Probability Distributions.- Linear Models for Regression.- Linear Models for Classification.- Neural Networks.- Kernel Methods.- Sparse Kernel Machines.- Graphical Models.- Mixture Models and EM.- Approximate Inference.- Sampling Methods.- Continuous Latent Variables.- Sequential Data.- Combining Models.

Pattern Recognition and Machine Learning

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Tyrosinase is a multi-copper enzyme which is widely distributed in different organisms and plays an important role in the melanogenesis and enzymatic browning. Therefore, its inhibitors can be attractive in cosmetics and medicinal industries as depigmentation agents and also in food and agriculture industries as antibrowning compounds. For this purpose, many natural, semi-synthetic and synthetic inhibitors have been developed by different screening methods to date. This review has focused on the tyrosinase inhibitors discovered from all sources and biochemically characterised in the last four decades.

https://northumbria-test.eprints-hosting.org/id/document/268389

A comprehensive review on tyrosinase inhibitors.

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

Active Packaging Applications for Food.

Hyperspectral imaging systems are starting to be used as a scientific tool for food quality assessment. A typical hyperspectral image is composed of a set of a relatively wide range of monochromatic images corresponding to continuous wavelengths that normally contain redundant information or may exhibit a high degree of correlation. In addition, computation of the classifiers used to deal with the data obtained from the images can become excessively complex and time-consuming for such high-dimensional datasets, and this makes it difficult to incorporate such systems into an industry that demands standard protocols or high-speed processes. Therefore, recent works have focused on the development of new systems based on this technology that are capable of analysing quality features that cannot be inspected using visible imaging. Many of those studies have also centred on finding new statistical techniques to reduce the hyperspectral images to multispectral ones, which are easier to implement in automatic, non-destructive systems. This article reviews recent works that use hyperspectral imaging for the inspection of fruit and vegetables. It explains the different technologies available to acquire the images and their use for the non-destructive inspection of the internal and external features of these products. Particular attention is paid to the works aimed at reducing the dimensionality of the images, with details of the statistical techniques most commonly used for this task.

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Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment

Non-destructive detection of bruises in pomegranate fruit by Vis-NIR and SWIR hyperspectral imaging

The current study evaluated the potential of chitosan-based melatonin (CH-MT) composite coating to maintain quality and delay senescence of minimally processed pomegranate aril-sacs during refrigerated storage. Mature pomegranate fruit (cv. Wonderful) without physical defects were processed into aril-sacs. Subsequently, the following treatments were applied; distilled water (control), CH 0.5% (w/v), CH+0.1 mM MT, CH+0.4 mM MT, CH+0.8 mM MT, and CH+1 mM MT. Each treatment was applied by immersing the aril-sacs in the coating solution for 3 min and allowed to dry at room temperature. Aril-sacs were then packed in polyethene terephthalate punnets (three to four aril-sacs/punnet) and stored at 5°C and 85% RH for 21 days. Aril color, weight loss, respiration rate, ascorbic acid content, total anthocyanins, browning index, and antioxidant capacity were monitored during storage at 3 days intervals. The study results showed that the CH-MT coating treatments significantly (p < 0.05) delayed the increase in aril-sacs weight loss and respiration rate. These treatments also retained higher aril chroma, ascorbic acid, anthocyanin content, DPPH-radical scavenging activity, and aril-sacs antioxidant power (FRAP). In addition, surface browning development was significantly suppressed in the coated aril-sacs compared with control sacs. However, the effectiveness of CH-MT treatments in maintaining the quality of aril-sacs was concentration-dependent, with CH+0.8–1 mM MT treatments showing the best results. Therefore, CH+0.8–1 mM MT treatments are recommended to suppress the development of physiological disorders and maintain the quality of minimally processed pomegranate aril-sacs. Novelty Impact Statement This study focuses on the development and application of chitosan-melatonin composite coating (CH-MT) as an active and functional formulation to maintain quality and extend the storage life of minimally processed pomegranate aril-sacs. The results showed that incorporating melatonin with chitosan improved the effectiveness of chitosan base coating. This was demonstrated by the CH-MT coating's enhanced retention of ascorbic acid, anthocyanins, radical scavenging activity, and antioxidant power. Further, delaying the increase in aril-sacs surface browning, weight loss, and respiration rate. The study findings are valuable in the commercial adoption of safe preservation technologies to maintain the quality and maximize the storability of minimally processed products. 

Effect of
 Chitosan‐Based
 Melatonin Composite Coating on the Quality of Minimally Processed Pomegranate
 Aril‐Sacs
 During Cold Storage

ISHS V International Symposium on Pomegranate and Minor Mediterranean Fruits Effect of zinc oxide nanoparticles concentrations in methylcellulose edible coatings on shelf life of pomegranate aril sacs (ÂWonderfulÂ) 

Effect of zinc oxide nanoparticles concentrations in methylcellulose edible coatings on shelf life of pomegranate aril sacs (‘Wonderful’)

ISHS V International Symposium on Pomegranate and Minor Mediterranean Fruits Effect of gum arabic coating functionalized with thymol and salicylic acid on non-pathogenic quality attributes of plums (ÂAngelenoÂ) during shelf life 

Effect of gum arabic coating functionalized with thymol and salicylic acid on non-pathogenic quality attributes of plums (‘Angeleno’) during shelf life

ISHS V International Symposium on Pomegranate and Minor Mediterranean Fruits Cellulose nanofibre reinforced methylcellulose/nano zinc oxide edible coatings improved the shelf life of pomegranate aril sacs 

Umezuruike Linus Opara

Papers

Non-destructive detection of bruises in pomegranate fruit by Vis-NIR and SWIR hyperspectral imaging

Effect of Chitosan‐Based Melatonin Composite Coating on the Quality of Minimally Processed Pomegranate Aril‐Sacs During Cold Storage

Effect of zinc oxide nanoparticles concentrations in methylcellulose edible coatings on shelf life of pomegranate aril sacs (‘Wonderful’)

Effect of gum arabic coating functionalized with thymol and salicylic acid on non-pathogenic quality attributes of plums (‘Angeleno’) during shelf life

Cellulose nanofibre reinforced methylcellulose/nano zinc oxide edible coatings improved the shelf life of pomegranate aril sacs