Terahertz time-domain attenuated total reflection spectroscopy applied to the rapid discrimination of the botanical origin of honeys

Liu, Wen; Zhang, Yuying; Yang, Si; Han, Dong

doi:10.1016/j.saa.2018.02.009

Cited by 24 publications

(11 citation statements)

References 41 publications

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“…Finally, it has been found that there are some connections between the performances of PLS and LS-SVM models based on different pre-processing methods for this set of data, and because of that, both of these two calibration methods highlight the useful factors in the processed data for DN analysis. As the basic spectral analysis method, PLS has contributed much to spectral analysis works [25,26]. The least squares-support vector machine (LS-SVM) has been demonstrated to be a promising spectral analysis feature after its introduction to the NIR area [27,28,29].…”

Section: Discussionmentioning

confidence: 99%

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Huang

et al. 2019

Molecules

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The activities of enzymes are the basis of evaluating the quality of honey. Beekeepers usually use concentrators to process natural honey into concentrated honey by concentrating it under high temperatures. Active enzymes are very sensitive to high temperatures and will lose their activity when they exceed a certain temperature. The objective of this work is to study the kinetic mechanism of the temperature effect on diastase activity and to develop a nondestructive approach for quick determination of the diastase activity of honey through a heating process based on visible and near-infrared (Vis/NIR) spectroscopy. A total of 110 samples, including three species of botanical origin, were used for this study. To explore the kinetic mechanism of diastase activity under high temperatures, the honey of three kinds of botanical origins were processed with thermal treatment to obtain a variety of diastase activity. Diastase activity represented with diastase number (DN) was measured according to the national standard method. The results showed that the diastase activity decreased with the increase of temperature and heating time, and the sensitivity of acacia and longan to temperature was higher than linen. The optimum temperature for production and processing is 60 °C. Unsupervised clustering analysis was adopted to detect spectral characteristics of these honeys, indicating that different botanical origins of honeys can be distinguished in principal component spaces. Partial least squares (PLS) and least squares-support vector machine (LS-SVM) algorithms were applied to develop quantitative relationships between Vis/NIR spectroscopy and diastase activity. The best result was obtained through Gaussian filter smoothing-standard normal variate (GF-SNV) pretreatment and the LS-SVM model, known as GF-SNV-LS-SVM, with a determination coefficient (R2) of prediction of 0.8872, and root mean square error (RMSE) of prediction of 0.2129. The overall results of this paper showed that the diastase activity of honey can be determined quickly and non-destructively with Vis/NIR spectral methods, which can be used to detect DN in the process of honey production and processing, and to maximize the nutrient content of honey.

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Section: Discussionmentioning

confidence: 99%

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Huang

et al. 2019

Molecules

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“…There are a limited number of studies on the use of THz spectroscopy for the determination of food adulteration, which were previously compiled by Afsah-Hejri [115] and He [116]. Adulteration of milk with a fat powder [117], discrimination of honey samples [118], and determination of honey adulteration [119] were some of the recent study topics.…”

Section: Other Spectroscopic Techniquesmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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“…Their results confirmed the effectiveness and reliability of the technique in detection of adulterated honey. Further, the floral sources of honeys were identified using ATR THz‐TDS (Liu, Zhang, Yang, & Han, ). They evaluated the absorption coefficient of three honeys by some chemometrics methods.…”

Section: Food Applications Of Thz Spectroscopy and Imagingmentioning

confidence: 99%

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Afsah‐Hejri

Hajeb

Ara

et al. 2019

Comp Rev Food Sci Food Safe

222

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Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.

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Terahertz time-domain attenuated total reflection spectroscopy applied to the rapid discrimination of the botanical origin of honeys

Cited by 24 publications

References 41 publications

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

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