Advances in NIR spectroscopy applied to process analytical technology in food industries

Grassi, Silvia; Alamprese, Cristina

doi:10.1016/j.cofs.2017.12.008

Cited by 129 publications

(58 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…PAT is a promising approach for the assessment of products' quality and it is currently implemented not only in the pharmaceutical industry [6] but also in the food industry [7,8]. The main concept of PAT is the combination of multivariate data derived through real-time (in-, on-, at-line) analytical methods to multivariate data analysis for continuous feedback and information build-up [9]. As analytical techniques of PAT are considered among others spectroscopic methods such as vibrational spectroscopy (FT-IR, NIR, Raman) [10][11][12], hyperspectral and multispectral imaging [13][14][15] and biomimetic sensors (e-nose, e-tongue) [16,17].…”

Section: Introductionmentioning

confidence: 99%

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Spyrelli

Doulgeraki²,

Argyri³

et al. 2020

Microorganisms

View full text Add to dashboard Cite

The aim of this study was to investigate on an industrial scale the potential of multispectral imaging (MSI) in the assessment of the quality of different poultry products. Therefore, samples of chicken breast fillets, thigh fillets, marinated souvlaki and burger were subjected to MSI analysis during production together with microbiological analysis for the enumeration of Total Viable Counts (TVC) and Pseudomonas spp. Partial Least Squares Regression (PLS-R) models were developed based on the spectral data acquired to predict the “time from slaughter” parameter for each product type. Results showed that PLS-R models could predict effectively the time from slaughter in all products, while the food matrix and variations within and between batches were identified as significant factors affecting the performance of the models. The chicken thigh model showed the lowest RMSE value (0.160) and an acceptable correlation coefficient (r = 0.859), followed by the chicken burger model where RMSE and r values were 0.285 and 0.778, respectively. Additionally, for the chicken breast fillet model the calculated r and RMSE values were 0.886 and 0.383 respectively, whereas for chicken marinated souvlaki, the respective values were 0.934 and 0.348. Further improvement of the provided models is recommended in order to develop efficient models estimating time from slaughter.

show abstract

Section: Introductionmentioning

confidence: 99%

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Spyrelli

Doulgeraki²,

Argyri³

et al. 2020

Microorganisms

View full text Add to dashboard Cite

show abstract

“…However, although the demand for portable devices has increased (Bouyé & d'Humières, 2017), its focus has been the evaluation of food quality and composition, especially in meat, dairy products, and fruits and vegetables (Abasi et al, 2018;Capitani, Sobolev, Di Tullio, Mannina, & Proietti, 2017;Porep, Kammerer, & Carle, 2015). In addition, there are works based on portable/handheld spectrometer for food authentication (Basri et al, 2017;Correia et al, 2018;Grassi & Alamprese, 2018;Limm, Karunathilaka, Yakes, & Mossoba, 2018;Liu et al, 2018;Manfredi et al, 2018;Nieuwoudt, Holroyd, McGoverin, Simpson, & Williams, 2016;Picouet, Gou, Hyypiö, & Castellari, 2018;Schmutzler, Beganovic, Böhler, & Huck, 2015;Shotts, Plans Pujolras, Rossell, & Rodriguez-Saona, 2018;Vargas Jentzsch, Torrico-Vallejos, Mendieta-Brito, Ramos, & Ciobotȃ, 2016).…”

Section: Portable/handheld Spectrometers For Spice's Authenticationmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

View full text Add to dashboard Cite

Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

show abstract

“…Despite, with the development of PAT tools and PAT sensors, biosensors was studied to be of low robustness, low resolution, and high computational complexity with loads of cables making it a cumbersome device when compared to PAT tools (Ruiz-Garcia, Lunadei, Barreiro, & Robla, 2009). Therefore, the main goal of PAT is scientific studying of the various unit operations in manufacturing line by recognizing the critical variables, identifying proper measuring tools, control mechanisms, and statistical tools to ensure that high quality is built into end product (Grassi & Alamprese, 2018). Continuous assessment of the in-process material will permit a real-time process adjustment to sustain the specification of the products within the established levels.…”

Section: Need Of Pat In Bakery Industrymentioning

confidence: 99%

Process analytical technology for bakery industry: A review

Jerome

Singh

Dwivedi

2019

J Food Process Engineering

View full text Add to dashboard Cite

Bakery products are appreciably consumed by the populace of all age groups globally, owing to their flavor and easily digestible nature. The availability of diversified products like bread, cookies, biscuits, muffins, cakes, tortillas, rolls, wafers, and pies has further facilitated their consumption. However, variation in processing parameters and raw material quality triggers many biochemical changes, complex reactions, and physical modifications which are intricate and least understood in the food industry

show abstract

Advances in NIR spectroscopy applied to process analytical technology in food industries

Cited by 129 publications

References 34 publications

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Process analytical technology for bakery industry: A review

Contact Info

Product

Resources

About