Impedimetric multi-sensor system with gold and silver nanoparticles applied for basic taste assessment compared with human threshold method sensory analysis.

Threshold determination forms an integral part of sensory and consumer studies applied for product control and development. The authors examined the potential of an impedimetric electronic tongue to discriminate basic tastes and consider limitations pertaining to the sensory evaluation process. Three samples at lower, medium, and higher concentration levels of basic taste compounds were prepared and subjected to consumer studies (n = 60) using the difference from-control (DFC) test.

The effect of dairy herd and industry-related factors on Parmigiano Reggiano PDO cheese-making traits evaluated by FT-IR spectroscopy.

Parmigiano Reggiano protected designation of origin (PDO) cheese inherently exhibits variability due to the characteristics of the production system, contributing to heterogeneity in the composition and properties of milk used in the cheese-making process. This variability leads to variations in cheese yield and nutrient recoveries. The direct measurement of these traits is not feasible in routine practice.

Prediction of total lipids and fatty acids in black soldier fly (Hermetia illucens L.) dried larvae by NIR-hyperspectral imaging and chemometrics.

The unique fatty acid composition of BSF larvae oil makes it suitable for various applications, including use in animal feed, aquaculture, biodiesel production, biomaterials, and the food industry. Determination of BSF larvae composition usually requires analytical methods with chemicals, thus needing emerging techniques for fast characterization of its composition. In this study, Near Infrared Hyperspectral Imaging (NIR-HSI) (928 - 2524 nm) coupled with chemometrics was applied to predict the lipid content and fatty acid composition in intact black soldier fly (BSF) larvae.

Interpretation and explanation of computer vision classification of carambola (Averrhoa carambola L.) according to maturity stage.

The classification of carambola, also known as starfruit, according to quality parameters is usually conducted by trained human evaluators through visual inspections. This is a costly and subjective method that can generate high variability in results. As an alternative, computer vision systems (CVS) combined with deep learning (DCVS) techniques have been introduced in the industry as a powerful and an innovative tool for the rapid and non-invasive classification of fruits.

Characterization and classification of oleogels and edible oil using vibrational spectroscopy in tandem with one-class and multiclass chemometric methods.

Oleogel represents a promising healthier alternative to act as a substitute for conventional fat in various food products. Oil selection is a crucial factor in determining the technological properties and applications of oleogels due to their distinct fatty acid composition, molecular weight, and thermal properties, as well as the presence of antioxidants and oxidative stability. Hence, the relevance of monitoring oleogel properties by non-destructive, eco-friendly, portable, fast, and effective techniques is a relevant task and constitutes an advance in the evaluation of oleogels quality.

Correction: Low-cost electronic-nose (LC-e-nose) systems for the evaluation of plantation and fruit crops: recent advances and future trends.

Correction for 'Low-cost electronic-nose (LC-e-nose) systems for the evaluation of plantation and fruit crops: recent advances and future trends' by Marcus Vinicius da Silva Ferreira , , 2023, https://doi.org/10.1039/D3AY01192E.

The Application of Handheld Near-Infrared Spectroscopy and Raman Spectroscopic Imaging for the Identification and Quality Control of Food Products.

The following investigations describe the potential of handheld NIR spectroscopy and Raman imaging measurements for the identification and authentication of food products. On the one hand, during the last decade, handheld NIR spectroscopy has made the greatest progress among vibrational spectroscopic methods in terms of miniaturization and price/performance ratio, and on the other hand, the Raman spectroscopic imaging method can achieve the best lateral resolution when examining the heterogeneous composition of samples. The utilization of both methods is further enhanced via the combination with chemometric evaluation methods with respect to the detection, identification, and discrimination of illegal counterfeiting of food products.

Low-cost electronic-nose (LC-e-nose) systems for the evaluation of plantation and fruit crops: recent advances and future trends.

An electronic nose (e-nose) is a device designed to recognize and classify odors. The equipment is built around a series of sensors that detect the presence of odors, especially volatile organic compounds (VOCs), and generate an electric signal (voltage), known as e-nose data, which contains chemical information. In the food business, the use of e-noses for analyses and quality control of fruits and plantation crops has increased in recent years.

Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses.

This study investigated the oxidative susceptibility of whey protein isolate (WPI) dispersions treated by microwave or thermal convection before freeze-drying. WPI (20 mg protein/mL) in distilled water (DW) was heated at 63 ± 2 °C for 30 min by microwave (WPI-MW) or convection heating (WPI-CH) and freeze-dried. Untreated WPI (WPI-C), WPI solubilized in DW and freeze-dried (WPI-FD), and WPI solubilized in DW, heated at 98 ± 2 °C for 2 min and freeze-dried (WPI-B) were also evaluated.

Handheld and benchtop vis/NIR spectrometer combined with PLS regression for fast prediction of cocoa shell in cocoa powder.

The fermented and dried cocoa beans are peeled, either before or after the roasting process, as peeled nibs are used for chocolate production, and shell content in cocoa powders may result from economically motivated adulteration (EMA), cross-contamination or misfits in equipment in the peeling process. The performance of this process is carefully evaluated, as values above 5% (w/w) of cocoa shell can directly affect the sensory quality of cocoa products. In this study chemometric methods were applied to near-infrared (NIR) spectra from a handheld (900-1700 nm) and a benchtop (400-1700 nm) spectrometers to predict cocoa shell content in cocoa powders.

Rapid and non-destructive cinnamon authentication by NIR-hyperspectral imaging and classification chemometrics tools.

Cinnamon is a valuable aromatic spice widely used in pharmaceutical and food industry. Commonly, two-cinnamon species are available in the market, Cinnamomum verum (true cinnamon), cropped only in Sri Lanka, and Cinnamomum cassia (false cinnamon), cropped in different geographical origins. Thus, this work aimed to develop classification models based on NIR-hyperspectral imaging (NIR-HSI) coupled to chemometrics to classify C.

Data reduction by randomization subsampling for the study of large hyperspectral datasets.

Large amount of information in hyperspectral images (HSI) generally makes their analysis (e.g., principal component analysis, PCA) time consuming and often requires a lot of random access memory (RAM) and high computing power.

Near-infrared techniques for fraud detection in dairy products: A review.

The dairy products sector is an important part of the food industry, and their consumption is expected to grow in the next 10 years. Therefore, the authentication of these products in a faster and precise way is required for the sake of public health. This review proposes the use of near-infrared techniques for the detection of food fraud in dairy products as they are faster, nondestructive, environmentally friendly, do not require sample preparation, and allow multiconstituent analysis.

Incompatibility between sodium caseinate - locust bean gum induced by NaCl and yerba mate extract.

Aqueous two-phase system (ATPS) is a technique used for the separation of biopolymers in two aqueous phases. Some combinations of biopolymers can form a water-in-water (W/W) emulsion due to steric exclusion and thermodynamic incompatibility between these biopolymers under some specific conditions. In this work, the formation of W/W emulsions composed of sodium caseinate (SCN) and locust bean gum (LBG) was evaluated, using NaCl or yerba mate extract as the driving force for the phase separation, which was described by phase's diagrams.

Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta.

Pasta is mostly composed by wheat flour and water. Nevertheless, flour can be partially replaced by fibers to provide extra nutrients in the diet. However, fiber can affect the technological quality of pasta if not properly distributed.

Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near-infrared spectroscopy and multivariate analysis to identify affected chicken breasts.

White Striping (WS) and Wooden Breast (WB) are emerging poultry myopathies that occur worldwide, affecting the quality of meat. The aim of this study was to evaluate the occurrence of N, WS, WB, and WS/WB (myopathies combined) in chicken breast from Brazilian commercial plant, comparing (1) inspection based on visual aspect and palpation of Pectoralis major muscle, and (2) identification of these myopathies by near-infrared Spectroscopy (NIRS). Chickens slaughtered at Brazilian commercial plant at four age ranges (4 to 5, 6 to 7, 8 to 9, and 65 weeks) were inspected.

Determination of pectin content in orange peels by near infrared hyperspectral imaging.

Pectin has several purposes in the food and pharmaceutical industry making its quantification important for further extraction. Current techniques for pectin quantification require its extraction using chemicals and producing residues. Determination of pectin content in orange peels was investigated using near infrared hyperspectral imaging (NIR-HSI).

Metal Accumulation by L. Adult Plants Grown on Heavy Metal-Contaminated Soil.

has the ability to phytoextract high amounts of heavy metals during its first months just after seeding. Notwithstanding, there is scarce information about metal uptake by adult . plants.

Computer Vision Classification of Barley Flour Based on Spatial Pyramid Partition Ensemble.

Imaging sensors are largely employed in the food processing industry for quality control. Flour from malting barley varieties is a valuable ingredient in the food industry, but its use is restricted due to quality aspects such as color variations and the presence of husk fragments. On the other hand, naked varieties present superior quality with better visual appearance and nutritional composition for human consumption.

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review.

Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near-infrared, hyperspectral imaging, Fourier-transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants.

Portable NIR Spectrometer for Prediction of Palm Oil Acidity.

Palm oil is widely used in the food industry, and its quality is associated with the free fatty acids (FFA) content. Determination of FFA in oil is time-consuming, requires chemicals and generates residues. There is a trend of applying process analytical technologies (PAT) for fast and nondestructive determination of oil parameters.

Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning.

Identification of different chicken parts using portable equipment could provide useful information for the processing industry and also for authentication purposes. Traditionally, physical-chemical analysis could deal with this task, but some disadvantages arise such as time constraints and requirements of chemicals. Recently, near-infrared (NIR) spectroscopy and machine learning (ML) techniques have been widely used to obtain a rapid, noninvasive, and precise characterization of biological samples.

Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses.

Effective and fast methods are important for distinguishing cocoa varieties in the field and in the processing industry. This work proposes the application of NIR spectroscopy as a potential analytical method to classify different varieties and predict the chemical composition of cocoa. Chemical composition and colour features were determined by traditional methods and then related with the spectral information by partial least-squares regression.

VIS-NIR spectroscopy as a process analytical technology for compositional characterization of film biopolymers and correlation with their mechanical properties.

There is an increasing interest in the use of polysaccharides and proteins for the production of biodegradable films. Visible and near-infrared (VIS-NIR) spectroscopy is a reliable analytical tool for objective analyses of biological sample attributes. The objective is to investigate the potential of VIS-NIR spectroscopy as a process analytical technology for compositional characterization of biodegradable materials and correlation to their mechanical properties.