Discriminant Analysis of the Geographical Origin of Asian Red Pepper Powders Using Second-Derivative FT-IR Spectroscopy

Multi-level fingerprinting and immune activity evaluation for polysaccharides from Dioscorea opposita Thunb

To establish the quality control method of Dioscorea opposita Thunb., the multi-level fingerprinting of polysaccharides was established and the relationship between fingerprint and immune activity was analyzed. The two molecular weight segments Mw1 (1.38 × 105-1.63 × 106 Da) and Mw2 (3.27 × 103-4.37 × 103 Da), thirteen infrared absorption peaks (3399.26 cm-1, 2929.32 cm-1, 1631.78 cm-1, 1400.39 cm-1, 1351.80 cm-1, 1123.58 cm-1, 1024.76 cm-1, 931.53 cm-1, 854.76 cm-1, 760.43 cm-1, 708.14 cm-1, 616.47 cm-1, and 526.78 cm-1), and four monosaccharides (Man, Rha, GalA, and Glc) were used to evaluate the quality of Dioscorea opposita Thunb. The molecular weight fragments of Mw1, FT-IR absorption peaks of 1631.78 cm-1, and two monosaccharides (Man and Glc) would be used to identify Dioscorea opposita Thunb. polysaccharide (DOP) from different origins. The relationship of spectrum-effect showed that polysaccharides with features such as higher Mw1, a lower peak height of 1631.78 cm-1, higher content of Man, and lower content of Glc exerted stronger immune activity. In conclusion, this study established a polysaccharide-based quality evaluation method for Dioscorea opposita Thunb. and explored the relationship between polysaccharide fingerprints and in vitro immune activity, which provided a basis for further research on Dioscorea opposita Thunb.

Rapid analysis technologies with chemometrics for food authenticity field: A review

In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management. The common analytical methods used to determine food authenticity present challenges, such as complicated analysis processes and time-consuming procedures, necessitating the development of rapid, efficient analysis technology for food authentication. Spectroscopic techniques, ambient ionization mass spectrometry (AIMS), electronic sensors, and DNA-based technology have gradually been applied for food authentication due to advantages such as rapid analysis and simple operation. This paper summarizes the current research on rapid food authenticity analysis technology from three perspectives, including breeds or species determination, quality fraud detection, and geographical origin identification, and introduces chemometrics method adapted to rapid analysis techniques. It aims to promote the development of rapid analysis technology in the food authenticity field.

Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)

The authentication of foods and beverages is a very current topic of great interest for all the actors involved in the food chain, including the food industry, consumers, and food science researchers [...]