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Hyperspectral imaging for non-destructive prediction of total nitrogen concentration in almond kernels
摘要： There is increasing awareness of the need to consume high-quality foods because of health concerns. Food safety and health awareness campaigns have provided an impetus for non-destructive and real-time methods for food quality assessment. Total nitrogen is used as an indicator of crude protein content in foods and we examined the potential of hyperspectral imaging to predict total nitrogen concentration in four brands of almonds purchased from commercial retailers. A hyperspectral imaging system in the wavelength range 400-1000 nm was used in the study. A partial linear squares regression (PLSR) model was developed, which predicted total nitrogen concentration with a determination coefficient (R2 p) of 0.82 and a root mean error square of calibration (RMSEC) of 0.16. These results indicated that hyperspectral imaging has great potential to predict total nitrogen concentration of almond kernels.
关键词： food quality,nuts,crude protein,nutritional composition,rapid assessment,almond
更新于2025-09-23 15:23:52
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[Advances in Food and Nutrition Research] || Advanced Analysis of Roots and Tubers by Hyperspectral Techniques
摘要： Hyperspectral techniques in terms of spectroscopy and hyperspectral imaging have become reliable analytical tools to effectively describe quality attributes of roots and tubers (such as potato, sweet potato, cassava, yam, taro, and sugar beet). In addition to the ability for obtaining rapid information about food external or internal defects including sprout, bruise, and hollow heart, and identifying different grades of food quality, such techniques have also been implemented to determine physical properties (such as color, texture, and specific gravity) and chemical constituents (such as protein, vitamins, and carotenoids) in root and tuber products with avoidance of extensive sample preparation. Developments of related quality evaluation systems based on hyperspectral data that determine food quality parameters would bring about economic and technical values to the food industry. Consequently, a comprehensive review of hyperspectral literature is carried out in this chapter. The spectral data acquired, the multivariate statistical methods used, and the main breakthroughs of recent studies on quality determinations of root and tuber products are discussed and summarized. The conclusion elaborates the promise of how hyperspectral techniques can be applied for non-invasive and rapid evaluations of tuber quality properties.
关键词： Gradation,Physical properties,Chemometric analyses,Multivariate statistics,Hyperspectral imaging,Chemical constituents,Authentication,Vibrational spectroscopy,Potato tuber,Food quality
更新于2025-09-19 17:15:36
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Nanomaterials based optical and electrochemical sensing of histamine: Progress and perspectives
摘要： Histamine is known to be a principal causative agent associated with marine food poisoning outbreaks worldwide, which is typically formed in the contaminated food by decarboxylation of histidine by bacterial histidine decarboxylase. Upon quantification of histamine in different food products, one can comment on the quality of the food and use it as an indicator of the good manufacturing practices and the state of preservation. The United States Food and Drug Administration (FDA) has established 50 ppm (50 mg/kg) of histamine as the chemical index for fish spoilage. Consumption of foods containing histamine higher than the permissible limit can cause serious health issues. Several methods have been developed for the determination of histamine in a variety of food products. The conventional methods for histamine detection such as thin layer chromatography, capillary zone electrophoresis, gas chromatography, colorimetry, fluorimetry, ion mobility spectrometry, high-performance liquid chromatography, and enzyme-linked immunosorbent assay (ELISA), are being used for sensitive and selective detection of histamine. However, there are a number of disadvantages associated with the conventional techniques, such as multi-step sample processing and requirement of expensive sophisticated instruments, which restrict their applications at laboratory level only. In order to address the limitations associated with the traditional methods, new approaches have been developed by various research groups. Current advances in nanomaterial-based sensing of histamine in different food products have shown significant measurement accuracy due to their high sensitivity, specificity, field deployability, cost and ease of operation. In this review, we have discussed the development of nanomaterials-based histamine sensing assays/strategies where the detection is based on optical (fluorescence, surface enhanced Raman spectroscopy (SERS), localized surface plasmon resonance) and electrochemical (impedimetric, voltammetry, potentiometric, etc.). Further, the advantages, disadvantages and future scope of the nanomaterials-based histamine sensor research are highlighted.
关键词： Optical sensors,Nanosensor,Nanoparticles,Food quality control,Electrochemical sensors,Histamine
更新于2025-09-19 17:15:36
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Application of infrared spectroscopy techniques for the assessment of quality and safety in spices: a review
摘要： Adulteration of spices has been a major threat in the past decades as it decreases the quality and causes illness to humans. Testing of species is essential for evaluating the quality and safeguards the consumer against bogus activities. It is important to ensure the quality of spices throughout its value chain. Conventional techniques used to detect the quality and adulterations in spices are destructive nature, time-consuming, and do not suitable for online monitoring. Despite traditional methods, spectroscopy is an emerging technology; this has been substantiated to be the dynamic and progressive method in detecting the adulteration of species. It is a simple, rapid, and nondestructive analytical tool familiarized with the food industry in the detection of adulterants present in the food sample. This review paper focuses on the application of spectroscopy techniques in adulteration detection and the quality assessment of spices and herbs. The present paper would be a roadmap for the researchers and industries for the detection of adulteration more efficiently and it would take up on-line quality and safety control of spices, agricultural products and food in the future.
关键词： Spectroscopy,adulteration,food quality,nondestructive method,spices
更新于2025-09-16 10:30:52