Chemometrics in food science and technology: A bibliometric study

Aleixandre-Tudó, José Luis; Castello-Cogollos,; Aleixandre, José Luis; Aleixandre-Benavent, Rafaél

doi:10.1016/j.chemolab.2022.104514

Cited by 28 publications

(16 citation statements)

References 49 publications

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“…The retention levels of these compounds are related to physical evaporation, chemical degradation and dynamic chemical transformations between different compounds during drying [ 19 ], which would have a critical impact on the sensory quality and acceptability of the final product. When the number and type of variables are very large and the data set is complex, chemometrics is often employed, using various statistical and mathematical algorithms to maximize the relevant chemical information [ 20 ]. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) are commonly used chemometric tools to identify and classify the similarities/differences between variables [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Wang

et al. 2022

Foods

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Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, aroma profiles, phenolic compounds, and microstructure of chrysanthemum cakes were studied. Results showed that the increasing temperature resulted in a decrease in drying time and an increase in drying rate and moisture diffusivity. The Logarithmic and Page models exhibited superior fit in describing the dehydration process. Among the three drying strategies, IR-HAD was more effective in reducing energy consumption, improving shrinkage, water holding capacity, water binding capacity and cellular microstructure, while IR-HAD + HAD showed better inhibitory effect on color deterioration. Furthermore, gas chromatography–mass spectrometry (GC-MS) analysis revealed that different drying strategies dramatically influenced the aroma profiles in samples, and IR-HAD obtained the highest concentration of volatiles. The results of ultra-performance liquid chromatography (UPLC) indicated that the introduction of infrared radiation contributed to increasing the contents of chlorogenic acid, luteolin, total phenolic and flavonoid. These suggested that IR-HAD was a promising technique for drying medicinal chrysanthemum.

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Section: Introductionmentioning

confidence: 99%

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Wang

et al. 2022

Foods

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“…Chemometrics already has a significant role in food science and food analysis. 37 From our findings, it clearly emerges that extensive heat treatments lead to unfavorable degradation of nutritional attributes. There was a sesamolin and sesamin reduction, as well as an increase of trans fatty acids when elevated temperatures (250 °C) for 25 min were applied.…”

Section: ■ Materials and Methodsmentioning

confidence: 65%

Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting

Comini,

Rubiales,

Reveglia

2023

ACS Food Sci. Technol.

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Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. Roasting black and white sesame seeds at increasing temperatures (180 and 250 °C) significantly affected lignan and UFAs concentrations. Higher temperatures resulted in elevated levels of detrimental t-oleic and t-linoleic acids. Furthermore, sesamolin content notably decreased at 180 °C and became undetectable at 250 °C. The temperature also caused a marked increase in sesamol, regardless of seed color. PCA analysis highlighted clusters between white and black varieties according to roasting temperature, displaying the potential application of chemometrics to assess processing effects and ensure sesame quality and safety. This research provides valuable insights for exploiting sesame within agrosystems in Mediterranean climates.

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Section: Water Contentmentioning

confidence: 99%

“…Results derived from this bibliographic search shows that experimental data give a wealth of information containing hidden trends and correlations among variables that cannot been realized with other ways than chemometrics [273]. Spectroscopic methods, most commonly NMR and FTIR, and chromatography, providing the chemical fingerprint of honey are ideal to be utilized for honey chemometrics [273]. Although NMR spectroscopy has not been extensively used for honey processing and storage, the FTIR spectroscopy is currently the most common data platform for application chemometrics for quality control as well for exploring the maturation, the aging, and the degradation of honey versus processing methods and storage conditions towards quality control the preservation and/or the improvement of honey quality.…”

Section: Water Contentmentioning

confidence: 99%

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

Tarapoulouzi

Mironescu

Drouza

et al. 2023

Foods

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The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.

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Chemometrics in food science and technology: A bibliometric study

Cited by 28 publications

References 49 publications

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

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