Quantitative detection of fatty acid value during storage of wheat flour based on a portable near-infrared (NIR) spectroscopy system

Jiang, Hui; Liu, Tong; Chen, Quansheng

doi:10.1016/j.infrared.2020.103423

Cited by 42 publications

(23 citation statements)

References 37 publications

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“…NIR spectroscopy has proven beneficial for the analysis of various cereals, grains, flours, and baked goods, including specific quality parameters, which influence classification, safety, grading, and price. For example, chemometrics and machine learning have been coupled with NIR spectroscopy for the prediction of wheat quality factors [84] and the quantitative determination of fatty acid values during wheat flour storage [85]. NIR spectroscopy and partial least squares algorithms have similarly been used to determine the polyphenol content in oat grain [86].…”

Section: Grains and Floursmentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

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Section: Grains and Floursmentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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“…In terms of quality prediction, combining the bread wheat flour near-infrared spectroscopy data set (391 samples in two regions) and combining different regression methods, the benefits of nonlinear modeling and the advantages of multitarget prediction are obtained [ 43 ]. At the same time, there is also a portable near-infrared spectroscopy analysis system, combined with appropriate chemometric methods, to achieve the quantitative determination of fatty acid value during wheat flour storage [ 44 ].…”

Section: Application Of Nondestructive Testing With Sensor Technolmentioning

confidence: 99%

Nondestructive Testing for Wheat Quality with Sensor Technology Based on Big Data

Tian

Zhang²,

Tian

2020

Journal of Analytical Methods in Chemistry

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Nondestructive testing with sensor technology is one of the fastest growing and most promising wheat quality information analysis technologies. Nondestructive testing with sensor technology benefits from the latest achievement of many disciplines such as computer, optics, mathematics, chemistry, and chemometrics. It has the advantages of simplicity, speed, low cost, no pollution, and no contact. It is widely used in wheat quality analysis and testing research. This article summarizes nondestructive testing with sensor technology for wheat quality, including the mechanical model, hyperspectral technology, Raman spectroscopy, and near-infrared techniques for wheat mechanical properties, storage properties, and physical and chemical properties (such as moisture, ash, protein, and starch) in the past decade. Based on the current research progress, big data technology needs a lot of research in spectral data mining, modeling algorithm optimization, model robustness, etc. to provide more data support and method reference for the research and application of wheat quality.

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“…Firstly, triacylglycerols are hydrolyzed by lipase to release free fatty acids (hydrolytic rancidity). The content of free fatty acids is an important indicator for evaluating the hydrolytic rancidity degree of flour (Jiang et al, 2020). Secondly, the released free fatty acids will be oxidized by lipoxygenase or autooxidation to form hydroperoxides (oxidative rancidity).…”

Section: Introductionmentioning

confidence: 99%

Optimization of superheated steam treatment conditions for wheat aleurone layer flour

et al. 2022

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Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p<0.05). Therefore, the optimum treatment conditions were selected during SS treatment. Compared with raw WALF, the activity of enzymes, total number of microbial colonies and phytate content in WALF were notably reduced after the SS of optimal condition. Nevertheless, its total dietary fiber content, insoluble dietary fiber content, pentosan content, total phenol content and total antioxidant capacity presented a remarkable increase (p<0.05).

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Quantitative detection of fatty acid value during storage of wheat flour based on a portable near-infrared (NIR) spectroscopy system

Cited by 42 publications

References 37 publications

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Nondestructive Testing for Wheat Quality with Sensor Technology Based on Big Data

Optimization of superheated steam treatment conditions for wheat aleurone layer flour

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