Monitoring Chemical Changes in Some Foods Using Fourier Transform Photoacoustic Spectroscopy

The Ground-Based BIOMEX Experiment Verification Tests for Life Detection on Mars

The success of an astrobiological search for life campaign on Mars, or other planetary bodies in the Solar System, relies on the detectability of past or present microbial life traces, namely, biosignatures. Spectroscopic methods require little or no sample preparation, can be repeated almost endlessly, and can be performed in contact or even remotely. Such methods are therefore ideally suited to use for the detection of biosignatures, which can be confirmed with supporting instrumentation. Here, we discuss the use of Raman and Fourier Transform Infrared (FT-IR) spectroscopies for the detection and characterization of biosignatures from colonies of the fungus Cryomyces antarcticus, grown on Martian analogues and exposed to increasing doses of UV irradiation under dried conditions. The results report significant UV-induced DNA damage, but the non-exceeding of thresholds for allowing DNA amplification and detection, while the spectral properties of the fungal melanin remained unaltered, and pigment detection and identification was achieved via complementary analytical techniques. Finally, this work found that fungal cell wall compounds, likely chitin, were not degraded, and were still detectable even after high UV irradiation doses. The implications for the preservation and detection of biosignatures in extraterrestrial environments are discussed.

Survivability and controlled release of alginate-microencapsulated Pseudomonas fluorescens VUPF506 and their effects on biocontrol of Rhizoctonia solani on potato

Preserving the efficacy of plant probiotic bacteria in soil is a major challenge to the biological control of plant diseases. The microencapsulation technique is an important step in preserving the viability and activity of probiotics in adverse environmental conditions. The main objective of this study was to choose an appropriate coating for probiotic encapsulation. For this purpose, the survivability and controlled release of Pseudomonas fluorescens VUPF506 encapsulated with alginate (Alg) combined with whey protein concentrate (WPC), carboxymethyl cellulose (CMC), and peanut butter (PB) were evaluated. Moreover, the encapsulated cells were evaluated to control for Rhizoctonia solani in potato plants under in vivo conditions. The results showed that all tested wall material maintained more than 80% of the bacterial cells. The Alg-WPC microcapsules provided a better controlled release over two months. Interestingly, the greenhouse experiment also revealed that the treatment of potato plants with Alg-WPC microcapsules was the most effective treatment, suppressing 90% of the pathogen. The results showed that Alg-WPC is the most promising combination to improve the survivability of P. fluorescens VUPF506. Moreover, it can be used as a fertilizer due to its content of valuable amino acids.

Identification and characterization of Aspergillus species of fruit rot fungi using microscopy, FT-IR, Raman and UV-Vis spectroscopy

During the investigation of fungal isolation from fruit, the major genera were Aspergillus, Penicillium, cladosporium, Alternaria, fusarium, Colletotrichum were found. Among them Aspergillus (15 species) was found major dominant on different fruits. Fifteen different Aspergillus species viz. Aspergillus brasiliensis, Aspergillus phoenicis, Aspergillus carbonarius, four Aspergillus flavus, Aspergillus acidus, two Aspergillus awamori, Aspergillus aculeatus, Aspergillus eucalypticola, Aspergillus oryzae and two Aspergillus Spp. have been differentiate and identify using morphology (microscopic technique), Fourier Transforms Infrared spectroscopy (FTIR), Raman Spectroscopy (RS) and UV-visible spectrophotometry (UV-vis). The fungal mass in powder form was used in present study. In FTIR the finger print region is important for the characterization of Aspergillus because this region is unique and contains peaks indicating the presence of DNA. From the results were found Fourier transform infrared (FTIR) technique and Raman spectroscopy a useful tool, sensitive, fast, economical, accurate, not require sample preparation and successfully used to identify fungi.

Application of FTIR-PAS in Rapid Assessment of Rice Quality under Climate Change Conditions

Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS), versus attenuated total reflectance spectroscopy (FTIR-ATR) and diffuse reflectance spectroscopy (DRIFT), was firstly applied in quick assessment of rice quality in response to rising CO₂/temperature instead of conventional time-consuming chemical methods. The influences of elevated CO₂ and higher temperature were identified using FTIR-PAS spectra by principal component analysis (PCA). Variations in the rice functional groups are crucial indicators for rice identification, and the ratio of the intensities of two selected spectral bands was used for correlation analysis with starch, protein, and lipid content, and the ratios all showed a positive linear correlation (R² = 0.9103, R² = 0.9580, and R² = 0.9246, respectively). Subsequently, changes in nutritional components under future environmental conditions that encompass higher CO₂ and temperature were evaluated, which demonstrated the potential of FTIR-PAS to detect the responses of rice to climate change, providing a valuable technique for agricultural production and food security.

Non-destructive techniques for the detection of fungal infection in cereal grains

Infection of cereal grains by fungi is a serious problem worldwide. Depending on the environmental conditions, cereal grains may be colonised by different species of fungi. These fungi cause reduction in yield, quality and nutritional value of the grain; and of major concern is their production of mycotoxins which are harmful to both humans and animals. Early detection of fungal contamination is an essential control measure for ensuring storage longevity and food safety. Conventional methods for detection of fungal infection, such as culture and colony techniques or immunological methods are either slow, labour intensive or difficult to automate. In recent years, there has been an increasing need to develop simple, rapid, non-destructive methods for early detection of fungal infection and mycotoxins contamination in cereal grains. Methods such as near infrared (NIR) spectroscopy, NIR hyperspectral imaging, and electronic nose were evaluated for these purposes. This paper reviews the different non-destructive techniques that have been considered thus far for detection of fungal infection and mycotoxins in cereal grains, including their principles, application and limitations.

Fast and nondestructive determination of protein content in rapeseeds (Brassica napus L.) using Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS)

BACKGROUND

Fast and non-destructive determination of rapeseed protein content carries significant implications in rapeseed production. This study presented the first attempt of using Fourier transform mid-infrared photoacoustic spectroscopy (FTIR-PAS) to quantify protein content of rapeseed. The full-spectrum model was first built using partial least squares (PLS). Interval selection methods including interval partial least squares (iPLS), synergy interval partial least squares (siPLS), backward elimination interval partial least squares (biPLS) and dynamic backward elimination interval partial least squares (dyn-biPLS) were then employed to select the relevant band or band combination for PLS modeling.

RESULTS

The full-spectrum PLS model achieved an ratio of prediction to deviation (RPD) of 2.047. In comparison, all interval selection methods produced better results than full-spectrum modeling. siPLS achieved the best predictive accuracy with an RPD of 3.215 when the spectrum was sectioned into 25 intervals, and two intervals (1198-1335 and 1614-1753 cm(-1) ) were selected. iPLS excelled biPLS and dyn-biPLS, and dyn-biPLS performed slightly better than biPLS.

CONCLUSION

FTIR-PAS was verified as a promising analytical tool to quantify rapeseed protein content. Interval selection could extract the relevant individual band or synergy band associated with the sample constituent of interest, and then improve the prediction accuracy of the full-spectrum model.

Effect of the local microenvironment on survival and thermal inactivation of Salmonella in low- and intermediate-moisture multi-ingredient foods

Multi-ingredient foods having low- or intermediate-moisture characteristics may pose a special challenge to process design and validation. Ingredients of these foods can create local microenvironments that may have a distinct impact on pathogen survival and processing requirements. In this study, two model systems, each consisting of 80% commercial peanut butter (P) and 20% nonfat dry milk powder (M), were formulated to be identical in composition, but different in the source of the Salmonella contamination as originating in either the ingredient P or M. Immediately after inoculation, Salmonella showed a 2.0-log reduction when M was the contaminated ingredient compared with a 0.6-log reduction when P was the contaminated ingredient. This pattern of survival was consistent with the single-ingredient control containing only M (2.5-log reduction) or only P (0.7-log reduction), suggesting that the immediate proximity of cells is determined by the contaminated ingredient in the model system. After 5 weeks of storage, the survival rates of Salmonella in the two systems remained different, i.e.a 4- and 2-log reduction resulted in the system with M or P as the contaminated ingredient, respectively. Furthermore, thermal inactivation efficacies also differed significantly between the two systems. Fourier transform infrared spectroscopy demonstrated the nonhomogeneous distribution of water, lipid, and protein, indicating that varied local microenvironments were present and likely affected the behavior of the pathogen. The impact of the microenvironment on inactivation and survival of Salmonella was further confirmed in a butter cookie formulation in which Salmonella was inoculated via four different ingredients. This study shows that the local microenvironment in low- and intermediate-moisture foods affects Salmonella survival and thermal inactivation. The ingredient source of the contamination should be taken into account for process design and validation to ensure the safety of the product.