Food Chemistry Advances, Год журнала: 2024, Номер 4, С. 100735 - 100735
Опубликована: Май 21, 2024
The possibility of rapid estimation moisture, protein, fat, free fatty acid (FFA), and peroxide value (PV) content in peanut kernel was studied by Fourier transform near-infrared spectroscopy (FTNIR) the diffuse reflectance mode to estimate nutritional quality peanut. protein fresh damaged seeds peanuts ranging from 3 9 %, 45 57 23 27 % respectively, were used for calibration model building based on partial least squares (PLS) regression. samples had major peaks at wavenumbers 5308.53, 4954.98, 4464.03, 4070.85, 7475.63, 8230.21, 6178.13 per cm. First second derivate mathematical preprocessing also applied order eliminate multiple baselines different chemical parameters FFA lowest validation errors (0.579 0.738) followed (0.736 0.765). with root mean square error cross-validation 0.76 a maximum correlation coefficient (R2) 96.8 obtained. comprehensive results signify that FT-NIR can be rapid, non-destructive quantification peanuts.
Язык: Английский
Процитировано
1Fast Monitoring of Quality and Adulteration of Blended Sunflower/Olive Oils Applying Near-Infrared Spectroscopy
Chemosensors, Год журнала: 2024, Номер 12(8), С. 150 - 150
Опубликована: Авг. 2, 2024
Food adulteration which is economically motivated (i.e., food fraud) an incentive for the development and application of new fast detection methods/instruments. An example a method that extremely environmentally friendly near-infrared spectroscopy (NIRS). Therefore, goal this research was to examine potential its in monitoring blended sunflower/olive oils compare two types NIRS instruments, one portable micro-device, could be used assess purity olive oil anywhere would useful inspection services. Both NIR devices (benchtop portable) enable absorbance wavelength range from 900 1700 nm. Extra virgin (EVOOs) “ordinary” (OOs) large small producers were investigated, diluted with sunflower proportions 1–15%. However, appearance different salad have defined share EVOO stated on label (usually 10%), possibilities recognition manipulation these tested; therefore, also added The composition fatty acids, color parameters, total dissolved substances conductivity pure “adulterated” monitored. Standard tools multivariate analysis applied, such as (i) main components qualitative classification (ii) partial regression using least square quantitative prediction proportion impurities acids. Qualitative models proved successful classifying (100%) investigated oils, regardless whether thinner or oil. Developed relating measured parameters scans, resulted values R2 ≥ 0.95 reliable (RPD > 8) acid predicting percentage impurity while attributes less successfully predicted device 2–4.2). Although device, potentials remained at level (e.g., parameters), it important emphasize both tested not only but OO 1–15% same
Язык: Английский
Процитировано
1Enhancing Virgin Olive Oil Authentication with Bayesian Probabilistic Models and Near Infrared Spectroscopy
Journal of Food Engineering, Год журнала: 2024, Номер unknown, С. 112443 - 112443
Опубликована: Дек. 1, 2024
Язык: Английский
Процитировано
1Real-time monitoring of the column chromatography process of Ginkgo biloba using near-infrared and Raman spectroscopy combined with spectral fusion strategy
Process Biochemistry, Год журнала: 2024, Номер 145, С. 50 - 62
Опубликована: Июнь 13, 2024
Язык: Английский
Процитировано
0Análise bibliométrica sobre metodologias de identificação de adulteração em azeite de oliva e perspectivas futuras
Brazilian Journal of Production Engineering, Год журнала: 2024, Номер 10(4), С. 117 - 137
Опубликована: Ноя. 7, 2024
Azeite de oliva extravirgem é um produto vulnerável a diversos tipos adulteração como ser misturado com outros óleos vegetais ou azeites qualidade inferior. Diversas técnicas analíticas têm sido descritas para detectar azeite, mas limitadas aplicações. Nesse contexto, este trabalho realizou uma análise bibliométrica sobre as metodologias identificar em azeite oliva. Foi utilizado o banco dados da Web of Science no período 2000 2024 e palavras-chave “olive oil”, “adulteration” “detection”, dentre critérios. Os resultados mostraram crescimento exponencial número publicações avaliado. Ciência Tecnologia Alimentos (66) Química Aplicada (52) foram categorias maior artigos. principais periódicos Food Chemistry Journal Agricultural and Food. países que mais contribuíram pesquisas tema Espanha, China Itália 55, 40 33 artigos, respectivamente. As força conexão (668), (406), (370), autenticação (335) classificação (245). No atual cenário mudanças climáticas eventos extremos, desenvolvimento rastreabilidade autenticidade do será importante segurança alimentar econômica.
Процитировано
0Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review
Foods, Год журнала: 2024, Номер 13(23), С. 3894 - 3894
Опубликована: Дек. 3, 2024
Vibrational spectroscopic techniques have gained significant attention in recent years for their potential the rapid and efficient analysis of virgin olive oils, offering a distinct advantage over traditional methods. These are particularly valuable detecting quantifying bio-active compounds that contribute to nutritional health benefits oils. This comprehensive review explores latest advancements vibrational applied focusing on detection measurement key such as unsaturated fatty acids, phenolic compounds, other antioxidant compounds. The highlights improvements spectroscopy, data processing, chemometric significantly enhanced ability accurately identify these compared conventional analytical Additionally, it addresses current challenges, including need standardized methodologies integrating spectroscopy with improve accuracy reliability. Finally, findings last two decades, which were effectively used detailed characterization discussed.
Язык: Английский
Процитировано
0Near-Infrared Spectroscopy
Опубликована: Янв. 1, 2024
Язык: Английский
Процитировано
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