Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique

Comp Rev Food Sci Food Safe

2017

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138

Fourier transform infrared (FT-IR) and Raman and hyperspectral imaging (HSI) techniques have emerged as reliable analytical methods for effectively characterizing and quantifying quality attributes of different categories of powdery food products (such as milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder). In addition to the ability for gaining rapid information about food chemical components (such as moisture, protein, and starch), and classifying food quality into different grades, such techniques have also been implemented to determine trace impurities in pure foods and other properties of particulate foods and ingredients with avoidance of extensive sample preparation. Developments of corresponding quality evaluation systems based on FT-IR, Raman, and HSI data that measure food quality parameters and ensure product authentication, would bring about technical and economic benefits to the food industry by enhancing consumer confidence in the quality of its products. Accordingly, a comprehensive review of the mushrooming spectroscopy-based FT-IR, Raman, and HSI literature is carried out in this article. The spectral data collected, the chemometric methods used, and the main findings of recent research studies on quality assessments of powdered materials are discussed and summarized. Providing a review in such a flourishing research field is relevant as a signpost for future study. The conclusion details the promise of how such noninvasive and powerful analytical techniques can be used for rapid and accurate determinations of powder quality attributes in both academical and industrial settings.

Section: Introductionmentioning

confidence: 99%

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Comp Rev Food Sci Food Safe

2017

Self Cite

138

“…Most foodborne diseases outbreaks are associated with the presence of pathogenic bacteria in foods (Kim, Yong, Park, Choe, & Jo, ). Therefore, common technologies such as cooling (Feng, Drummond, Zhang, & Sun, ; Kiani, Sun, & Zhang, ; Zhou et al, ; Zhu, Cai, & Sun, ), freezing (Cheng, Sun, Pu, & Wei, , ; Li, Zhu, & Sun, ; Luo, Sun, Zhu, & Wang, ; Xie, Sun, Xu, & Zhu, ; Xie, Sun, Zhu, & Pu, ), and drying (Liu, Pu, & Sun, ; Ma, Qu, & Sun, ; Ma, Sun, Qu, & Pu, ; Pu & Sun, ; Qu, Sun, Cheng, & Pu, ) are used to maintain the quality and safety of fresh foods in the industry.…”

Section: Introductionmentioning

confidence: 99%

Photocatalytic effects on the quality of pork packed in the package combined with TiO₂ coated nonwoven fabrics

Zhu

Cai

J Food Process Engineering

et al. 2019

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The ability of titanium dioxide (TiO2) to generate reactive oxygen species (ROS) offers new opportunity to decontaminate perishable foods. The current study was aimed to prepare a TiO2 coated nonwoven fabric photocatalytic package (TiO2/NWF package) and assess the effects of in‐package photocatalysis on pork. In this study, layer by layer self‐assembly method was chosen to coat TiO2 nanoparticles on the NWF and eight layers TiO2 loading showed the higher photoactivity. A selected TiO2/NWF composite was combined with a package to form TiO2/NWF package. Pork was stored in the TiO2/NWF package, the antibacterial effects of TiO2 photocatalysis (TPC) on total viable count and Escherichia coli in pork were achieved. TPC treatment provided better antibacterial efficiency as compared with UV treatment alone. Moreover, TPC treatment significantly (p < .05) influenced pH and lipid oxidation after exposure for 45 min. These results indicate that TiO2/NWF package has the potential for preserving fresh foods. Practical applications Traditional thermal treatment can adversely affect the sensory and nutritional quality of foods, titanium dioxide (TiO2) photocatalysis as a nonthermal disinfection technology can provide a low cost and convenient approach to reduce the risk of microbial contamination and enhance the safety of fresh products. The current study developed a TiO2 coated nonwoven fabric photocatalytic package (TiO2/NWF package) and evaluated effects of in‐package photocatalysis on pork samples. Results showed that photocatalytic reactions took place in the TiO2/NWF package and the generated active ROS contributed to the inactivation of microbes. Therefore, TiO2 photocatalysis has great potential for ensuring food safety for the food industry.

“…As an extremely vital part of a healthy diet, plant foods not only bring substantial energy and nutrition, but can also reduce the risks of many human diseases (such as insulin resistance, diabetes, and heart disease) (Duthie and others ; Mudgil and Barak ). However, the shelf‐life of postharvest plant foods is normally short, therefore, cooling (Sun ; Sun and Brosnan ; McDonald and others , ; Wang and Sun ; Zheng and Sun ; Sun and Zheng ), freezing (Kiani and others ; Ma and others ; Pu and others ; Xie and others , ; Cheng and others , ) and drying (Sun ; Delgado and Sun ; Pu and Sun , ; Ma and others ; Qu and others ; Yang and others ) are common postharvest techniques for extending their shelf‐life. On the other hand, during postharvest processing, storage, and transportation, physiological qualities of harvested foods continue changing.…”

Section: Introductionmentioning

confidence: 99%

Multispectral Imaging for Plant Food Quality Analysis and Visualization

Comp Rev Food Sci Food Safe

2018

Self Cite

103

The multispectral imaging technique is considered a reformation of hyperspectral imaging. It can be employed to noninvasively and rapidly evaluate food quality. Even though several imaging or sensor‐based techniques have been conducted for the quality assessment of various food products, the rise of multispectral imaging has been more promising. This paper presents a comprehensive review of the use of the multispectral sensor in the quality assessment of plant foods (such as cereals, legumes, tubers, fruits, and vegetables). Different quality parameters (such as physicochemical and microbiological aspects) of plant‐based foods that were determined and visualized by the combination of modeling methods and feature wavelength selection approaches are summarized. Based on the literature, the most frequently used wavelength selection methods are the successive projection algorithm (SPA) and the regression coefficient (RC). The most effective models developed for analyzing plant food products are the partial least squares regression (PLSR), least square support vector machine (LS‐SVM), support vector machine (SVM), partial least squares discriminant analysis (PLSDA), and multiple linear regression (MLR). This article concludes with a discussion of challenges, potential uses, and future trends of this flourishing technique that is now also being applied to plant foods.