Ultraviolet-visible spectroscopy for food quality analysis

Power, Aoife; Chapman, James; Chandra, Shaneel; Cozzolino, Daniel

doi:10.1016/b978-0-12-814217-2.00006-8

Cited by 30 publications

(24 citation statements)

References 69 publications

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“…Spectroscopic methods and techniques have been very successful for the routine analysis, quality control, and bioprocess monitoring of food production. They allow real-time and simultaneous monitoring of multiple compounds [ 97 ] and to determine the concentration of target molecules within the food matrix [ 98 ].…”

Section: Techniques To Quantify Astringencymentioning

confidence: 99%

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Pires¹,

Pastrana²,

Fuciños³

et al. 2020

Foods

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Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.

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Section: Techniques To Quantify Astringencymentioning

confidence: 99%

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Pires¹,

Pastrana²,

Fuciños³

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Absorption spectroscopy in the UV and visible range (190-800 nm) [61] is a relatively widespread approach due to its simplicity and wide availability. It is based on the transitions between molecular electronic levels that are induced by the absorption of a photon with the proper frequency by the sample's constituents.…”

Section: Short Description Of Spectroscopic Techniquesmentioning

confidence: 99%

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

et al. 2020

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In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.

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“…Many different spectrometers have been used for measuring the absorbance of electro-magnetic radiation in meat 1 , 23 , 32 . As well as near-infrared (NIR), ultra-violet 33 , 34 , visible 35 , and mid-infrared 33 , 36 radiations have also been used.…”

Section: Discussionmentioning

confidence: 99%

“…Ultraviolet spectrometry has very seldom been studied in relation to food products, but interest is growing in the wake of new instrumentation, as reviewed by Martelo-Vidal and Vázquez 40 and Power et al 34 . A few studies have dealt with meat products 41 , and although the results are less promising compared with visible, NIR and MIR spectroscopy, they improve overall when combined with visible light (UV–Vis) 33 , 42 .…”

Section: Discussionmentioning

confidence: 99%

Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

Bittante

Savoia

Cecchinato

et al. 2021

Sci Rep

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Spectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

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Ultraviolet-visible spectroscopy for food quality analysis

Cited by 30 publications

References 69 publications

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

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