Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing

Borba, Ana; Gómez‐Zavaglia, Andrea

doi:10.1016/j.cofs.2022.100953

Cited by 7 publications

(3 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The synchronous 2DCOS images based on FT-MIR spectra (Figure e, h), which can observe the overall variability among A. tsao-ko at different maturity stages, were able to identify A. tsao-ko at different maturity stages. Unfortunately, it is difficult to observe the changing pattern of chemical composition during the maturation process of A. tsao-ko in synchronous 2DCOS images, which is consistent with the analytical results of 3.2, probably due to the strong sensitivity of FT-MIR spectroscopy …”

Section: Resultssupporting

confidence: 58%

Section: Resultsmentioning

confidence: 99%

“…Unfortunately, it is difficult to observe the changing pattern of chemical composition during the maturation process of A. tsao-ko in synchronous 2DCOS images, which is consistent with the analytical results of 3.2, probably due to the strong sensitivity of FT-MIR spectroscopy. 46 In summary, synchronous 2DCOS images based on FT-NIR spectroscopy were able to better characterize the overall chemical change pattern during the maturation process of A. tsao-ko and changes in the content of polysaccharides, polyphenols, and aliphatic compounds could be observed. Unfortunately, synchronous 2DCOS images can only obtain differential variations in the overall chemical information, making it difficult to obtain detailed information on the chemical composition and its content.…”

Section: Two-dimensional Correlation Analysismentioning

confidence: 92%

See 2 more Smart Citations

Analysis of Chemical Changes during Maturation of Amomum tsao-ko Based on GC-MS, FT-NIR, and FT-MIR

He,

Yang,

Wang

2024

ACS Omega

View full text Add to dashboard Cite

Amomum tsao-ko Crevost et Lemaire (A. tsao-ko) is widely grown for its high nutritional and economic value. However, the lack of a scientific harvesting and quality control system has resulted in an uneven product quality. The present study was based on A. tsao-ko from four maturity stages from the same growing area, and its chemical trends and quality were evaluated using a combination of agronomic trait analysis, spectroscopy, chromatography, chemometrics, and network pharmacology. The results showed that A. tsao-ko was phenotypically dominant in October. Spectroscopy showed that the absorbance intensity at different maturity stages showed a trend of October > September > August > July. Further chemical differences between A. tsao-ko at different stages of maturity were found by chromatography to originate mainly from alcohol, aromatic, acids, esters, hydrocarbons, ketone, heterocyclic, and aldehydes. The network pharmacology results showed that the active ingredient for the treatment of obesity was present in A. tsao-ko and had high levels in A. tsao-ko in September and October. The results of this study provide a new idea for the comprehensive evaluation of A. tsao-ko and a theoretical basis for the harvesting and resource utilization of A. tsao-ko.

show abstract

Section: Resultssupporting

confidence: 58%

Section: Resultsmentioning

confidence: 99%

Section: Two-dimensional Correlation Analysismentioning

confidence: 92%

See 1 more Smart Citation

Analysis of Chemical Changes during Maturation of Amomum tsao-ko Based on GC-MS, FT-NIR, and FT-MIR

He,

Yang,

Wang

2024

ACS Omega

View full text Add to dashboard Cite

show abstract

A Handheld Colorimeter for Remote and Onsite Recognition of Baking Levels at High Temperature — Pork Floss as a Case Study

Wang,

Lee,

Yen

et al. 2024

Food Anal. Methods

View full text Add to dashboard Cite

Pork floss is a common dried meat product in Asia. The endpoint of the baking process is traditionally determined by subjective human experts and indirect temperature measurements, which can often result in unstandardized production. Current colorimeters are unavailable for onsite measurement due to limitations associated with contact measurement and environmental temperature. Instead of the abovementioned human experts and tabletop colorimeters, a handheld colorimeter was built based on the expertise of human specialists and utilizing a tabletop colorimeter and other optical steps. First, the selected samples were used to determine the upper and lower limits distinguishing light, medium, and heavy baking levels by using a tabletop colorimeter. Second, independent light sources and spectrometers were utilized to choose the characteristic and reference wavelengths at 450 and 830 nm, separately. Third, the handheld colorimeter, instead of human expert observation, was designed with functions such as distance sensing and Internet of Things capabilities. The baked index was derived from the calibration reflection and established statistical models. Here, the calibration reflection was defined by the normalized intensity at 450 nm relative to 830 nm, and statistical models were founded from the determined samples of upper and lower limits at 95–700 mm. The developed handheld colorimeter demonstrated high agreement rates of 96.84% and 93.86% in separate comparisons with tabletop colorimeters and human experts, respectively. This work indicated the accurate and stable recognition of samples within two limits and overall. Field validation confirmed the performance of remote, economic, and onsite recognition against environmental temperature and noise.

show abstract

Recent advances in non-invasive techniques for assessing food quality: Applications and innovations

Jimoh,

Hashim

2024

Advances in Food and Nutrition Research

View full text Add to dashboard Cite

Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing

Cited by 7 publications

References 39 publications

Analysis of Chemical Changes during Maturation of Amomum tsao-ko Based on GC-MS, FT-NIR, and FT-MIR

Analysis of Chemical Changes during Maturation of Amomum tsao-ko Based on GC-MS, FT-NIR, and FT-MIR

A Handheld Colorimeter for Remote and Onsite Recognition of Baking Levels at High Temperature — Pork Floss as a Case Study

Recent advances in non-invasive techniques for assessing food quality: Applications and innovations

Contact Info

Product

Resources

About