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Huang Z, Takemoto T, Saito Y, Omwange KA, Konagaya K, Hayashi T, Kondo N. Investigating the characteristics of fluorescence features on sweet peppers using UV light excitation. Photochem Photobiol Sci 2023; 22:2401-2412. [PMID: 37468787 DOI: 10.1007/s43630-023-00459-5] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 07/08/2023] [Indexed: 07/21/2023]
Abstract
Sweet peppers are popular worldwide due to their nutrition and taste. Conventional vegetable tracing methods have been trialed, but the application of such labels or tags can be laborious and expensive, making their commercial application impractical. What is needed is a label-free method that can identify features unique to each individual fruit. Our research team has noted that sweet peppers have unique textural fluorescence features when observed under UV light that could potentially be used as a label-free signature for identification of individual fruit as it travels through the postharvest supply chain. The objective of this research was to assess the feature of these sweet pepper features for identification purposes. The macroscopic and microscopic images were taken to characterize the fluorescence. The results indicate that all sweet peppers possess dot-like fluorescence features on their surface. Furthermore, it was observed that 93.60% of these features exhibited changes in fluorescence intensity within the cuticle layer during the growth of a pepper. These features on the macro-image are visible under 365 nm UV light, but challenging to be seen under white LEDs and to be classified from the fluorescence spectrum under 365 nm light. This research reported the fluorescence feature on the sweet pepper, which is invisible under white light. The results show that the uniqueness of fluorescent features on the surface of sweet peppers has the potential to become a traceability technology due to the presence of its unique physical modality.
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Affiliation(s)
- Zichen Huang
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto, 6068267, Japan.
| | - Tetsuyuki Takemoto
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto, 6068267, Japan
- Agriculture and Forestry Technology Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, Kameoka, Kyoto, 621-0806, Japan
| | - Yoshito Saito
- Institute of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Nishi-ku, Niigata, 950-2181, Japan
| | - Ken Abamba Omwange
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto, 6068267, Japan
| | - Keiji Konagaya
- Faculty of Collaborative Regional Innovation, Ehime University, Matsuyama, 790-8577, Japan
| | - Takahiro Hayashi
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto, 6068267, Japan
| | - Naoshi Kondo
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto, 6068267, Japan
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Huang Z, Takemoto T, Omwange KA, Saito Y, Kuramoto M, Kondo N. Macroscopic and microscopic characterization of fluorescence properties of multiple sweet pepper cultivars (Capsicum annuum L.) using excitation-emission matrix and UV induced fluorescence imaging. Spectrochim Acta A Mol Biomol Spectrosc 2023; 288:122094. [PMID: 36442342 DOI: 10.1016/j.saa.2022.122094] [Citation(s) in RCA: 1] [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: 08/26/2022] [Revised: 10/27/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
Sweet peppers are a popular vegetable with various surface colors, such as green, purple, red, or yellow. To characterize the unique fluorescence properties associated with a broad range of sweet peppers of various colors (14 varieties), a fluorescence spectrofluorometer and imaging were used. The results showed that all cultivars in the experiment had blue fluorescence emissions when excited with light in the UV-A region, while chlorophyll fluorescence could be observed in green peppers. The emitted blue fluorescence originated from the epidermis (cuticle layer). The color distribution of these sweet peppers in the a* and b* color space were compared to the image obtained under white LED light. Yellow and red pepper cultivars have thicker, multiple cuticular wax layers and more distinct maturity stages than other sweet pepper varieties observed. With the establishment of this basic fluorescence database, further applications of fluorescence-based techniques and the unification of evaluation methods for pepper quality will be more easily established.
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Affiliation(s)
- Zichen Huang
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 6068267, Japan; JSPS International Research Fellow, Kyoto University, Kyoto, Japan
| | - Tetsuyuki Takemoto
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 6068267, Japan; Agriculture and Forestry Technology Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, Kameoka, Kyoto 621-0806, Japan
| | - Ken Abamba Omwange
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 6068267, Japan
| | - Yoshito Saito
- Institute of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Nishi-ku, Niigata 950-2181, Japan.
| | - Makoto Kuramoto
- Advanced Research Support Center, Ehime University, 2-5 Bunkyo-cho, Matsuyama, Ehime 790-8577, Japan
| | - Naoshi Kondo
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 6068267, Japan
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Abamba Omwange K, Saito Y, Firmanda Al Riza D, Zichen H, Kuramoto M, Shiraga K, Ogawa Y, Kondo N, Suzuki T. Japanese dace (Tribolodon hakonensis) fish freshness estimation using front-face fluorescence spectroscopy coupled with chemometric analysis. Spectrochim Acta A Mol Biomol Spectrosc 2022; 276:121209. [PMID: 35397451 DOI: 10.1016/j.saa.2022.121209] [Citation(s) in RCA: 2] [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: 01/05/2022] [Revised: 03/13/2022] [Accepted: 03/26/2022] [Indexed: 06/14/2023]
Abstract
Although fish and its related products are good sources of protein and unsaturated fatty acids, like omega-3 in the human diet, their shelf-life is limited by biochemical and microbial changes. In this study, a front-face fluorescence spectroscopy technique was used to acquire Excitation-emission matrices (EEM) to monitor Japanese dace (Tribolodon hakonensis) fish freshness degradation during storage. EEM of Japanese dace fish parts (intact eyeball and surface-containing scales), excitation from 220 to 585 nm and emissions from 250 to 600 nm, were measured at different times during storage. To simplify the acquired complex spectra datasets from each fish part, the variables were reduced to those that were only significant/important (those with higher positive or negative correlation) for K value prediction, and as an index of freshness. Partial least square regression (PLSR) results demonstrated that combining the fluorescence EEM of the eyeball and surface-containing scales the best monitoring of fish freshness; excitation at 280 and 350 nm for both the eyeball and surface-containing scales, with 2.84 and 0.96 as RMSE and R2, respectively. These findings demonstrate that multiple excitation fluorescence approaches can be convenient for the freshness evaluation of fish.
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Affiliation(s)
- Ken Abamba Omwange
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yoshito Saito
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Dimas Firmanda Al Riza
- Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran, Malang, 65145, Indonesia
| | - Huang Zichen
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Makoto Kuramoto
- Advanced Research Support Center, Ehime University, 2-5 Bunkyo-cho, Matsuyama, Ehime, 790-8577, Japan
| | - Keiichiro Shiraga
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; PRESTO, Japan Science and Technology Agency, Hon-cho, Kawaguchi, Saitama 332-0012, Japan
| | - Yuichi Ogawa
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Naoshi Kondo
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Tetsuhito Suzuki
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
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Huang Z, Omwange KA, Tsay LWJ, Saito Y, Maai E, Yamazaki A, Nakano R, Nakazaki T, Kuramoto M, Suzuki T, Ogawa Y, Kondo N. UV excited fluorescence image-based non-destructive method for early detection of strawberry (Fragaria × ananassa) spoilage. Food Chem 2022; 368:130776. [PMID: 34425344 DOI: 10.1016/j.foodchem.2021.130776] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [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: 04/29/2021] [Revised: 07/21/2021] [Accepted: 08/02/2021] [Indexed: 11/04/2022]
Abstract
The soon spoiled strawberries need to be classified from healthy fruits in an early stage. In this research, a machine vision system is proposed for inspecting the quality of strawberries using ultraviolet (UV) light based on the excitation-emission matrix (EEM) results. Among the 100 fruits which were harvested and stored under 10 °C condition for 7 days, 7 fruits were confirmed to be spoiled by using a firmness meter. The EEM results show the fluorescence compound contributes to a whitish surface on the spoiled fruits. Based on the EEM results, UV fluorescence images from the bottom view of strawberries were used to classify the spoiled fruits and healthy fruits within 1 day after harvest. These results demonstrate the UV fluorescence imaging can be a fast, non-destructive, and low-cost method for inspecting the soon spoiled fruits. The proposed index related to the spoiling time can be a new indicator for qualifying strawberry.
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Affiliation(s)
- Zichen Huang
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan
| | - Ken Abamba Omwange
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan
| | - Lok Wai Jacky Tsay
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan
| | - Yoshito Saito
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan; Research Fellow of Japan Society for the Promotion of Science, Graduate School of Agriculture, Kyoto University, Kyoto 606-8502, Japan.
| | - Eri Maai
- Laboratory of Plant Production Control (Experimental Farm), Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto 619-0218, Japan; Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Setagaya, Tokyo 156-8502, Japan
| | - Akira Yamazaki
- Laboratory of Plant Production Control (Experimental Farm), Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto 619-0218, Japan
| | - Ryohei Nakano
- Laboratory of Plant Production Control (Experimental Farm), Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto 619-0218, Japan
| | - Tetsuya Nakazaki
- Laboratory of Plant Production Control (Experimental Farm), Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto 619-0218, Japan
| | - Makoto Kuramoto
- Advanced Research Support Center, Ehime University, 2-5 Bunkyo-cho, Matsuyama, Ehime 790-8577, Japan
| | - Tetsuhito Suzuki
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan
| | - Yuichi Ogawa
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan
| | - Naoshi Kondo
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan
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Khaliduzzaman A, Omwange KA, Al Riza DF, Konagaya K, Kamruzzaman M, Alom MS, Gao T, Saito Y, Kondo N. Antioxidant assessment of agricultural produce using fluorescence techniques: a review. Crit Rev Food Sci Nutr 2021:1-12. [PMID: 34702101 DOI: 10.1080/10408398.2021.1992747] [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] [Indexed: 10/20/2022]
Abstract
The study of bioactive compounds like food antioxidants is getting huge attention and curiosity by researchers and other relevant stakeholders (e.g., food and pharmaceutical industries) due to their health benefits. However, the currently available protocols to estimate the antioxidant activity of foods are time-consuming, destructive, require complex procedures for sample preparation, need technical persons, and not possible for real-time application, which are very important for large-scale or industrial applications. On the other hand, fluorescence spectroscopy and imaging techniques are relatively new, fast, mostly nondestructive, and possible to apply real-time to detect the antioxidants of foods. However, there is no review article on fluorescence techniques for estimating antioxidants in agricultural produces. Therefore, the present review comprehensively summarizes the overview of fluorescence phenomena, techniques (i.e., spectroscopy and computer vision), and their potential to monitor antioxidants in fruits and vegetables. Finally, opportunities and challenges of fluorescence techniques are described toward developing next-generation protocols for antioxidants measurement. Fluorescence techniques (both spectroscopy and imaging) are simpler and faster than available traditional methods of antioxidants measurement. Moreover, the fluorescence imaging technique has the potential to apply in real-time antioxidant identification in agricultural produce such as fruits and vegetables. Therefore, this technique might be used as a next-generation protocol for qualitative and quantitative antioxidants measurement after improvements like new material technologies for sensor (detector) and light sources for higher sensitivity and reduce the cost of implementing real-world applications.
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Affiliation(s)
- Alin Khaliduzzaman
- Laboratory of Bio-sensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan.,Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Ken Abamba Omwange
- Laboratory of Bio-sensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Dimas Firmanda Al Riza
- Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Brawijaya, Malang, Indonesia
| | - Keiji Konagaya
- Faculty of Corroborative Regional Innovation, Ehime University, Matsuyama, Ehime, Japan
| | - Mohammed Kamruzzaman
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| | - Md Siddik Alom
- Ohio State Biochemistry Program, The Ohio State University, Columbus, Ohio, USA
| | - Tianqi Gao
- Laboratory of Bio-sensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Yoshito Saito
- Laboratory of Bio-sensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Naoshi Kondo
- Laboratory of Bio-sensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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Abamba Omwange K, Al Riza DF, Saito Y, Suzuki T, Ogawa Y, Shiraga K, Giametta F, Kondo N. Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107906] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Konagaya K, Omwange KA, Al Riza DF, Khaliduzzaman A, Martínez Oliver A, Rovira-Más F, Nagasato H, Ninomiya K, Kondo N. Association of fruit, pericarp, and epidermis traits with surface autofluorescence in green peppers. Photochem Photobiol Sci 2020; 19:1630-1635. [DOI: 10.1039/d0pp00236d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The association of green pepper blue autofluorescence (excitation at 365 nm) with the traits of the fruit, pericarp, and epidermis was investigated.
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Affiliation(s)
- Keiji Konagaya
- Graduate School of Agriculture
- Kyoto University
- Kyoto 606-8502
- Japan
| | | | - Dimas Firmanda Al Riza
- Graduate School of Agriculture
- Kyoto University
- Kyoto 606-8502
- Japan
- Department of Agricultural Engineering
| | - Alin Khaliduzzaman
- Graduate School of Agriculture
- Kyoto University
- Kyoto 606-8502
- Japan
- Faculty of Agricultural Engineering and Technology
| | - Andrea Martínez Oliver
- Graduate School of Agriculture
- Kyoto University
- Kyoto 606-8502
- Japan
- School of Agricultural Engineering and Environment
| | - Francisco Rovira-Más
- School of Agricultural Engineering and Environment
- Universitat Politècnica de València
- València 46022
- Spain
| | | | | | - Naoshi Kondo
- Graduate School of Agriculture
- Kyoto University
- Kyoto 606-8502
- Japan
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