Non-destructive assessment of chilling injury in red pepper powder using short-wave-infrared and XGBoost algorithm.

This study aimed to evaluate red pepper powder quality by the extent of chilling injury and develop a method for detecting chilling injury-affected pepper powder. Pepper powder produced from chilling injury-affected pepper fruits exhibited increased bitter amino acids, microbial counts, and biogenic amines and decreased sweetness index and organic acid levels. These quality deteriorations indicate the need to detect chilling injury in pepper powders.

Prediction and Visualization of Total Volatile Basic Nitrogen in Yellow Croaker () Using Shortwave Infrared Hyperspectral Imaging.

In the present investigation, we have devised a hyperspectral imaging (HSI) apparatus to assess the chemical characteristics and freshness of the yellow croaker () throughout its storage period. This system operates within the shortwave infrared spectrum, specifically ranging from 900 to 1700 nm. A variety of spectral pre-processing techniques, including standard normal variate (SNV), multiple scatter correction, and Savitzky-Golay (SG) derivatives, were employed to augment the predictive accuracy of total volatile basic nitrogen (TVB-N)-which serves as a critical freshness parameter.

Inhibitory Effect of Phenolic Compounds on Vascular Endothelial Growth Factor-Induced Retinal Endothelial Permeability and Angiogenesis.

Age-related macular degeneration (AMD), often triggered by endothelial barrier disruption through vascular endothelial growth factor (VEGF), is a leading cause of blindness. This study investigated the inhibitory effects of phenolic compounds on VEGF-induced endothelial cell proliferation, migration, angiogenesis, and permeability using human retinal microvascular endothelial cells (hRECs). Thirty-seven polyphenolic compounds were selected from various databases based on their antioxidant properties, abundance in food, and solubility.

NMR-Based Metabolomic Analysis of Biotic Stress Responses in the Traditional Korean Landrace Red Pepper ( var. , cv. Subicho).

Korean landrace red peppers ( var. Subicho), such as the traditional representative Subicho variety, are integral to Korean foods and are often consumed raw or used as a dried powder for cuisine. However, the known vulnerability of local varieties of landrace to biotic stresses can compromise their quality and yield.

Innovative strategies for protein content determination in dried laver ( spp.): Evaluation of preprocessing methods and machine learning algorithms through short-wave infrared imaging.

In this study, we explored the application of Short-Wave Infrared (SWIR) hyperspectral imaging combined with Competitive Adaptive Reweighted Sampling (CARS) and advanced regression models for the non-destructive assessment of protein content in dried laver. Utilizing a spectral range of 900-1700 nm, we aimed to refine the quality control process by selecting informative wavelengths through CARS and applying various preprocessing techniques (standard normal variate [SNV], Savitzky-Golay filtering [SG], Orthogonal Signal Correction [OSC], and StandardScaler [SS]) to enhance the model's accuracy. The SNV-OSC-StandardScaler- Support vector regression (SVR) model trained on CARS-selected wavelengths significantly outperformed the other configurations, achieving a prediction determination coefficient (Rp) of 0.

Comparative H NMR-Based Metabolomics of Traditional Landrace and Disease-Resistant Chili Peppers ( L.).

Chili peppers ( L.) are economically valuable crops belonging to the Solanaceae family and are popular worldwide because of their unique spiciness and flavor. In this study, differences in the metabolomes of landrace (Subicho) and disease-resistant pepper cultivars (Bulkala and Kaltanbaksa) widely grown in Korea are investigated using a H NMR-based metabolomics approach.

Rapid discrimination of powder adulterated with various root plants by FT-IR spectroscopy coupled with multivariate analysis.

powder adulterated with other root plants (arrowroot, bellflower, and lance asiabell) was discriminated using Fourier transform infrared (FT-IR) spectroscopy, combined with multivariate analysis. Principal component analysis visually diagnosed the adulteration by showing two distinct clusters based on presence of adulteration. Wavenumber regions (1000 cm and 3300 cm) selected from the loading plot associated with the vibration of OH and CH bond in ginsenoside and aromatic compounds.

Effect of Moisture Content Difference on the Analysis of Quality Attributes of Red Pepper ( L.) Powder Using a Hyperspectral System.

The variety of characteristics of red pepper makes it difficult to analyze at the production field through hyperspectral imaging. The importance of pretreatment to adjust the moisture content (MC) in the process of predicting the quality attributes of red pepper powder through hyperspectral imaging was investigated. Hyperspectral images of four types of red pepper powder with different pungency levels and MC were acquired in the visible near-infrared (VIS-NIR) and short-wave infrared (SWIR) regions.

Hyperspectral imaging technology for monitoring of moisture contents of dried persimmons during drying process.

The moisture content of persimmons during drying was monitored by hyperspectral imaging technology. All persimmons were dried using a hot-air dryer at 40 °C and divided into seven groups according to drying time: semi-dried persimmons (Cont), 1 day (DP-1), 2 days (DP-2), 3 days (DP-3), 4 days (DP-4), 5 days (DP-5), and 6 days (DP-6). Shortwave infrared hyperspectral spectra and moisture content of all persimmons were analyzed to develop a prediction model using partial least squares regression.

Estimating the Composition of Food Nutrients from Hyperspectral Signals Based on Deep Neural Networks.

There is an increasing demand for acquiring details of food nutrients especially among those who are sensitive to food intakes and weight changes. To meet this need, we propose a new approach based on deep learning that precisely estimates the composition of carbohydrates, proteins, and fats from hyperspectral signals of foods obtained by using low-cost spectrometers. Specifically, we develop a system consisting of multiple deep neural networks for estimating food nutrients followed by detecting and discarding estimation anomalies.

Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures.

his study was performed to investigate changes in the quality characteristics and shelf-life of semidried persimmons stored at different temperatures using acceleration experiments. In order to estimate quality changes in the samples, we evaluated the physicochemical properties, microbiological changes, and sensory features of the samples periodically after storage at -20, -10, 0, and 10 °C. At all storage temperatures, CIE values decreased significantly.

Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology.

Qualitative properties of roasting defect coffee beans and their classification methods were studied using hyperspectral imaging (HSI). The roasting defect beans were divided into 5 groups: medium roasting (Cont), under developed (RD-1), over roasting (RD-2), interior under developed (RD-3), and interior scorching (RD-4). The following qualitative properties were assayed: browning index (BI), moisture content (MC), chlorogenic acid (CA), trigonelline (TG), and caffeine (CF) content.

Image analysis to evaluate the browning degree of banana (Musa spp.) peel.

Image analysis was applied to examine banana peel browning. The banana samples were divided into 3 treatment groups: no treatment and normal packaging (Cont); CO2 gas exchange packaging (CO); normal packaging with an ethylene generator (ET). We confirmed that the browning of banana peels developed more quickly in the CO group than the other groups based on sensory test and enzyme assay.