Portable detection system of vegetable oils based on laser induced fluorescence

Zhu, Lianqing; Zhang, Yinchao; Chen, Siying; Chen, He; Guo, Pan; Mu, Taotao

doi:10.1117/12.2217577

Cited by 1 publication

(3 citation statements)

References 19 publications

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“…Edible oils contain various fluorophores, including oxidation products, polyphenols, vitamin E, and chlorophyll (Botosoa & Karoui, 2022; Xu et al., 2016). Therefore, LIF and LED/IF techniques with specific excitation wavelengths were extensively used for classification (Al Riza et al., 2019; Chen et al., 2022; Kongbonga et al., 2019; Mu et al., 2013a, 2013b; Zhu et al., 2015), adulteration detection(Chen et al., 2018; Hao et al., 2019; Mu et al., 2016; ;2021 Torreblanca‐Zanca et al., 2019a), aflatoxin B 1 (AFB 1 ) contamination detection (Chen et al., 2021; He et al., 2022), and comprehensive analysis including discrimination between EVOO and other vegetable oils as well as identification of storage and thermal effect on emission of oils (Hossain et al., 2020), as shown in Figure 2.…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

“…While Mu et al. (2013a) applied a 355 nm laser to classify different types of edible oils, most studies have used a 532 nm laser as the excitation source (Chen et al., 2022; Mu et al., 2013b; Zhu et al., 2015), which is possibly because Mu et al. (2013b) reported that the fluorescence spectra of walnut, canola, grapeseed, linseed, apeseed, sunflower, soybean, corn, peanut, and olive oil induced by a 532 nm laser have more differences compared to the one induced by a 355 nm laser.…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

“…To classify edible oils, recent studies have used LIF systems identical to those used for adulteration detection. While Mu et al (2013a) applied a 355 nm laser to classify different types of edible oils, most studies have used a 532 nm laser as the excitation source (Chen et al, 2022;Mu et al, 2013b;Zhu et al, 2015), which is possibly because Mu et al (2013b) reported that the fluorescence spectra of walnut, canola, grapeseed, linseed, apeseed, sunflower, soybean, corn, peanut, and olive oil induced by a 532 nm laser have more differences compared to the one induced by a 355 nm laser. LIF spectra were processed using back-propagation neural networks (BPNNs), SVMs, or convolutional neural networks (CNNs) to build classification models.…”

Section: Edible Oilmentioning

confidence: 99%

See 2 more Smart Citations

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Peng

et al. 2023

Comp Rev Food Sci Food Safe

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The assessment of food safety and quality is a matter of paramount importance, especially considering the challenges posed by climate change. Convenient, eco‐friendly, and non‐destructive techniques have attracted extensive attention in the food industry because they can retain food safety and quality. Fluorescence radiation, the process by which fluorophore emits light upon the absorption of ultraviolet or visible light, offers the advantages of high sensitivity and selectivity. The use of excitation–emission matrix (EEM) has been extensively explored in the food industry, but on‐site detection of EEMs remain a challenge. To address this limitation, laser‐induced fluorescence (LIF) and light emitting diode‐induced fluorescence (LED‐IF) have been implemented in many cases to facilitate the transition of fluorescence measurements from the laboratory to commercial applications. This review provides an overview of the application of commercially available LIF/LED‐IF devices for non‐destructive food measurement and recent studies that focus on the development of LIF/LED‐IF devices for commercial applications. These studies were categorized into two stages: the preliminary exploration stage, which emphasizes the selection of an appropriate excitation wavelength based on the combination of EEM and chemometrics, and the pre‐application stage, where experiments were conducted on scouting with specific excitation wavelength. Although commercially available devices have emerged in many research fields, only a limited number have been reported for use in the food industry. Future studies should focus on enhancing the diversity of test samples and parameters that can be measured by a single device, exploring the application of LIF techniques for detecting low‐concentration substances in food, investigating more quantitative approaches, and developing embedded computing devices.

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Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

Section: Edible Oilmentioning

confidence: 99%

See 1 more Smart Citation

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Peng

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Portable detection system of vegetable oils based on laser induced fluorescence

Cited by 1 publication

References 19 publications

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

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