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Herath A, Tiozon RJ, Kretzschmar T, Sreenivasulu N, Mahon P, Butardo V. Machine learning approach for high-throughput phenolic antioxidant screening in black Rice germplasm collection based on surface FTIR. Food Chem 2024; 460:140728. [PMID: 39121772 DOI: 10.1016/j.foodchem.2024.140728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 07/13/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024]
Abstract
Pigmented rice contains beneficial phenolic antioxidants but analysing them across germplasm collections is laborious and time-consuming. Here we utilised rapid surface Fourier transform infrared (FTIR) spectroscopy and machine learning algorithms (ML) to predict and classify polyphenolic antioxidants. Total phenolics, flavonoids, anthocyanins, and proanthocyanidins were quantified biochemically from 270 diverse global coloured rice collection and attenuated total reflectance (ATR) FTIR spectra were obtained by scanning whole grain surfaces at 800-4000 cm-1. Five ML classification models were optimised using the biochemical and spectral data which performed predictions with 93.5%-100% accuracy. Random Forest and Support Vector Machine models identified key FTIR peaks linked to flavonols, flavones and anthocyanins as important model predictors. This research successfully established direct and non-destructive surface chemistry spectroscopy of the aleurone layer of pigmented rice integrated with ML models as a viable high-throughput platform to accelerate the analysis and profiling of nutritionally valuable coloured rice varieties.
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Affiliation(s)
- Achini Herath
- Department of Chemistry and Biotechnology, School of Science, Computing, and Engineering Technologies, Swinburne University of Technology, Hawthorn, Victoria, Australia
| | - Rhowell Jr Tiozon
- Consumer-driven Grain Quality and Nutrition Research Unit, International Rice Research Institute, Los Banos, Laguna, Philippines
| | - Tobias Kretzschmar
- Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, NSW, Australia
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Research Unit, International Rice Research Institute, Los Banos, Laguna, Philippines
| | - Peter Mahon
- Department of Chemistry and Biotechnology, School of Science, Computing, and Engineering Technologies, Swinburne University of Technology, Hawthorn, Victoria, Australia
| | - Vito Butardo
- Department of Chemistry and Biotechnology, School of Science, Computing, and Engineering Technologies, Swinburne University of Technology, Hawthorn, Victoria, Australia.
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2
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Siregar S, Nurhikmat A, Amdani RZ, Hatmi RU, Kobarsih M, Kusumaningrum A, Karim MA, Dameswari AH, Siswanto N, Siswoprayogi S, Yuliyanto P. Estimation of Proximate Composition in Rice Using ATR-FTIR Spectroscopy and Chemometrics. ACS OMEGA 2024; 9:32760-32768. [PMID: 39100304 PMCID: PMC11292836 DOI: 10.1021/acsomega.4c02816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 08/06/2024]
Abstract
This study presents an innovative approach for estimating the proximate composition of diverse rice varieties using attenuated total reflectance fourier transform infrared (ATR-FTIR) spectroscopy and chemometric techniques. Principal component analysis (PCA) reveals distinct separations among the seven rice varieties based on their FTIR spectra. Robust partial least squares (PLS) regression models, developed with high calibration (R 2) values from 0.778 for protein up to 0.941 for moisture, demonstrate high accuracy in predicting proximate composition. The root mean squared error (RMSE) in percentage values, indicative of prediction accuracy, were low across all proximate components. To ensure the response variable of regression, proximate composition measurements were taken five times, while FTIR spectra were scanned tens of times, employing random numbers around the average with the same standard deviation as the measurement. Notably, the study emphasizes the pivotal role of the amide-III band in protein determination, alongside specific wavenumber regions associated with molecular changes in proximate components. This research underscores the potential of ATR-FTIR spectroscopy and chemometrics for rapid and accurate proximate assessment in food science and agriculture.
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Affiliation(s)
- Syahril Siregar
- Department
of Physics, Faculty of Mathematics and Natural Sciences, Universitas Indonesia, Depok 16424, Indonesia
| | - Asep Nurhikmat
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Rima Zuriah Amdani
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Retno Utami Hatmi
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Mahargono Kobarsih
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Annisa Kusumaningrum
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Mirwan Ardiansyah Karim
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Amarilia Harsanti Dameswari
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Nugroho Siswanto
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Siswoprayogi Siswoprayogi
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Ponco Yuliyanto
- Research
Center for Food Technology and Processing-National Research and Innovation
Agency of Indonesia, Jl. Jogja−Wonosari KM 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
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3
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Van Ngo T, Kunyanee K, Luangsakul N. Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies. Curr Res Food Sci 2024; 8:100735. [PMID: 38655190 PMCID: PMC11035083 DOI: 10.1016/j.crfs.2024.100735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/27/2024] [Accepted: 04/06/2024] [Indexed: 04/26/2024] Open
Abstract
Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94-10.21%, 1.68-3.16%. 0.554-1.442%, 71.20-79.68%, 9.79-10.53%, 1.07-3.64%, and 350.82-362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.
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Affiliation(s)
- Tai Van Ngo
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Kannika Kunyanee
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
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Hosseiniyeh N, Mohtarami F, Almasi H, Azizi S. Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf-life extension of bulk bread. Food Sci Nutr 2024; 12:1706-1723. [PMID: 38455173 PMCID: PMC10916664 DOI: 10.1002/fsn3.3864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 10/21/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
This paper investigates the addition of lecithin-emulsified black seed oil (BSO) nanoemulsions (LNEO) and whey protein isolate-stabilized Pickering emulsions (WPEO) to soy protein isolate (SPI)-based films and their effect on improving the shelf life of bread slices. The half-life of antioxidant activity, water vapor permeability, biodegradability, density, color difference, and film thickness significantly increased (p < .05) when BSO was added. However, the incorporation of BSO significantly reduced the solubility, tensile strength, strain to break (except for WPEO), and transparency (p < .05) of the samples. The interaction between SPI film and BSO-loaded nanocarriers, as well as the morphological properties of films, was evaluated using FT-IR and FE-SEM. SPI-based films containing LNEO-5% and WPEO-5% were selected based on their mechanical and barrier properties. The effect of films on the shelf life of bread slices was investigated for 17 days of storage. LNEO samples obtained the most acceptable results in the bread in terms of sensory evaluation and color properties. According to the results, bread slices packed in SPI film containing LNEO-5% showed no signs of mold growth until the 17th day of storage, whereas the sample packed in a low-density polyethylene bag began to corrupt on the 6th day. This study highlights the potential of BSO-loaded SPI films as a novel active packaging for the bakery industry.
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Affiliation(s)
- Negin Hosseiniyeh
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Forogh Mohtarami
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Saeedeh Azizi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
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Samborska K, Budziak-Wieczorek I, Matwijczuk A, Witrowa-Rajchert D, Gagoś M, Gładyszewska B, Karcz D, Rybak K, Jaskulski M, Barańska A, Jedlińska A. Powdered plant beverages obtained by spray-drying without carrier addition-physicochemical and chemometric studies. Sci Rep 2024; 14:4488. [PMID: 38396043 PMCID: PMC10891148 DOI: 10.1038/s41598-024-54978-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 02/19/2024] [Indexed: 02/25/2024] Open
Abstract
Plant-based beverages (PBs) are currently gaining interest among consumers who are seeking alternative sustainable options to traditional dairy drinks. The study aimed to obtain powdered plant beverages without the addition of carriers by spray drying method to implement them in the future as an alternative to the liquid form of dairy drinks. Some of the most well-known commercial beverages sources like soy, almond, rice and oat were analyzed in this work. The effect of different treatments (concentration, addition of oat fiber) and two approaches od spray drying (conventional high temperature spray drying-SD, and dehumidified air spray drying at low temperature-DASD) were presented. Moreover, moisture content, water activity, particle morphology and size of obtained powders were analyzed. It was possible to obtain PBs without the addition of carriers, although the drying yield of four basic beverages was low (16.1-37.4%). The treatments and change in spray drying approach enhanced the drying yield, especially for the concentrated beverage dried using DASD (59.2%). Additionally, Fourier Transform Infrared (FTIR) spectroscopy was applied to evaluate the differences in chemical composition of powdered PBs. FTIR analysis revealed differences in the range of the absorption frequency of amide I, amide II (1700-1500 cm-1) and carbohydrate region (1200-900 cm-1). Principal component analysis (PCA) was carried out to study the relationship between spray dried plant beverages samples based on the fingerprint region of FTIR spectra, as well as the physical characteristics. Additionally, hierarchical cluster analysis (HCA) was employed to explore the clustering of the powders.
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Affiliation(s)
- Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Iwona Budziak-Wieczorek
- Department of Chemistry, Faculty of Life Sciences and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950, Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033, Lublin, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Mariusz Gagoś
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, 20-093, Lublin, Poland
| | - Bożena Gładyszewska
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Dariusz Karcz
- Department of Chemical Technology and Environmental Analytics, Krakow University of Technology, 31-155, Krakow, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033, Lublin, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Maciej Jaskulski
- Department of Environmental Engineering, Faculty of Process and Environmental Engineering, Lodz University of Technology, Wólczańska 213, 93-005, Łódź, Poland
| | - Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Aleksandra Jedlińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
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6
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Bako HK, Ibeogu HI, Bassey AP, Yar MS, Zhou T, Li C. Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil. Int J Biol Macromol 2024; 258:128966. [PMID: 38147970 DOI: 10.1016/j.ijbiomac.2023.128966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 11/23/2023] [Accepted: 12/15/2023] [Indexed: 12/28/2023]
Abstract
This study focused on the development and evaluation of a stable emulsion system using rice starch, protein isolates, and bran oil as food ingredients. This was performed using a one-factor-at-a-time (OFAT) experimental strategy, which was subsequently refined using response surface modeling (RSM), and the emulsion was then characterized. The resulting quadratic polynomial model effectively captured all the responses, with regression coefficients exceeding 0.90. The emulsion activity index, emulsion stability index, and droplet size were 86.29 %, 93.44 %, and 100.59 nm, respectively. Turbidity was significantly influenced by particle size, with the double emulsion (sample B) exhibiting higher turbidity index (43,250.34 ± 0.046) than the reference sample (29,433.303 ± 0.018). The viscosity of the emulsion increased with the addition of the protein isolates. This inferred that a stable emulsion system derived from rice could serve a multifunctional purpose as carriers, fillers, and binders to enhance the physical, functional and sensory properties of foods.
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Affiliation(s)
- Hadiza Kabir Bako
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China; Department Of Food Science and Technology Bayero University Kano, Nigeria
| | - Henry Isaiah Ibeogu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Anthony Pius Bassey
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Muhammad Shahar Yar
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Tianming Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Husnayain N, Hou CY, Yu CC, Hsieh CW. Optimization of Plasma Activated Water Extraction of Pleurotus ostreatus Polysaccharides on Its Physiochemical and Biological Activity Using Response Surface Methodology. Foods 2023; 12:4347. [PMID: 38231788 DOI: 10.3390/foods12234347] [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: 10/30/2023] [Revised: 11/27/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
This study focused on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). A single factor and response surface methodology were employed to optimize and evaluate the polysaccharide yield, physiochemical characteristics, and biological activities of POPs. The observed findings were compared to those obtained by the conventional hot water extraction method (100 °C, 3 h), as the control treatment. The optimal extraction conditions were obtained at 700 W PAW power, 58 s treatment time, 1:19 sample-to-water ratio, and 15 L/min gas flow rate. In these conditions, the PAW-treated samples experienced changes in surface morphology due to plasma etching, leading to a 288% increase in the polysaccharide yield (11.67%) compared to the control sample (3.01%). Furthermore, the PAW-treated sample exhibited superior performance in terms of biological activities, namely phenolic compounds (53.79 mg GAE/100 g), DPPH scavenging activity (72.77%), and OH scavenging activity (65.03%), which were 29%, 18%, and 38% higher than those of control sample, respectively. The results highlighted the importance of process optimization and provided new evidence for PAW as an alternative approach to enhance the extraction efficiency of POPs, a novel source of natural antioxidants which enables diverse applications in the food industry.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung City 91201, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Naila Husnayain
- International Master Program of Agriculture, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan
| | - Cheng-Chia Yu
- Institute of Oral Sciences, Chung Shan Medical University, Taichung City 40201, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung City 40201, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 40402, Taiwan
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8
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Arslan M, Zareef M, Elrasheid Tahir H, Xiaodong Z, Rakha A, Ali S, Shi J, Xiaobo Z. Simultaneous quantitation of free fatty acid in rice by synergetic data fusion of colorimetric sensor arrays, NIR, and MIR spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 292:122359. [PMID: 36736044 DOI: 10.1016/j.saa.2023.122359] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/01/2022] [Accepted: 12/15/2022] [Indexed: 06/18/2023]
Abstract
This study evaluated the feasibility of colorimetric sensor array (CSA), near-infrared (NIR) and mid-infrared (MIR) spectroscopy for quantitation of free fatty acids in rice using data fusion. Purposely, different data sets of low-level (CSA-NIRLL, CSA-MIRLL, and NIR-MIRLL) and mid-level (CSA-NIRML, CSA-MIRML, and NIR-MIRML) fusion were adopted to enhance the statistical parameters. The model performance was evaluated using coefficient of determination for prediction, (R2p), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD). Synergetic low-level and mid-level fusion model yielded 0.7707 ≤ R2p ≤ 0.8275, 14.4 ≤ RMSEP ≤ 16.3 and 2.19 ≤ RPD ≤ 2.48; and 0.7788 ≤ R2p ≤ 0.8571, 12.4 ≤ RMSEP ≤ 16.8 and 2.12 ≤ RPD ≤ 2.88, respectively. The CSA-NIRML model delivered an optimal performance for prediction of free fatty acid. The integration of CSA, NIR and MIR was feasible and could improve the prediction accuracy of free fatty acids in rice.
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Affiliation(s)
- Muhammad Arslan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Yixing Institute of Food and Biotechnology, Yixing, Jiangsu, China
| | - Muhammad Zareef
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Haroon Elrasheid Tahir
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhai Xiaodong
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Shujat Ali
- College of Electrical and Electronic Engineering, Wenzhou University, Wenzhou 325035, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Yixing Institute of Food and Biotechnology, Yixing, Jiangsu, China.
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9
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Membranes constructed with zero-dimension carbon quantum dots for CO2 separation. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2022.121086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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New insight into the pigmented rice of northeast India revealed high antioxidant and mineral compositions for better human health. Heliyon 2022; 8:e10464. [PMID: 36090216 PMCID: PMC9449748 DOI: 10.1016/j.heliyon.2022.e10464] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 02/09/2022] [Accepted: 08/22/2022] [Indexed: 11/24/2022] Open
Abstract
Northeast (NE) India possesses a rich diversity of rice cultivars including pigmented and non pigmented varieties. The pigmented rice is reported to possess a considerable amount of antioxidant compounds, free radical scavengers etc. In this study, eleven (black, red and white) rice cultivars of NE India were analyzed for antioxidant potentials, mineral and protein contents. Total phenolic content ranged from 94.8 (Idaw) to 900.90 mg GAE/100 g (Lumre). Total flavonoid content varied from 3.46 (Idaw) to 286.76 mg QE/100 g (Menil mibabaret). Total anthocyanin content varied from 0.23 (Farel) to 93.52 mg/100 g (Chakhao poireiton). The pigmented rice is also good sources of Catalase (CAT), Ascorbate peroxidase (APX) and Superoxide Dismutase (SOD) that can significantly reduce stress oxidative reactions. Chakhao poireiton possessed the highest Ni and Mn content, Tsulu tsuk had the highest Zn content, while Fazu and Tasung contained the highest Fe and Ca. The highest total protein was found in Chakhao poireiton (11.06%). And all the cultivars were found to be aromatic. Fourier Transformed Infra-Red spectroscopy (FTIR) identified various signature peaks and could discriminate the cultivars into pigmented and non pigmented. Principle Component Analysis (PCA) revealed the grouping of the cultivars based on the functional groups present. The present study could provide a better understanding of choosable rice lines for human consumption and also as germplasm resources for future rice improvement programs.
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11
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Feng ZQ, Wang X, Li T, Wang XF, Li HF, You CX. Genome-wide identification and comparative analysis of genes encoding AAPs in apple (Malus × domestica Borkh.). Gene X 2022; 832:146558. [PMID: 35569773 DOI: 10.1016/j.gene.2022.146558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 04/10/2022] [Accepted: 05/06/2022] [Indexed: 11/27/2022] Open
Abstract
Amino acid permeases (AAPs) play important roles in plant amino acid transport and nitrogen metabolism. In this study, we carried a comprehensive analysis for apple genes encoding AAPs using bioinformatics and molecular biology. Eleven MdAAPs were identified by a genome-wide search and comparative genomic analysis revealed relatively conserved gene composition, transmembrane characteristics, and protein structures. Phylogenetic tree construction and analysis of the conserved motifs of MdAAPs and AtAAPs showed that AAPs can be classified into three groups (I, II, and III). We compared the promoters of the identified genes and did gene functional annotation and qRT-PCR and found a relationship between apple AAPs and nitrogen deficiency. The expression profile data implied that MdAAPs exhibit diversified distributions and functions in different tissues.
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Affiliation(s)
- Zi-Quan Feng
- State Key Laboratory of Crop Biology, National Research Center for Apple Engineering and Technology, Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Xun Wang
- State Key Laboratory of Crop Biology, National Research Center for Apple Engineering and Technology, Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Tong Li
- State Key Laboratory of Crop Biology, National Research Center for Apple Engineering and Technology, Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Xiao-Fei Wang
- State Key Laboratory of Crop Biology, National Research Center for Apple Engineering and Technology, Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Hui-Feng Li
- Shandong Institue of Pomology, Taian, Shandong 271018, China
| | - Chun-Xiang You
- State Key Laboratory of Crop Biology, National Research Center for Apple Engineering and Technology, Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Shandong Agricultural University, Tai'an 271018, Shandong, China.
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Liu Q, Zhang W, Zhang B, Du C, Wei N, Liang D, Sun K, Tu K, Peng J, Pan L. Determination of total protein and wet gluten in wheat flour by Fourier transform infrared photoacoustic spectroscopy with multivariate analysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104349] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Liu K, Zhang C, Xu J, Liu Q. Research advance in gas detection of volatile organic compounds released in rice quality deterioration process. Compr Rev Food Sci Food Saf 2021; 20:5802-5828. [PMID: 34668316 DOI: 10.1111/1541-4337.12846] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/04/2021] [Accepted: 08/24/2021] [Indexed: 11/30/2022]
Abstract
Rice quality deterioration will cause grievous waste of stored grain and various food safety problems. Gas detection of volatile organic compounds (VOCs) produced by deterioration is a nondestructive detection method to judge rice quality and alleviate rice spoilage. This review discussed the research advance of VOCs detection in terms of nondestructive detection methods of rice quality deterioration, applications of VOCs in grain detection, inspection of characteristic gas produced during rice spoilage, rice deterioration prevention and control, and detection of VOCs released by rice mildew and insect attack. According to the main causes of rice quality deterioration and major sources of VOCs with off-odor generated during rice storage, deterioration can be divided into mold and insect infection. The results of literature manifested that researches mainly focused on the infection of Aspergillus in the mildew process and the attack of certain pests in recent years, thus the research scope was limited. In this paper, the gas detection methods combined with the chemometrics to qualitatively analyze the VOCs, as well as the correlation with the number of colonies and insects were further studied based on the common dominant strains during rice mildew, that is, Aspergillus and Penicillium fungi, and the common pests during storage, that is, Sitophilus oryzae and Rhyzopertha dominica. Furthermore, this paper pointed out that the quantitative determination of characteristic VOCs, the numeration relationship between VOCs and the degree of mildew and insect infestation, the further expansion of detection range, and the application of degraded rice should be the spotlight of future research.
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Affiliation(s)
- Kewei Liu
- College of Mechanical Engineering, Yangzhou University, Yangzhou, People's Republic of China
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, Yangzhou, People's Republic of China
| | - Jinyong Xu
- College of Mechanical Engineering, Yangzhou University, Yangzhou, People's Republic of China
| | - Qiaoquan Liu
- Key Laboratories of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, People's Republic of China
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