Article
Chemistry, Multidisciplinary
Ewelina Lipiec, Janina Kaderli, Jan Kobierski, Roland Riek, Katarzyna Skirlinska-Nosek, Kamila Sofinska, Marek Szymonski, Renato Zenobi
Summary: Abnormal aggregation of amyloid-beta is a complex and heterogeneous process, and a new approach using TERS has provided detailed molecular structure information of single amyloid-beta aggregates, revealing a beta-sheet rearrangement. This study will contribute to a better understanding of the etiology of Alzheimer's disease.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2021)
Article
Polymer Science
Nicholas T. H. Farr, Sameer F. Hamad, Euan Gray, Christopher M. Magazzeni, Fodio Longman, David E. J. Armstrong, Joel P. Foreman, Frederik Claeyssens, Nicola H. Green, Cornelia Rodenburg
Summary: The distribution of methylene and ether bridges affects the mechanical properties of phenolic resin. This study demonstrates the capability of a novel SEM technique, SEHI, to characterize and map these bridges at the nanoscale within the resin.
Article
Chemistry, Analytical
Fujia Dong, Yongzhao Bi, Jie Hao, Sijia Liu, Yu Lv, Jiarui Cui, Songlei Wang, Yafang Han, Argenis Rodas-Gonzalez
Summary: In this study, a method using near-infrared hyperspectral imaging (NIR-HSI) combined with two-dimensional correlation spectroscopy (2D-COS) analysis to predict beef alanine content quickly and nondestructively was proposed. The study identified local sensitive variables closely related to alanine content and compared different models. The linear partial least squares regression (PLSR) model based on effective wavelengths provided excellent results. The optimal combination model was used to generate a visual distribution of alanine content in beef.
Article
Optics
Yingwen Zhang, Duncan England, Benjamin Sussman
Summary: This article presents a snapshot hyperspectral imaging technique that utilizes quantum ghost spectroscopy, allowing high spectral resolution without sacrificing spatial resolution and improving resource efficiency.
Article
Optics
Hang Yuan, Pengfei Zhang, Feng Gao
Summary: Compressive sensing has been introduced to accelerate data acquisition in confocal Raman imaging, with unsupervised compressive imaging methods able to maintain high spatial and spectral fidelity simultaneously, as well as smooth transitions at boundaries.
Article
Chemistry, Analytical
Kosuke Nogo, Kou Ikejima, Wei Qi, Natsumi Kawashima, Tomoya Kitazaki, Satoru Adachi, Kenji Wada, Akira Nishiyama, Ichiro Ishimaru
Summary: This study developed a palm-sized LWIR hyperspectral camera for imaging-type two-dimensional Fourier spectroscopy, which could record the absorbance of black microplastics more quickly and effectively than traditional FPA-FT-IR systems, making it easier to use in the field or on a research vessel.
ANALYTICAL METHODS
(2021)
Article
Environmental Sciences
Xi Wang, Tingfa Xu, Yuhan Zhang, Axin Fan, Chang Xu, Jianan Li
Summary: This paper proposes a method to reconstruct compressed hyperspectral (HS) data using convolutional neural networks (CNNs). By dividing the imaging process into multiple steps and building a subnetwork for each step, this method can reconstruct compressed HS data quickly and accurately, while having superior resistance to noise.
Review
Plant Sciences
Rijad Saric, Viet D. Nguyen, Timothy Burge, Oliver Berkowitz, Martin Trtilek, James Whelan, Mathew G. Lewsey, Edhem Custovic
Summary: Our ability to manipulate the genome exceeds our capacity to measure genetic changes on plant traits. Plant scientists have been using imaging approaches, specifically hyperspectral imaging, to define plant responses to environmental conditions and optimize crop management.
TRENDS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Yudong Wang, Yuxin Tian, Jingwen Sun, Hong Yang
Summary: The effects of different pH levels and NaCl concentrations on the physicochemical properties of grass carp surimi during washing were investigated. Surimi protein recovery was highest with 0.25% and 0.5% NaCl at pH 5 or 7, while the highest recovery was obtained with 0.25% NaCl at pH 7. Increasing NaCl concentration by more than 1.0% during washing decreased protein recovery and salt-soluble protein content of surimi.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Optics
David R. Smith, Siddarth Shivkumar, Jeff Field, Jesse W. Wilson, Herve Rigneault, Randy A. Bartels
Summary: Impulsive stimulated Raman scattering (ISRS) is a powerful technique for studying low-frequency Raman vibrational modes, and this study introduces a simple strategy for ISRS spectroscopy and hyperspectral imaging using spectral filters.
Article
Optics
Thomas Gretzinger, Krunal Radhanpura, Philip Fairman, Mark Berman, David Farrant
Summary: Terahertz radiation combines spectroscopy and imaging to reveal concealed objects and identify materials. A compact fiber-coupled hyperspectral imaging reflection system is developed for security and industrial applications. The system can measure objects up to 150 mm in diameter with a depth range of up to 255 mm, allowing for 3-dimensional mapping and simultaneous acquisition of spectral data. Spectral information between 0.2-1.8 THz is extracted from a hyperspectral image to identify specific materials in different humidity environments.
Article
Food Science & Technology
Jiehong Cheng, Jun Sun, Kunshan Yao, Chunxia Dai
Summary: This study proposed a lightweight 3D-CNN model combined with 2D-COS analysis to monitor lipid oxidation in frozen pork. The band interpretation of vis-NIR HSI was established through generalized 2D-COS analysis, and the sequence of event changes caused by pork deterioration was monitored. A 3D-CNN regression model developed for feature bands yielded good results in predicting TBARS.
Article
Optics
Keisuke Ozawa
Summary: This study aims to develop an efficient identification method for overlapping plastic sheets using short-wavelength infrared hyperspectral imaging. The method is based on the Lambert-Beer law and is simple to implement. The identification performance and tolerance of the proposed method against measurement errors are also discussed.
Article
Polymer Science
Nicholas T. H. Farr, Maciej Pasniewski, Alex de Marco
Summary: The development of Focused Ion Beam-Scanning Electron Microscopy (FIB-SEM) systems has advanced polymer processing and characterization. However, there is still a lack of understanding about ion-sample interactions. This study uses Secondary Electron Hyperspectral Imaging (SEHI) to investigate plasma FIB interactions on polymer surfaces. SEHI offers high-resolution surface sensitivity and the ability to identify carbon bonding without UHV.
Article
Chemistry, Applied
Naiyue Hu, Wei Li, Chenghang Du, Zhen Zhang, Yanmei Gao, Zhencai Sun, Li Yang, Kang Yu, Yinghua Zhang, Zhimin Wang
Summary: This study investigated the potential of using hyperspectral imaging to predict wheat micronutrient content, with results showing higher prediction accuracy for wheat kernels compared to flour, and good predictions for Ca, Mg, Mo, and Zn.
Article
Engineering, Chemical
Clement Kehinde Ajani, Zhiwei Zhu, Da-Wen Sun
Summary: In this study, a conjugate modelling approach was used to investigate the momentum, heat, mass transport, and structural deformation during vacuum cooling of steamed bread. The results showed that the three-parameter Maxwell model accurately described the viscoelastic behavior of the bread, and the model predictions were accurate for moisture variation and areal shrinkage. Sensitivity analysis revealed that the deformation model was more sensitive to water transport parameters, particularly the hydrous compressibility factor.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Analytical
Zhihui Wu, Da-Wen Sun, Hongbin Pu, Qingyi Wei
Summary: A novel fluorescence biosensor based on CRISPR/Cas12a and MXenes was developed for AFB1 detection in food. The biosensor showed a wide detection range, low detection limit, and rapid detection time, and demonstrated excellent detection performance in real samples.
Review
Food Science & Technology
Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun
Summary: Infrared-accelerated drying (IRAD) technology is an innovative solution for the food industry, offering advantages such as energy-saving potential, reduced drying time, and cost-effectiveness. This review presents the latest knowledge and findings on the applications of IRAD technologies in enhancing food quality and safety. It discusses the fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for improving efficiency, and developments in combining IRAD with other drying techniques for better end-products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Yuandong Lin, Ji Ma, Qijun Wang, Da-Wen Sun
Summary: There is an increasing interest in the role of nondestructive and rapid detection technologies in the food industry. Machine learning techniques have shown great potential in handling complex data and building calibration models. Novel nondestructive technologies, such as acoustic analysis, machine vision, electronic nose, and spectral imaging, combined with machine learning, have wide applications in food quality assessment.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Hongbin Pu, Qingyi Wei, Da-Wen Sun
Summary: This article introduces a method of using hyperspectral imaging technology to assess the safety of meat products. By analyzing the safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, it provides a new approach and technology for meat safety evaluation. Although hyperspectral imaging can provide the spatial distribution of spectrum, further improvement is still needed to overcome its limitations for industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Bingxue Hu, Da-Wen Sun, Hongbin Pu, Zhibin Huang
Summary: A large-area, high-sensitivity, stable and uniform Au@Ag nanorods-CMC substrate was successfully developed for SERS detection of pesticide residues in fruits. The substrate retained more than 80% SERS performance after 9 months of storage, demonstrating its advantages of facile preparation, good uniformity, strong reproducibility, and long-term stability.
Article
Chemistry, Applied
Hong Zhu, Jun-Hu Cheng, Ji Ma, Da-Wen Sun
Summary: An effective method based on Fe2+ assisted cold plasma was proposed to pretreat pineapple peel cellulose for the preparation of cellulose nanofibrils (CNF). The mechanism underlying Fe2+ assisted cold plasma pretreatment and the resulting changes in cellulose structure were investigated. The results showed that Fe2+ assisted cold plasma treatment significantly decreased the degree of polymerization of cellulose and enhanced electrostatic repulsion of fibrils, leading to the production of CNF. The study provides important insights into developing new pretreatment methods for converting cellulose into CNF.
Article
Chemistry, Applied
Lunjie Huang, Da-Wen Sun, Hongbin Pu, Cuiyun Zhang, Daorui Zhang
Summary: This study presents a biocatalytic spraying coating for fruit preservation, using banana and mango as model fruits. The biohybrid nanofibers in the coating showed excellent antibacterial performance and effectively killed foodborne pathogens, thereby improving the quality of the fruits.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Jiafei Tang, Xianglu Zhu, Anet Rezek Jambrak, Da-Wen Sun, Brijesh K. Tiwari
Summary: Compared with traditional methods, cavitation-based processing technology has attracted extensive attention for its low energy consumption and high processing efficiency. This review provides a detailed account of the cavitation mechanism, factors affecting cavitation, application in food processing, extraction of natural ingredients, and discusses safety, nutrition, and future research directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Editorial Material
Food Science & Technology
Da-Wen Sun
Summary: Surface-enhanced Raman spectroscopy (SERS) technology has been revitalized and advanced by utilizing metal-organic frameworks (MOFs) as substrates. In this study, Fe3O4@UiO-66(Zr)@Ag nanoparticles (FUAs) were developed as a new SERS substrate for trace detection of organophosphorus pesticides (OPs) in food. The FUAs exhibited excellent SERS detection sensitivity, uniformity, reproducibility, and stability, with a high Raman enhancement factor and low limit of detection for 4-NBT. The FUAs also achieved trace detection of OP compounds in apple juice, meeting the requirements of food control standards.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jun-Hu Cheng, Jilin Li, Da-Wen Sun
Summary: This study investigated the effects of dielectric barrier discharge (DBD) cold plasma (CP) on the structure, surface hydrophobicity, and allergenic properties of tropomyosin (TM) in shrimp. The results showed that CP treatment increased the molecular weight of TM, decreased the protein concentration, increased the content of free amino acids, and altered the distribution of aromatic amino acids. CP treatment also led to a decrease in the content of alpha-helix and an increase in surface hydrophobicity. Allergenicity analysis demonstrated that CP treatment significantly reduced the IgE binding capacity and the degranulation indexes of KU812 cells, including the release of beta-HEX, intracellular calcium ion intensity, histamine, and inflammatory cytokines (IL-4, TNF-alpha).
Article
Chemistry, Applied
Obafemi Ibitayo Obajemihi, Okon Johnson Esua, Jun-Hu Cheng, Da-Wen Sun
Summary: The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 degrees C and velocity of 1.5 m/s were evaluated. The results showed that PW pretreatment increased lycopene content, shortened drying time, improved various physicochemical properties, but reduced TSS. OD treatment led to lycopene degradation, prolonged drying time, increased TSS, but lowered acidity and other properties. PO treatment overcame the disadvantages of OD and showed enhanced lycopene content, accelerated moisture transfer, improved bioactive and physicochemical properties. Overall, PW and PO pretreatments showed promising potential for enhancing drying efficiency and product quality in the food industry.
Article
Chemistry, Applied
Jiayu Cheng, Jiayu Wang, Fenglian Chen, Di Wu, Chengcheng Gao, Weiwei Cheng, Zhenjiong Wang, Xinchun Shen, Xiaozhi Tang
Summary: In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. The low temperature extrusion processing caused moderate gelatinization and improved gel-forming properties of potato starch. The addition of MPS decreased the setback, enhanced the viscoelasticity of whole wheat dough, and improved the texture properties of whole wheat youtiao.
Article
Food Science & Technology
Yumin Chen, Linxuan Zhu, Yuling Yang, Di Wu, Yan Zhang, Weiwei Cheng, Xiaozhi Tang
Summary: A high-performance Au@MIL-101/PMMA/DT surface-enhanced Raman scattering (SERS) substrate was fabricated for sensitive and stable detection of paraquat by self-assembling metal organic framework-modified Au nanoparticles (Au@MIL-101) on a poly(methyl methacrylate) (PMMA) film and then immobilizing the formed substrate onto a duct tape (DT). The substrate exhibited outstanding uniformity with relative standard deviations of 9.47% and storage stability for 2 months. For detecting paraquat, the substrate showed a low detection limit of 7.1 x 10(-9) M (1.83 μg/kg) and wide linear range from 10(-8) to 10(-2) M. Furthermore, the substrate showed good detection performance in real cereal samples with desirable recovery rates from 91.57% to 102.32%.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Physics, Fluids & Plasmas
Kexin Zhang, Ming Zhao, Da-Wen Sun, Brijesh K. Tiwari
Summary: Reactive species generated during plasma applications were investigated in both aqueous and gas phases using two types of plasma jets with different feeding gases. Optical absorption spectroscopy and wet chemical-based colorimetric methods were applied to determine the reactive species in ambient air and plasma-activated water respectively. Partial least squares regression modelling and selectivity ratio algorithm were used to analyze the correlations and select important spectral wavelengths for these reactive species.
PLASMA SOURCES SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
