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Junges CH, Guerra CC, Gomes AA, Ferrão MF. Multiblock data applied in organic grape juice authentication by one-class classification OC-PLS. Food Chem 2024; 436:137695. [PMID: 37857206 DOI: 10.1016/j.foodchem.2023.137695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 09/27/2023] [Accepted: 10/06/2023] [Indexed: 10/21/2023]
Abstract
A new strategy has been developed to enhance the assessment of the authenticity of whole grape juice within the organic class. This approach is based on the analysis of data from different analytical sources. The novel method employs a multiblock regression technique, specifically the one-class partial least squares (OC-PLS) classifier, to establish a relationship between each predictor block and the response variable. Sequential calculations are performed after orthogonalization with respect to the preceding regression scores. The proposed method has demonstrated effectiveness in detecting targeted samples. The results achieved of the best models for the test set had rates of up to 100 % sensitivity, 89 % specificity, and 83 % accuracy. To compare with the multiblock models, the DD-SIMCA method was employed, but it yielded inferior results when applied to visible data. The multiblock approach proved to be efficient in evaluating from different datasets of varied sources to classification of organic grape juice.
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Affiliation(s)
- Carlos H Junges
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil.
| | - Celito C Guerra
- Laboratório de Cromatografia e Espectrometria de Massas (LACEM), Unidade Uva e Vinho, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rua Livramento, 515, Bento Gonçalves, Rio Grande do Sul, CEP 95701-008, Brazil
| | - Adriano A Gomes
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil
| | - Marco F Ferrão
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil; Instituto Nacional de Ciência e Tecnologia-Bioanalítica (INCT-Bioanalítica), Cidade Universitária Zeferino Vaz, s/n, Campinas, São Paulo (SP), CEP 13083-970, Brazil
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2
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Medhe SV, Kettawan AK, Kamble MT, Monboonpitak N, Thompson KD, Kettawan A, Pirarat N. Modification of Physiochemical and Techno-Functional Properties of Stink Bean ( Parkia speciosa) by Germination and Hydrothermal Cooking Treatment. Foods 2023; 12:4480. [PMID: 38137284 PMCID: PMC10743050 DOI: 10.3390/foods12244480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/06/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarce on stink beans (SBs). Therefore, the current research aimed to explore the efficacy of germination (G) and hydrothermal cooking (HTC) on the physiochemical properties, proximate composition, techno-functional properties, and antioxidant potential of SB flour. Furthermore, Fourier transform infrared spectroscopy (FTIR) and field emission scanning electron microscopy (FESEM) were employed to assess structural and morphological changes. The results revealed that the physiochemical properties of SB were significantly enhanced through processing, with more pronounced improvements observed during germination. Additionally, SBG exhibited a significantly higher protein content and lower fat content compared to SBHTC and stink bean raw (SBR). Moreover, techno-functional properties such as color intensity, least gelation concentration, and pasting properties were significantly improved in SBG compared to SBHTC and SBR. FTIR analysis of SBG and SBHTC indicated structural modifications in the lipid, protein, and carbohydrate molecules. FESEM examination revealed morphological changes in SBG and SBHTC when compared to SBR. Importantly, SBG exhibited higher antioxidant activity and total phenolic content in comparison to SBHTC and SBR. Therefore, processed SB flour can be incorporated and utilized in product development, highlighting its potential as a plant-based protein source for protein-rich breakfast bars and cookies.
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Affiliation(s)
- Seema Vijay Medhe
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Aurawan Kringkasemsee Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | - Manoj Tukaram Kamble
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Nuntawat Monboonpitak
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | | | - Aikkarach Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | - Nopadon Pirarat
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
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3
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Guidotti-Takeuchi M, Melo RTD, Ribeiro LNDM, Dumont CF, Ribeiro RAC, Brum BDA, de Amorim Junior TLIF, Rossi DA. Interference with Bacterial Conjugation and Natural Alternatives to Antibiotics: Bridging a Gap. Antibiotics (Basel) 2023; 12:1127. [PMID: 37508224 PMCID: PMC10376302 DOI: 10.3390/antibiotics12071127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/27/2023] [Accepted: 06/27/2023] [Indexed: 07/30/2023] Open
Abstract
Horizontal gene transfer (HGT) in food matrices has been investigated under conditions that favor gene exchange. However, the major challenge lies in determining the specific conditions pertaining to the adapted microbial pairs associated with the food matrix. HGT is primarily responsible for enhancing the microbial repertoire for the evolution and spread of antimicrobial resistance and is a major target for controlling pathogens of public health concern in food ecosystems. In this study, we investigated Salmonella Heidelberg (SH) and Escherichia coli (EC) regarding gene exchange under conditions mimicking the industrial environment, with the coproducts whey (SL) and chicken juice (CJ). The S. Heidelberg strain was characterized by antibiotic susceptibility standards and PCR to detect the blaTEM gene. A concentration of 0.39 mg/mL was determined to evaluate the anti-conjugation activity of nanostructured lipid nanocarriers (NLCs) of essential oils to mitigate β-lactam resistance gene transfer. The results showed that the addition of these coproducts promoted an increase of more than 3.5 (whey) and 2.5 (chicken juice) orders of magnitude in the conjugation process (p < 0.01), and NLCs of sage essential oil significantly reduced the conjugation frequency (CF) by 74.90, 90.6, and 124.4 times when compared to the transfers in the absence of coproducts and the presence of SL and CJ, respectively. For NLCs from olibanum essential oil, the decrease was 4.46-fold for conjugations without inhibitors and 3.12- and 11.3-fold in the presence of SL and CJ. NLCs associated with sage and olibanum essential oils effectively control the transfer of antibiotic resistance genes and are a promising alternative for use at industrial levels.
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Affiliation(s)
- Micaela Guidotti-Takeuchi
- Laboratory of Molecular Epidemiology, Federal University of Uberlândia, Uberlândia 38402-018, MG, Brazil
| | - Roberta Torres de Melo
- Laboratory of Molecular Epidemiology, Federal University of Uberlândia, Uberlândia 38402-018, MG, Brazil
| | | | - Carolyne Ferreira Dumont
- Laboratory of Molecular Epidemiology, Federal University of Uberlândia, Uberlândia 38402-018, MG, Brazil
| | | | - Bárbara de Araújo Brum
- Laboratory of Molecular Epidemiology, Federal University of Uberlândia, Uberlândia 38402-018, MG, Brazil
| | | | - Daise Aparecida Rossi
- Laboratory of Molecular Epidemiology, Federal University of Uberlândia, Uberlândia 38402-018, MG, Brazil
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Aykas DP, Sinir GO, Borba KR. Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market. Food Chem 2023; 427:136727. [PMID: 37406447 DOI: 10.1016/j.foodchem.2023.136727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/07/2023]
Abstract
We aimed to develop portable Fourier transform infrared (FT-IR) spectroscopy-based prediction algorithms for the key quality characteristics (soluble solids, water activity, pH, sucrose, glucose, fructose, fructose/glucose, hydroxymethylfurfural) of various types of molasses, establish their legitimacy, and create a model to separate them based on their botanical origin. Samples labeled as carob (n = 27), grape (n = 24), Juniper (n = 13), and mulberry (n = 12) were purchased from different local markets in Turkey. Labeling issues were revealed in five carob and seven grape molasses, and those samples classified as non-authentic by the FT-IR algorithms were corroborated by reference analysis. Partial least squares regression models generated to predict the key quality traits of Turkish molasses demonstrated excellent correlation with reference analysis (R2Val ≥ 0.96) and low standard error of prediction (SEP ≤ 2.88). The FT-IR sensor provided a feasible approach for molasses testing to assess its quality through manufacturing and storage, also provided a powerful tool to -ensure proper product labeling.
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Affiliation(s)
- Didem Peren Aykas
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey.
| | - Gulsah Ozcan Sinir
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludağ University, Bursa, Turkey
| | - Karla Rodrigues Borba
- Department of Food and Nutrition, São Paulo State University, Araraquara, SP 01049-10, Brazil
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5
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Habib HM, El-Gendi H, El-Fakharany EM, El-Ziney MG, El-Yazbi AF, Al Meqbaali FT, Ibrahim WH. Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate. Nutrients 2023; 15:2709. [PMID: 37375613 DOI: 10.3390/nu15122709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy. In this study, the polyphenolic profile of PJC was investigated for the first time, and it was found that PJC can inhibit oxidative damage to bovine serum albumin (BSA) and deoxyribonucleic acid (DNA), as well as acetylcholinesterase, α-amylase, and tyrosinase activities. The primary polyphenols identified in PJC were 4-Hydroxy-3-Methoxybenzoate, epicatechin, catechin, rutin, ferulic acid, P-coumaric acid, and cinnamic acid. Additionally, PJC demonstrated potent antibacterial effects against human pathogens such as Streptococcus mutans and Aeromonas hydrophila and dose-dependently reduced the proliferation of colorectal, breast, and hepatic cancer cells via apoptosis. Furthermore, PJC blocked B-cell lymphoma 2 (BCl-2) and the expression of a potent cyclin-dependent kinase inhibitor (P21) and enhanced tumor protein (P53) expression, compared to both untreated cells and cells treated with fluoropyrimidine 5-fluorouracil (5-FU). As a result, PJC may be a beneficial ingredient in the formulation of emerging natural-compound-based chemotherapy and functional foods and could be utilized by the food, nutraceutical, and pharmaceutical industries.
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Affiliation(s)
- Hosam M Habib
- Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt
| | - Hamada El-Gendi
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA City), New Borg El Arab P.O. Box 21934, Egypt
| | - Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute GEBRI, City of Scientific Research and Technological Applications (SRTA City), New Borg El Arab P.O. Box 21934, Egypt
| | - Mohamed G El-Ziney
- Dairy Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria P.O. Box 21545, Egypt
| | - Ahmed F El-Yazbi
- Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Alexandria University, Alexandria 21521, Egypt
- Faculty of Pharmacy, Alamein International University (AIU), Alamein City 5060310, Egypt
| | - Fatima T Al Meqbaali
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Wissam H Ibrahim
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
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Adiba A, Razouk R, Haddioui A, Ouaabou R, Hamdani A, Kouighat M, Hssaini L. FTIR spectroscopy-based lipochemical fingerprints involved in pomegranate response to water stress. Heliyon 2023; 9:e16687. [PMID: 37292337 PMCID: PMC10245267 DOI: 10.1016/j.heliyon.2023.e16687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/10/2023] Open
Abstract
Pomegranate trees are known for their ability to withstand drought conditions, but there is still much to learn about how water stress affects the lipobiochemical behavior of their seeds. This study aimed to investigate how sustained deficit irrigation (SDI-50), equivalent to 50% of crop evapotranspiration, influences pomegranate seed oil attributes such as phenols, flavonoids, and tannins content, and the seeds' lipochemical fingerprints compared to fully irrigated trees. At the full ripening stage, pomegranate seeds were analyzed for their oil content, biochemical traits, and vibrational fingerprints using infrared radiation. The results indicated that there was a significant genotypic effect coupled with applied water stress on all the investigated traits. Interestingly, an increasing trend in seed oil yield was observed under water stress conditions compared to the control, with the highest oil yield increase observed in the 'Zheri Precoce' fruit seeds. Only two cultivars did not show the same pattern, with the oil yield increase ranging from 8% to 100%. Furthermore, SDI-50 induced a substantial increase in total phenolic content, coupled with a significant genotypic effect, and resulted in an average increase of 7.5%. This increase in total phenolics also correlated with an increase in antioxidant activity across all investigated cultivars. ATR-FTIR fingerprinting revealed eleven spectral fingerprints corresponding to functional groups present in pomegranate seeds oil, with a particular pattern of significant effects of both genotypic and SDI-50 factors. These results suggest that exploiting water scarcity conditions could be a viable approach to improve the quantitative and qualitative attributes of pomegranate seed oil. While there are still several aspects to be investigated further, this study provides a basis for pomegranate processing under water shortage conditions.
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Affiliation(s)
- Atman Adiba
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
- Laboratory of Biotechnology and Valorisation of Plant Genetic Resources, University of Sultan Moulay Slimane, BP 523, Beni Mellal, Morocco
| | - Rachid Razouk
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Abdelmajid Haddioui
- Laboratory of Biotechnology and Valorisation of Plant Genetic Resources, University of Sultan Moulay Slimane, BP 523, Beni Mellal, Morocco
| | - Rachida Ouaabou
- Environmental Technologies, Biotechnology and Valorization of Bio-Resources Team, Abdelmalek Essaadi University, Morocco
| | - Anas Hamdani
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Mohammed Kouighat
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Lahcen Hssaini
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
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7
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Aykac B, Cavdaroglu C, Ozen B. Authentication of pomegranate juice in binary and ternary mixtures with spectroscopic methods. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Sánchez-Osorno DM, Caicedo Paz AV, López-Jaramillo MC, Villa AL, Martínez-Galán JP. Protection of Mono and Polyunsaturated Fatty Acids from Grapeseed Oil by Spray Drying Using Green Biopolymers as Wall Material. Foods 2022; 11. [PMID: 36553695 DOI: 10.3390/foods11243954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/30/2022] [Accepted: 09/21/2022] [Indexed: 12/12/2022] Open
Abstract
One of the most common ways to protect oils is microencapsulation, which includes the use of encapsulating agents. Due to the environmental problems facing humanity, this study seeks to combine green biopolymers (microcrystalline cellulose and whey protein isolate) that function as encapsulating agents for grapeseed oil. Grapeseed oil that is obtained from agro-industrial waste has shown health benefits, including cardioprotective, anticancer, antimicrobial, and anti-inflammatory properties. These health benefits have been mainly associated with monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. In this sense, it has been observed that grapeseed oil can be easily modified by environmental factors such as oxygen, high temperatures, and light, showing the instability and easy degradation of grapeseed oil. In this study, grapeseed oil was encapsulated using the spray-drying technique to conserve its lipidic profile. Powder recovery of the grapeseed oil microcapsules ranged from 65% to 70%. The encapsulation efficiency of the microcapsules varied between 80% and 85%. The FTIR analysis showed chemical interactions that demonstrate chemisorption between the grapeseed oil and the encapsulating material, while the SEM micrographs showed a correct encapsulation in a spherical shape. Gas chromatography showed that the lipid profile of grapeseed oil is preserved thanks to microencapsulation. Release tests showed 80% desorption within the first three hours at pH 5.8. Overall, whey protein and microcrystalline cellulose could be used as a wall material to protect grapeseed oil with the potential application of controlled delivery of fatty acids microcapsules.
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Luo S, Chen J, Zeng Y, Dai J, Li S, Yan J, Liu Y. Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles. Food Chem X 2022; 15:100378. [PMID: 36211791 PMCID: PMC9532707 DOI: 10.1016/j.fochx.2022.100378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/11/2022] [Accepted: 06/22/2022] [Indexed: 11/30/2022] Open
Abstract
Ultrasonic and microwave treatment improved the extraction rate of rock bean protein. Rock bean protein has a high content of 7S and 11S globulin components. The prepared W/O/W microcapsules can keep the noodles fresh.
Rock-bean protein (RP) was extracted from wild rock beans by ultrasonic treatment and microwave extraction. The RP has a high content of 7S and 11S globulin components and good heat stability. Subsequently, water-oil-water double emulsions were prepared using a water core containing nisin, momordica charantia extract (MCE), and Lactobacillus plantarum as functional additives, corn oil as the intermediate wall, and RP/gum arabic (GA) as the outer wall material. For a ratio of corn oil to water of 5:1, the maximum encapsulation efficiency was 28.22%, and RP/GA had good dispersion characteristics, where the smallest average particle size was achieved for a 1:1 ratio. Finally, the microcapsules were used to study the effect of its addition to noodles. The addition of 2 wt% of the microcapsules to low-gluten flour resulted in a dough with suitable rheology, and can extend the shelf life of the fresh noodles prepared using this dough.
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Sarjerao LSK, Kashyap P, Sharma P. Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (
Vigna radiata
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lad Shailesh Kumar Sarjerao
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Piyush Kashyap
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
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Manzoor MF, Hussain A, Naumovski N, Ranjha MMAN, Ahmad N, Karrar E, Xu B, Ibrahim SA. A Narrative Review of Recent Advances in Rapid Assessment of Anthocyanins in Agricultural and Food Products. Front Nutr 2022; 9:901342. [PMID: 35928834 PMCID: PMC9343702 DOI: 10.3389/fnut.2022.901342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 05/31/2022] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently mainly due to their potential health benefits and applications as functional food ingredients. This has also created an interest in the development and validation of several non-destructive techniques of ACN assessments in several food samples. Non-destructive and conventional techniques play an important role in the assessment of ACNs in agricultural and food products. Although conventional methods appear to be more accurate and specific in their analysis, they are also associated with higher costs, the destruction of samples, time-consuming, and require specialized laboratory equipment. In this review article, we present the latest findings relating to the use of several spectroscopic techniques (fluorescence, Raman, Nuclear magnetic resonance spectroscopy, Fourier-transform infrared spectroscopy, and near-infrared spectroscopy), hyperspectral imaging, chemometric-based machine learning, and artificial intelligence applications for assessing the ACN content in agricultural and food products. Furthermore, we also propose technical and future advancements of the established techniques with the need for further developments and technique amalgamations.
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Affiliation(s)
| | - Abid Hussain
- Department of Agriculture and Food Technology, Faculty of Life Science, Karakoram International University, Gilgit-Baltistan, Pakistan
| | - Nenad Naumovski
- School of Rehabilitation and Exercise Science, Faculty of Health, University of Canberra, Canberra, ACT, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT, Australia
| | | | - Nazir Ahmad
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Bin Xu
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim
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Medhe SV, Kamble MT, Kettawan AK, Monboonpitak N, Kettawan A. Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera. Foods 2022; 11:foods11131822. [PMID: 35804637 PMCID: PMC9265550 DOI: 10.3390/foods11131822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/11/2022] [Accepted: 06/16/2022] [Indexed: 12/04/2022] Open
Abstract
The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.
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Affiliation(s)
- Seema Vijay Medhe
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
| | - Manoj Tukaram Kamble
- Department of Anatomy, Faculty of Science, Mahidol University, Bangkok 10400, Thailand;
| | - Aurawan Kringkasemsee Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
| | - Nuntawat Monboonpitak
- Department of Food Toxicology, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand;
| | - Aikkarach Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
- Correspondence:
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Dineshbhai CK, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi K, Patil G, Mankad M, Liu Z, Hati S. Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Hijazi A, Pisano I, Illek P, Leahy JJ. A Rapid HPLC Method for the Simultaneous Determination of Organic Acids and Furans: Food Applications. Beverages 2022; 8:6. [DOI: 10.3390/beverages8010006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Concerns over the potential adulteration of commercially produced foods give rise to a requirement for a simple and fast analytical method capable of quantifying potential adulterants. This work demonstrates a simple HPLC method tailored to detect major organic acids and furans within ingredients in commercial food products, for example, pomegranate molasses, balsamic vinegar, and apple cider vinegar. The relative importance of this method is in its simplicity and its use of an environmentally friendly aqueous mobile phase under isocratic conditions, providing results in a less than 20 min runtime. The chromatographic separation was achieved using an Acclaim® OA, 5 µm, 120 Å (4.0 × 250 mm) column; a UV-DAD detector set at 210 nm; and a 200 mM Na2SO4 mobile phase with 0.55 mL/L methanosulfonic acid as a pH modifier. The method was then validated by quantifying the concentration of acetic acid, formic acid, citric acid, and hydroxymethyl furfural (HMF) in pomegranate molasses, balsamic vinegar, and apple cider vinegar commercial products. The concentration of acetic acid and HMF in balsamic vinegar was 80.380 mg/mL (±1.272 mg/mL) and 2.153 mg/mL (±0.021 mg/mL), respectively. The apple cider vinegar was composed only of acetic acid with a concentration of 44.139 mg/mL (±0.053 mg/mL). The concentrations of citric acid and HMF were 123.425 mg/mL (±2.502 mg/mL) and 11.382 mg/mL (±0.582 mg/mL), respectively, in pomegranate molasses. Furthermore, this method is also capable of determining various organic acids and furans in biomass: levulinic acid, formic acid, furfurals, diformylfuran, and gamma-valerolactone.
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Niu L, Chen M, Chen X, Wu L, Tsai FS. Enterprise Food Fraud in China: Key Factors Identification From Social Co-governance Perspective. Front Public Health 2021; 9:752112. [PMID: 34869168 PMCID: PMC8639508 DOI: 10.3389/fpubh.2021.752112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 10/22/2021] [Indexed: 11/14/2022] Open
Abstract
Food fraud not only exacerbates human public health risks but also threatens the business development of food and related industries. Therefore, how to curb food fraud effectively becomes a crucial issue for governments, industries, and consumers. Previous studies have demonstrated that enterprise food fraud is subject to joint influences of factor at various hierarchical levels within a complex system of stakeholders. To address enterprise food fraud, it is necessary to identify the key such factors and elucidate the functional mechanisms, as well as systematic analysis of the interrelationships among clusters and factors. Hence, we grounded on a social co-governance perspective and investigated the food fraud key influencing factors and their interrelationships in an emerging food market – China, by using the DEMATEL-based analytic network process (DANP). Results showed that the identified key cluster was government regulation, social governance, and detection techniques. Four other key factors were also identified, including government regulatory capability and penalty intensity, expected economic benefits, maturity of market reputation mechanism, and transparency of supply chain. Policy implications from the social co-governance perspective for China and similar economies are discussed finally.
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Affiliation(s)
- Liangyun Niu
- School of Economics, Anyang Normal University, Anyang, China
| | - Mo Chen
- School of Economics and Management, Nanjing University of Aeronautics and Astronautics, Nanjing, China
| | - Xiujuan Chen
- School of Business, Institute for Food Safety Risk Management, Jiangnan University, Wuxi, China
| | - Linhai Wu
- School of Business, Institute for Food Safety Risk Management, Jiangnan University, Wuxi, China
| | - Fu-Sheng Tsai
- Department of Business Administration, Cheng Shiu University, Kaohsiung, Taiwan.,Center for Environmental Toxin and Emerging-Contaminant Research, Cheng Shiu University, Kaohsiung, Taiwan.,Super Micro Mass Research and Technology Center, Cheng Shiu University, Kaohsiung, Taiwan
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16
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Chai Z, Wang C, Bi H. Rapid Identification between Two Fish Species Using UV-Vis Spectroscopy for Substitution Detection. Molecules 2021; 26:molecules26216529. [PMID: 34770938 PMCID: PMC8587656 DOI: 10.3390/molecules26216529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 10/27/2021] [Accepted: 10/27/2021] [Indexed: 11/17/2022] Open
Abstract
Fish species substitution and fraud has become a worldwide economic issue in the seafood industry. In this study, an ultraviolet-visible (UV-Vis) spectroscopy-based method was developed for the identification of fish samples. Sixty fish samples from twelve commonly consumed fish species in China were analyzed as models to testify the protocol. The obtained results show that UV-Vis spectroscopy combined with chemometric analysis, such as principal component analysis (PCA), can accurately distinguish two fish species by boiling fish tissue sample in trifluoroacetic acid (TFA) solution for 2 min and analyzing the resultant samples using a UV-Vis spectrometer. The developed strategy was successfully applied to the classification and identification of fish samples on the market. It is a promising strategy that can be applied to the classification and authenticity testing of closely related fish species in order to detect and recognize fish substitution.
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Affiliation(s)
| | | | - Hongyan Bi
- Correspondence: ; Tel.: +86-21-6190-0364; Fax: +86-21-6190-0365
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17
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de Souza RR, Fernandes DDDS, Diniz PHGD. Honey authentication in terms of its adulteration with sugar syrups using UV-Vis spectroscopy and one-class classifiers. Food Chem 2021; 365:130467. [PMID: 34243118 DOI: 10.1016/j.foodchem.2021.130467] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 05/11/2021] [Accepted: 06/24/2021] [Indexed: 12/29/2022]
Abstract
This work proposes the use of UV-Vis spectroscopy and one-class classifiers to authenticate honey in terms of their individual and simultaneous adulterations with corn syrup, agave syrup, and sugarcane molasses. Then, spectra of aqueous authentic (n = 73) and adulterated (n = 162) honey samples were recorded. Before the construction of OC-PLS and DD-SIMCA models, different pre-processing techniques were used to removed baseline shifts. The best result obtained by DD-SIMCA using offset correction, correctly classifying all the samples in the test set. Therefore, the proposed methodology can be used as a promising tool to authenticate honey and prevent fraudulent labeling, affording security to consumers and providing an alternative to regulatory agencies. Moreover, it avoids laborious sample preparation and additional operational costs, since the analytical information is acquired using a routine instrumental technique, without the need for any sample preparation step, other than dilution of the samples in water alone.
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Affiliation(s)
- Rayara Ribeiro de Souza
- Programa de Pós-Graduação em Química Pura e Aplicada, Universidade Federal do Oeste da Bahia, Campus Reitor Edgard Santos, Rua Bertioga, 892, Bairro Morada Nobre I, CEP 47.810-059 Barreiras, BA, Brazil
| | | | - Paulo Henrique Gonçalves Dias Diniz
- Programa de Pós-Graduação em Química Pura e Aplicada, Universidade Federal do Oeste da Bahia, Campus Reitor Edgard Santos, Rua Bertioga, 892, Bairro Morada Nobre I, CEP 47.810-059 Barreiras, BA, Brazil.
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18
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Atudorei D, Stroe SG, Codină GG. Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types. Plants (Basel) 2021; 10:plants10030592. [PMID: 33809819 PMCID: PMC8004221 DOI: 10.3390/plants10030592] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/09/2021] [Accepted: 03/15/2021] [Indexed: 12/22/2022]
Abstract
The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.
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Yalçın O, Tekgündüz C, Öztürk M, Tekgündüz E. Investigation of the traditional organic vinegars by UV-VIS spectroscopy and rheology techniques. Spectrochim Acta A Mol Biomol Spectrosc 2021; 246:118987. [PMID: 33032119 DOI: 10.1016/j.saa.2020.118987] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 09/13/2020] [Accepted: 09/20/2020] [Indexed: 06/11/2023]
Abstract
Optical, rheological and metabolic properties of the apple, hawthorn, artichoke, grape, rosehip and blackberry organic vinegar produced by deep culture method (handmade traditional method) were analysed using UV-Vis spectroscopy and rheology techniques. Flow behaviours for all samples were analysed in the shear rate range of 10-3 to 103 1/s and in frequency range of 10-3 to 103rad/s, respectively. Absorption spectra for six organic vinegars was observed two peaks around 215 and 285nm due to the presence of phenolic compounds and organic acids such as acetic. The effects of optical transitions of organic molecules on the absorption coefficient values for vinegars were determined. Optical energy band gaps of all samples were found to be consistent with Planck's radiation approach known as Rayleigh-Jeans law and Tauc law. The rheological/flow properties of the all vinegars were found to be relevant with non-Newtonian flow behaviour and Ostwald-de Waele model. From the results of optical and rheological analysis, which determines the quantity and quality characteristics of all organic vinegars, it was concluded that these vinegars are in a level that people can drink easily.
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Affiliation(s)
- O Yalçın
- Department of Physics, Niğde Ömer Halisdemir University, 51240 Niğde, Turkey.
| | - C Tekgündüz
- İçmeli Natural Products/Nahita Company, 51240 Niğde, Turkey
| | - M Öztürk
- Program of Opticianry, Niğde Ömer Halisdemir University, 51240 Niğde, Turkey
| | - E Tekgündüz
- İçmeli Natural Products/Nahita Company, 51240 Niğde, Turkey
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20
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Wang Z, Huang L, Wang Y, Chen X, Ren H. Activation of peroxymonosulfate using metal-free in situ N-doped carbonized polypyrrole: A non-radical process. Environ Res 2021; 193:110537. [PMID: 33264594 DOI: 10.1016/j.envres.2020.110537] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 11/22/2020] [Accepted: 11/23/2020] [Indexed: 06/12/2023]
Abstract
Metal-free catalysts are widely considered as promising alternatives to traditional metal-based catalysts, which can effectively activate peroxymonosulfate (PMS). In this study, a novel metal-free catalyst, carbonized polypyrrole (CPPy) was synthesized through high-temperature carbonization of PPy, easily achieving the in situ N doping without the addition of nitrogen sources. Tetracycline (TC) was selected as the target contaminant to assess the catalytic activity of the CPPy/PMS system. Enhanced catalytic activity was observed in CPPy/PMS over a wide pH range (3.0-9.0), and the removal rate of TC by CPPy-3/PMS reached 91.3% after 10 min. After regenerating the used catalyst, the catalytic activity was refreshed, implying its stability and recyclability. The catalytic degradation of TC by CPPy/PMS was mainly attributed to a non-radical process. CPPy, as an intermediary, grabbed electrons from the electron-donating groups of TC and transferred them to the PMS molecule. Thereafter, TC that lost electrons was oxidized and degraded, and the O-O bonds of PMS were destroyed by the transferred electrons to form SO42- and OH-. Moreover, O⋅2- and 1O2 were involved in TC degradation. TC degradation pathway was investigated through HPLC-MS analysis. These findings provide a promising strategy for the construction of catalysts for PMS and environmental remediation.
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Affiliation(s)
- Zexiang Wang
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao, 266237, China.
| | - Lihui Huang
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao, 266237, China.
| | - Yuxia Wang
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao, 266237, China; Shandong Academy of Environmental Science Co., Ltd., No.50, Lishan Road, Jinan, Shandong, 250013, China.
| | - Xiaoming Chen
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao, 266237, China.
| | - Hongfei Ren
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao, 266237, China.
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21
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Fraser SE, Francis MJ. Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy. J Inst Brew 2021; 127:49-58. [DOI: 10.1002/jib.633] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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22
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Balan B, Dhaulaniya AS, Jamwal R, Yadav A, Kelly S, Cannavan A, Singh DK. Rapid detection and quantification of sucrose adulteration in cow milk using Attenuated total reflectance-Fourier transform infrared spectroscopy coupled with multivariate analysis. Spectrochim Acta A Mol Biomol Spectrosc 2020; 240:118628. [PMID: 32599485 DOI: 10.1016/j.saa.2020.118628] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 06/12/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
Adulteration of milk to gain economic benefit has become a common practice in recent years. Sucrose is illegally added in milk to reconstitute its compositional requirement by improving the total solid contents. The present study is aimed to use FTIR spectroscopy in combination with multivariate chemometric modelling for the differentiation and quantification of sucrose in cow milk. Pure milk and adulterated milk spectra (0.5-7.5% w/v) were observed in the spectral region 4000-400 cm-1. Principal component analysis (PCA) was used for the discrimination of pure milk and adulterated milk. Soft independent modelling of class analogy (SIMCA) was able to classify test samples with a classification efficiency of 100%. Partial least square regression (PLS-R) and principle component regression (PCR) models were established for normal spectra, 1st derivative and 2nd derivative for the quantification of sucrose in milk. PLS-R model (normal spectra) in the combined wavenumber range of 1070-980 cm-1 showed the best prediction based on parameters like coefficient of determination (R2) (Cal: 0.996; Val: 0.993), RMSE (Cal: 0.15% w/v; Val: 0.20% w/v), RE% (Cal: 4.9% w/v; Val: 5.1% w/v) and RPD (13.40). This method has a detection level of 0.5% w/v sucrose adulteration.
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Affiliation(s)
- Biji Balan
- Soil Microbial Ecology and Environment Toxicology Laboratory, Department of Zoology, University of Delhi, Delhi 110007, India
| | - Amit S Dhaulaniya
- Soil Microbial Ecology and Environment Toxicology Laboratory, Department of Zoology, University of Delhi, Delhi 110007, India
| | - Rahul Jamwal
- Soil Microbial Ecology and Environment Toxicology Laboratory, Department of Zoology, University of Delhi, Delhi 110007, India
| | - Amit Yadav
- Soil Microbial Ecology and Environment Toxicology Laboratory, Department of Zoology, University of Delhi, Delhi 110007, India
| | - Simon Kelly
- Food and Environmental Protection Laboratory, International Atomic Energy Agency, Vienna International Centre, Vienna, Austria
| | - Andrew Cannavan
- Seibersdorf Laboratory, International Atomic Energy Agency, Vienna International Centre, Vienna, Austria
| | - Dileep K Singh
- Soil Microbial Ecology and Environment Toxicology Laboratory, Department of Zoology, University of Delhi, Delhi 110007, India.
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Xu L, Shi Q, Lu D, Wei L, Fu HY, She Y, Xie S. Simultaneous detection of multiple frauds in kiwifruit juice by fusion of traditional and double-quantum-dots enhanced fluorescent spectroscopic techniques and chemometrics. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Neves ICO, Silva SH, Oliveira NL, Lago AMT, Ng N, Sultani A, Campelo PH, Veríssimo LAA, de Resende JV, Rogers MA. Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles. Food Hydrocoll 2020; 105:105716. [DOI: 10.1016/j.foodhyd.2020.105716] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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25
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Andrade J, Pereira CG, Almeida Junior JCD, Viana CCR, Neves LNDO, Silva PHFD, Bell MJV, Anjos VDCD. FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration. Lebensm Wiss Technol 2019; 99:166-72. [DOI: 10.1016/j.lwt.2018.09.079] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Vázquez-espinosa M, Espada-bellido E, V. González de Peredo A, Ferreiro-gonzález M, Carrera C, Palma M, G. Barroso C, F. Barbero G. Optimization of Microwave-Assisted Extraction for the Recovery of Bioactive Compounds from the Chilean Superfruit (Aristotelia chilensis (Mol.) Stuntz). Agronomy 2018; 8:240. [DOI: 10.3390/agronomy8110240] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Maqui berry (Aristotelia chilensis) is being explored in the food industry, and is considered to be one of the healthiest berries due to its bioactive components and high commercial value. Microwave-assisted extraction (MAE) was developed for the determination of total phenolic compounds and anthocyanins from maqui. A Box–Behnken experimental design was employed in conjunction with a response surface methodology to optimize the conditions based on 27 different experiments. The extractions were carried out with four factors (i.e., methanol percentage, pH, temperature, and solvent volume:sample mass ratio), and two responses—total phenolics and anthocyanins. Temperature and methanol percentage were found to be the most influential parameters for total phenolic compounds and anthocyanins, respectively. The optimum MAE conditions were: 65% MeOH in water at pH 2, temperature of 100 °C, and a ratio of 10:0.5 for total phenolics; and 60% MeOH in water at pH 2, temperature of 50 °C, and a ratio of 14:0.5 for anthocyanins. Kinetics assays were carried out and an optimum time of only 2 min was identified for the extractions. Repeatability and intermediate precision were also evaluated, and coefficients of variation below 5% were obtained. The new methods were successfully applied to a foodstuff made with maqui.
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Miaw CSW, Sena MM, Souza SVCD, Callao MP, Ruisanchez I. Detection of adulterants in grape nectars by attenuated total reflectance Fourier-transform mid-infrared spectroscopy and multivariate classification strategies. Food Chem 2018; 266:254-261. [PMID: 30381184 DOI: 10.1016/j.foodchem.2018.06.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 05/28/2018] [Accepted: 06/03/2018] [Indexed: 10/14/2022]
Abstract
There is no any doubt about the importance of food fraud control, as it has implications in food safety and in consumer health. Focusing on fruit beverages, some types of adulterations have been detected more frequently, such as substitution with less expensive fruits. A methodology based on attenuated total reflectance Fourier-transform mid-infrared spectroscopy (ATR-FTIR) and multivariate classification was applied to detect whether grape nectars were adulterated by substitution with apple juice or cashew juice. A total of 126 samples were obtained and analyzed. Two strategies were proposed: one-class and multiclass approaches. Soft independent modeling of class analogy (SIMCA), partial least squares discriminant analysis (PLS-DA) and partial least squares density modeling (PLS-DM) were used to build the models. Among them, PLS-DA presented the best performance with a sensitivity and specificity of nearly 100%. The multiclass strategy was preferred if the adulterants to be studied are known because it provides additional information.
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Affiliation(s)
- Carolina Sheng Whei Miaw
- Department of Food Science, Faculty of Pharmacy (FAFAR), Federal University of Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Campus da UFMG, Pampulha, 31270-010 Belo Horizonte, MG, Brazil; CAPES Foundation, Ministry of Education of Brazil, 70040-020 Brasília, DF, Brazil; Chemometrics, Qualimetric and Nanosensors Grup, Department of Analytical and Organic Chemistry, Rovira i Virgili University, Marcel·lí Domingo s/n, 43007 Tarragona, Spain
| | - Marcelo Martins Sena
- Department of Chemistry, Institute of Exact Sciences (ICEX), Federal University of Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Campus da UFMG, Pampulha, 31270-010 Belo Horizonte, MG, Brazil
| | - Scheilla Vitorino Carvalho de Souza
- Department of Food Science, Faculty of Pharmacy (FAFAR), Federal University of Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Campus da UFMG, Pampulha, 31270-010 Belo Horizonte, MG, Brazil
| | - Maria Pilar Callao
- Chemometrics, Qualimetric and Nanosensors Grup, Department of Analytical and Organic Chemistry, Rovira i Virgili University, Marcel·lí Domingo s/n, 43007 Tarragona, Spain.
| | - Itziar Ruisanchez
- Chemometrics, Qualimetric and Nanosensors Grup, Department of Analytical and Organic Chemistry, Rovira i Virgili University, Marcel·lí Domingo s/n, 43007 Tarragona, Spain
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28
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Fiorino GM, Garino C, Arlorio M, Logrieco AF, Losito I, Monaci L. Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products. J FOOD QUALITY 2018; 2018:1-13. [DOI: 10.1155/2018/1581746] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.
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