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Applications of UV–Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar. Foods 2023; 12:foods12061139. [PMID: 36981065 PMCID: PMC10048337 DOI: 10.3390/foods12061139] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/02/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV–visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1–50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided robust and accurate classification models with a high classification rate (up to 96%), sensitivity (1) and specificity (up to 0.96) for the differentiation of the adulterated samples from authentic apple vinegars. Therefore, it was concluded that mid-infrared spectroscopy is a useful tool for the rapid authentication of apple vinegars and it is essential to test classification models with different datasets to obtain a robust model.
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Sedjoah RCAA, Ma Y, Xiong M, Yan H. Fast monitoring total acids and total polyphenol contents in fermentation broth of mulberry vinegar using MEMS and optical fiber near-infrared spectrometers. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 260:119938. [PMID: 34022692 DOI: 10.1016/j.saa.2021.119938] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/21/2021] [Accepted: 05/07/2021] [Indexed: 06/12/2023]
Abstract
This study evaluated the potential of Micro-Electro-Mechanical System (MEMS) and optical fiber Near-Infrared (NIR) spectrometers as a rapid method for monitoring total acids (TA) and total polyphenol content (TPC) in the fermentation process of mulberry vinegar. The NIR spectrometers Digital Light Processing (DLP) NIRscan Nano EVM (MEMS instrument) were used for this purpose, and another NIR spectrometer NIRQuest 512 was used for comparison. The standard Normal Variate (SNV) was selected as the best method used to pre-process spectra, and the competitive adaptive reweighted sampling (CARS) was applied to optimize wavelength variables, which were then subjected to partial least squares (PLS) regression. The results showed that TA and TPC could be determined. For TA, NIRQuest 512 provided a good predictive performance with the root-mean-square error of prediction set (RMSEP) of 0.22% and the R-squared of prediction set (R2P) of 0.977, whiles DLP NIRscan Nano EVM obtained the RMSEP of 0.32% and R2p of 0.950. For TPC, the NIRQuest 512 provided a predictive performance with the RMSEP of 8.11 mgGAE/L (mg gallic acid equivalent/L) and R2P of 0.820, and DLP NIRscan Nano EVM had the RMSEP of 8.22 mg GAE/L and R2p of 0.800. In conclusion, the low-price MEMS NIR instruments DLP NIRscan Nano EVM can be applied to monitor TA and TPC in the fermentation broth of mulberry vinegar.
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Affiliation(s)
- Rita-Cindy Aye-Ayire Sedjoah
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China; Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yue Ma
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China
| | - Meng Xiong
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China
| | - Hui Yan
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China.
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González-Domínguez R, Sayago A, Fernández-Recamales Á. Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties. Foods 2021; 10:foods10081830. [PMID: 34441606 PMCID: PMC8392177 DOI: 10.3390/foods10081830] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/16/2021] [Accepted: 08/05/2021] [Indexed: 11/26/2022] Open
Abstract
High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenticity and avoid frauds, robust and low-cost analytical methodologies are needed for the quality control and traceability of vinegars. In this study, we propose the use of ultraviolet-visible spectroscopy in combination with multivariate statistical tools to discriminate Spanish wine vinegars according to their geographical origin, as well as to predict their physicochemical and functional properties. Linear discriminant analysis provided a clear clustering of vinegar samples according to the PDO with excellent classification performance (98.6%). Furthermore, partial least squares regression analysis demonstrated that spectral data can serve as accurate predictors of the total phenolic content and antioxidant activity of vinegars. Accordingly, UV-Vis spectroscopy stands out as a suitable analytical tool for simple and rapid authentication and traceability of vinegars.
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Affiliation(s)
- Raúl González-Domínguez
- AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain; (A.S.); (Á.F.-R.)
- International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
- Correspondence: ; Tel.: +34-959219975
| | - Ana Sayago
- AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain; (A.S.); (Á.F.-R.)
- International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
| | - Ángeles Fernández-Recamales
- AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain; (A.S.); (Á.F.-R.)
- International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
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Cavdaroglu C, Ozen B. Authentication of Vinegars with Targeted and Non-targeted Methods. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1894169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cagri Cavdaroglu
- Department of Food Engineering, Izmir Institute of Technology, Urla, Turkey
| | - Banu Ozen
- Department of Food Engineering, Izmir Institute of Technology, Urla, Turkey
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5
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Ríos-Reina R, Camiña JM, Callejón RM, Azcarate SM. Spectralprint techniques for wine and vinegar characterization, authentication and quality control: Advances and projections. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116121] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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6
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Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition. Processes (Basel) 2020. [DOI: 10.3390/pr8080988] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.
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Ríos-Reina R, Azcarate SM, Camiña JM, Callejón RM. Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars. Food Chem 2020; 323:126791. [PMID: 32330651 DOI: 10.1016/j.foodchem.2020.126791] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 03/18/2020] [Accepted: 04/10/2020] [Indexed: 01/17/2023]
Abstract
In Argentina, vinegars are cheap agro-food products without exhaustive regulation and the production of high-quality vinegars has not been exploited yet. In fact, Argentinean vinegars have not been studied. In this context, a first study of Argentinean balsamic and wine vinegars was carried out by a sensory and spectroscopic characterization and by a comparison with well-recognized European vinegars. For that, ultraviolet-visible and fluorescence spectroscopies were applied together with principal component analysis (PCA) and parallel factor analysis (PARAFAC) performed on each data set, respectively. Results showed differences between acetification processes, origin countries and a wide variability within Argentinean production. The sensory characterization on Argentinean wine vinegars was performed by triangular and ordering preference tests showing statistically significant preferences toward the traditional and the rapid vinegars. This work highlights the effect of production on quality in order to provide added value to the Argentinean vinegars.
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Affiliation(s)
- R Ríos-Reina
- Área de Nutrición y Bromatología, Fac. Farmacia, Univ. Sevilla, C/P. García Gonzalez no. 2, E-41012 Sevilla, Spain
| | - S M Azcarate
- CONICET-Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, and Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP), Santa Rosa, Argentina.
| | - J M Camiña
- CONICET-Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, and Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP), Santa Rosa, Argentina
| | - R M Callejón
- Área de Nutrición y Bromatología, Fac. Farmacia, Univ. Sevilla, C/P. García Gonzalez no. 2, E-41012 Sevilla, Spain.
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Chemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopy. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-019-01697-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Sinanoglou VJ, Zoumpoulakis P, Fotakis C, Kalogeropoulos N, Sakellari A, Karavoltsos S, Strati IF. On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars. Antioxidants (Basel) 2018; 7:E139. [PMID: 30314353 PMCID: PMC6210356 DOI: 10.3390/antiox7100139] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 10/05/2018] [Accepted: 10/05/2018] [Indexed: 01/23/2023] Open
Abstract
Commercially available common and balsamic vinegars were examined, using a combination of spectrophotometric, chromatographic, colorimetric and spectroscopic methods. Total phenolic content, antioxidant activity, radical scavenging capacity, phenolic profile, colour parameters, Fourier Transform Infrared (FT-IR) absorbance spectra and Nuclear Magnetic Resonance (¹H NMR) spectra were comparatively studied. The main scope was the assessment of vinegar antioxidant and metabolic profiles and the identification of the most appropriate features influencing their type and subtypes. Red grape balsamic vinegars exhibited the strongest antioxidant profile. High total phenolic content and radical scavenging-antioxidant activity of vinegars was strongly correlated with high hue-angle and colour density values and low lightness and a* values. FT-IR spectra analysis confirmed the presence of organic acids and carbohydrates and, in combination with Gas Chromatography-Mass Spectrometry (GC-MS), the occurrence of phenolic compounds. NMR spectroscopy enabled the identification of 27 characteristic metabolites in each type of vinegar. The combination of all applied techniques provides critical information on compositional differences among the vinegars and could serve as an application tool for similar fermentation products.
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Affiliation(s)
- Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece.
| | - Charalambos Fotakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece.
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, Eleftheriou Venizelou 70, 17676 Kallithea, Greece.
| | - Aikaterini Sakellari
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece.
| | - Sotirios Karavoltsos
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece.
| | - Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
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Ríos-Reina R, García-González DL, Callejón RM, Amigo JM. NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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11
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Ríos-Reina R, Callejón RM, Oliver-Pozo C, Amigo JM, García-González DL. ATR-FTIR as a potential tool for controlling high quality vinegar categories. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Elemental characterisation of Andalusian wine vinegars with protected designation of origin by ICP-OES and chemometric approach. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces. J FOOD QUALITY 2017. [DOI: 10.1155/2017/8314354] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The organic compound 5-hydroxymethylfurfural (HMF) can be formed from sugars under Maillard reaction and caramelization. In order to study the formation regular of HMF in sugary liquid condiment, vinegar and soy sauce were selected. High-performance liquid chromatography (HPLC) was used to determine the HMF concentrations of various brands of soy sauce and vinegar. The result showed that HMF concentrations were in a range of 0.42 to 115.43 mg/kg for vinegar samples and 0.43 to 5.85 mg/kg for soy sauce samples. The concentrates of HMF were expressed in zero-order kinetics model at 100°C before the maximum HMF generation in all of the tested samples. Longer heating treatment time would reduce the HMF content in tested samples. In addition, HMF content had obviously positive correlation with sugar contents in vinegar samples, but no similar rule was found in soy sauces.
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Torrecilla JS, Aroca-Santos R, Cancilla JC, Matute G. Linear and non-linear modeling to identify vinegars in blends through spectroscopic data. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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