A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements

Lan, Weijie; Jaillais, Benoît; Leca, Alexandre; Bureau, Sylvie

doi:10.1016/j.foodchem.2019.125944

Cited by 57 publications

(25 citation statements)

References 40 publications

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“…In this section, the state‐of‐the‐art of the following techniques is profiled: e‐nose, CV, spectroscopy, HSI, and MSI. These technologies were chosen due to their ability to be scaled to industrial level, availability of hardware, and widespread ongoing research at the time of writing this manuscript (Jia et al., 2018; Lan et al., 2020).…”

Section: Recent Advances In Meat Quality Assessmentmentioning

confidence: 99%

Emerging nondestructive approaches for meat quality and safety evaluation—A review

Khaled

Parrish

Adedeji

2021

Comp Rev Food Sci Food Safe

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Meat is one of the most consumed agro‐products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor‐intensive, time‐consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e‐nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e‐nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.

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Section: Recent Advances In Meat Quality Assessmentmentioning

confidence: 99%

Emerging nondestructive approaches for meat quality and safety evaluation—A review

Khaled

Parrish

Adedeji

2021

Comp Rev Food Sci Food Safe

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“…According to the Food and Agriculture Organization (FAO) of the United Nations, apple is one of the most important and popular fruit species in the World [1][2][3], because of its good sensory properties and health benefits [4]. The main apple products are juice, cider, vinegar, and fermented apple juice [5], as well as dehydrated [6][7][8][9], canned [1,10], and purées [11,12].…”

Section: Introductionmentioning

confidence: 99%

Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

Bartkienė

Zokaitytė

Zavistanavičiūtė

et al. 2021

Foods

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The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122—L. plantarum and LUHS210—L. casei) were used. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. Very strong positive correlations were found between AJ and C OA and the emotion ‘happy’; comparing lactofermented AJ, the highest OA was obtained for AJ fermented for 48 h with LUHS122, and a moderate positive correlation was found between AJ OA and the emotion ‘happy’ (r = 0.7617). This sample also showed the highest viable LAB count (7.59 log10 CFU mL−1) and the broadest spectrum of pathogen inhibition (inhibited 6 out of 10 tested pathogens). Further, acetic, alcoholic, and lactofermented AJ product combinations were tested. For the preparation of NCC, the combination consisting of 50 mL of AJ fermented with LUHS122 for 48 h + 50 mL C-No.3 + 2 mL V was selected because it showed the highest OA, induced a high intensity of the emotion ‘happy’ for the judges, and inhibited 8 out of 10 tested pathogens. Finally, the OA of the prepared NCC was, on average, 9.03 points. The combination of acetic, alcoholic, and lactofermented AJ products leads to the formation of a specific VC profile and increases the OA and antimicrobial activity of the products which could be successfully applied in the food and nutraceutical industries.

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“…They regarded model robustness as the single most important concern in NIRS of horticultural produce. The use of NIRS for determination of individual sugars in intact apples was newly reported by Lan et al (2020). They collected spectra in the region 900-2500 nm from 840 apples of three varieties.…”

Section: Introductionmentioning

confidence: 99%

Quantification of soluble solids and individual sugars in apples by Raman spectroscopy: A feasibility study

Monago-Maraña

Afseth

Knutsen

et al. 2021

Postharvest Biology and Technology

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This study reports the feasibility of using Raman spectroscopy for quantification of soluble solids and individual sugars in apple. Six different commercial apple varieties were measured by Raman spectroscopy at three different steps: 1) Intact apples with skin, 2) apples without skin and 3) juices obtained from apples. Results indicated that it is possible to measure Raman signals to a depth of 8 mm into the apple with a wide area Raman probe. Multivariate calibration models were established to evaluate how well Raman spectra can be used to estimate the quality parameters SSC (%), total sugars, glucose, fructose and sucrose. Estimation accuracy for SSC was comparable with what is achievable with near-infrared spectroscopy: Root mean square error of cross-validation (RMSECV) = 0.66, 0.46 and 0.72 % and coefficients of determination (R 2 ) = 0.70, 0.85 and 0.63 for intact apples, apples without skin and juices, respectively. Sucrose and glucose were well estimated with RMSECV of 2.8, 1.9, 2.1 mg/mL for glucose and 5.8, 3.9 and 3.7 mg/mL for sucrose, for the three sample cases, respectively.Coefficient of determination was higher than 0.82 for all models. Regression coefficients for all calibration models highlighted identifiable Raman bands that could be related to the target sugars.

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A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements

Cited by 57 publications

References 40 publications

Emerging nondestructive approaches for meat quality and safety evaluation—A review

Emerging nondestructive approaches for meat quality and safety evaluation—A review

Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

Quantification of soluble solids and individual sugars in apples by Raman spectroscopy: A feasibility study

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