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Poeta E, Liboà A, Mistrali S, Núñez-Carmona E, Sberveglieri V. Nanotechnology and E-Sensing for Food Chain Quality and Safety. SENSORS (BASEL, SWITZERLAND) 2023; 23:8429. [PMID: 37896524 PMCID: PMC10610592 DOI: 10.3390/s23208429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023]
Abstract
Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society. However, fresh foods are subject to spoilage due to the action of microorganisms, enzymes, and oxidation during storage. Nanotechnology can be applied in the food industry to support packaged products and extend their shelf life. Chemical composition and sensory attributes are quality markers which require innovative assessment methods, as existing ones are rather difficult to implement, labour-intensive, and expensive. E-sensing devices, such as vision systems, electronic noses, and electronic tongues, overcome many of these drawbacks. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed. This review describes the food application fields of nanotechnologies; in particular, metal oxide sensors (MOS) will be presented.
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Affiliation(s)
- Elisabetta Poeta
- Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
| | - Aris Liboà
- Department of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 11/a, 43124 Parma, PR, Italy;
| | - Simone Mistrali
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
| | - Estefanía Núñez-Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
| | - Veronica Sberveglieri
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
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2
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Emerging Trends of Electrochemical Sensors in Food Analysis. ELECTROCHEM 2023. [DOI: 10.3390/electrochem4010004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
Abstract
Food quality and safety pose an increasing threat to human health worldwide [...]
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Murillo‐Cruz MC, Rodrigues N, Dias MI, Bermejo‐Román R, Veloso ACA, Pereira JA, Peres AM. Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mª Carmen Murillo‐Cruz
- Department of Physical and Analytical Chemistry, Linares High Polytechnic School Jaén University Linares Spain
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - Ruperto Bermejo‐Román
- Department of Physical and Analytical Chemistry, Linares High Polytechnic School Jaén University Linares Spain
| | - Ana C. A. Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB Coimbra Portugal
- CEB ‐ Centre of Biological Engineering University of Minho, Campus de Gualtar Braga Portugal
- LABBELS – Associate Laboratory Braga/Guimarães Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
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Martínez Gila DM, Estévez EE, Ortega JG, García JG. Application of a lab-made voltammetric electronic tongue to identify musty and vinegary defects in olive oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01694-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Effects of microwave and conventional heating methods with various exposure times on the physical and chemical parameters, fatty acid composition, and sensory properties of extra virgin olive oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01666-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lozano-Castellón J, Rinaldi de Alvarenga JF, Vallverdú-Queralt A, Lamuela-Raventós RM. Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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7
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An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03964-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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8
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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Sultana A, Zinnah MA, Shozib HB, Howlader ZH, Alauddin M. Functional Profiling and Future Research Direction of Rice Bran Oil in Bangladesh. J Oleo Sci 2021; 70:1551-1563. [PMID: 34732634 DOI: 10.5650/jos.ess21212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Rice bran oil (RBO) has been demonstrated to affect complex malfunctioned conditions such as oxidative stress, hyperlipidemia, hyperglycemia, hypertension, inflammation, abnormal cell growth (cancer), ulceration, immune and cognitive modulation. This unique effect of RBO is due to the presence of well-balanced fatty acid composition and several bioactive compounds, γ- oryzanol (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesterol ferulate, and β-sitosteryl ferulate), vitamin E (tocopherol and tocotrienol), phytosterols (β-sitosterol, campesterol and stigmasterol) and other nutrients. The RBO composition of bioactive compounds varied geographically, thus the clear-cut mechanisms of action on complex disease cascades are still required. This review article summarized the RBO compositional profiling and compared it with other edible oils. This article also summarized Bangladesh RBO profiling and their proposed mechanism of action as well as the first line of defense in the prevention, management, and control of complex disease conditions. This review indicates how Bangladesh RBO increase their opportunity to be functional food for 21st century's ailment.
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Affiliation(s)
- Afroza Sultana
- Department of Nutrition and Food Technology, Jashore University of Science and Technology
| | | | | | | | - Md Alauddin
- Department of Nutrition and Food Technology, Jashore University of Science and Technology
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Cherif M, Rodrigues N, Veloso ACA, Pereira JA, Peres AM. Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12519] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Marwa Cherif
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - Ana C. A. Veloso
- Instituto Politécnico de Coimbra ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora Coimbra Portugal
- CEB ‐ Centre of Biological Engineering University of Minho, Campus de Gualtar Braga Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
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11
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Lozano-Castellón J, López-Yerena A, Olmo-Cunillera A, Jáuregui O, Pérez M, Lamuela-Raventós RM, Vallverdú-Queralt A. Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method. Antioxidants (Basel) 2021; 10:antiox10040540. [PMID: 33808450 PMCID: PMC8066082 DOI: 10.3390/antiox10040540] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 03/25/2021] [Accepted: 03/26/2021] [Indexed: 12/15/2022] Open
Abstract
Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished by its high content of nutritional and antioxidant compounds compared to other vegetable oils. During EVOO production, the major secoiridoids of EVOO, oleacein, oleocanthal, ligstroside, and oleuropein aglycones, undergo a series of transformations to open- and closed-structure forms. The resulting mixture of compounds can become more complex during the analytical procedure, due to the keto-enol tautomerism of the open forms and their interaction with polar solvents, and therefore more challenging to analyze. Employing the same extraction method used to analyze the other EVOO phenolic compounds, we report here a simple UHPLC-ESI-MS/MS procedure for the quantification of those secoiridoids that is able to co-elute the different isomers of each compound. The method was validated following AOAC guidelines, and the matrix effect and recoveries were within satisfactory limits.
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Affiliation(s)
- Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Olga Jáuregui
- Center of Scientific and Technological, University of Barcelona (CCiTUB), 08028 Barcelona, Spain;
- CIBER Fragilidad y Envejecimiento Saludable (CIBERfes), Instituto de Salud Carlos III, 18100 Barcelona, Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Rosa Mª Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
- Correspondence: ; Tel.: +34-934-024-508
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12
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Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107369] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Martín-Vertedor D, Rodrigues N, Marx ÍM, Dias LG, Veloso AC, Pereira JA, Peres AM. Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109605] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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14
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Jarboui A, Marx ÍMG, Veloso ACA, Vilaça D, Correia DM, Dias LG, Mokkadem Y, Peres AM. An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period. Talanta 2019; 208:120364. [PMID: 31816761 DOI: 10.1016/j.talanta.2019.120364] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 09/13/2019] [Accepted: 09/15/2019] [Indexed: 10/26/2022]
Abstract
The identification of more than three perfumes is difficult and no analytical tool can completely replace the human olfactory system for fragrance classification. Indeed, no analytical system can mimic the human fragrance perception, being the recognition of perfume aroma patterns by conventional or sensor-based analytical tools a challenging task. For the perfume sector, the possibility of applying fast, cost-effective and green analytical devices for perfume analysis would represent a huge economic revenue. Since the perfume aroma pattern will depend on the composition of the liquid phase and on the diffusion properties of their volatile components, this work aimed to apply a potentiometric electronic tongue, comprising non-specific cross-sensitive lipid polymeric membranes, combined with chemometric techniques, as a novel perfume classifier. The multisensors device allowed establishing perfumes' unique fingerprints, which were successfully used to discriminate men from women perfumes, to identify the perfume aroma family (Citric-Aromatic, Floral, Floral-Fruity, Floral-Oriental, Floral-Woody, Woody-Oriental and Woody-Spicy) and, assessing the perfume storage time-period (≤ 9 months; 9-24 months; and, ≥ 24 months). The established linear discriminant models were based on single-run potentiometric profiles gathered by sub-sets of sensors selected using the simulated annealing algorithm, which enabled achieving correct classification rates of 93-100% (for leave-one-out cross-validation procedure). The satisfactory performance of the electronic tongue demonstrates the versatility of the proposed approach as a practical perfume preliminary classifier sensor device, which industrial application may be foreseen in a near future, contributing to a green-sustained economic growth of the perfume industry.
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Affiliation(s)
- Amira Jarboui
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal; Université Libre de Tunis, Avenue Khéreddine - Pacha Tunis, 30, 1002, Tunis, Tunisia
| | - Ítala M G Marx
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal; LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Ana C A Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Daniel Vilaça
- NORTEMPRESA Perfume Lab, Rua Parque Bouça das Mouras, 56, 4715-216, Braga, Portugal
| | - Daniela M Correia
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal; NORTEMPRESA Perfume Lab, Rua Parque Bouça das Mouras, 56, 4715-216, Braga, Portugal
| | - Luís G Dias
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal
| | - Yassin Mokkadem
- Université Libre de Tunis, Avenue Khéreddine - Pacha Tunis, 30, 1002, Tunis, Tunisia
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal.
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Chung N, Ramakrishnan SR, Kwon JH. Experimental validation and evaluation of electronic sensing techniques for rapid discrimination of electron-beam, γ-ray, and X-ray irradiated dried green onions ( Allium fistulosum). Journal of Food Science and Technology 2019; 56:5454-5464. [PMID: 31749493 DOI: 10.1007/s13197-019-04016-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2019] [Accepted: 08/07/2019] [Indexed: 11/30/2022]
Abstract
This study focuses on applicability of e-sensing methods in addition to direct epifluorescent filter technique (DEFT), aerobic plate counts (APC), and photostimulated luminescence (PSL) to discriminate e-beam, γ-ray, and X-ray irradiated green onions (scallions) at 1, 4, and 7 kGy for each irradiation treatment, along with two confirmatory analysis. Although low dose (1 kGy) reduced the APC (6.15-2.69 log CFU/g), no significant difference was observed in DEFT. Scallions with log DEFT/APC ratio of ≥ 5.2 can be suspected as irradiated at at least 1 kGy. Both non-irradiated (< 700 counts/min) and irradiated (> 5000 counts/min) scallions were identified by PSL. Besides distinct volatile compounds profile, cumulative e-nose discrimination of 92.06% from principle component analysis was apparent among irradiation conditions. Sensitivity to changes in perceived taste by e-tongue showed 96.07% variation. The e-sensing capability to discriminate irradiated scallions can be exploited for exposing counterfeit claims as either non-irradiated or irradiated within the recommended standards.
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Affiliation(s)
- Namhyeok Chung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 South Korea
| | - Sudha Rani Ramakrishnan
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 South Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 South Korea
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Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Rodrigues N, Marx ÍMG, Casal S, Dias LG, Veloso ACA, Pereira JA, Peres AM. Application of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessment. Talanta 2019; 197:363-373. [PMID: 30771949 DOI: 10.1016/j.talanta.2019.01.055] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2018] [Revised: 01/08/2019] [Accepted: 01/14/2019] [Indexed: 10/27/2022]
Abstract
Olive oil is highly appreciated due to its nutritional and organoleptic characteristics. However, a huge compositional variation is observed between olive oils, requiring the use of diverse analytical techniques for its classification including titration, spectrophotometry and chromatography, as well as sensory analysis. Chemical analysis is usually time-consuming, expensive and require skilled technicians, while the sensorial ones are dependent upon individual subjective evaluations, even if performed by trained panellists. This work evaluated and demonstrated the feasibility of using a potentiometric electronic tongue, comprising non-specific lipid polymeric and cross-sensitive sensor membranes, coupled with chemometric tools based on different sub-sets of sensors (from 11 to 14 sensors), to predict key quality parameters of olive oils based on single-run assays. The multivariate linear models established for 23 centenarian olive trees from different cultivars allowed predicting peroxide value, oxidative stability, total phenols and tocopherols contents, CIELAB scale parameters (L*, a* and b* values), as well as 11 gustatory-retronasal positive attributes (green, sweet, bitter, pungent, tomato and tomato leaves, apple, banana, cabbage, fresh herbs and dry fruits) with satisfactory accuracy (0.90 ± 0.07 ≤ R2 ≤ 0.98 ± 0.02 for the repeated K-fold-CV procedure, which ensured that 25% of the data was used for internal-validation purposes). The electronic tongue device had an accuracy statistically similar to that achieved with standard analytical techniques, pointing out the versatility of the device for the fast and simultaneous chemical and sensory analysis of olive oil.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ítala M G Marx
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Luís G Dias
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana C A Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José A Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
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18
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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. ELECTRONICS 2018. [DOI: 10.3390/electronics7120387] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.
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