All research and reviews published were employed in the bibliometric analysis, evaluating the advantages and disadvantages of analytical techniques, indicating the perspectives for direct, quick, and simple analysis, guaranteeing the application of quality standards, and ensuring food safety for consumers. Furthermore, this work reports the analysis of natural foods to evaluate the origin (traceability), and industrialized foods to detect adulterations and fraud. A focus on research to detect adulteration in milk and dairy products is presented due to the importance of these products in the nutrition of the world population. All analytical tools discussed have advantages and drawbacks, including sample preparation steps, the need for reference materials, and mathematical treatments. So, the main advances in modern analytical techniques for the identification and quantification of food adulterations, mainly milk and dairy products, were discussed, indicating trends and perspectives on food authentication.
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Affiliation(s)
- Mariana Martins Ferreira
- Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo Street, 566, Patos de Minas, MG, 38700-002, Brazil
| | - Lorranne Marins-Gonçalves
- Laboratory of Electroanalytical of Food and Environmental Contaminants (LECAA), Chemistry Institute, Uberlândia Federal University, João Naves de Ávila Street, 2121, 1D block, Santa Mônica, Uberlândia, MG, 38400-902, Brazil
| | - Djenaine De Souza
- Laboratory of Electroanalytical of Food and Environmental Contaminants (LECAA), Chemistry Institute, Uberlândia Federal University, João Naves de Ávila Street, 2121, 1D block, Santa Mônica, Uberlândia, MG, 38400-902, Brazil..
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2
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Wang S, Long W, Wei L, Cheng W, Chen H, Yang J, Fu H. Nano effect fluorescence visual sensor based on Au-AgNCs: A novel strategy to identify the origin and growth year of Lilium bulbs. Food Chem 2024; 441:138353. [PMID: 38199097 DOI: 10.1016/j.foodchem.2024.138353] [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: 11/03/2023] [Revised: 12/20/2023] [Accepted: 01/01/2024] [Indexed: 01/12/2024]
Abstract
In this study, we developed a cost-effective fluorescence visual sensor strategy based on gold and silver nanocluster (Au-AgNCs) for the rapid identification of the origins and growth years of Lilium bulbs (LB). Au-AgNCs combined with catechins in LB produce aggregation-induced emission (AIE). The catechin content in LB of different origins and growth years varied, resulting in different fluorescence color responses of the sensor system. Furthermore, the RGB values of the fluorescent color were extracted, and the discriminant effect of visual visualisation was verified using the data-driven soft independent modelling of class analogy (DD-SIMCA) and partial least squares discriminant analysis (PLSDA) models. The results showed that the accuracy of DD-SIMCA for identifying LB origins and PLSDA for growth year identification was 100%. These results indicated that the established strategy could accurately identify the quality of LB, which has great potential for application in the rapid and visual identification of other foods.
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Affiliation(s)
- Siyu Wang
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Liuna Wei
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Wenyu Cheng
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Jian Yang
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
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3
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Fakhlaei R, Babadi AA, Sun C, Ariffin NM, Khatib A, Selamat J, Xiaobo Z. Application, challenges and future prospects of recent nondestructive techniques based on the electromagnetic spectrum in food quality and safety. Food Chem 2024; 441:138402. [PMID: 38218155 DOI: 10.1016/j.foodchem.2024.138402] [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: 11/15/2023] [Revised: 12/26/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
Abstract
Safety and quality aspects of food products have always been critical issues for the food production and processing industries. Since conventional quality measurements are laborious, time-consuming, and expensive, it is vital to develop new, fast, non-invasive, cost-effective, and direct techniques to eliminate those challenges. Recently, non-destructive techniques have been applied in the food sector to improve the quality and safety of foodstuffs. The aim of this review is an effort to list non-destructive techniques (X-ray, computer tomography, ultraviolet-visible spectroscopy, hyperspectral imaging, infrared, Raman, terahertz, nuclear magnetic resonance, magnetic resonance imaging, and ultrasound imaging) based on the electromagnetic spectrum and discuss their principle and application in the food sector. This review provides an in-depth assessment of the different non-destructive techniques used for the quality and safety analysis of foodstuffs. We also discussed comprehensively about advantages, disadvantages, challenges, and opportunities for the application of each technique and recommended some solutions and developments for future trends.
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Affiliation(s)
- Rafieh Fakhlaei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Arman Amani Babadi
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Chunjun Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Naziruddin Mat Ariffin
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Alfi Khatib
- Pharmacognosy Research Group, Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang Darul Makmur, Malaysia; Faculty of Pharmacy, Airlangga University, Surabaya 60155, Indonesia
| | - Jinap Selamat
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Zou Xiaobo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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4
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Yuan H, Xie Q, Liang L, Luo J, Jiang S, Peng C, Wang W. An Efficient Workflow for Quality Control Marker Screening and Metabolite Discovery in Dietary Herbs by LC-Orbitrap-MS/MS and Chemometric Methods: A Case Study of Chrysanthemum Flowers. Foods 2024; 13:1008. [PMID: 38611314 PMCID: PMC11012057 DOI: 10.3390/foods13071008] [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: 03/10/2024] [Revised: 03/23/2024] [Accepted: 03/24/2024] [Indexed: 04/14/2024] Open
Abstract
LC-MS is widely utilized in identifying and tracing plant-derived food varieties but quality control markers screening and accurate identification remain challenging. The adulteration and confusion of Chrysanthemum flowers highlight the need for robust quality control markers. This study established an efficient workflow by integrating UHPLC-Orbitrap-MS/MS with Compound Discoverer and chemometrics. This workflow enabled the systematic screening of 21 markers from 10,540 molecular features, which effectively discriminated Chrysanthemum flowers of different species and cultivars. The workflow incorporated targeted and untargeted methods by employing diagnostic product ions, fragmentation patterns, mzCloud, mzVault, and in-house databases to identify 206 compounds in the flowers, including 17 screened markers. This approach improved identification accuracy by reducing false positives, eliminating in-source fragmentation interference, and incorporating partial verification utilizing our established compound bank. Practically, this workflow can be instrumental in quality control, geolocation determination, and varietal tracing of Chrysanthemum flowers, offering prospective use in other plant-derived foods.
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Affiliation(s)
| | | | | | | | | | | | - Wei Wang
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; (H.Y.); (Q.X.); (L.L.); (J.L.); (S.J.); (C.P.)
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5
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Lorenzo ND, da Rocha RA, Papaioannou EH, Mutz YS, Tessaro LLG, Nunes CA. Feasibility of Using a Cheap Colour Sensor to Detect Blends of Vegetable Oils in Avocado Oil. Foods 2024; 13:572. [PMID: 38397549 PMCID: PMC10888341 DOI: 10.3390/foods13040572] [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: 12/28/2023] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
This proof-of-concept study explored the use of an RGB colour sensor to identify different blends of vegetable oils in avocado oil. The main aim of this work was to distinguish avocado oil from its blends with canola, sunflower, corn, olive, and soybean oils. The study involved RGB measurements conducted using two different light sources: UV (395 nm) and white light. Classification methods, such as Linear Discriminant Analysis (LDA) and Least Squares Support Vector Machine (LS-SVM), were employed for detecting the blends. The LS-SVM model exhibited superior classification performance under white light, with an accuracy exceeding 90%, thus demonstrating a robust prediction capability without evidence of random adjustments. A quantitative approach was followed as well, employing Multiple Linear Regression (MLR) and LS-SVM, for the quantification of each vegetable oil in the blends. The LS-SVM model consistently achieved good performance (R2 > 0.9) in all examined cases, both for internal and external validation. Additionally, under white light, LS-SVM models yielded root mean square errors (RMSE) between 1.17-3.07%, indicating a high accuracy in blend prediction. The method proved to be rapid and cost-effective, without the necessity of any sample pretreatment. These findings highlight the feasibility of a cost-effective colour sensor in identifying avocado oil blended with other oils, such as canola, sunflower, corn, olive, and soybean oils, suggesting its potential as a low-cost and efficient alternative for on-site oil analysis.
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Affiliation(s)
- Natasha D. Lorenzo
- Department of Chemistry, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil; (N.D.L.); (L.L.G.T.)
| | - Roney A. da Rocha
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil; (R.A.d.R.); (Y.S.M.)
| | | | - Yhan S. Mutz
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil; (R.A.d.R.); (Y.S.M.)
| | - Leticia L. G. Tessaro
- Department of Chemistry, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil; (N.D.L.); (L.L.G.T.)
| | - Cleiton A. Nunes
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil; (R.A.d.R.); (Y.S.M.)
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6
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Deng Q, Yin K, Wang L, Zhang H, Huang Q, Luo Z, He J, Duan JA. One Droplet toward Efficient Alcohol Detection Using Femtosecond Laser Textured Micro/Nanostructured Surface with Superwettability. SMALL METHODS 2023; 7:e2300290. [PMID: 37140085 DOI: 10.1002/smtd.202300290] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/19/2023] [Indexed: 05/05/2023]
Abstract
Alcohol with different concentrations is commonly used in food, industry, and medicine fields all over the world. However, current methods for detecting alcohol concentration are restricted to large sample consumption, additional senergy consuming, or complex operations. Here, inspired by superwettability of lotus leaves, a superhydrophobic and superorganophilic surface is designed on the polydimethylsiloxane (PDMS) for one droplet efficient alcohol detection, which is prepared via femtosecond laser direct writing technology. Meanwhile, the contact angles of droplets with various alcohol concentrations on the laser-treated PDMS (LTP) surface are different. Based on the above characteristic, alcohol concentration through contact angle measurement without any external energy is directly detected, which is simple and efficient. Furthermore, it is worth noting that the LTP surface remains stable wettability after 1000 water-ethanol cycles and 300 days tests in air, indicating strong surface repeatability and stability. Significantly, the LTP surface has a broad potential application in one droplet detecting alcohol concentration, fake or genuine wine, and alcohol molecules. This work provides a new strategy to fabricate a superwetting surface for efficient one droplet alcohol detection.
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Affiliation(s)
- Qinwen Deng
- Hunan Key Laboratory of Nanophotonics and Devices, School of Physics and Electronics, Central South University, Changsha, 410083, P. R. China
| | - Kai Yin
- Hunan Key Laboratory of Nanophotonics and Devices, School of Physics and Electronics, Central South University, Changsha, 410083, P. R. China
- State Key Laboratory of Precision Manufacturing for Extreme Service Performance, College of Mechanical and Electrical Engineering, Central South University, Changsha, 410083, P. R. China
| | - Lingxiao Wang
- Hunan Key Laboratory of Nanophotonics and Devices, School of Physics and Electronics, Central South University, Changsha, 410083, P. R. China
| | - Hao Zhang
- Hunan Key Laboratory of Nanophotonics and Devices, School of Physics and Electronics, Central South University, Changsha, 410083, P. R. China
| | - Qiaoqiao Huang
- Hunan Key Laboratory of Nanophotonics and Devices, School of Physics and Electronics, Central South University, Changsha, 410083, P. R. China
| | - Zhi Luo
- State Key Laboratory of Precision Manufacturing for Extreme Service Performance, College of Mechanical and Electrical Engineering, Central South University, Changsha, 410083, P. R. China
| | - Jun He
- Hunan Key Laboratory of Nanophotonics and Devices, School of Physics and Electronics, Central South University, Changsha, 410083, P. R. China
| | - Ji-An Duan
- State Key Laboratory of Precision Manufacturing for Extreme Service Performance, College of Mechanical and Electrical Engineering, Central South University, Changsha, 410083, P. R. China
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7
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Rong Y, Zareef M, Liu L, Din ZU, Chen Q, Ouyang Q. Application of portable Vis-NIR spectroscopy for rapid detection of myoglobin in frozen pork. Meat Sci 2023; 201:109170. [PMID: 37004370 DOI: 10.1016/j.meatsci.2023.109170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 03/14/2023] [Accepted: 03/20/2023] [Indexed: 04/03/2023]
Abstract
Myoglobin content is considered as a crucial index to evaluate the quality of frozen pork. In this study, a portable visible and near-infrared (Vis-NIR) spectrometer combined with chemometrics was used to detect myoglobin content in frozen pork. Metmyoglobin, deoxymyoglobin, oxymyoglobin, and total myoglobin were assessed spectrophotometrically. The raw Vis-NIR spectra of frozen pork samples were pre-processed using 1st derivatives (FD). Afterward, Synergy Interval Partial Least Square (Si-PLS) coupled Competitive Adaptive Reweighted Sampling algorithm (Si-CARS-PLS) was applied to select characteristic variables. The Si-CARS-PLS models revealed the probability of estimating myoglobin content in frozen pork, with predictive correlation coefficients (Rp) for metmyoglobin, deoxymyoglobin, oxymyoglobin, and total myoglobin as 0.9095, 0.9004, 0.8578, and 0.9133, respectively. The findings of this study showed that Vis-NIR spectroscopy coupled with Si-CARS-PLS is a promising method and offered a way forward for determining the myoglobin content in frozen pork.
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Affiliation(s)
- Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Lihua Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Zia Ud Din
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China.
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8
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Temerdashev Z, Bolshov M, Abakumov A, Khalafyan A, Kaunova A, Vasilyev A, Sheludko O, Ramazanov A. Can Rare Earth Elements Be Considered as Markers of the Varietal and Geographical Origin of Wines? Molecules 2023; 28:molecules28114319. [PMID: 37298795 DOI: 10.3390/molecules28114319] [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: 04/05/2023] [Revised: 05/11/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
The possibility of establishing the varietal and territorial affiliation of wines by the content of rare earth elements (REE) in them was studied. ICP-OES and ICP-MS with subsequent chemometric processing of the results were applied to determine the elemental image of soils containing negligible REE amounts, grapes grown on these soils, and wine materials of Cabernet Sauvignon, Merlot, and Moldova varieties produced from these grapes. To stabilize and clarify wine materials, the traditional processing of wine materials with various types of bentonite clays (BT) was used, which turned out to be a source of REE in the wine material. Discriminant analysis revealed that the processed wine materials were homogeneous within one denomination and that those of different denominations were heterogeneous with respect to the content of REE. It was found that REE in wine materials were transferred from BT during the processing, and thus they can poorly characterize the geographical origin and varietal affiliation of wines. Analysis of these wine materials according to the intrinsic concentrations of macro- and microelements showed that they formed clusters according to their varietal affiliation. In terms of their influence on the varietal image of wine materials, REE are significantly inferior to macro- and microelements, but they enhance their influence to a certain extent when used together.
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Affiliation(s)
- Zaual Temerdashev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia
| | - Mikhail Bolshov
- Institute for Spectroscopy, Russian Academy of Sciences, Troitsk, Moscow 108840, Russia
| | - Aleksey Abakumov
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia
| | - Alexan Khalafyan
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia
| | - Anastasia Kaunova
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia
| | - Alexander Vasilyev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia
| | - Olga Sheludko
- North Caucasian Federal Research Center of Horticulture, Viticulture, Wine-Making, Krasnodar 350072, Russia
| | - Arsen Ramazanov
- Institute for Geothermal Problems and Renewable Energy, Branch of the Joint Institute of High Temperatures of the Russian Academy of Sciences, Makhachkala 367030, Russia
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Arslan M, Zareef M, Elrasheid Tahir H, Xiaodong Z, Rakha A, Ali S, Shi J, Xiaobo Z. Simultaneous quantitation of free fatty acid in rice by synergetic data fusion of colorimetric sensor arrays, NIR, and MIR spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 292:122359. [PMID: 36736044 DOI: 10.1016/j.saa.2023.122359] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/01/2022] [Accepted: 12/15/2022] [Indexed: 06/18/2023]
Abstract
This study evaluated the feasibility of colorimetric sensor array (CSA), near-infrared (NIR) and mid-infrared (MIR) spectroscopy for quantitation of free fatty acids in rice using data fusion. Purposely, different data sets of low-level (CSA-NIRLL, CSA-MIRLL, and NIR-MIRLL) and mid-level (CSA-NIRML, CSA-MIRML, and NIR-MIRML) fusion were adopted to enhance the statistical parameters. The model performance was evaluated using coefficient of determination for prediction, (R2p), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD). Synergetic low-level and mid-level fusion model yielded 0.7707 ≤ R2p ≤ 0.8275, 14.4 ≤ RMSEP ≤ 16.3 and 2.19 ≤ RPD ≤ 2.48; and 0.7788 ≤ R2p ≤ 0.8571, 12.4 ≤ RMSEP ≤ 16.8 and 2.12 ≤ RPD ≤ 2.88, respectively. The CSA-NIRML model delivered an optimal performance for prediction of free fatty acid. The integration of CSA, NIR and MIR was feasible and could improve the prediction accuracy of free fatty acids in rice.
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Affiliation(s)
- Muhammad Arslan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Yixing Institute of Food and Biotechnology, Yixing, Jiangsu, China
| | - Muhammad Zareef
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Haroon Elrasheid Tahir
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhai Xiaodong
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Shujat Ali
- College of Electrical and Electronic Engineering, Wenzhou University, Wenzhou 325035, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Yixing Institute of Food and Biotechnology, Yixing, Jiangsu, China.
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10
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Proposals for the improving of the existing GC-FID methods for determination of methanol and volatile compounds in alcoholic beverages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01868-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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11
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Gavahian M, Ratchaneesiripap P, Lin Y. Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Paphawarin Ratchaneesiripap
- International Master's Degree Program in Food Science, International College National Pingtung University of Science and Technology Pingtung Taiwan
| | - Yan‐Jin Lin
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
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12
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Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example. Foods 2022; 11:foods11142165. [PMID: 35885407 PMCID: PMC9316878 DOI: 10.3390/foods11142165] [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: 06/02/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 01/27/2023] Open
Abstract
Surface-enhanced Raman spectroscopy (SERS) is an emerging technology that combines Raman spectroscopy and nanotechnology with great potential. This technology can accurately characterize molecular adsorption behavior and molecular structure. Moreover, it can provide rapid and sensitive detection of molecules and trace substances. In practical application, SERS has the advantages of portability, no need for sample pretreatment, rapid analysis, high sensitivity, and ‘fingerprint’ recognition. Thus, it has great potential in food safety detection. Alcoholic beverages have a long history of production in the world. Currently, a variety of popular products have been developed. With the continuous development of the alcoholic beverage industry, simple, on-site, and sensitive detection methods are necessary. In this paper, the basic principle, development history, and research progress of SERS are summarized. In view of the chemical composition, the beneficial and toxic components of alcoholic beverages and the practical application of SERS in alcoholic beverage analysis are reviewed. The feasibility and future development of SERS are also summarized and prospected. This review provides data and reference for the future development of SERS technology and its application in food analysis.
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13
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Manzoor MF, Hussain A, Tazeddinova D, Abylgazinova A, Xu B. Assessing the Nutritional-Value-Based Therapeutic Potentials and Non-Destructive Approaches for Mulberry Fruit Assessment: An Overview. COMPUTATIONAL INTELLIGENCE AND NEUROSCIENCE 2022; 2022:6531483. [PMID: 35371246 PMCID: PMC8970939 DOI: 10.1155/2022/6531483] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 02/15/2022] [Indexed: 01/22/2023]
Abstract
Among different fruits, mulberry is the most highlighted natural gift in its superior nutritional and bioactive composition, indispensable for continuing a healthy life. It also acts as a hepatoprotective immunostimulator and improves vision, anti-microbial, anti-cancer agent, anti-stress activity, atherosclerosis, neuroprotective functions, and anti-obesity action. The mulberry fruits also help reduce neurological disorders and mental illness. The main reason for that is the therapeutic potentials present in the nutritional components of the mulberry fruit. The available methods for assessing mulberry fruits are mainly chromatographic based, which are destructive and possess many limitations. However, recently some non-invasive techniques, including chlorophyll fluorescence, image processing, and hyperspectral imaging, were employed to detect various mulberry fruit attributes. The present review attempts to collect and explore available information regarding the nutritional and medicinal importance of mulberry fruit. Besides, non-destructive methods established for the fruit are also elaborated. This work helps encourage many more research works to dug out more hidden information about the essential nutrition of mulberry that can be helpful to resolve many mental-illness-related issues.
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Affiliation(s)
| | - Abid Hussain
- Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
| | - Diana Tazeddinova
- Department of Technology and Catering Organization, South Ural State University, Chelyabinsk, Russia
- Higher School of Technologies of Food and Processing Productions, Zhangir Khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
| | - Aizhan Abylgazinova
- Higher School of Technologies of Food and Processing Productions, Zhangir Khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
- Scientific-Production Center of Livestock and Veterinary Medicine, Nur-Sultan, Kazakhstan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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14
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Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition. SENSORS 2022; 22:s22062132. [PMID: 35336301 PMCID: PMC8950699 DOI: 10.3390/s22062132] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 02/04/2023]
Abstract
Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.
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15
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Arslan M, Zareef M, Tahir HE, Zhang J, Ahmad W, Rakha A, Shi J, Xiaobo Z, Khan MR. Discrimination of basmati rice adulteration using colorimetric sensor array system. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108513] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review. Curr Res Food Sci 2022; 5:1305-1312. [PMID: 36065198 PMCID: PMC9440252 DOI: 10.1016/j.crfs.2022.08.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/13/2022] [Accepted: 08/11/2022] [Indexed: 12/04/2022] Open
Abstract
The quality and safety of wheat flour are of public concern since they are related to the quality of flour products and human health. Therefore, efficient and convenient analytical techniques are needed for the quality and safety controls of wheat flour. Near-infrared (NIR) spectroscopy has become an ideal technique for assessing the quality and safety of wheat flour, as it is a rapid, efficient and nondestructive method. The application of NIR spectroscopy in the quality and safety analysis of wheat flour is addressed in this review. First, we briefly summarize the basic knowledge of NIR spectroscopy and chemometrics. Then, recent advances in the application of NIR spectroscopy for chemical composition, technological parameters, and safety analysis are presented. Finally, the potential of NIR spectroscopy is discussed. Combined with chemometric methods, NIR spectroscopy has been used to detect chemical composition, technological parameters, deoxynivalenol, adulterants and additives of wheat flour. Furthermore, NIR spectroscopy has shown great potential for the rapid and online analysis of the quality and safety of wheat flour. It is anticipated that the current review will serve as a reference for the future analysis of wheat flour by NIR spectroscopy to ensure the quality and safety of flour products. NIR spectroscopy is an ideal technique for analysis of wheat flour due to its rapid and nondestructive nature. Use of NIR spectroscopy for chemical composition, technological parameters, and safety analysis. Online and handheld NIR spectrometers for wheat flour detection are the future trends.
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17
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Enhanced Propanol Response Behavior of ZnFe2O4 NP-Based Active Sensing Layer Induced by Film Thickness Optimization. Processes (Basel) 2021. [DOI: 10.3390/pr9101791] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Development of gas sensors displaying improved sensing characteristics including sensitivity, selectivity, and stability is now possible owing to tunable surface chemistry of the sensitive layers as well as favorable transport properties. Herein, zinc ferrite (ZnFe2O4) nanoparticles (NPs) were produced using a microwave-assisted hydrothermal method. ZnFe2O4 NP sensing layer films with different thicknesses deposited on interdigitated alumina substrates were fabricated at volumes of 1.0, 1.5, 2.0, and 2.5 µL using a simple and inexpensive drop-casting technique. Successful deposition of ZnFe2O4 NP-based active sensing layer films onto alumina substrates was confirmed by X-ray diffraction and atomic force microscope analysis. Top view and cross-section observations from the scanning electron microscope revealed inter-agglomerate pores within the sensing layers. The ZnFe2O4 NP sensing layer produced at a volume of 2 μL exhibited a high response of 33 towards 40 ppm of propanol, as well as rapid response and recovery times of 11 and 59 s, respectively, at an operating temperature of 120 °C. Furthermore, all sensors demonstrated a good response towards propanol and the highest response against ethanol, methanol, carbon dioxide, carbon monoxide, and methane. The results indicate that the developed fabrication strategy is an inexpensive way to enhance sensing response without sacrificing other sensing characteristics. The produced ZnFe2O4 NP-based active sensing layers can be used for the detection of volatile organic compounds in alcoholic beverages for quality check in the food sector.
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18
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Zheng Q, Hu Y, Xiong A, Su Y, Wang Z, Zhao K, Yu Y. Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS. Food Funct 2021; 12:8899-8906. [PMID: 34606541 DOI: 10.1039/d1fo01505b] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Elucidating the organometallic interactions in Baijiu will promote a deeper understanding of the flavour formation mechanism during Baijiu aging. However, the organometallic interactions during aging are difficult to explore because the concentration and status of metals in Baijiu samples are affected by other substances (such as organic acids), and the concentrations of these substances also change dynamically. Hence, the flavour formation mechanism of aged Baijiu was investigated based on a multi-method analysis (i.e. electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS), which enabled us to solve the difficulty above. The key finding is that, in the aging period, the organic acids induce the transformation of the metal ion state from the complex state to the free state. As a result, the flavour compound (i.e. the esters) contents in aged Baijiu are regulated by the free metal ion-catalyzed reactions.
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Affiliation(s)
- Qing Zheng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. .,Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China
| | - Yaru Hu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Ayuan Xiong
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Ying Su
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Zihao Wang
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Kun Zhao
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yougui Yu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. .,Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China
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19
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Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Chen JY, Chen XW, Lin YY, Yen GC, Lin JA. Authentication of dark brown sugars from different processing using three-dimensional fluorescence spectroscopy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Monago-Maraña O, Cabrera-Bañegil M, Rodas NL, Muñoz de la Peña A, Durán-Merás I. First-order discrimination of methanolic extracts from plums according to harvesting date using fluorescence spectra. Quantification of polyphenols. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Arslan M, Zareef M, Tahir HE, Guo Z, Rakha A, Xuetao H, Shi J, Zhihua L, Xiaobo Z, Khan MR. Discrimination of rice varieties using smartphone-based colorimetric sensor arrays and gas chromatography techniques. Food Chem 2021; 368:130783. [PMID: 34399174 DOI: 10.1016/j.foodchem.2021.130783] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 07/13/2021] [Accepted: 08/03/2021] [Indexed: 11/04/2022]
Abstract
A smartphone-based colorimetric sensor array system was established for discrimination of rice varieties having different geographical origins. Purposely, aroma profiling of nine rice varieties was performed using solid-phase microextraction gas chromatography-mass spectrometry. Alcohols, aldehydes, alkanes, ketones, heterocyclic compounds, and organic acids represent the abundant compounds. Colorimetric sensor array system produced a characteristic color difference map upon its exposure to volatile compounds of rice. Discrimination of rice varieties was subsequently achieved using principal component analysis, hierarchical clustering analysis, and k-nearest neighbors. Rice varieties from same geographical source were clustered together in the scatter plot of principal component analysis and hierarchical clustering analysis dendrogram. The k-nearest neighbors algorithm delivered optimal results with discrimination rate of 100% for both calibration and prediction sets using sensor array system. The smartphone-based colorimetric sensor array system and gas chromatography technique were able to effectively differentiate rice varieties with the advantage of being simple, rapid, and low-cost.
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Affiliation(s)
- Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Haroon Elrasheid Tahir
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Ziang Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Hu Xuetao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Li Zhihua
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zou Xiaobo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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23
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Abstract
This paper is focused on the assessment of a multi-sensor approach to improve the overall characterization of sparkling wines (cava wines). Multi-sensor, low-level data fusion can provide more comprehensive and more accurate vision of results compared with the study of simpler data sets from individual techniques. Data from different instrumental platforms were combined in an enriched matrix, integrating information from spectroscopic (UV/Vis and FTIR), chromatographic, and other techniques. Sparkling wines belonging to different classes, which differed in the grape varieties, coupages, and wine-making processes, were analyzed to determine organic acids (e.g., tartaric, lactic, malic, and acetic acids), pH, total acidity, polyphenols, total antioxidant capacity, ethanol, or reducing sugars. The resulting compositional values were treated chemometrically for a more efficient recovery of the underlaying information. In this regard, exploratory methods such as principal component analysis showed that phenolic compounds were dependent on varietal and blending issues while organic acids were more affected by fermentation features. The analysis of the multi-sensor data set provided a more comprehensive description of cavas according to grape classes, blends, and vinification processes. Hierarchical Cluster Analysis (HCA) allowed specific groups of samples to be distinguished, featuring malolactic fermentation and the chardonnay and red grape classes. Partial Least Squares-Discriminant Analysis (PLS-DA) also classified samples according to the type of grape varieties and fermentations. Bar charts and complementary statistic test were performed to better define the differences among the studied samples based on the most significant markers of each cava wine type. As a conclusion, catechin, gallic, gentisic, caftaric, caffeic, malic, and lactic acids were the most remarkable descriptors that contributed to their discrimination based on varietal, blending, and oenological factors.
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24
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The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013-2020). Food Chem 2021; 366:130633. [PMID: 34332421 DOI: 10.1016/j.foodchem.2021.130633] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/14/2021] [Accepted: 07/16/2021] [Indexed: 11/20/2022]
Abstract
The global market for imported, high-quality priced foods has grown dramatically in the last decade, as consumers become more conscious of food originating from around the world. Many countries require the origin label of food to protect consumers need about true characteristics and origin. Regulatory authorities are looking for an extended and updated list of the analytical techniques for verification of authentic oils and to support law implementation. This review aims to introduce the efforts made using various analytical tools in combination with the multivariate analysis for the verification of the geographical origin of oils. The popular analytical tools have been discussed, and scientometric assessment that underlines research trends in geographical authentication and preferred journals used for dissemination has been indicated. Overall, we believe this article will be a good guideline for food industries and food quality control authority to assist in the selection of appropriate methods to authenticate oils.
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Ranaweera RKR, Capone DL, Bastian SEP, Cozzolino D, Jeffery DW. A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics. Molecules 2021; 26:molecules26144334. [PMID: 34299609 PMCID: PMC8307441 DOI: 10.3390/molecules26144334] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/12/2021] [Accepted: 07/14/2021] [Indexed: 11/25/2022] Open
Abstract
In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, research into spectroscopic methods is thriving as they offer a powerful tool for rapid wine authentication. In particular, spectroscopic techniques have been identified as a user-friendly and economical alternative to traditional analyses involving more complex instrumentation that may not readily be deployable in an industry setting. Chemometrics plays an indispensable role in the interpretation and modelling of spectral data and is frequently used in conjunction with spectroscopy for sample classification. Considering the variety of available techniques under the banner of spectroscopy, this review aims to provide an update on the most popular spectroscopic approaches and chemometric data analysis procedures that are applicable to wine authentication.
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Affiliation(s)
- Ranaweera K. R. Ranaweera
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
| | - Dimitra L. Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Susan E. P. Bastian
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Daniel Cozzolino
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Hartley Teakle Building, Brisbane, QLD 4072, Australia;
| | - David W. Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
- Correspondence: ; Tel.: +61-8-8313-6649
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26
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Zareef M, Arslan M, Mehedi Hassan M, Ali S, Ouyang Q, Li H, Wu X, Muhammad Hashim M, Javaria S, Chen Q. Application of benchtop NIR spectroscopy coupled with multivariate analysis for rapid prediction of antioxidant properties of walnut (Juglans regia). Food Chem 2021; 359:129928. [PMID: 33957331 DOI: 10.1016/j.foodchem.2021.129928] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 11/26/2022]
Abstract
Benchtop near-infrared (NIR) spectroscopy coupled with multivariate analysis was used for the classification and prediction of antioxidant properties of walnut. Total phenolic content (TPC), total flavonoid content (TFC), ABTS assay and FRAP assay were performed spectrophotometrically. The synergy interval partial least square coupled competitive adaptive reweighted sampling (Si-CARS-PLS) was used for the prediction. A decent discrimination using principal component analysis (PCA) was observed by mean of spectroscopic and antioxidant properties data with total cumulative variance of 99.26% (PC1 = 95.07%, PC2 = 2.98%, PC3 = 1.21%) and 96.60% (PC1 = 64.28%, PC2 = 32.32%) respectively. The Si-CARS-PLS yielded optimal performance, RP = 0.9616, RPD = 3.807 for TPC, RP = 0.9657, RPD = 3.367 for TFC, RP = 0.9683, RPD = 2.728 for ABTS assay, and RP = 0.914, RPD = 2.669 for FRAP assay. These findings revealed that NIR integrated with Si-CARS-PLS could be used for the prediction of antioxidant properties of walnut.
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Affiliation(s)
- Muhammad Zareef
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Muhammad Arslan
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Md Mehedi Hassan
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Shujat Ali
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China; College of Electrical and Electronic Engineering, Wenzhou University, Wenzhou 325035, China
| | - Qin Ouyang
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China.
| | - Huanhuan Li
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Xiangyang Wu
- School of Environment and Safety Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | | | - Sadaf Javaria
- Institute of Food Science and Nutrition, Gomal University D.I Khan, Pakistan
| | - Quansheng Chen
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China.
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