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Cheng H, Liu T, Tian J, An R, Shen Y, Liu M, Yao Z. A General Strategy for Food Traceability and Authentication Based on Assembly-Tunable Fluorescence Sensor Arrays. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2309259. [PMID: 38760900 PMCID: PMC11267353 DOI: 10.1002/advs.202309259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 04/28/2024] [Indexed: 05/20/2024]
Abstract
Food traceability and authentication systems play an important role in ensuring food quality and safety. Current techniques mainly rely on direct measurement by instrumental analysis, which is usually designed for one or a group of specific foods, not available for various food categories. To develop a general strategy for food identification and discrimination, a novel method based on fluorescence sensor arrays is proposed, composed of supramolecular assemblies regulated by non-covalent interactions as an information conversion system. The stimuli-responsiveness and tunability of supramolecular assemblies provided an excellent platform for interacting with various molecules in different foods. In this work, five sensor arrays constructed by supramolecular assemblies composed of pyrene derivatives and perylene derivatives are designed and prepared. Assembly behavior and sensing mechanisms are investigated systematically by spectroscopy techniques. The traceability and authentication effects on several kinds of food from different origins or grades are evaluated and verified by linear discriminant analysis (LDA). It is confirmed that the cross-reactive signals from different sensor units encompassing all molecular interactions can generate a unique fingerprint pattern for each food and can be used for traceability and authentication toward universal food categories with 100% accuracy.
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Affiliation(s)
- He Cheng
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Tianyue Liu
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Jingsheng Tian
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Ruixuan An
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Yao Shen
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Mingxi Liu
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Zhiyi Yao
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
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Várady M, Boržíková J, Popelka P. Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee. Heliyon 2024; 10:e25563. [PMID: 38327481 PMCID: PMC10848008 DOI: 10.1016/j.heliyon.2024.e25563] [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: 08/15/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024] Open
Abstract
The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p < 0.001). Hg content varied in the green coffees processed by fermentation methods vs natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.
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Affiliation(s)
- Matúš Várady
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
| | - Jana Boržíková
- State Veterinary and Food Institute Dolný Kubín, Hlinkova 619, 043 65, Košice, Slovak Republic
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
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Gottstein V, Lachenmeier DW, Kuballa T, Bunzel M. 1H NMR-based approach to determine the geographical origin and cultivation method of roasted coffee. Food Chem 2024; 433:137278. [PMID: 37688828 DOI: 10.1016/j.foodchem.2023.137278] [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: 05/05/2023] [Revised: 08/04/2023] [Accepted: 08/23/2023] [Indexed: 09/11/2023]
Abstract
A comprehensive study of 603 roasted arabica coffee samples using NMR fingerprinting and multivariate data analysis was performed to differentiate coffee samples according to their geographical origin and cultivation method. Both lipophilic and hydrophilic coffee metabolites were recorded using 1H NMR spectroscopy, and principal component analysis followed by linear discriminant analysis (PCA-LDA) was applied. Coffee samples were fist differentiated according to their continents of origin followed by discrimination of coffee samples from Brazil, Ethiopia, and Colombia from coffee samples originating from another continent. Discrimination of coffee samples according to their continent of origin and additional assignment to the countries Brazil and Ethiopia were successful. However, an unambiguous separation of Colombian coffee samples from coffee samples of another continent (other than South America) was not possible. Also, differentiation of organically and conventionally produced coffee samples by using 1H NMR and PCA-LDA was not achieved.
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Affiliation(s)
- Vera Gottstein
- Karlsruhe Institute of Technology (KIT), Department of Food Chemistry and Phytochemistry, Adenauerring 20A, D-76131 Karlsruhe, Germany; Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187 Karlsruhe, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187 Karlsruhe, Germany.
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187 Karlsruhe, Germany.
| | - Mirko Bunzel
- Karlsruhe Institute of Technology (KIT), Department of Food Chemistry and Phytochemistry, Adenauerring 20A, D-76131 Karlsruhe, Germany.
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Sim J, Dixit Y, Mcgoverin C, Oey I, Frew R, Reis MM, Kebede B. Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification. Food Res Int 2023; 174:113518. [PMID: 37986508 DOI: 10.1016/j.foodres.2023.113518] [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: 08/11/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 11/22/2023]
Abstract
The potential of using rapid and non-destructive near-infrared - hyperspectral imaging (HSI-NIR) for the prediction of an integrated stable isotope and multi-element dataset was explored for the first time with the help of support vector regression. Speciality green coffee beans sourced from three continents, eight countries, and 22 regions were analysed using a push-broom HSI-NIR (700-1700 nm), together with five isotope ratios (δ13C, δ15N, δ18O, δ2H, and δ34S) and 41 trace elements. Support vector regression with the radial basis function kernel was conducted using X as the HSI-NIR data and Y as the geochemistry markers. Model performance was evaluated using root mean squared error, coefficient of determination, and mean absolute error. Three isotope ratios (δ18O, δ2H, and δ34S) and eight elements (Zn, Mn, Ni, Mo, Cs, Co, Cd, and La) had an R2predicted 0.70 - 0.99 across all origin scales (continent, country, region). All five isotope ratios were well predicted at the country and regional levels. The wavelength regions contributing the most towards each prediction model were highlighted, including a discussion of the correlations across all geochemical parameters. This study demonstrates the feasibility of using HSI-NIR as a rapid and non-destructive method to estimate traditional geochemistry parameters, some of which are origin-discriminating variables related to altitude, temperature, and rainfall differences across origins.
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Affiliation(s)
- Joy Sim
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
| | - Yash Dixit
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand
| | - Cushla Mcgoverin
- Department of Physics, University of Auckland, Auckland 1010, New Zealand; The Dodd-Walls Centre for Photonic and Quantum Technologies, Auckland 1010, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | | | - Marlon M Reis
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
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Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
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Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
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Sim J, Mcgoverin C, Oey I, Frew R, Kebede B. Stable isotope and trace element analyses with non-linear machine-learning data analysis improved coffee origin classification and marker selection. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4704-4718. [PMID: 36924039 DOI: 10.1002/jsfa.12546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/03/2023] [Accepted: 03/16/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND This study investigated the geographical origin classification of green coffee beans from continental to country and regional levels. An innovative approach combined stable isotope and trace element analyses with non-linear machine learning data analysis to improve coffee origin classification and marker selection. Specialty green coffee beans sourced from three continents, eight countries, and 22 regions were analyzed by measuring five isotope ratios (δ13 C, δ15 N, δ18 O, δ2 H, and δ34 S) and 41 trace elements. Partial least squares discriminant analysis (PLS-DA) was applied to the integrated dataset for origin classification. RESULTS Origins were predicted well at the country level and showed promise at the regional level, with discriminating marker selection at all levels. However, PLS-DA predicted origin poorly at the continental and Central American regional levels. Non-linear machine learning techniques improved predictions and enabled the identification of a higher number of origin markers, and those that were identified were more relevant. The best predictive accuracy was found using ensemble decision trees, random forest and extreme gradient boost, with accuracies of up to 0.94 and 0.89 for continental and Central American regional models, respectively. CONCLUSION The potential for advanced machine learning models to improve origin classification and the identification of relevant origin markers was demonstrated. The decision-tree-based models were superior with their embedded variable identification features and visual interpretation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Joy Sim
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Cushla Mcgoverin
- Department of Physics, University of Auckland, Auckland, New Zealand
- The Dodd-Walls Centre for Photonic and Quantum Technologies, Dunedin, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin, New Zealand
- The Riddet Institute, Palmerston North, New Zealand
| | | | - Biniam Kebede
- Department of Food Science, University of Otago, Dunedin, New Zealand
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Vezzulli F, Fontanella MC, Lambri M, Beone GM. Specialty and high-quality coffee: discrimination through elemental characterization via ICP-OES, ICP-MS, and ICP-MS/MS of origin, species, and variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4303-4316. [PMID: 36785999 DOI: 10.1002/jsfa.12490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/30/2023] [Accepted: 02/14/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND This study aimed to establish the elemental profiling and origin combined with the genetic asset of coffee samples collected from major coffee-producing countries. A total of 76 samples were analysed for 41 elements using inductively coupled plasma-optical emission spectroscopy (ICP-OES), inductively coupled plasma-mass spectrometry (ICP-MS), and inductively coupled plasma-triple quadrupole mass spectrometry (ICP-MS/MS). The mineral composition of the silver skin detachment during the roasting process was also evaluated to verify the loss of minerals during roasting, differences in composition with beans, and between species. RESULTS Application of linear discriminant analysis provided models with an accuracy of 93.3% for continents, 97.8% for countries of cultivation, and 100% for species. Discrimination between Arabica, Canephora coffee, and Eugenoides, and different varieties of Arabica species were identified in both models with calcium (Ca), barium (Ba), cadmium (Cd), rubidium (Rb), and strontium (Sr) as significant discriminant elements. Rb, Sr, sulphur (S), and thulium (Tm) were significant discriminant elements in both models for geographical distinction at different scales. Most of the elements had significantly higher values in silver skin than those in roasted coffee at different magnitudes, with exceptions of P and Rb. CONCLUSION In summary, determination of mineral elements, processed by multivariate statistical analysis, was demonstrated to be discriminant for different coffee species. Linear discriminant analysis of the elemental analysis of samples from the seven major producing countries provided a reliable prediction model. Elemental analysis of major and minor elements is relatively easy and can be used together with other traceability systems and sensory evaluations to authenticate the origin of roasted coffee, different species, and varieties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Fosca Vezzulli
- Department for Sustainable Food Process, DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Maria Chiara Fontanella
- Department for Sustainable Food Process, DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- Department for Sustainable Food Process, DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gian Maria Beone
- Department for Sustainable Food Process, DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Sim J, McGoverin C, Oey I, Frew R, Kebede B. Near-infrared reflectance spectroscopy accurately predicted isotope and elemental compositions for origin traceability of coffee. Food Chem 2023; 427:136695. [PMID: 37385064 DOI: 10.1016/j.foodchem.2023.136695] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 06/12/2023] [Accepted: 06/19/2023] [Indexed: 07/01/2023]
Abstract
Stable isotope ratios and trace elements are well-established tools that act as signatures of the product's environmental conditions and agricultural processes; but they involve time, money, and environmentally destructive chemicals. In this study, we tested for the first time the potential of near-infrared reflectance spectroscopy (NIR) to estimate/predict isotope and elemental compositions for the origin verification of coffee. Green coffee samples from two continents, 4 countries, and 10 regions were analysed for five isotope ratios (δ13C, δ15N, δ18O, δ2H, and δ34S) and 41 trace elements. NIR (1100-2400 nm) calibrations were developed using pre-processing with extended multiplicative scatter correction (EMSC) and mean centering and partial-least squares regression (PLS-R). Five elements (Mn, Mo, Rb, B, La) and three isotope ratios (δ13C, δ18O, δ2H) were moderately to well predicted by NIR (R2: 0.69 to 0.93). NIR indirectly measured these parameters by association with organic compounds in coffee. These parameters were related to altitude, temperature and rainfall differences across countries and regions and were previously found to be origin discriminators for coffee.
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Affiliation(s)
- Joy Sim
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
| | - Cushla McGoverin
- Department of Physics, University of Auckland, Auckland 1010, New Zealand; The Dodd-Walls Centre for Photonic and Quantum Technologies, Auckland 1010, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | | | - Biniam Kebede
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
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Barrea L, Pugliese G, Frias-Toral E, El Ghoch M, Castellucci B, Chapela SP, Carignano MDLA, Laudisio D, Savastano S, Colao A, Muscogiuri G. Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists. Crit Rev Food Sci Nutr 2023; 63:1238-1261. [PMID: 34455881 DOI: 10.1080/10408398.2021.1963207] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Coffee is one of the most popular beverages worldwide; however, its impact on health outcomes and adverse effects is not fully understood. The current review aims to establish an update about the benefits of coffee consumption on health outcomes highlighting its side effects, and finally coming up with an attempt to provide some recommendations on its doses. A literature review using the PubMed/Medline database was carried out and the data were summarized by applying a narrative approach using the available evidence based on the literature. The main findings were the following: first, coffee may contribute to the prevention of inflammatory and oxidative stress-related diseases, such as obesity, metabolic syndrome and type 2 diabetes; second, coffee consumption seems to be associated with a lower incidence of several types of cancer and with a reduction in the risk of all-cause mortality; finally, the consumption of up to 400 mg/day (1-4 cups per day) of caffeine is safe. However, the time gap between coffee consumption and some drugs should be taken into account in order to avoid interaction. However, most of the data were based on cross-sectional or/and observational studies highlighting an association of coffee intake and health outcomes; thus, randomized controlled studies are needed in order to identify a causality link.
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Affiliation(s)
- Luigi Barrea
- Dipartimento di Scienze Umanistiche, Università Telematica Pegaso, Via Porzio, Centro Direzionale, isola F2, 80143 Napoli, Italy
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Gabriella Pugliese
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Evelyn Frias-Toral
- School of Medicine, Universidad Católica Santiago de Guayaquil, Guayaquil, Ecuador
| | - Marwan El Ghoch
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, P.O. Box 11-5020 Riad El Solh, Beirut 11072809, Lebanon
| | - Bianca Castellucci
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Sebastián Pablo Chapela
- Universidad de Buenos Aires, Facultad de Medicina, Departamento de Bioquímica Humana, Buenos Aires, Argentina
- Hospital Británico de Buenos Aires, Departamento de Terapia Intensiva, Buenos Aires, Argentina
| | | | - Daniela Laudisio
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Silvia Savastano
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Annamaria Colao
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Cattedra Unesco "Educazione alla salute e allo sviluppo sostenibile", University Federico II, Naples, Italy
| | - Giovanna Muscogiuri
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Cattedra Unesco "Educazione alla salute e allo sviluppo sostenibile", University Federico II, Naples, Italy
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Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1308645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Simultaneously verifying the original region of green and roasted coffee beans is very important for protecting legal interests of the stakeholder according to the chemical analyzing method. 131 green coffee bean samples are collected from six different original regions and pretreated with three degrees (green, middle, and dark roasted); five stable isotope ratios (δ13C, δ14N, δ18O, δ2H, and δ32S) and twelve elemental contents (Al, Cr, Ni, Zn, Ba, Cu, Na, Mn, Fe, Ca, K, and Mg) of green, middle, and dark roasted coffee bean samples (131×3) were analyzed. Fractionation of stable isotopes and variation of elemental contents were evaluated, only isotope hydrogen (2H) significantly fractionated, and elemental concentrations increased with a certain rate during the roasting process. One-way analysis of variance (ANOVA) was used to compare the stable isotope ratios and elemental concentrations of all coffee bean samples from six different original regions. Random forest (RF) was employed to build a discriminating model for simultaneously verifying the original regions of green and roasted coffee bean samples; this model provided 100% accuracy. Inclusion of this mathematical model for simultaneously verifying the original region of green and roasted coffee beans had powerful distinguishing capability and which will not be influenced by fractionation of hydrogen (2H) and variation of element contents during the roasted process.
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11
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Cueni F, Nelson DB, Lehmann MM, Boner M, Kahmen A. Constraining parameter uncertainty for predicting oxygen and hydrogen isotope values in fruit. JOURNAL OF EXPERIMENTAL BOTANY 2022; 73:5016-5032. [PMID: 35512408 DOI: 10.1093/jxb/erac180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 05/04/2022] [Indexed: 06/14/2023]
Abstract
Understanding δ18O and δ2H values of agricultural products like fruit is of particular scientific interest in plant physiology, ecology, and forensic studies. Applications of mechanistic stable isotope models to predict δ18O and δ2H values of water and organic compounds in fruit, however, are hindered by a lack of empirical parameterizations and validations. We addressed this lack of data by experimentally evaluating model parameter values required to model δ18O and δ2H values of water and organic compounds in berries and leaves from strawberry and raspberry plants grown at different relative humidities. Our study revealed substantial differences between leaf and berry isotope values, consistent across the different relative humidity treatments. We demonstrated that existing isotope models can reproduce water and organic δ18O and δ2H values for leaves and berries. Yet, these simulations require organ-specific model parameterization to accurately predict δ18O and δ2H values of leaf and berry tissue and water pools. We quantified these organ-specific model parameters for both species and relative humidity conditions. Depending on the required model accuracy, species- and environment-specific model parameters may be justified. The parameter values determined in this study thus facilitate applications of stable isotope models where understanding δ18O and δ2H values of fruit is of scientific interest.
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Affiliation(s)
- Florian Cueni
- University of Basel, Department of Environmental Sciences - Botany, Schönbeinstrasse 6, 4056 Basel, Switzerland
- Agroisolab GmbH, Professor-Rehm-Strasse 6, 52428 Jülich, Germany
| | - Daniel B Nelson
- University of Basel, Department of Environmental Sciences - Botany, Schönbeinstrasse 6, 4056 Basel, Switzerland
| | - Marco M Lehmann
- Swiss Federal Institute for Forest, Snow and Landscape Research (WSL), Zürcherstrasse 111, 8903 Birmensdorf, Switzerland
| | - Markus Boner
- Agroisolab GmbH, Professor-Rehm-Strasse 6, 52428 Jülich, Germany
| | - Ansgar Kahmen
- University of Basel, Department of Environmental Sciences - Botany, Schönbeinstrasse 6, 4056 Basel, Switzerland
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12
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Classification of edible bird’s nest samples using a logistic regression model through the mineral ratio approach. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Influence of drying and roasting on chemical composition, lipid profile and antioxidant activity of jurubeba (Solanum paniculatum L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01370-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Yang S, Li C, Mei Y, Liu W, Liu R, Chen W, Han D, Xu K. Determination of the Geographical Origin of Coffee Beans Using Terahertz Spectroscopy Combined With Machine Learning Methods. Front Nutr 2021; 8:680627. [PMID: 34222305 PMCID: PMC8247636 DOI: 10.3389/fnut.2021.680627] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 05/18/2021] [Indexed: 11/13/2022] Open
Abstract
Different geographical origins can lead to great variance in coffee quality, taste, and commercial value. Hence, controlling the authenticity of the origin of coffee beans is of great importance for producers and consumers worldwide. In this study, terahertz (THz) spectroscopy, combined with machine learning methods, was investigated as a fast and non-destructive method to classify the geographic origin of coffee beans, comparing it with the popular machine learning methods, including convolutional neural network (CNN), linear discriminant analysis (LDA), and support vector machine (SVM) to obtain the best model. The curse of dimensionality will cause some classification methods which are struggling to train effective models. Thus, principal component analysis (PCA) and genetic algorithm (GA) were applied for LDA and SVM to create a smaller set of features. The first nine principal components (PCs) with an accumulative contribution rate of 99.9% extracted by PCA and 21 variables selected by GA were the inputs of LDA and SVM models. The results demonstrate that the excellent classification (accuracy was 90% in a prediction set) could be achieved using a CNN method. The results also indicate variable selecting as an important step to create an accurate and robust discrimination model. The performances of LDA and SVM algorithms could be improved with spectral features extracted by PCA and GA. The GA-SVM has achieved 75% accuracy in a prediction set, while the SVM and PCA-SVM have achieved 50 and 65% accuracy, respectively. These results demonstrate that THz spectroscopy, together with machine learning methods, is an effective and satisfactory approach for classifying geographical origins of coffee beans, suggesting the techniques to tap the potential application of deep learning in the authenticity of agricultural products while expanding the application of THz spectroscopy.
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Affiliation(s)
- Si Yang
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin, China.,School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin, China
| | - Chenxi Li
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin, China.,School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin, China
| | - Yang Mei
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin, China.,School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin, China
| | - Wen Liu
- School of Chemical Engineering, Xiangtan University, Xiangtan, China
| | - Rong Liu
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin, China.,School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin, China
| | - Wenliang Chen
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin, China.,School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin, China
| | - Donghai Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Kexin Xu
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin, China.,School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin, China
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15
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Chen Y, Zheng S, Zhang G, Luo J, Liu J, Peng X. Chemical, microbial, and metabolic analysis of Taisui cultured in honey solution. Food Sci Nutr 2021; 9:2158-2168. [PMID: 33841832 PMCID: PMC8020961 DOI: 10.1002/fsn3.2185] [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: 10/09/2020] [Revised: 01/27/2021] [Accepted: 02/06/2021] [Indexed: 11/17/2022] Open
Abstract
Taisui, a special substance occasionally found in China, can now be artificially cultured. In order to evaluate the safety of an artificially cultured Taisui (acTS) and develop it into fermented, functional food or oral liquid, the macronutrients, trace elements, microbial community, and extracellular metabolites of Taisui have been investigated in this study. Results showed that the concentrations of total carbohydrates, protein, fat, total ash, and moisture of wet acTS were 2.13 g/100 g, 0.13 g/100 g, 0.07 g/100 g, 0.04 g/100 g, and 88.3%, respectively. The concentrations of top three trace elements of K, Ca, and P, are 1,424.92 mg/kg, 159.96 mg/kg, and 67.89 mg/kg, respectively. Proteobacteria, Euryarchaeota, and Ascomycota were the dominant phyla of bacteria, archaea, and fungi, respectively. Uncultured_bacterium_f_Anaerolineaceae, Alcaligenes, and Ochrobactrum were the three most abundant genera of bacteria; Methanosaeta, Methanosphaera, and Natronomonas, the most abundant genera of archaea; Zygosaccharomyces, Mortierella, and Fusarium, the most abundant genera of fungi. There were 311 metabolites increased in acTS. Most of the metabolites are beneficial to human. These metabolites can be contributed to microbes in acTS. In conclusion, acTS is not a good source of macronutrients and of trace elements, while the safeness of some microorganisms in acTS is also unknown. Nevertheless, it still provides some probiotics and beneficial metabolites for human. It is thus possible to develop acTS into foods when the safety of each microorganism is proved.
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Affiliation(s)
- Yunjing Chen
- Department of Food Science and EngineeringJinan UniversityGuangzhou510632China
| | - Shuxiu Zheng
- Department of Food Science and EngineeringJinan UniversityGuangzhou510632China
| | - Guangwen Zhang
- Department of Food Science and EngineeringJinan UniversityGuangzhou510632China
| | - Jianming Luo
- Department of Food Science and EngineeringJinan UniversityGuangzhou510632China
| | - Junsheng Liu
- Department of Food Science and EngineeringJinan UniversityGuangzhou510632China
| | - Xichun Peng
- Department of Food Science and EngineeringJinan UniversityGuangzhou510632China
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16
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Segelke T, von Wuthenau K, Neitzke G, Müller MS, Fischer M. Food Authentication: Species and Origin Determination of Truffles ( Tuber spp.) by Inductively Coupled Plasma Mass Spectrometry and Chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14374-14385. [PMID: 32520544 DOI: 10.1021/acs.jafc.0c02334] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The aim of this study was to develop a protocol for the authentication of truffles using inductively coupled plasma mass spectrometry. The price of the different truffle species varies significantly, and because the visual differentiation is difficult within the white truffles and within the black truffles, food fraud is likely to occur. Thus, in the context of this work, the elemental profiles of 59 truffle samples of five commercially relevant species were analyzed and the resulting element profiles were evaluated with chemometrics. Classification models targeting the species and the origins were validated using nested cross validation and were able to differentiate the most expensive Tuber magnatum from any other examined truffle. For the black truffles, an overall classification accuracy of 90.4% was achieved, and, most importantly, a falsification of the expensive Tuber melanosporum by Tuber indicum could be ruled out. With regard to the geographical origin, for Italy and Spain, one-versus-all classification models were calculated each to differentiate truffle samples from any other origins by 75.0 and 86.7%, respectively. The prediction was still possible according to an internal mathematical normalization scheme using only the element ratios instead of the absolute element concentrations. The established authentication protocol was successfully tested with an external sample set of five fresh truffles. Our results show the high potential of the element profile for the parallel species and origin authentication of truffles.
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Affiliation(s)
- Torben Segelke
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Kristian von Wuthenau
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Greta Neitzke
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Marie-Sophie Müller
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
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17
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Segelke T, von Wuthenau K, Kuschnereit A, Müller MS, Fischer M. Origin Determination of Walnuts ( Juglans regia L.) on a Worldwide and Regional Level by Inductively Coupled Plasma Mass Spectrometry and Chemometrics. Foods 2020; 9:E1708. [PMID: 33233794 PMCID: PMC7699883 DOI: 10.3390/foods9111708] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/12/2020] [Accepted: 11/18/2020] [Indexed: 11/17/2022] Open
Abstract
To counteract food fraud, this study aimed at the differentiation of walnuts on a global and regional level using an isotopolomics approach. Thus, the multi-elemental profiles of 237 walnut samples from ten countries and three years of harvest were analyzed with inductively coupled plasma mass spectrometry (ICP-MS), and the resulting element profiles were evaluated with chemometrics. Using support vector machine (SVM) for classification, validated by stratified nested cross validation, a prediction accuracy of 73% could be achieved. Leave-one-out cross validation was also applied for comparison and led to less satisfactory results because of the higher variations in sensitivity for distinct classes. Prediction was still possible using only elemental ratios instead of the absolute element concentrations; consequently, a drying step is not mandatory. In addition, the isotopolomics approach provided the classification of walnut samples on a regional level in France, Germany, and Italy, with accuracies of 91%, 77%, and 94%, respectively. The ratio of the model's accuracy to a random sample distribution was calculated, providing a new parameter with which to evaluate and compare the performance of classification models. The walnut cultivar and harvest year had no observable influence on the origin differentiation. Our results show the high potential of element profiling for the origin authentication of walnuts.
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Affiliation(s)
| | | | | | | | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (T.S.); (K.v.W.); (A.K.); (M.-S.M.)
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