Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil

Kassouf, Amine; Rakwe, Maria El; Chébib, Hanna; Ducruet, Violette; Rutledge, Douglas N.; Maalouly, Jacqueline

doi:10.1016/j.aca.2014.06.035

Cited by 28 publications

(23 citation statements)

References 58 publications

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“…The multifaceted nature of the studies reviewed here suggests that the application of more recently developed strategies of chemometrics data treatment, such as independent components analysis (Kassouf et al. ), would be beneficial in separating the chemical influences of Cu from that of other components of the wine matrix.…”

Section: The Need For Further Researchmentioning

confidence: 99%

Chemistry of copper in white wine: a review

Clark

Wilkes

Scollary

2015

Australian Journal of Grape and Wine Research

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Copper is one element in wine that has considerable notoriety. While current winemaking practice tends to minimise the amount of copper that results from vineyard and winery sources, the addition of copper(II), either as its sulfate or citrate, to remove sulfidic off-odours may result in an elevated concentration in the finished (bottled) wine. Residual copper in white wine has been linked to oxidative and reductive spoilage processes, although the mechanisms are at times speculative. The presence of copper has been implicated in haze formation (copper casse) and linked to protein instability. More recent concerns include the coexistence of residual copper and hydrogen sulfide in wine stored under low oxygen conditions. The chemistry of copper is important in both white and red wine. While there are some overlapping issues, especially with respect to sulfidic off-odours, both white and red wine display their own unique chemistry. Thus, this review describes the state of knowledge of copper in white wine, differentiating between evidence-based claims and speculation. It also identifies areas of research that will provide a much clearer understanding of the role of copper in wine spoilage.

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Section: The Need For Further Researchmentioning

confidence: 99%

Chemistry of copper in white wine: a review

Clark

Wilkes

Scollary

2015

Australian Journal of Grape and Wine Research

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“…In addition to the storage-related changes of the chemical properties and organoleptic characteristics of EVOO [1] [5] [7] [12], the interaction between EVOO and its packaging has been documented under accelerated and real-time conditions [10] [11] [13] [14]. Overall, the interaction between packaging and food combines two phenomena: migration and sorption.…”

Section: Introductionmentioning

confidence: 99%

“…In the last decade, polylactide (PLA), a new bio-based plastic packaging material, has started to replace traditional petro-based plastics as food industries have been devoted to the use of biodegradable materials to reduce the accumulation of plastics waste [10] [17]. Recently, PLA is being used as a food packaging polymer for short shelf life products such as containers, drinking cups and salad cups because it provided the excellent properties at a low cost as compared to other biodegradable polymers [17].…”

Section: Introductionmentioning

confidence: 99%

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

Zarazir¹,

Rajab²,

Obeid³

et al. 2019

AJAC

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Scarce information is currently available relative to the use of polymeric materials as storage containers for extra virgin olive oil. This paper was devoted to study and compare the impact of glass and 3 types of packaging materials-polyethylene terephthalate (PET), high density polyethylene (HDPE), and polylactic acid (PLA) on Lebanese extra virgin olive oil (EVOO) up to 9 months under non-accelerated storage conditions. The acidity, peroxide value (PV), K 232 , K 270 , fatty acid profile, overall migration, and oil sorption into the packaging material were determined. Conventional titration, gas chromatography-mass spectrometry, and spectrophotometry were used to quantify the outcome measures at baseline, 3, 5, 7, and 9 months. Mixed model ANOVA was applied to assess differences according to polymer type and storage period at P < 0.05. All quality parameters (acidity, PV, K 232 and K 270 ), migration, and sorption significantly increased with increasing storage time for oil in contact with glass and plastic materials, especially between the 7th and 9th month of storage. Overall, PLA showed the least deterioration and interaction phenomena compared with PET and HDPE. While glass remains the best container for EVOO, PLA could potentially replace PET and HDPE for short-time storage under conventional storage conditions in Lebanese households.

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“…In contrast to the statistical methods based on second-order moments, ICA uses fourth-order moment of the signals to obtain the latent variables (Wang et al, 2008). Recent applications of ICA for spectroscopic data interpretation includes processing of infrared spectra of marine organic matter aggregates (Monakhova et al, 2015), detection of orange juice frauds using front-face fluorescence spectroscopy (Ammari et al, 2015), spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue (Rohart et al, 2015), near-infrared spectroscopy for analysis of bioactive components (Chuang et al, 2014a), near infrared spectroscopy for evaluation of rice freshness (Chuang et al, 2014b), analysis of Raman images of pharmaceutical drug product (Boiret et al, 2014), fluorescence spectroscopy for studying interaction between plastic food packaging and olive oil (Kassouf et al, 2014) and to characterise organic matter in soils (Ammari et al, 2014). The outcomes of these studies indicate that ICA simplified the interpretation of the results by decomposing the original spectral data into ''source signals''.…”

Section: Introductionmentioning

confidence: 99%

Application of independent components analysis with the JADE algorithm and NIR hyperspectral imaging for revealing food adulteration

Mishra

Cordella

Rutledge

et al. 2016

Journal of Food Engineering

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a b s t r a c tIn recent years, Independent Components Analysis (ICA) has proven itself to be a powerful signal-processing technique for solving the Blind-Source Separation (BSS) problems in different scientific domains. In the present work, an application of ICA for processing NIR hyperspectral images to detect traces of peanut in wheat flour is presented. Processing was performed without a priori knowledge of the chemical composition of the two food materials. The aim was to extract the source signals of the different chemical components from the initial data set and to use them in order to determine the distribution of peanut traces in the hyperspectral images. To determine the optimal number of independent component to be extracted, the Random ICA by blocks method was used. This method is based on the repeated calculation of several models using an increasing number of independent components after randomly segmenting the matrix data into two blocks and then calculating the correlations between the signals extracted from the two blocks. The extracted ICA signals were interpreted and their ability to classify peanut and wheat flour was studied. Finally, all the extracted ICs were used to construct a single synthetic signal that could be used directly with the hyperspectral images to enhance the contrast between the peanut and the wheat flours in a real multi-use industrial environment. Furthermore, feature extraction methods (connected components labelling algorithm followed by flood fill method to extract object contours) were applied in order to target the spatial location of the presence of peanut traces. A good visualization of the distributions of peanut traces was thus obtained.

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Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil

Cited by 28 publications

References 58 publications

Chemistry of copper in white wine: a review

Chemistry of copper in white wine: a review

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

Application of independent components analysis with the JADE algorithm and NIR hyperspectral imaging for revealing food adulteration

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