Review
Food Science & Technology
Lin Lu, Zhanqiang Hu, Xianqiao Hu, Dan Li, Shiyi Tian
Summary: Electronic tongue and electronic nose play important roles in food quality and safety. They are widely used in food production and have a high accuracy in predicting food quality. The combination of electronic tongue and electronic nose has better performance compared to using them separately.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Pedro Rivero-Ramos, Matthew G. Unthank, Teresa Sanz, Maria Dolores Rodrigo, Maria Benlloch-Tinoco
Summary: Physically-induced depolymerisation procedures were used to obtain alginate and chitosan oligo-saccharides. High hydrostatic pressures and pulsed electric fields were found to be effective for rapidly producing these oligosaccharides. The physicochemical properties of alginate and chitosan were investigated using various techniques. The results showed that the treatments led to reductions in molecular weight and changes in the chemical structure of alginate and chitosan.
CARBOHYDRATE POLYMERS
(2023)
Article
Engineering, Electrical & Electronic
Wenbo Zheng, Yan Shi, Yuxiang Ying, Hong Men
Summary: This study proposes an olfactory-taste synesthesia model (OTSM) to integrate data from electronic nose and electronic tongue for flavor substance identification. The effectiveness of OTSM for flavor substance analysis is demonstrated through the simulation of synesthesia effect. Four flavor substances are successfully identified using OTSM. Compared with other models, OTSM achieves the best identification results for flavor substances.
SENSORS AND ACTUATORS A-PHYSICAL
(2023)
Article
Food Science & Technology
Qi Peng, Shanshan Li, Huajun Zheng, Kai Meng, Xi Jiang, Rui Shen, Jingrun Xue, Guangfa Xie
Summary: In this study, four different grades of Jiuqu hongmei tea were analyzed using HS-SPME-GC-MS, electronic nose, and electronic tongue. A total of 162 volatile substances were identified, with alcohols being the most abundant. Heat map analysis showed a positive correlation between the contents of five volatile compounds and the grades of Jiuqu hongmei tea. Orthogonal partial least squares discriminant analysis revealed different compounds between different grades of tea. Overall, this study demonstrated significant differences in volatile compounds among different grades of Jiuqu hongmei tea and provided a scientific method for detecting flavor characteristics in other black tea grades using HS-SPME-GC-MS, electronic nose, and electronic tongue.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Piotr Kulawik, Nikheel Bhojraj Rathod, Yesim Ozogul, Fatih Ozogul, Wangang Zhang
Summary: This article discusses the recent developments in maintaining seafood safety via non-thermal processing methods such as CP, HHP, and PEF, along with their mechanisms of action against food-borne microorganisms. It also explores the potential drawbacks of these methods and the possible combination with natural antimicrobial agents or existing thermal methods for seafood safety and quality maintenance. Further studies are needed to evaluate the effects of these methods on viruses, parasites, and SARS-CoV-2 in seafood.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Lili Chen, Fangjian Ning, Li Zhao, Huihui Ming, Jinping Zhang, Wenjie Yu, Shengxiang Yi, Liping Luo
Summary: The flavor changes of royal jelly during storage were investigated using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with both electronic nose and electronic tongue analysis. The results showed significant changes in moisture, water-soluble protein, and whiteness at 25 degrees C. Octanoic acid was found to have the highest content among the volatile compounds identified in royal jelly.
Article
Food Science & Technology
Lang Zhang, Yingying Hu, Yan Wang, Baohua Kong, Qian Chen
Summary: This study evaluated the impact of different sugar smoking times on the flavor profiles of chicken drumsticks using electronic nose, electronic tongue, and gas chromatography techniques. The results showed that the smoking time affected the flavor formation, with the 4-minute sample receiving higher overall acceptability in sensory analysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Maryam Taghizadeh-Behbahani, Mojtaba Shamsipur, Bahram Hemmateenejad
Summary: This study presents the development of a microfluidic paper-based analytical device for detection of antibiotic residues in milk and eggs. The device is low-cost, simple, and provides accurate discrimination of different antibiotics at very low concentrations.
Article
Food Science & Technology
Leire Astrain-Redin, Javier Raso, Ignacio Alvarez, Bente Kirkhus, Ane Meisland, Grethe Iren A. Borge, Guillermo Cebrian
Summary: This study explored the effect of PEF-ohmic treatment on blanching of carrots. It was found that the best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 degrees C. The blanching time was reduced by 60% without negatively affecting the texture of the carrots and slightly increasing the bioaccessibility of 0-carotene.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rock-Seth Agoua, Laurent Bazinet, Eugene Vorobiev, Nabil Grimi, Sergey Mikhaylin
Summary: This study investigated the impact of green high-voltage electrical treatments on the functional properties of beta-lactoglobulin. The results showed that pretreated samples had increased emulsifying capacity and stability, improved foaming stability, and reduced hygroscopicity.
Article
Automation & Control Systems
Mohammed Moufid, Carlo Tiebe, Nezha El Bari, Damien Ali Hamada Fakra, Matthias Bartholmai, Benachir Bouchikhi
Summary: Wastewater contains harmful chemicals and heavy metals, which are detrimental to the environment and health. Therefore, it is important to use sensitive, simple, fast, accurate, and portable tools for water quality control. This study evaluated the pollution parameters of wastewater using an electronic nose and electronic tongue combined with chemometric techniques. The results showed that these simple, portable, and inexpensive tools are suitable for wastewater analysis.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
(2022)
Article
Food Science & Technology
J. M. Martinez, V. Abad, J. Quilez, J. Raso, G. Cebrian, I. Alvarez-Lanzarote
Summary: The burden of food-borne parasites on public health is underestimated and the relative importance of different transmission routes is not completely known, resulting in their inadequate control in food. Pulsed Electric Field (PEF) technology has the potential to effectively inactivate food-borne parasites without affecting food quality, providing an alternative to traditional freezing processes. Further research and collaborations across diverse fields are needed for the industrial implementation of PEF.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
V Andreou, G. Dimopoulos, T. Tsonas, A. Katsimichas, A. Limnaios, G. Katsaros, P. Taoukis
Summary: The study evaluated the potential of Pulsed Electric Field for improving the drying rates of zucchini tissues and reducing oil content in fried products, while maintaining desirable color. PEF treatment at low temperatures significantly increased effective moisture diffusivity and led to energy savings in drying process.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Xin-Jing Gui, Han Li, Rui Ma, Liang-Yu Tian, Fu-Guo Hou, Hai-Yang Li, Xue-Hua Fan, Yan-Li Wang, Jing Yao, Jun-Han Shi, Lu Zhang, Xue-Lin Li, Rui-Xin Liu
Summary: This paper uses electronic nose, electronic tongue, and electronic eye sensors, near infrared and mid-level data fusion to determine the authenticity and identify the species of Fritillariae cirrhosae. Through the use of multiple sensors, single-source PLS-DA models and single-source PCA-DA models were constructed. Data fusion models were also constructed, and the performance of the models was analyzed and explained based on the substances detected by the key sensors. The study concludes that data fusion and chemometrics methods can effectively identify the authenticity and species of Fritillariae cirrhosae.
FRONTIERS IN CHEMISTRY
(2023)
Article
Polymer Science
Mai El-Kaliuoby, Motaz Amer, Nader Shehata
Summary: The combination of nano-chitosan and exposure to a pulsed electric field showed a maximum antibacterial synergistic effect against P. aeruginosa compared to using each one alone. The exposure influenced bacteria membrane charge distribution, allowing more chitosan to anchor the surface and enter inside the cell, leading to high enzymatic levels and cell membrane disintegration. This synergistic antibacterial effect was most pronounced against P. aeruginosa. Further research is needed to evaluate the combination against different bacteria types for general conclusive results.
