Article
Chemistry, Applied
Miguel Angel Fernandez-Barroso, Silvia Parrini, Maria Munoz, Patricia Palma-Granados, Gema Matos, Luisa Ramirez, Alessandro Crovetti, Juan Maria Garcia-Casco, Riccardo Bozzi
Summary: The study evaluated the accuracy of NIRS technique in determining meat quality traits in Iberian pig loin samples, showing the highest coefficients of determination for hardness, redness (a*), and yellowness (b*) in intact samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Biochemistry & Molecular Biology
Zaira Pardo, Ignacio Fernandez-Figares, Manuel Lachica, Luis Lara, Rosa Nieto, Isabel Seiquer
Summary: This study investigated the effects of chronic exposure to high temperature on meat quality and antioxidant markers of muscles in growing Iberian pigs. The results showed that heat exposure had significant impacts on intramuscular fat content, zinc levels, and antioxidant enzyme activities, while pH, color coordinates, and fatty acid composition were not significantly affected. The findings suggest an adaptive response of Iberian pigs to high temperatures and highlight the high meat quality of Iberian pigs even under adverse climate conditions.
Article
Food Science & Technology
Nageshvar Patel, Hugo Toledo-Alvarado, Giovanni Bittante
Summary: Research compared the performance of different NIR instruments for evaluating beef characteristics, and found that the prediction performances of the three instruments were similar, although Micro-NIRS performed better in some respects.
Article
Food Science & Technology
Miriam Hernandez-Jimenez, Maria Inmaculada Gonzalez-Martin, Ivan Martinez-Martin, Isabel Revilla, Ana Maria Vivar-Quintana
Summary: This study explores the application of NIR for predicting stable isotopes and fatty acid composition in Iberian pigs, showing significant correlations and differentiation potential between samples from different feeding regimes.
Article
Food Science & Technology
Taiyong Yu, Xuekai Tian, Dong Li, Yulin He, Peiyu Yang, Ye Cheng, Xin Zhao, Jingchun Sun, Gongshe Yang
Summary: In this study, omics methods were used to analyze the differences in meat quality characteristics among Chinese local pig breeds. The results revealed differences in fatty acids, amino acids, gene expression, protein abundance, and metabolite accumulation. Furthermore, the Weighted genes co-expression network construction identified RapGEF1 as a key gene related to intramuscular fat (IMF) content. This study provides fundamental data and new insights into unraveling the mechanism of pig IMF content.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Dolores Perez-Marin, Tom Fearn, Cecilia Riccioli, Emiliano De Pedro, Ana Garrido
Summary: The paper explores the use of NIR spectra to classify samples according to premium and non-premium categories of Iberian pig products. Different discriminant methods were compared, with linear discriminant analysis achieving the best overall accuracy of 93%.
Article
Agriculture, Dairy & Animal Science
Bo Song, Changbing Zheng, Jie Zheng, Shiyu Zhang, Yinzhao Zhong, Qiuping Guo, Fengna Li, Cimin Long, Kang Xu, Yehui Duan, Yulong Yin
Summary: This study compares the meat quality of Shaziling and Yorkshire pigs and identifies a potential indicator for superior meat quality in serum. The results show that Shaziling pigs have certain advantages over Yorkshire pigs in terms of backfat thickness, loin eye area, and meat quality. Furthermore, serum L-carnitine content is positively correlated with meat quality.
Article
Food Science & Technology
Xi Tang, Lin Rao, Lei Xie, Min Yan, Zuoquan Chen, Siyi Liu, Liqing Chen, Shijun Xiao, Nengshui Ding, Zhiyan Zhang, Lusheng Huang
Summary: Accurately and rapidly determining meat quality traits is essential in the food industry and pig breeding. This study assessed the predictive potential of 14 meat quality traits based on large-scale VIS/NIR hyperspectral images, demonstrating the great potential of hyperspectral imaging in predicting and visualizing various meat qualities.
Article
Chemistry, Applied
Kaiqi Weng, Weiran Huo, Tiantian Gu, Qiang Bao, Zhengfeng Cao, Yu Zhang, Yang Zhang, Qi Xu, Guohong Chen
Summary: The study found that geese at 120 days had darker and redder meat, chewier texture, higher water-holding capacity, and greater protein and intramuscular fat content in their breast muscles compared to geese at 70 days. This was attributed to up-regulated phosphorylated myofibrillar proteins and glycolytic enzymes, as well as phosphorylated mitochondrial proteins interacting with glycolytic enzymes in energy metabolism. Additionally, phosphorylation of certain proteins positively affected intramuscular fat deposition, providing a potential strategy for improving meat quality in younger marketable age geese.
Article
Food Science & Technology
Kristy L. Bailes, Richard G. Meyer, John W. Piltz
Summary: This study assessed the ability of near-infrared spectroscopy to predict intramuscular fat and protein content in freeze-dried ground beef and sheep meat, and found that individual species as well as combined calibration models can be successfully developed for this prediction task.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agronomy
Mulubrhan Balehegn, Padmakumar Varijakshapanicker, Nouhoun Zampaligre, Michael Blummel, Augustine Ayantunde, Chris Jones, Kodukula Venkata Subrahamanya Vara Prasad, Alan Duncan, Mesfin Dejene, Adegbola T. Adesogan
Summary: Limited supply of quality feed is the main constraint on livestock productivity in sub-Saharan Africa (SSA), and traditional wet chemistry methods are not widely used in the region. Near infrared reflectance spectroscopy (NIRS) is a rapid and accurate alternative that can help optimize feed formulation, promote value-based pricing, and improve environmental stewardship.
Article
Agriculture, Dairy & Animal Science
Mateusz Ossowski, Lukasz Wlazlo, Bozena Nowakowicz-Debek, Mariusz Florek
Summary: This study evaluated the effects of three natural sorbents on two skeletal muscles of crossbred pigs, showing no negative impact on the physicochemical properties of the meat. Further research is needed to explore the relationship between pig farming goals and meat industry processing potential in the context of current climate policy.
Article
Agriculture, Dairy & Animal Science
Miriam Hernandez-Jimenez, Isabel Revilla, Lourdes Arce, Maria Jose Cardador, Rocio Rios-Reina, Inmaculada Gonzalez-Martin, Ana Maria Vivar-Quintana
Summary: The study demonstrates that both Near Infrared Spectroscopy and Gas Chromatography-Mass Spectrometry techniques are effective in classifying and authenticating Iberian pork raw materials without the need for chemical treatment. The use of these two techniques provides significant advantages for the industry.
Article
Agriculture, Dairy & Animal Science
Tena Alemu, Jane Wamatu, Adugna Tolera, Mohammed Beyan, Million Eshete, Ashraf Alkhtib, Barbara Rischkowsky
Summary: The study demonstrated that near infrared reflectance spectroscopy (NIRS) accurately predicted the nutritive value of chickpea straw, providing a valuable tool for screening genotypes in chickpea improvement programs.
Article
Genetics & Heredity
Kaitlyn R. Daza, Deborah Velez-Irizarry, Sebastian Casiro, Juan P. Steibel, Nancy E. Raney, Ronald O. Bates, Catherine W. Ernst
Summary: This study integrated miRNA and gene expression data to identify 23 miRNA expression Quantitative Trait Loci (miR-eQTL) in pigs, with miR-874 being associated with multiple production traits. The results provide insight into genomic regions underlying miRNA expression variation and potential regulatory effects on economically important traits in the global pig industry.
FRONTIERS IN GENETICS
(2021)
Article
Chemistry, Analytical
Dolores Perez-Marin, Tom Fearn, Cecilia Riccioli, Emiliano De Pedro, Ana Garrido
Summary: The paper explores the use of NIR spectra to classify samples according to premium and non-premium categories of Iberian pig products. Different discriminant methods were compared, with linear discriminant analysis achieving the best overall accuracy of 93%.
Article
Agronomy
Irina Torres, Maria-Teresa Sanchez, Dolores Perez-Marin
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Julio Nogales-Bueno, Francisco Jose Rodriguez-Pulido, Berta Baca-Bocanegra, Dolores Perez-Marin, Francisco Jose Heredia, Ana Garrido-Varo, Jose Miguel Hernandez-Hierro
Summary: Developing chemometric models from NIR spectra requires a representative calibration set from the population, often needing a large amount of resources. Different methods like principal component and hierarchical clustering analyses were compared in this study. The results showed that sample subsets from hierarchical clustering analysis slightly outperformed others in providing representative calibration sets with similar prediction errors in external validation.
Article
Food Science & Technology
Irina Torres, Dolores Perez-Marin, Miguel Vega-Castellote, Maria-Teresa Sanchez
Summary: This study measured the fatty acid profile of almonds using Hyperspectral Imaging in 149 samples of sweet and bitter almonds, showing promising results for estimating fatty acids and their distribution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Spectroscopy
Irina Torres, Maria-Teresa Sanchez, Miguel Vega-Castellote, Natividad Luqui-Munoz, Dolores Perez-Marin
Summary: The study aimed to develop a method using near infrared spectroscopy to monitor the growth process of spinach plants in the field. Through calibration and validation models, successful predictions of dry matter and nitrate contents in spinach plants were achieved.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Engineering, Chemical
Miguel Vega-Castellote, Dolores Perez-Marin, Irina Torres, Jose-Manuel Moreno-Rojas, Maria-Teresa Sanchez
Summary: This study successfully demonstrated the feasibility of near infrared spectroscopy (NIRS) for fast and reliable quantification of amygdalin levels in almonds and classification of almonds by bitterness. The results showed that NIRS technology is a robust inspection tool at an industrial level and classification models based on ROC curves performed better in distinguishing sweet and bitter almonds when using two handheld NIRS instruments.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
J. M. Caceres-Nevado, A. Garrido-Varo, E. De Pedro-Sanz, D. Tejerina-Barrado, D. C. Perez-Marin
Summary: This study compared the performance of two different Near Infrared Spectroscopy instruments for the detection of fresh and frozen-thawed acorns-fed Iberian pig loins, showing that the models developed had a high discriminant ability.
Article
Agronomy
Miguel Vega-Castellote, Dolores Perez-Marin, Irina Torres, Maria-Teresa Sanchez
Summary: This research utilized near infrared spectroscopy to measure the fatty acid profile in almonds, with better results found in shelled almonds analyzed in dynamic mode.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Spectroscopy
Miguel Vega-Castellote, Maria-Teresa Sanchez, Irina Torres, Dolores Perez-Marin
Summary: This study explored the use of near infrared spectroscopy (NIRS) as a method to detect non-compliant sweet almond batches adulterated with bitter almonds, establishing an innovative control system based on spectral information throughout the almond supply chain. The implementation of NIRS technology enabled to identify 87% of adulterated sweet almond batches, reducing the reliance on expensive and time-consuming confirmatory methods for analyzing almond batches.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Agronomy
Cecilia Riccioli, Dolores Perez-Marin, Ana Garrido-Varo
Summary: This study evaluated the use of hyperspectral imaging and artificial neural network to develop prediction models for quantitative mapping of quality attributes in intact oranges. Different levels of pixel binning were tested to find the best models, showing the potential of using larger spatial binning for developing prediction models for taste attributes in intact oranges.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Irina Torres, Maria-Teresa Sanchez, Miguel Vega-Castellote, Dolores Perez-Marin
Summary: This study evaluates the potential of near-infrared spectroscopy (NIRS) using portable instruments to detect the presence of bitter almonds in batches of sweet almonds. Results show that NIR spectroscopy can reliably and accurately detect the presence of bitter almonds in sweet almond batches with adulteration levels of up to 5%, and this technology can be easily used in the main steps of the production chain.
Article
Food Science & Technology
Miguel Vega-Castellote, Dolores Perez-Marin, Irina Torres, Maria-Teresa Sanchez
Summary: This study aimed to assess the robustness of NIRS models for predicting nitrate content in spinach plants, using different strategies. Results showed that utilizing non-linear regression technique with consideration of maximum sample variability achieved the best prediction performance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Yuanyuan Pu, Dolores Perez-Marin, Norah O'Shea, Ana Garrido-Varo
Summary: Quality and safety monitoring in the dairy industry is crucial to ensure products meet high standards. The development of miniaturised NIR spectrometers has provided a powerful capability for on-site or on-farm product measurements in the dairy sector.
Article
Chemistry, Multidisciplinary
Irina Torres-Rodriguez, Maria-Teresa Sanchez, Jose-Antonio Entrenas, Miguel Vega-Castellote, Ana Garrido-Varo, Dolores Perez-Marin
Summary: The study aims to investigate the feasibility of using Hyperspectral Imaging (HSI) to identify bitter almonds in commercial sweet almond batches. The results show that HSI, without data reduction, can accurately classify the bitterness of almonds with a success rate of over 99%. However, further mathematical analysis is needed before implementing it in processing lines.
APPLIED SCIENCES-BASEL
(2022)
Article
Biology
Carlos C. Perez-Marin, David Cano, Francisco A. Arrebola, Valerii H. Petrusha, Pavlo M. Skliarov, Jose A. Entrenas, Dolores C. Perez-Marin
Summary: Newborn goat kids need to consume high-quality colostrum in the first few hours after birth for passive immunity transfer. A study evaluated the quality of colostrum in Malaguena dairy goats, and found that a handheld optical Brix refractometer can accurately estimate IgG content in colostrum. This highlights the importance of feeding first-day colostrum to newborn kids.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
