Review
Food Science & Technology
R. Pandiselvam, N. U. Sruthi, Ankit Kumar, Anjineyulu Kothakota, Rohit Thirumdas, S. V. Ramesh, Daniel Cozzolino
Summary: Classical methods for assessing the quality of food grains are either destructive or time-consuming, calling for an alternative approach. Spectroscopic techniques, such as FT-IR, NIR, and Raman spectroscopy, have been extensively studied for efficient determination of grain quality. This review focuses on the working principles and recent applications of these techniques in the grain industry, including quality discrimination, adulterant detection, process optimization, and production monitoring, while also highlighting challenges, limitations, advantages, and future trends.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Spectroscopy
Sorina Ropciuc, Florina Dranca, Daniela Pauliuc, Mircea Oroian
Summary: The aim of this study was to evaluate the usefulness of emission-excitation matrices for honey authentication and adulteration detection. Four types of authentic honeys and samples adulterated with different adulteration agents were analysed. The unique emission-excitation spectra of each honey type and adulteration agent can be used for classification according to botanical origin and detection of adulteration. The SVM proved to separate the authentic honeys from the adulterated ones better than PLS-DA.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Article
Food Science & Technology
Lidiya Wilwet, Robinson JeyaShakila, Balasubramanian Sivaraman, Binaya Bhusan Nayak, H. Sanath Kumar, A. K. Jaiswar, Ved Prakash Ratrey, Geevaretnam Jeyasekaran
Summary: A multiplex PCR assay was developed for the authentication of three commercially important shrimp species, exhibiting high specificity and sensitivity. The assay showed 100% correlation in the authentication of target shrimp species and detected 22% mislabeling in processed commercial shrimp products during field validation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Ting Zhang, Yuyang Liu, Zhuoping Dai, Lihan Cui, Hongze Lin, Zejian Li, Kaihua Wu, Guangyu Liu
Summary: LED-induced fluorescence spectroscopy can be used to determine the adulteration level of soybean oil and peanut oil in blended extra virgin olive oil, showing feasibility for future handheld device development.
Article
Food Science & Technology
Kaan Hurkan, Menekse Bulut
Summary: A DNA-based high resolution melting (HRM) assay was developed to accurately identify the animal species sources in milk and detect cross-adulteration. This method showed high specificity based on nucleotide variations and could detect adulteration down to 0.5% and 1% for certain species. It provides a rapid, sensitive, and cost-effective tool for milk authentication.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Shan-Shan Xue, Jin Tan, Jing-Ya Xie, Ming-Fen Li
Summary: Quinoa is a naturally gluten-free pseudocereal attracting increasing attention worldwide. In this study, a front-face synchronous fluorescence spectroscopy (FFSFS) method was used for the rapid and non-invasive authentication of quinoa flour adulteration with maize and soybean flours. Effective qualitative discrimination and quantitative prediction models were developed for both single and dual adulteration cases.
Article
Food Science & Technology
Dan Peng, Cuiyi Shi, Qingchen Nie, Shuli Xie, Yanlan Bi, Jun Li
Summary: A new method combining data fusion and chemometrics was established to detect peanut oil adulteration based on fatty acid data. Linear discrimination analysis and support vector machine classification were used for identification, while principal component regression, partial least squares, and support vector machine regression were used for predicting adulterant contents. Results showed that the SVC-based model had better identification capability and the SVR-based adulteration model was significantly better than the PCR- and PLS-based ones. Therefore, the method of data fusion and chemometrics is feasible and provides theoretical foundation and technical support for the safety and quality detection of edible oils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sha Yan, Minghui Sun, Xuan Wang, Jihao Shan, Xiaofeng Xue
Summary: This study used fluorescence spectroscopy to detect differences in emission spectra and frequency doubled peak (FDP) intensity between honey and sugar syrups. A rapid and cost-effective detection method for adulterants in honey was proposed. By analyzing emission spectra and FDP intensity, 15 out of 20 adulterant-positive honey samples were successfully identified.
Article
Chemistry, Applied
Arian Amirvaresi, Nastaran Nikounezhad, Maryam Amirahmadi, Bahram Daraei, Hadi Parastar
Summary: The study found that NIR spectroscopy is more effective than MIR in predicting the origin of saffron samples, while PLS-DA shows high accuracy in detecting adulterants, with NIR demonstrating excellent performance in estimating the level of adulteration.
Article
Food Science & Technology
Fangyi Mei, Hongling Wang, Yuquan Zhang, Haiming Shi, Yuanrong Jiang
Summary: This study successfully used a fast method based on normal-phase high-performance liquid chromatography with UV detection to determine tocopherol content in various oils, and identified specific parameters for detecting adulteration. The results showed that tocopherol analysis is more sensitive than fatty acid profiling for detecting adulteration of aromatic peanut oil, making it a cost-effective and innovative tool for quality control.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ilgin Dogruer, H. Hilal Uyar, Oguz Uncu, Banu Ozen
Summary: The study aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in detection of adulteration and estimation of chemical properties for various cold pressed seed oils. Both spectroscopic techniques were found to be reliable, fast, and environmentally friendly alternatives for analyzing different types of seed oils.
Article
Food Science & Technology
Vasco Rafael dos Santos, Victor Goncalves, Peishan Deng, Ana Cristina Ribeiro, Mariana Maia Teigao, Barbara Dias, Ines Mendes Pinto, Juan Gallo, Weng Kung Peng
Summary: This study demonstrates that multi-parametric time-domain NMR relaxometry can be used to quickly identify and classify olive oils with higher sensitivity and specificity. Additionally, this method can be used to trace the regions of origin for olive trees.
NPJ SCIENCE OF FOOD
(2022)
Article
Food Science & Technology
Jia-Yu Song, Hui-Wen Gu, Yan Wang, Tao Geng, Hui-Na Cui, Yuan Pan, Baomiao Ding, Zhenshun Li, Xiao-Li Yin
Summary: In this study, a strategy based on the excitation-emission matrix (EEM) fluorescence spectroscopy combined with multi-way chemometric methods was proposed to classify the plant origin of vegetable oils, identify adulterated sesame oil, and quantify the level of adulteration of soybean oil in sesame oil. Three different multi-way chemometric methods were applied, achieving high recognition rates in the identification of plant origin and detection of adulteration. Satisfactory prediction accuracy was also obtained for quantifying the level of adulteration using multi-way chemometric methods.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Romulo R. Facci, Paulo S. de O. Cezario, Jefferson S. de Gois, Aderval S. Luna, Wagner F. Pacheco
Summary: This study developed a method based on synchronous fluorescence combined with chemometric tools to classify vodka samples, achieving high accuracy in distinguishing authentic from counterfeit samples. Discriminant analysis and support vector machine were successful in accurately classifying the samples, while k-nearest neighbor was not effective. Ultimately, only SVM with radial base function was able to correctly classify all brands of vodka samples using synchronous fluorescence spectroscopy.
ANALYTICAL LETTERS
(2021)
Review
Engineering, Chemical
John-Lewis Zinia Zaukuu, Eszter Benes, Gyoergy Bazar, Zoltan Kovacs, Marietta Fodor
Summary: This review provides a detailed overview of common molecular spectroscopic techniques and their use for agricultural and food quality management. Near infrared spectroscopy, infrared spectroscopy, hyperspectral imaging, and nuclear magnetic resonance spectroscopy are particularly effective for identifying geographical origin, analyzing composition, authenticating, and detecting adulteration of meat, fish, coffee, tea, mushroom, and spices.
Article
Food Science & Technology
Sheng Zhou, Yuxiu Wen, Yiting Duan, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: This study evaluated the properties, chemical composition, and free radical scavenging capacity of Xanthium sibiricum oil (XSO). It was found that XSO contains high levels of unsaturated fatty acids, tocopherols, and phytosterols. XSOs from Gansu region showed higher phytochemical content and free radical scavenging capacity. XSOs have high nutritional value and can be used as an alternative to nut oil.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yonglin Li, Shasha Wen, Yiwen Sun, Na Zhang, Yuan Gao, Xiuzhu Yu
Summary: This study develops a method for detecting adulterated olive oil by using polarity reversal method and a device to measure the current of the oil sample. The method is able to accurately detect adulteration based on the difference in current between the genuine olive oil and the adulterant. The results show that the method has high accuracy and precision, and can be used for quick testing within 10 minutes.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuxiu Wen, Sheng Zhou, Liqian Wang, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: A new method using PE-FTIR spectroscopy to determine the induction period (IP) of walnut oil was developed. The IP value represents the oxidation stability of walnut oil. The prediction model based on characteristic infrared spectrum peaks showed high accuracy and reliability.
FOOD ANALYTICAL METHODS
(2022)
Article
Food Science & Technology
Yiting Duan, Sheng Zhou, Rui Liu, Yuxiu Wen, Yanan Xing, Xiuzhu Yu
Summary: Fortifying Chinese dried noodles (CHDNs) with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF) improves antioxidant activities and imparts a stronger flaxseed aroma to the noodles. However, adding UHFF decreases the color of the noodles and increases cooking loss.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Lingyan Zhang, Saltanat Akhymetkan, Jia Chen, Yaoyao Dong, Yuan Gao, Xiuzhu Yu
Summary: This study developed a degumming protocol using sodium chloride solution to remove phospholipids and retain the flavor of fragrant rapeseed oil. The optimal degumming procedure achieved a phospholipid removal rate of 90.7% and resulted in high-quality oil. The recovered phospholipids exhibited better emulsifying capability than commercial lecithin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qi Li, Yuan Gao, Yancai Li, Shuang-kui Du, Xiuzhu Yu
Summary: The complexation between starch and lipids is important for food quality, and the hydrophilic groups in lipids play a role in this interaction. This study investigated the complexation of palmitic acid and its esters with starch to understand the influence of the hydrophilicity of polar heads in lipids. The results showed that the hydrophilic groups affected the characteristics of starch-lipid complexes.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mengzhu Wang, Mengmeng Wang, Zongyao Huyan, Qi Li, Keqing Hu, Jinwei Li, Xiuzhu Yu
Summary: This study explored how external factors, such as light, temperature, and packaging materials, affect the flavor of virgin rapeseed oil (VRO) from the perspective of key flavor-related compounds (KFCs). The results showed that high temperature and ultraviolet light led to an increase in aldehydes, while glass bottles provided better oxidation stability and flavor preservation compared to plastic bottles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Xuping Zhang, Yan Zhang, Pengda Sun, Weidong Su, Zhihao Qu, Yaoyao Dong, Shuangkui Du, Xiuzhu Yu
Summary: This study explored the effects of germination pretreatment on the properties and antioxidant activity of flaxseed oil. Results showed that germination increased the unsaturated fatty acid content and antioxidant activity of the oil. Alpha-tocopherol, stigmasterol, pigments, and total phenols also increased significantly with germination. The longer the germination time, the higher the levels of these compounds, indicating improved lipid concomitants and antioxidant capacity of flaxseed oil.
Article
Food Science & Technology
Yan Zhang, Xuping Zhang, Zhihao Qu, Na Zhang, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: This study aimed to investigate the changes in physicochemical characteristics and lipid concomitant of rapeseed oil during germination. It was found that germination led to a decrease in acid value and peroxide value, while increasing the content of alpha-tocopherol, phytosterol, carotenoid, and unsaturated fatty acids. These changes improved the nutritional value and edible quality of the oil. Among these components, alpha-tocopherol could be used as a reference marker to determine the germination stage and estimate the nutritional value of rapeseed oil.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Gaiqin Ma, Yuanyuan Wang, Yuefan Li, Lingyan Zhang, Yuan Gao, Qi Li, Xiuzhu Yu
Summary: Edible oils are important for human life, providing energy and essential fatty acids. However, they are susceptible to oxidation through various mechanisms, resulting in the deterioration of essential nutrients and the production of toxic substances. Lipid concomitants, a large class of biologically active substances in edible oils, have shown remarkable antioxidant properties and can improve the quality of edible oils in different ways. This review provides an overview of the antioxidant properties of polar, non-polar, and amphiphilic lipid concomitants in edible oils, as well as the interactions and probable mechanisms. It can serve as a theoretical basis and practical reference for food industry practitioners and researchers to understand the variations in the quality of edible oils.
Article
Chemistry, Applied
Yonglin Li, Shengmin Zhou, Yaoyao Dong, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: Triterpene alcohols play a significant role in the bioactivity of camellia oil. A method for determining 11 triterpene alcohols was developed and validated in this study. The results showed that oils processed with low press flux, cold press, and aqueous extraction had higher content of triterpene alcohols. Triterpene alcohols showed stability during storage but degraded during heating.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Na Zhang, Xuping Zhang, Yan Zhang, Yonglin Li, Yuan Gao, Qi Li, Xiuzhu Yu
Summary: The aim of this study was to investigate the effects of non-covalent interaction between pea protein isolate (PPI) and catechin (CT) on the structural and functional characteristics of protein. The results showed that CT introduction changed the PPI secondary and tertiary structures and improved its emulsifying properties, foaming stability, and antioxidant activities.
Article
Chemistry, Multidisciplinary
Caihong Su, Yancai Li, Jiabin Zhu, Yuan Gao, Qi Li, Shuangkui Du, Xiuzhu Yu
Summary: The study showed that increasing flaxseed gum concentration can effectively decrease the brittleness of flaxseed oleogels, thereby altering their physical properties, including textural parameters, rheological properties, and thermal properties. Flaxseed oleogels exhibit solid-like characteristics, with the elastic modulus reaching a maximum at a certain concentration and decreasing beyond that. The research indicated that flaxseed gum does not negatively affect the crystal forms of flaxseed oleogels.
Article
Biochemistry & Molecular Biology
Zongyao Huyan, Nicoletta Pellegrini, Wilma Steegenga, Edoardo Capuano
Summary: This study examines the metabolism of dietary lipids by human gut microbiota and finds that the chemical form of lipids and the presence of plant matrix can affect the change in lipids. Several bioactive fatty acid metabolites are identified, and it is discovered that microbial fatty acid metabolites may be incorporated into bacterial cells.
Article
Chemistry, Multidisciplinary
Liqian Wang, Yuxiu Wen, Caihong Su, Yuan Gao, Qi Li, Shuangkui Du, Xiuzhu Yu
Summary: This study investigates the effect of water content on the properties and structure of walnut oleogels. Results show that with increased water content, the hardness of the oleogel increases and the oil loss rate decreases. Microstructure observation reveals that an increase in water content leads to an increase in crystal size and quantity.
Article
Chemistry, Analytical
Gang Qu, Yuxin Zhao, Qiaoli Zhang, Jina Wu, Xiaosen Li, Yang Yang, Shilei Liu
Summary: In this study, magnetic mesoporous materials combined with real-time in situ mass spectrometry were used for the high-throughput detection of hydrolyzed products of organophosphorus nerve agents. The method showed good linearity, low limits of detection and quantification, and high extraction recoveries. The magnetic preparation method used was quick, cost-effective, rugged, and safe. The results demonstrated the potential of this method for rapid and efficient determination of the target analytes in environmental samples.
ANALYTICAL METHODS
(2024)
Article
Chemistry, Analytical
Anna Hildebrand, Mariam Merchant, Danny O'Hare
Summary: Substandard and falsified artemisinin derivatives in antimalarials have caused significant deaths and economic losses. This study evaluates the feasibility of voltammetric methods for identifying and quantifying artemether. The findings suggest that electrochemical analysis shows promise as a method for artemether identification and quantification.
ANALYTICAL METHODS
(2024)
Article
Chemistry, Analytical
Marx Osorio Araujo Pereira, Alvaro Ferreira Junior, Edson Silvio Batista Rodrigues, Helena Mulser, Giovanna Nascimento de Mello e Silva, Wallans Torres Pio dos Santos, Eric de Souza Gil
Summary: Brazilian spotted fever (BSF) is a serious and rapidly evolving disease. A new impedimetric immunosensor was developed for rapid diagnosis by measuring specific antibodies in plasma. The sensor demonstrated selectivity and accuracy, and has potential for important applications in diagnostic testing.
ANALYTICAL METHODS
(2024)
Article
Chemistry, Analytical
Kathrin Schilling, Ronald A. Glabonjat, Olgica Balac, Marta Galvez-Fernandez, Arce Domingo-Relloso, Vesna Slavkovich, Jeff Goldsmith, Miranda R. Jones, Tiffany R. Sanchez, Ana Navas-Acien
Summary: Analysis of trace elements in urine is an important tool for assessing exposures, diagnosing nutritional status, and guiding public health and healthcare intervention. This study provides a sensitive method for analyzing 18 elements in urine samples, using only 100 μL. The results show good accuracy and sensitivity of the method.
ANALYTICAL METHODS
(2024)
Article
Chemistry, Analytical
Mengya Li, Shijie Liu, Shiliang Guo, Dong Liang, Miaoyun Li, Yaodi Zhu, Lijun Zhao, Jong-Hoon Lee, Gaiming Zhao, Yangyang Ma, Yanxia Liu
Summary: In this study, a magnetic flow device was developed to purify spores in a culture medium system. The device used magnetic nanoparticles to absorb vegetative cells, separating them from the spores. The achieved purity of the collected spores was over 95%. The study also demonstrated a rapid quantitative detection method using Raman spectroscopy.
ANALYTICAL METHODS
(2024)
Article
Chemistry, Analytical
Wanqiong Liu, Zixuan Wu, Jianwei Peng, Zebin Xu, Yong Liang
Summary: Metal-organic frameworks (MOFs) are effective carriers for molecular imprinting, but their poor dispersibility in aqueous solution is a significant drawback. In this study, we have applied amphiphilic block copolymers and molecularly imprinted technology on MOFs to improve the hydrophilicity of molecularly imprinted fluorescent materials.
ANALYTICAL METHODS
(2024)
