Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose

Chen, Huizhi; Zhang, Min; Bhandari, Bhesh; Guo, Zhimei

doi:10.1016/j.lwt.2017.08.052

Cited by 79 publications

(39 citation statements)

References 39 publications

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“…As shown in the radar diagram, the samples had high signals in sensors S1, S5, S6, S7, S9, and S13. These sensors represented aromatic compounds, alcohols, sulfur organic compounds, aliphatic hydrocarbons, and polar aromatic compounds, respectively (Chen, Zhang, Bhandari, & Guo, 2018; Sun, Zhang, Bhandari, & Yang, 2019; Wang, Zhang, Wang, & Martynenko, 2018). This was consistent with the GC–MS data of steamed stuffed bun in the research of Zhou and Yang (2016) that is, the main flavor substances included alcohols, hydrocarbons, aldehydes, aromatic compounds, sulfur compounds, heterocyclic compounds, and so on.…”

Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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“…The ginger samples of different drying group (2.0 g dry basis) were placed in a sealed vial (20 mL) for 60min. The 14 sensors of the electronic nose (iNose; Ruifen Trading Co., Shanghai, China) were used to collect the aroma of each sample and the parameters of the electronic nose were selected based on the machine and the pre-experiment (Chen et al, 2018). The decline trend of the electronic nose aroma curve was very gentle after 150 s. Therefore, the acquisition time was setted at 150 s, which was enough to make the sensor stable.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…The 14 sensors of the electronic nose represented 14 kinds of flavor substances, as shown in Table 1 (Chen et al, 2018). A radar diagram (Fig.…”

Section: Analysis Of Changes Of Volatile Components Using E-nosementioning

confidence: 99%

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

Sun

Zhang

Bhandari

et al. 2019

Food Research International

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143

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Low-field nuclear magnetic resonance (LF-NMR) and electronic nose combined with Gas chromatography mass spectrometry (GC-MS) were used to collect the data of moisture state and volatile substances to predict the flavor change of ginger during drying. An back propagation artificial neural network (BP-ANN) model was established with the input values of LF-NMR parameters and the output values of sensors for different flavor substances obtained from electronic nose. The results showed that fresh ginger contained three water components: bound water (T21), immobilized water (T22) and free water (T23), with the corresponding peak areas of A21, A22 and A23, respectively. During drying, the changes of A21 and A22 were not significant, while A23 and ATotal decreased significantly (p < 0.05). Linear discriminant analysis (LDA) of electronic nose data showed that samples with different drying time can be well distinguished. Hierarchical clustering analysis (HCA) confirmed that the electronic nose characteristic sensor data S4, S5, S8 and S13 corresponded with the data measured by GC-MS. The correlation analysis between LF-NMR parameters and characteristic sensors showed that A23 and ATotal were significantly correlated with the volatile components (p < 0.05). The results of the BP-ANN prediction showed that the model fitted well and had strong approximation ability (R>0.95 and error<3.65%) and stability, which indicated that the ANN model can accurately predict the flavor change during ginger drying based on LF-NMR parameters.

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“…The hierarchical cluster analysis (HCA) showed the best separation between fresh and spoiled vegetables. Additionally, good correlation was achieved when aerobic plate count was quantified with PLS (R 2 = 0.9783, RMSE = 0.3317) [ 197 ]. The same group of authors reported good results when monitoring fresh-cut broccoli during storage with both SPME-GC–MS and electronic nose (14 MOS gas sensors).…”

Section: Electronic Nose: Historical Background and Food Quality Amentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

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Amid today’s stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

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Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose

Cited by 79 publications

References 39 publications

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

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