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Radotić K, Stanković M, Bartolić D, Natić M. Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach. Foods 2023; 12:3023. [PMID: 37628022 PMCID: PMC10453546 DOI: 10.3390/foods12163023] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/27/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various analytical methods are currently used for food testing. However, most of the used methods require sample preprocessing and expensive chemicals. New analytical methods are needed for quick and economic measurement of food quality and safety. Fluorescence spectroscopy is a simple and quick method to measure food quality, without sample preprocessing. This technique has been developed for food samples due to the application of a front-face measuring setup. Fluorescent compounds-fluorophores in the food samples are highly sensitive to their environment. Information about molecular structure and changes in food samples is obtained by the measurement of excitation-emission matrices of the endogenous fluorophores and by applying multivariate chemometric tools. Synchronous fluorescence spectroscopy is an advantageous screening mode used in food analysis. The fluorescent markers in food are amino acids tryptophan and tyrosine; the structural proteins collagen and elastin; the enzymes and co-enzymes NADH and FAD; vitamins; lipids; porphyrins; and mycotoxins in certain food types. The review provides information on the principles of the fluorescence measurements of food samples and the advantages of this method over the others. An analysis of the fluorescence spectroscopy applications in screening the various food types is provided.
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Affiliation(s)
- Ksenija Radotić
- Institute for Multidisciplinary Research, University of Belgrade, Kneza Višeslava 1, 11000 Belgrade, Serbia; (M.S.); (D.B.)
- Center for Green Technologies, University of Belgrade, Kneza Višeslava 1, 11000 Belgrade, Serbia
| | - Mira Stanković
- Institute for Multidisciplinary Research, University of Belgrade, Kneza Višeslava 1, 11000 Belgrade, Serbia; (M.S.); (D.B.)
- Center for Green Technologies, University of Belgrade, Kneza Višeslava 1, 11000 Belgrade, Serbia
| | - Dragana Bartolić
- Institute for Multidisciplinary Research, University of Belgrade, Kneza Višeslava 1, 11000 Belgrade, Serbia; (M.S.); (D.B.)
- Center for Green Technologies, University of Belgrade, Kneza Višeslava 1, 11000 Belgrade, Serbia
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia;
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2
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Chaudhary V, Kajla P, Dewan A, Pandiselvam R, Socol CT, Maerescu CM. Spectroscopic techniques for authentication of animal origin foods. Front Nutr 2022; 9:979205. [PMID: 36204380 PMCID: PMC9531581 DOI: 10.3389/fnut.2022.979205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Milk and milk products, meat, fish and poultry as well as other animal derived foods occupy a pronounced position in human nutrition. Unfortunately, fraud in the food industry is common, resulting in negative economic consequences for customers as well as significant threats to human health and the external environment. As a result, it is critical to develop analytical tools that can quickly detect fraud and validate the authenticity of such products. Authentication of a food product is the process of ensuring that the product matches the assertions on the label and complies with rules. Conventionally, various comprehensive and targeted approaches like molecular, chemical, protein based, and chromatographic techniques are being utilized for identifying the species, origin, peculiar ingredients and the kind of processing method used to produce the particular product. Despite being very accurate and unimpeachable, these techniques ruin the structure of food, are labor intensive, complicated, and can be employed on laboratory scale. Hence the need of hour is to identify alternative, modern instrumentation techniques which can help in overcoming the majority of the limitations offered by traditional methods. Spectroscopy is a quick, low cost, rapid, non-destructive, and emerging approach for verifying authenticity of animal origin foods. In this review authors will envisage the latest spectroscopic techniques being used for detection of fraud or adulteration in meat, fish, poultry, egg, and dairy products. Latest literature pertaining to emerging techniques including their advantages and limitations in comparison to different other commonly used analytical tools will be comprehensively reviewed. Challenges and future prospects of evolving advanced spectroscopic techniques will also be descanted.
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Affiliation(s)
- Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - Aastha Dewan
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - R. Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR–Central Plantation Crops Research Institute, Kasaragod, India
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Gu H, Dong Y, Lv R, Huang X, Chen Q. Rapid quantification of acid value in frying oil using iron tetraphenylporphyrin fluorescent sensor coupled with density functional theory and multivariate analysis. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Metalloporphyrin-based fluorescent sensor was developed for the acid value in frying oil. The electronic and structural performances of iron tetraphenylporphyrin (FeTPP) were theoretically investigated using time-dependent density functional theory (TD-DFT) and DFT at the B3LYP/LANL2DZ level. The quantified FeTPP-based fluorescent sensor results revealed its excellent performance in discriminating different analytes. In the present work, the acid value of palm olein was determined after every single frying cycle. A total of 10 frying cycles were conducted each day for 10 consecutive days. The FeTPP-based fluorescent sensor was used to quantify the acid value and the results were compared with the chemical data obtained by conventional titration method. The synchronous fluorescence spectrum for each sample was recorded. Parallel factor analysis (PARAFAC) was used to decompose the three-dimensional spectrum data. Then, the support vector regression (SVR), partial least squares (PLS), and back-propagation artificial neural network (BP-ANN) methods were applied to build the regression models. After the comparison of the constructed models, the SVR models exhibited the highest correlation coefficients among all models, with 0.9748 and 0.9276 for the training and test set, respectively. The findings suggested the potential of FeTPP-based fluorescent sensor in rapid monitoring of the used frying oil quality and perhaps also in other foods with higher oil content.
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Gu H, Lv R, Huang X, Chen Q, Dong Y. Rapid quantitative assessment of lipid oxidation in a rapeseed oil-in-water (o/w) emulsion by three-dimensional fluorescence spectroscopy. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Gu H, Dong Y, Zhu S, Huang X, Sun Y, Chen Q. Development of a sensor-based fluorescent method for quality evaluation of used frying oils. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Shi X, Zhang J, Shi C, Tan Y, Hong H, Luo Y. Nondestructive prediction of freshness for bighead carp (Hypophthalmichthys nobilis) head by Excitation-Emission Matrix (EEM) analysis based on fish eye fluid: Comparison of BPNNs and RBFNNs. Food Chem 2022; 382:132341. [PMID: 35144187 DOI: 10.1016/j.foodchem.2022.132341] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 01/16/2022] [Accepted: 02/01/2022] [Indexed: 11/04/2022]
Abstract
This study established back-propagation neural networks (BPNNs) and radial basis function neural networks (RBFNNs) models for evaluating the freshness of bighead carp head storage at different temperatures via the characteristic components of Excitation-Emission Matrix (EEM). Two characteristic components of EEM data of fish eye fluid were extracted by parallel factor analysis (PARAFAC) and were the most efficient components to stimulate fluorophores responsible for fish freshness detection during variable temperatures. EEM-RBFNNs and EEM-BPNNs models based on characteristic components of EEM used to predict the fish freshness. The results demonstrated the relative errors of EEM-BPNNs models for hiobarbituric acid reactive substances (TBARS) and total viable bacteria count (TAC) prediction were less than 10% which were better than those of EEM-RBFNNs models. It indicated that EEM-BPNNs model of bighead carp eye fluid by PARAFAC has a high potential for predicting fish freshness under variable storage conditions.
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Affiliation(s)
- Xin Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China
| | - Jiaran Zhang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China.
| | - Yuqing Tan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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7
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Gu H, Huang X, Sun Y, Lv R, Chen Q. Qualitative and Quantitative Analysis of Oxidative Degradation Products in Frying Oil by Three-Dimensional Fluorescence Spectroscopy with Metalloporphyrin-Based Sensor. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02182-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Gu H, Huang X, Sun Y, Chen Q, Wei Z, Lv R. Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR. Food Chem 2020; 342:128242. [PMID: 33069532 DOI: 10.1016/j.foodchem.2020.128242] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 09/08/2020] [Accepted: 09/26/2020] [Indexed: 10/23/2022]
Abstract
The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-based fluorescence spectroscopy and low-field NMR were employed to determine the fluorescence changes of antioxidants, triglycerides and fatty acids in frying oil samples. Compared to the models constructed using non-fusion data, the fusion-data models achieved a better regression prediction performance and correlation coefficients with values of 0.9837 and 0.9823 for the training and test sets, respectively. This study suggested that the multiple data fusion method was capable to construct better regression models to rapidly evaluate the quality of frying oil and other food with high oil contents.
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Affiliation(s)
- Haiyang Gu
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China; School of Food Science and Engineering, Hefei University of Technology, Hefei 230000, China.
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanhui Sun
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China
| | - Quansheng Chen
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - ZhaoJun Wei
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230000, China
| | - Riqin Lv
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China
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9
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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Hassoun A, Aït-Kaddour A, Sahar A, Cozzolino D. Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02510-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
AbstractThermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.
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11
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Muhammad N, Huma N, Sahar A, Ahmad MH, Rahman UU, Khan MA, Ishaq A. Application of fluorescence spectroscopy for rapid and noninvasive quality determination of yoghurt ice cream using chemometrics. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12644] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Niaz Muhammad
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS) University of Agriculture Faisalabad (UAF) Faisalabad38000Pakistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS) University of Agriculture Faisalabad (UAF) Faisalabad38000Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS) University of Agriculture Faisalabad (UAF) Faisalabad38000Pakistan
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology University of Agriculture Faisalabad (UAF) Faisalabad38000Pakistan
| | - Muhammad Haseeb Ahmad
- Institute of Home and Food Sciences (IHFS), Faculty of Life Sciences Government College University Faisalabad (GCUF) Faisalabad38000Pakistan
| | - Ubaid ur Rahman
- Department of Allied Health Sciences Superior University Lahore54600Pakistan
| | - Muhammad Azam Khan
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology University of Agriculture Faisalabad (UAF) Faisalabad38000Pakistan
| | - Anum Ishaq
- Department of Allied Health Sciences Superior University Lahore54600Pakistan
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12
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Gu H, Sun Y. Enhancing the fluorescence spectrum of frying oil using a nanoscale probe. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 218:27-32. [PMID: 30954795 DOI: 10.1016/j.saa.2019.03.099] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/27/2019] [Accepted: 03/28/2019] [Indexed: 06/09/2023]
Abstract
This study attempted to develop a probe-based fluorescence technology as a rapid method to discriminate the oxidation degree of oil. The fluorescence probe was made by dissolving the selected probe in a chloroform solvent. A fluorescence landscape profile for each oil sample was obtained to discriminate fluorescence changes during the oxidation process. Parallel factor analysis (PARAFAC) was performed to extract characteristic fluorescence peaks. Then, these characteristic fluorescence peaks and chemical indicators were used to build regression models based on support vector regression (SVR). The correlation coefficients (R) and mean squared error (MSE) in the prediction sets were applied as the assessment parameters for the SVR models as follows: R = 0.9724, MSE = 0.0088 for an acid value. This research suggests that probe-based fluorescence spectroscopy is useful for oxidation evaluation of oil and perhaps other food containing high amounts of oil.
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Affiliation(s)
- Haiyang Gu
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China; School of Food Science and Engineering, Hefei University of Technology, Hefei 230000, China.
| | - Yanhui Sun
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China
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13
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Karuk Elmas ŞN, Arslan FN, Akin G, Kenar A, Janssen HG, Yilmaz I. Synchronous fluorescence spectroscopy combined with chemometrics for rapid assessment of cold–pressed grape seed oil adulteration: Qualitative and quantitative study. Talanta 2019; 196:22-31. [DOI: 10.1016/j.talanta.2018.12.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 10/27/2022]
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14
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Hassoun A, Sahar A, Lakhal L, Aït-Kaddour A. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.021] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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A feasibility study for rapid evaluation of oil quality undergoing oven treatment using synchronous fluorescence spectrum. CHEMICAL PAPERS 2019. [DOI: 10.1007/s11696-019-00748-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Yu H, Wu Z, Zhang X, Qu F, Wang P, Liang H. Characterization of fluorescence foulants on ultrafiltration membrane using front-face excitation-emission matrix (FF-EEM) spectroscopy: Fouling evolution and mechanism analysis. WATER RESEARCH 2019; 148:546-555. [PMID: 30445360 DOI: 10.1016/j.watres.2018.10.041] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 10/12/2018] [Accepted: 10/13/2018] [Indexed: 06/09/2023]
Abstract
The understanding of fouling behavior and mechanism is critical for fouling control in membrane processes. This study adopted a novel fluorescence front-face excitation-emission matrix (FF-EEM) approach to characterize the fluorescence foulants deposited on membrane surface. Methods for quantifying protein and humic substances deposited on ultrafiltration (UF) membrane were established. Foulants deposited on the membrane surface during the UF of model foulants (bovine serum albumin (BSA) and humic acids (HA)) and wastewater effluent organic matter (EfOM) were quantified using the FF-EEM and liquid EEM coupled with mass balance calculation. The foulants mass data obtained by FF-EEM were further used to analyze fouling mechanism involved in UF. The FF-EEM based method was more accurate than the liquid EEM based method, as the problems associated with liquid EEM based method (such as the error propagation in the mass balance calculation and the ineffectiveness of inner filter correction) were avoided in FF-EEM based method. The fouling resistance did not correlate well with the amount of foulants, as the major fouling mechanism instead of the mass of foulants mainly determined the extent of fouling. This work demonstrated FF-EEM could be a powerful tool for investigating fouling evolution and fouling mechanism in UF process.
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Affiliation(s)
- Huarong Yu
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China; School of Civil Engineering, Guangzhou University, Guangzhou, Guangdong, 510006, China
| | - Zijian Wu
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Xiaolei Zhang
- Department of Environmental Engineering, Kyungpook National University, 80 Daehak-ro, Buk-gu, Daegu, 41566, Republic of Korea
| | - Fangshu Qu
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China; School of Civil Engineering, Guangzhou University, Guangzhou, Guangdong, 510006, China
| | - Peng Wang
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Heng Liang
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China.
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17
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A Feasibility Study of the Rapid Evaluation of Oil Oxidation Using Synchronous Fluorescence Spectroscopy. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1315-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Aït-Kaddour A, Loudiyi M, Ferlay A, Gruffat D. Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms. Meat Sci 2017; 137:58-66. [PMID: 29154219 DOI: 10.1016/j.meatsci.2017.11.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 07/12/2017] [Accepted: 11/01/2017] [Indexed: 10/18/2022]
Abstract
This study evaluated the performance of classical front face (FFFS) and synchronous (SFS) fluorescence spectroscopy combined with Partial Least Square Discriminant Analysis (PLSDA), Support Vector Machine associated with PLS (PLS-SVM) and Principal Components Analysis (PCA-SVM) to discriminate three beef muscles (Longissimus thoracis, Rectus abdominis and Semitendinosus). For the FFFS, 5 excitation wavelengths were investigated, while 6 offsets were studied for SFS. Globally, the results showed a good discrimination between muscles with Recall and Precision between 47.82 and 94.34% and Error ranging from 6.03 to 32.39%. For the FFFS, the PLS-SVM with the 382nm excitation wavelength gave the best discrimination results (Recall, Precision and Error of 94.34%, 89.53% and 6.03% respectively). For SFS, when performing discrimination of the three muscles, the 120nm offset gave the highest Recall and Precision (from 57.66% to 94.99%) and the lowest Error values (from 6.78 to 8.66%) whatever the algorithm (PLSDA, PLS-SVM and PCA-SVM).
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Affiliation(s)
- A Aït-Kaddour
- Université Clermont Auvergne, VetAgro Sup, 63370 Lempdes, France; Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, 15000 Aurillac, France.
| | - M Loudiyi
- Université Clermont Auvergne, VetAgro Sup, 63370 Lempdes, France
| | - A Ferlay
- INRA, UMR Herbivores, Research Centre Auvergne-Rhône-Alpes, 63122 Saint-Genès-Champanelle, France; Clermont University, VetAgro Sup, UMR Herbivores, Clermont-Ferrand, France
| | - D Gruffat
- INRA, UMR Herbivores, Research Centre Auvergne-Rhône-Alpes, 63122 Saint-Genès-Champanelle, France; Clermont University, VetAgro Sup, UMR Herbivores, Clermont-Ferrand, France
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Fluorescence Spectroscopy for the Monitoring of Food Processes. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2017; 161:121-151. [PMID: 28424827 DOI: 10.1007/10_2017_11] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
Abstract
Different analytical techniques have been used to examine the complexity of food samples. Among them, fluorescence spectroscopy cannot be ignored in developing rapid and non-invasive analytical methodologies. It is one of the most sensitive spectroscopic approaches employed in identification, classification, authentication, quantification, and optimization of different parameters during food handling, processing, and storage and uses different chemometric tools. Chemometrics helps to retrieve useful information from spectral data utilized in the characterization of food samples. This contribution discusses in detail the potential of fluorescence spectroscopy of different foods, such as dairy, meat, fish, eggs, edible oil, cereals, fruit, vegetables, etc., for qualitative and quantitative analysis with different chemometric approaches.
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20
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Potential of fluorescence spectroscopy to predict fatty acid composition of beef. Meat Sci 2016; 113:124-31. [DOI: 10.1016/j.meatsci.2015.11.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 11/12/2015] [Accepted: 11/23/2015] [Indexed: 12/26/2022]
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21
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Sahar A, Rahman UU, Kondjoyan A, Portanguen S, Dufour E. Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.038] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Di Anibal CV, Rodríguez MS, Albertengo L. Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kumar K, Mishra AK. Application of parallel factor analysis to total synchronous fluorescence spectrum of dilute multifluorophoric solutions: addressing the issue of lack of trilinearity in total synchronous fluorescence data set. Anal Chim Acta 2012; 755:37-45. [PMID: 23146392 DOI: 10.1016/j.aca.2012.10.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 09/25/2012] [Accepted: 10/16/2012] [Indexed: 10/27/2022]
Abstract
In recent years, total synchronous fluorescence (TSF) spectroscopy has become popular for the analysis of multifluorophoric systems. Application of PARAFAC, a popular deconvolution tool, requires trilinear structure in the three-way data array. The present work shows that TSF based three-way array data set of dimension sample × wavelength × Δλ does not have trilinear structure and hence it should not be subjected to PARAFAC analysis. This work also proposes that a TSF data set can be converted to an excitation-emission matrix fluorescence (EEMF) like data set which has trilinear structure, so that PARAFAC analysis can be performed on it. This also enables the retrieval of PARAFAC-separated component TSF spectra.
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Affiliation(s)
- Keshav Kumar
- Department of Chemistry, Indian Institute of Technology-Madras, Chennai, India.
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25
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Sahar A, Portanguen S, Kondjoyan A, Dufour É. Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1323-6] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Karoui R, Blecker C. Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0370-0] [Citation(s) in RCA: 150] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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