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Beltrão-Nunes AP, Pires M, Roy R, Azzouz A. Surface Basicity and Hydrophilic Character of Coal Ash-Derived Zeolite NaP1 Modified by Fatty Acids. Molecules 2024; 29:768. [PMID: 38398520 PMCID: PMC10891618 DOI: 10.3390/molecules29040768] [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: 01/08/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
Zeolite NaP1 was found to display the highest affinity for CO2 in preliminary modifications of coal fly ash-derived zeolites (4A, Y, NaP1 and X) by four amines (1,3-diaminopropane, N,N,N',N'-tetramethylethylenediamine, Tris(2-aminoethyl)amine and ethylenediamine). In the second step, different fatty acid loaded NaP1 samples were prepared using palmitic, oleic and lauric acids. CO2 and H2O thermal programmed desorption (TPD) revealed changes in intrinsic basicity and hydrophilic character, expressed in terms of CO2 and H2O retention capacity (CRC and WRC, respectively). Infrared spectroscopy (IR), N2 adsorption-desorption isotherms and scanning electron microscopy allowed for correlating these changes with the type of interactions between the incorporated species and the zeolite surface. The highest CRC values and the lowest CO2 desorption temperatures were registered for NaP1 with the optimum content in palmitic acid (PA) and were explained in terms of the shading effect of surface acidity by the rise of basic Na+-palmitate salt upon cation exchange. The amine/fatty acid combination was found to paradoxically mitigate this beneficial effect of PA incorporation. These results are of great interest because they demonstrate that fatty acid incorporation is an interesting strategy for reversible CO2 capture.
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Affiliation(s)
- Ana-Paola Beltrão-Nunes
- Nanoqam, Department of Chemistry, University of Quebec at Montreal, Montreal, QC H3C 3P8, Canada; (A.-P.B.-N.); (R.R.)
- Graduation Program on Engineering and Technology of Materials, School of Technology, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre 90619-900, Brazil
| | - Marçal Pires
- Graduation Program on Engineering and Technology of Materials, School of Technology, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre 90619-900, Brazil
| | - René Roy
- Nanoqam, Department of Chemistry, University of Quebec at Montreal, Montreal, QC H3C 3P8, Canada; (A.-P.B.-N.); (R.R.)
| | - Abdelkrim Azzouz
- Nanoqam, Department of Chemistry, University of Quebec at Montreal, Montreal, QC H3C 3P8, Canada; (A.-P.B.-N.); (R.R.)
- Station Expérimentale des Procédés Pilotes en Environnement, École de Technologie Supérieure, Montreal, QC H3C 1K3, Canada
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Robert C, Bain WE, Craigie C, Hicks TM, Loeffen M, Fraser-Miller SJ, Gordon KC. Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb. Meat Sci 2023; 195:109005. [DOI: 10.1016/j.meatsci.2022.109005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 10/09/2022] [Accepted: 10/11/2022] [Indexed: 11/07/2022]
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Mortas M, Awad N, Ayvaz H. Adulteration detection technologies used for halal/kosher food products: an overview. DISCOVER FOOD 2022. [PMCID: PMC9020560 DOI: 10.1007/s44187-022-00015-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractIn the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned religions. However, illegally, some food producers in various countries use either the meat or the fat of the banned animals during food production without being mentioned in the label on the final products, and this considers as food adulteration. Nowadays, halal or kosher labeled food products have a high economic value, therefore deceiving the consumers by producing adulterated food is an illegal business that could make large gains. On the other hand, there is an insistent need from the consumers for getting reliable products that comply with their conditions. One of the main challenges is that the detection of food adulteration and the presence of any of the banned ingredients is usually unnoticeable and cannot be determined by the naked eye. As a result, scientists strove to develop very sensitive and precise analytical techniques. The most widely utilized techniques for the detection and determination of halal/kosher food adulterations can be listed as High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas Chromatography (GC), Electronic Nose (EN), Polymerase Chain Reaction (PCR), Enzyme-linked Immuno Sorbent Assay (ELISA), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), Near-infrared (NIR) Spectroscopy, Laser-induced Breakdown Spectroscopy (LIBS), Fluorescent Light Spectroscopy, Fourier Transform Infrared (FTIR) Spectroscopy and Raman Spectroscopy (RS). All of the above-mentioned techniques were evaluated in terms of their detection capabilities, equipment and analysis costs, accuracy, mobility, and needed sample volume. As a result, the main purposes of the present review are to identify the most often used detection approaches and to get a better knowledge of the existing halal/kosher detection methods from a literature perspective.
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Affiliation(s)
- Mustafa Mortas
- Department Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, 55139 Turkey
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 USA
| | - Nour Awad
- Department Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, 55139 Turkey
| | - Huseyin Ayvaz
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 USA
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale, 17100 Turkey
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Berzins K, Muiznieks R, Baumanis MR, Strazdina I, Shvirksts K, Prikule S, Galvanauskas V, Pleissner D, Pentjuss A, Grube M, Kalnenieks U, Stalidzans E. Kinetic and Stoichiometric Modeling-Based Analysis of Docosahexaenoic Acid (DHA) Production Potential by C. cohnii from Glycerol, Glucose and Ethanol. Mar Drugs 2022; 20:md20020115. [PMID: 35200644 PMCID: PMC8879253 DOI: 10.3390/md20020115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 11/16/2022] Open
Abstract
Docosahexaenoic acid (DHA) is one of the most important long-chain polyunsaturated fatty acids (LC-PUFAs), with numerous health benefits. Crypthecodinium cohnii, a marine heterotrophic dinoflagellate, is successfully used for the industrial production of DHA because it can accumulate DHA at high concentrations within the cells. Glycerol is an interesting renewable substrate for DHA production since it is a by-product of biodiesel production and other industries, and is globally generated in large quantities. The DHA production potential from glycerol, ethanol and glucose is compared by combining fermentation experiments with the pathway-scale kinetic modeling and constraint-based stoichiometric modeling of C. cohnii metabolism. Glycerol has the slowest biomass growth rate among the tested substrates. This is partially compensated by the highest PUFAs fraction, where DHA is dominant. Mathematical modeling reveals that glycerol has the best experimentally observed carbon transformation rate into biomass, reaching the closest values to the theoretical upper limit. In addition to our observations, the published experimental evidence indicates that crude glycerol is readily consumed by C. cohnii, making glycerol an attractive substrate for DHA production.
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Affiliation(s)
- Kristaps Berzins
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Reinis Muiznieks
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Matiss R. Baumanis
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Inese Strazdina
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Karlis Shvirksts
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Santa Prikule
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Vytautas Galvanauskas
- Biotehniskais Centrs AS, Dzerbenes Street 27, LV-1006 Riga, Latvia;
- Department of Automation, Kaunas University of Technology, LT-51367 Kaunas, Lithuania
| | - Daniel Pleissner
- Sustainable Chemistry (Resource Efciency), Institute of Sustainable and Environmental Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Luneburg, Germany;
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Agris Pentjuss
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Mara Grube
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Uldis Kalnenieks
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
| | - Egils Stalidzans
- Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (K.B.); (R.M.); (M.R.B.); (I.S.); (K.S.); (S.P.); (A.P.); (M.G.); (U.K.)
- Biotehniskais Centrs AS, Dzerbenes Street 27, LV-1006 Riga, Latvia;
- Correspondence: ; Tel.: +371-29575510
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Didrihsone E, Dubencovs K, Grube M, Shvirksts K, Suleiko A, Suleiko A, Vanags J. Crypthecodinium cohnii Growth and Omega Fatty Acid Production in Mediums Supplemented with Extract from Recycled Biomass. Mar Drugs 2022; 20:68. [PMID: 35049923 PMCID: PMC8779103 DOI: 10.3390/md20010068] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/05/2022] [Accepted: 01/07/2022] [Indexed: 02/04/2023] Open
Abstract
Crypthecodinium cohnii is a marine heterotrophic dinoflagellate that can accumulate high amounts of omega-3 polyunsaturated fatty acids (PUFAs), and thus has the potential to replace conventional PUFAs production with eco-friendlier technology. So far, C. cohnii cultivation has been mainly carried out with the use of yeast extract (YE) as a nitrogen source. In the present study, alternative carbon and nitrogen sources were studied: the extraction ethanol (EE), remaining after lipid extraction, as a carbon source, and dinoflagellate extract (DE) from recycled algae biomass C. cohnii as a source of carbon, nitrogen, and vitamins. In mediums with glucose and DE, the highest specific biomass growth rate reached a maximum of 1.012 h-1, while the biomass yield from substrate reached 0.601 g·g-1. EE as the carbon source, in comparison to pure ethanol, showed good results in terms of stimulating the biomass growth rate (an 18.5% increase in specific biomass growth rate was observed). DE supplement to the EE-based mediums promoted both the biomass growth (the specific growth rate reached 0.701 h-1) and yield from the substrate (0.234 g·g-1). The FTIR spectroscopy data showed that mediums supplemented with EE or DE promoted the accumulation of PUFAs/docosahexaenoic acid (DHA), when compared to mediums containing glucose and commercial YE.
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Affiliation(s)
- Elina Didrihsone
- Latvian State Institute of Wood Chemistry, LV1006 Riga, Latvia; (K.D.); (A.S.); (A.S.); (J.V.)
| | - Konstantins Dubencovs
- Latvian State Institute of Wood Chemistry, LV1006 Riga, Latvia; (K.D.); (A.S.); (A.S.); (J.V.)
- A/S Biotehniskais Centrs, LV1006 Riga, Latvia
- Institute of General Chemical Engineering, Faculty of Materials Science and Applied Chemistry, Riga Technical University, LV1048 Riga, Latvia
| | - Mara Grube
- Institute of Microbiology and Biotechnology, University of Latvia, LV1004 Riga, Latvia; (M.G.); (K.S.)
| | - Karlis Shvirksts
- Institute of Microbiology and Biotechnology, University of Latvia, LV1004 Riga, Latvia; (M.G.); (K.S.)
| | - Anastasija Suleiko
- Latvian State Institute of Wood Chemistry, LV1006 Riga, Latvia; (K.D.); (A.S.); (A.S.); (J.V.)
| | - Arturs Suleiko
- Latvian State Institute of Wood Chemistry, LV1006 Riga, Latvia; (K.D.); (A.S.); (A.S.); (J.V.)
- A/S Biotehniskais Centrs, LV1006 Riga, Latvia
| | - Juris Vanags
- Latvian State Institute of Wood Chemistry, LV1006 Riga, Latvia; (K.D.); (A.S.); (A.S.); (J.V.)
- A/S Biotehniskais Centrs, LV1006 Riga, Latvia
- Institute of General Chemical Engineering, Faculty of Materials Science and Applied Chemistry, Riga Technical University, LV1048 Riga, Latvia
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Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy. Foods 2021; 10:foods10010155. [PMID: 33451004 PMCID: PMC7828561 DOI: 10.3390/foods10010155] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/07/2021] [Accepted: 01/10/2021] [Indexed: 11/25/2022] Open
Abstract
The aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For each diet, 12 young Holstein bulls were allocated. The spectral response of the beef samples was analyzed applying FT-MIR spectroscopy (from 400 to 4000 cm−1) and predictive models were developed using partial least square regression with cross-validation. The obtained coefficients (R2) for some FA, such as α-linolenic acid with a R2 = 0.96 or n-3 polyunsaturated fatty acids (n-3 PUFA) with R2 = 0.93, demonstrate that FT-MIR spectroscopy is a valid technique to estimate the content of FA. In addition, samples were correctly classified according to the animal diet using discriminant analysis in the region 3000–1000 cm−1. The obtained results suggest that the FT-MIR spectroscopy could be a viable technique for routine use in quality control because it provides fast and sustainable analysis of FA content. Furthermore, this technique allows the rapid estimation of the FA composition, specifically n-3 PUFA and CLA, of nutritional interest in meat. It also allows the classification of meat samples by the animal diet.
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7
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Berri C, Picard B, Lebret B, Andueza D, Lefèvre F, Le Bihan-Duval E, Beauclercq S, Chartrin P, Vautier A, Legrand I, Hocquette JF. Predicting the Quality of Meat: Myth or Reality? Foods 2019; 8:E436. [PMID: 31554284 PMCID: PMC6836130 DOI: 10.3390/foods8100436] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 09/16/2019] [Accepted: 09/20/2019] [Indexed: 01/19/2023] Open
Abstract
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method-mainly, the sensorial quality-is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.
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Affiliation(s)
- Cécile Berri
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Brigitte Picard
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Bénédicte Lebret
- UMR Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, INRA, AgroCampus Ouest, 35590 Saint-Gilles, France.
| | - Donato Andueza
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Florence Lefèvre
- Laboratoire de Physiologie et Génomique des poissons, INRA, 35000 Rennes, France.
| | | | - Stéphane Beauclercq
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Pascal Chartrin
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Antoine Vautier
- Institut du porc, La motte au Vicomte, 35651 Le Rheu, CEDEX, France.
| | - Isabelle Legrand
- Institut de l'Elevage, Maison Régionale de l'Agriculture-Nouvelle Aquitaine, 87000 Limoges, France.
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8
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Zhao Q, Lv X, Jia Y, Chen Y, Xu G, Qu L. Rapid determination of the fat, moisture, and protein contents in homogenized chicken eggs based on near-infrared reflectance spectroscopy. Poult Sci 2018; 97:2239-2245. [PMID: 29562300 DOI: 10.3382/ps/pey070] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Accepted: 02/06/2018] [Indexed: 11/20/2022] Open
Abstract
Current analytical methods used for composition analysis of egg products are time consuming and laborious. We developed a near-infrared reflectance spectroscopy (NIRS)-based method to determine the fat, moisture, and protein contents in homogenized egg yolk and the moisture and protein contents in homogenized egg albumen to substitute for conventional methods. The coefficients of determination in the external validation set (R2P) were over 0.8 for all chemical compositions. The ratios of performance to standard deviation (RPD) were 4.38, 2.25, 2.28, 2.31, and 3.03 for fat, moisture, protein and moisture in the egg yolk, and protein in the egg albumen, respectively. Thus, NIR spectroscopy could be an efficient tool for quantitative analysis of the nutrients in chicken eggs.
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Affiliation(s)
- Qingna Zhao
- Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Xueze Lv
- Beijing General Station of Animal Husbandry, Beijing, 100107, China
| | - Yaxiong Jia
- Beijing General Station of Animal Husbandry, Beijing, 100107, China
| | - Yu Chen
- Beijing General Station of Animal Husbandry, Beijing, 100107, China
| | - Guiyun Xu
- Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Lujiang Qu
- Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
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Tao F, Ngadi M. Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods. Crit Rev Food Sci Nutr 2017; 58:1565-1593. [PMID: 28118034 DOI: 10.1080/10408398.2016.1261332] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.
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Affiliation(s)
- Feifei Tao
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
| | - Michael Ngadi
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
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Prieto N, Pawluczyk O, Dugan MER, Aalhus JL. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products. APPLIED SPECTROSCOPY 2017; 71:1403-1426. [PMID: 28534672 DOI: 10.1177/0003702817709299] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.
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Affiliation(s)
- Nuria Prieto
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
| | | | | | - Jennifer Lynn Aalhus
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
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11
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Foca G, Ferrari C, Ulrici A, Ielo MC, Minelli G, Lo Fiego DP. Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0478-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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13
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Vongsvivut J, Heraud P, Gupta A, Thyagarajan T, Puri M, McNaughton D, Barrow CJ. Synchrotron-FTIR microspectroscopy enables the distinction of lipid accumulation in thraustochytrid strains through analysis of individual live cells. Protist 2014; 166:106-21. [PMID: 25594491 DOI: 10.1016/j.protis.2014.12.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 11/27/2014] [Accepted: 12/06/2014] [Indexed: 11/19/2022]
Abstract
The superior characteristics of high photon flux and diffraction-limited spatial resolution achieved by synchrotron-FTIR microspectroscopy allowed molecular characterization of individual live thraustochytrids. Principal component analysis revealed distinct separation of the single live cell spectra into their corresponding strains, comprised of new Australasian thraustochytrids (AMCQS5-5 and S7) and standard cultures (AH-2 and S31). Unsupervised hierarchical cluster analysis (UHCA) indicated close similarities between S7 and AH-7 strains, with AMCQS5-5 being distinctly different. UHCA correlation conformed well to the fatty acid profiles, indicating the type of fatty acids as a critical factor in chemotaxonomic discrimination of these thraustochytrids and also revealing the distinctively high polyunsaturated fatty acid content as key identity of AMCQS5-5. Partial least squares discriminant analysis using cross-validation approach between two replicate datasets was demonstrated to be a powerful classification method leading to models of high robustness and 100% predictive accuracy for strain identification. The results emphasized the exceptional S-FTIR capability to perform real-time in vivo measurement of single live cells directly within their original medium, providing unique information on cell variability among the population of each isolate and evidence of spontaneous lipid peroxidation that could lead to deeper understanding of lipid production and oxidation in thraustochytrids for single-cell oil development.
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Affiliation(s)
- Jitraporn Vongsvivut
- Centre for Chemistry and Biotechnology (CCB), School of Life and Environmental Sciences, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia.
| | - Philip Heraud
- Centre for Biospectroscopy, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Adarsha Gupta
- Centre for Chemistry and Biotechnology (CCB), School of Life and Environmental Sciences, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia
| | - Tamilselvi Thyagarajan
- Centre for Chemistry and Biotechnology (CCB), School of Life and Environmental Sciences, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia
| | - Munish Puri
- Centre for Chemistry and Biotechnology (CCB), School of Life and Environmental Sciences, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia
| | - Don McNaughton
- Centre for Biospectroscopy, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Colin J Barrow
- Centre for Chemistry and Biotechnology (CCB), School of Life and Environmental Sciences, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia.
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14
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Su H, Sha K, Zhang L, Zhang Q, Xu Y, Zhang R, Li H, Sun B. Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef. Meat Sci 2014; 98:110-4. [DOI: 10.1016/j.meatsci.2013.12.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2013] [Revised: 12/01/2013] [Accepted: 12/07/2013] [Indexed: 10/25/2022]
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15
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Rapid Discrimination and Determination of Polyunsaturated Fatty Acid Composition in Marine Oils by FTIR Spectroscopy and Multivariate Data Analysis. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1251-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Damez JL, Clerjon S. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Sci 2013; 95:879-96. [DOI: 10.1016/j.meatsci.2013.04.037] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/11/2013] [Accepted: 04/12/2013] [Indexed: 10/26/2022]
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17
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Foca G, Salvo D, Cino A, Ferrari C, Lo Fiego DP, Minelli G, Ulrici A. Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Vongsvivut J, Heraud P, Zhang W, Kralovec JA, McNaughton D, Barrow CJ. Quantitative determination of fatty acid compositions in micro-encapsulated fish-oil supplements using Fourier transform infrared (FTIR) spectroscopy. Food Chem 2012; 135:603-9. [DOI: 10.1016/j.foodchem.2012.05.012] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 03/21/2012] [Accepted: 05/02/2012] [Indexed: 10/28/2022]
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19
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Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat. Food Chem 2012; 134:2459-64. [DOI: 10.1016/j.foodchem.2012.04.038] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2011] [Revised: 12/14/2011] [Accepted: 04/09/2012] [Indexed: 11/19/2022]
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20
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Xu L, Cai CB, Cui HF, Ye ZH, Yu XP. Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics. Meat Sci 2012; 92:506-10. [PMID: 22726700 DOI: 10.1016/j.meatsci.2012.05.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2011] [Revised: 02/26/2012] [Accepted: 05/18/2012] [Indexed: 11/19/2022]
Abstract
Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages was developed by Fourier transform infrared (FTIR) spectrometry combined with chemometrics. Transmittance spectra ranging from 400 to 4000 cm⁻¹ of 73 Halal and 78 non-Halal Chinese ham sausages were measured. Sample preparation involved finely grinding of samples and formation of KBr disks (under 10 MPa for 5 min). The influence of data preprocessing methods including smoothing, taking derivatives and standard normal variate (SNV) on partial least squares discriminant analysis (PLSDA) and least squares support vector machine (LS-SVM) was investigated. The results indicate removal of spectral background and baseline plays an important role in discrimination. Taking derivatives, SNV can improve classification accuracy and reduce the complexity of PLSDA. Possibly due to the loss of detailed high-frequency spectral information, smoothing degrades the model performance. For the best models, the sensitivity and specificity was 0.913 and 0.929 for PLSDA with SNV spectra, 0.957 and 0.929 for LS-SVM with second derivative spectra, respectively.
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Affiliation(s)
- L Xu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China
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21
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Gori A, Cevoli C, Fabbri A, Caboni MF, Losi G. A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.10.029] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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De Marchi M, Riovanto R, Penasa M, Cassandro M. At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy. Meat Sci 2012; 90:653-7. [DOI: 10.1016/j.meatsci.2011.10.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Revised: 10/17/2011] [Accepted: 10/22/2011] [Indexed: 11/15/2022]
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23
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Lipid and Membrane Dynamics in Biological Tissues—Infrared Spectroscopic Studies. ADVANCES IN PLANAR LIPID BILAYERS AND LIPOSOMES 2011. [DOI: 10.1016/b978-0-12-387721-5.00001-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Optimizing Reaction Conditions for the Isomerization of Fatty Acids and Fatty Acid Methyl Esters to Their Branch Chain Products. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1718-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Sinelli N, Limbo S, Torri L, Di Egidio V, Casiraghi E. Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy. Meat Sci 2010; 86:748-52. [DOI: 10.1016/j.meatsci.2010.06.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Revised: 06/10/2010] [Accepted: 06/15/2010] [Indexed: 10/19/2022]
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26
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Karoui R, Downey G, Blecker C. Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review. Chem Rev 2010; 110:6144-68. [DOI: 10.1021/cr100090k] [Citation(s) in RCA: 291] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Romdhane Karoui
- Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Gerard Downey
- Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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27
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28
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Prieto N, Ross D, Navajas E, Nute G, Richardson R, Hyslop J, Simm G, Roehe R. On-line application of visible and near infrared reflectance spectroscopy to predict chemical–physical and sensory characteristics of beef quality. Meat Sci 2009; 83:96-103. [DOI: 10.1016/j.meatsci.2009.04.005] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2009] [Revised: 03/30/2009] [Accepted: 04/03/2009] [Indexed: 11/25/2022]
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29
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Feasibility study on the use of infrared spectroscopy for the direct authentication of Iberian pig fattening diet. Anal Chim Acta 2009; 636:183-9. [DOI: 10.1016/j.aca.2009.01.058] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2008] [Revised: 01/22/2009] [Accepted: 01/29/2009] [Indexed: 11/18/2022]
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30
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Analysis of Human Oral Mucosa Ex Vivo for Fatty Acid Compositions Using Fourier-transform Infrared Spectroscopy. Lipids 2008; 43:361-72. [DOI: 10.1007/s11745-007-3147-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2007] [Accepted: 12/11/2007] [Indexed: 10/22/2022]
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31
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Olsen EF, Rukke EO, Flåtten A, Isaksson T. Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy. Meat Sci 2007; 76:628-34. [DOI: 10.1016/j.meatsci.2007.02.004] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2006] [Revised: 01/09/2007] [Accepted: 02/02/2007] [Indexed: 10/23/2022]
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32
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Hugo A, Roodt E. Significance of Porcine Fat Quality in Meat Technology: A Review. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701225037] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Beattie JR, Bell SEJ, Borgaard C, Fearon A, Moss BW. Prediction of adipose tissue composition using raman spectroscopy: Average properties and individual fatty acids. Lipids 2006; 41:287-94. [PMID: 16711604 DOI: 10.1007/s11745-006-5099-1] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Raman spectroscopy has been used for the first time to predict the FA composition of unextracted adipose tissue of pork, beef, lamb, and chicken. It was found that the bulk unsaturation parameters could be predicted successfully [R2 = 0.97, root mean square error of prediction (RMSEP) = 4.6% of 4 sigma], with cis unsaturation, which accounted for the majority of the unsaturation, giving similar correlations. The combined abundance of all measured PUFA (> or = 2 double bonds per chain) was also well predicted with R2 = 0.97 and RMSEP = 4.0% of 4 sigma. Trans unsaturation was not as well modeled (R2 = 0.52, RMSEP = 18% of 4 sigma); this reduced prediction ability can be attributed to the low levels of trans FA found in adipose tissue (0.035 times the cis unsaturation level). For the individual FA, the average partial least squares (PLS) regression coefficient of the 18 most abundant FA (relative abundances ranging from 0.1 to 38.6% of the total FA content) was R2 = 0.73; the average RMSEP = 11.9% of 4 sigma. Regression coefficients and prediction errors for the five most abundant FA were all better than the average value (in some cases as low as RMSEP = 4.7% of 4 sigma). Cross-correlation between the abundances of the minor FA and more abundant acids could be determined by principal component analysis methods, and the resulting groups of correlated compounds were also well-predicted using PLS. The accuracy of the prediction of individual FA was at least as good as other spectroscopic methods, and the extremely straightforward sampling method meant that very rapid analysis of samples at ambient temperature was easily achieved. This work shows that Raman profiling of hundreds of samples per day is easily achievable with an automated sampling system.
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Affiliation(s)
- J Renwick Beattie
- School of Chemistry, Queen's University, Belfast BT9 5AG, Northern Ireland
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34
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Determination of C22:5 and C22:6 marine fatty acids in pork fat with Fourier transform mid-infrared spectroscopy. Meat Sci 2004; 69:433-40. [PMID: 22062981 DOI: 10.1016/j.meatsci.2004.10.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2003] [Revised: 08/26/2004] [Accepted: 08/26/2004] [Indexed: 11/22/2022]
Abstract
Fatty acids in samples (n=74) of pork adipose tissue were measured with a Fourier transform mid-infrared (FT-MIR) spectrometer and by gas chromatography. The measured absorption spectra provided information to estimate partial least squares regression models for fatty acid groups, the iodine value and several fatty acids. The iodine values were predicted with correlation coefficient R=0.996 and root mean square error of cross-validation RMSECV=0.658. The sum of the two marine fatty acids of main interest, C22:5n3+C22:6n3, were predicted with R=0.982 and RMSECV=0.062. The K nearest neighbours procedure successfully classified the samples in three classes, depending on their proportions of marine fatty acids. Application of fat and absorption measurements were rapid, requiring less than 5 min of labour per sample. The results reported in this paper demonstrate that FT-MIR measurements can serve as a rapid method to determine marine fatty acids in pork fat.
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