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Journal ArticleDOI

Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications

TL;DR: In this paper, detailed applications of hyperspectral imaging (HSI) system in various food processes are outlined, including cooking, drying, chilling, freezing and storage, and salt curing.
Abstract: Background The quality of products depends on their processing. Effective way of monitoring and controlling these processes will ensure the quality and safety of products. Since traditional measurement methods cannot achieve on-line monitoring, imaging spectroscopy, as a fast, accurate and non-destructive detection tool, has been widely used to evaluate quality and safety attributes of foods undergoing various processes. Scope and Approach In the current review, detailed applications of hyperspectral imaging (HSI) system in various food processes are outlined, including cooking, drying, chilling, freezing and storage, and salt curing. The study emphasized the ability of HSI technique to detect internal and external quality parameters in different food processes. Also, the advantages and disadvantages of HSI applications on these food processes are discussed. Key Findings and Conclusions The literature presented in this review clearly demonstrate that HSI has the ability to inspect and monitor different food manufacturing processes and has the potential to control the quality and safety of the processed foods. Although still with some barriers, it can be expected the HSI systems will find more useful and valuable applications in the future evaluation of food processes.
Citations
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Journal ArticleDOI
TL;DR: The results showed that the pH and protein solubility were decreased after 10 min treatment of APPJ, and complementary methodologies used to characterize the structural changes confirmed the exposure of hydrophobic groups and promotion of protein-protein interactions.

151 citations

Journal ArticleDOI
TL;DR: Although recent development of novel technologies has demonstrated their superiority for time-saving, rapid, economic, and even nondestructive and on-line detection of fish freshness, some challenges still remain in optimizing and simplifying bionics techniques, developing algorithms and chemometrics in spectroscopic technologies and improving selectivity and sensitivity in biosensor methods.
Abstract: Background Fishery plays an important role in providing abundant nutrition for consumers as well as in international trade and foreign exchange earner. Due to the abundant endogenous enzymes and psychrophilic bacteria in fish bodies and the fragile organization of fish, fish and fish products are easily perishable and are affected by pre-harvest and postmortem factors, thus decreasing their value. It is thus significant to evaluate fish freshness in an effective and timely manner. Scope and approach In the current review, the principles and applications of novel techniques including enzyme biosensor, electrochemical biosensor, electronic nose, colorimetric sensor, electronic tongue, computer vision techniques, Vis/NIR spectroscopy, HSI spectroscopy and fluorescence spectroscopy as reliable and rapid evaluation tools complementing traditional time-consuming, expensive and cumbersome techniques are highlighted and the advantages and disadvantages of these methods are discussed. Moreover, challenges and future research trends are also proposed. Key findings and conclusions Although recent development of novel technologies has demonstrated their superiority for time-saving, rapid, economic, and even nondestructive and on-line detection of fish freshness, some challenges still remain in optimizing and simplifying bionics techniques, developing algorithms and chemometrics in spectroscopic technologies and improving selectivity and sensitivity in biosensor methods. Further studies are still needed to facilitate the applications of these new evaluation technologies in the fish industry.

137 citations

Journal ArticleDOI
01 Jan 2019-Talanta
TL;DR: It is demonstrated that the Au@AgNAs-based SERS method can be used as a simple, rapid and sensitive approach for sensing trace contaminants in food.

118 citations

Journal ArticleDOI
15 May 2019-Talanta
TL;DR: Results showed that with increase in the KANA concentration, the Raman intensity of Cy3 decreased, and this surface-enhanced Raman spectroscopy-based aptasensor was promising in trace determination of KANA residue.

110 citations

Journal ArticleDOI
TL;DR: In this article, the principles of measuring methods including optical and electron microscopy, electromagnetic spectroscopy, differential scanning calorimetry (DSC) and online techniques are introduced, novel technologies based on ultrasound, high pressure, and electromagnetic fields, as well as biological proteins to control the formation of ice crystals by inducing or suppressing ice crystallization are presented.
Abstract: Background Fresh food are perishable, and freezing is a popular way of maintaining the quality and safety of foods. However, ice crystals formed during freezing may result in the breakage of cell structure, leading to quality deterioration. In order to better understand the relationship between microstructure and ice crystals and obtain high quality food products, it is critical to effectively measure and control the behavior of ice crystals. Scope and approach In the current review, the principles of measuring methods including optical and electron microscopy, electromagnetic spectroscopy, differential scanning calorimetry (DSC) and online techniques are introduced, novel technologies based on ultrasound, high pressure, and electromagnetic fields, as well as biological proteins to control the formation of ice crystals by inducing or suppressing ice crystallization are presented. Future prospects on measuring and controlling ice crystallization are also discussed. Key findings and conclusions By obtaining the moisture behavior information with NMR, Raman and DSC and direct images or network structure of ice crystal, these direct and indirect measurements can characterize ice crystals in multi-perspectives, providing constructive information on the mechanisms of the freezing process. In addition, advanced novel freezing technologies show great promise in improving the crystallization process during freezing of foods. It is thus hoped that this review could provide better understanding on ice crystallization in frozen products, leading to the optimization of the freezing process for the frozen food industry.

109 citations

References
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Journal ArticleDOI
TL;DR: Thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce.
Abstract: Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing This research group found vitamin C in apples contributed < 04% of total antioxidant activity, indicating most of the activity comes from the natural combination of phytochemicals This suggests that processed fruits and vegetables may retain their antioxidant activity despite the loss of vitamin C Here it is shown that thermal processing elevated total antioxidant activity and bioaccessible lycopene content in tomatoes and produced no significant changes in the total phenolics and total flavonoids content, although loss of vitamin C was observed The raw tomato had 076 +/- 003 micromol of vitamin C/g of tomato After 2, 15, and 30 min of heating at 88 degrees C, the vitamin C content significantly dropped to 068 +/- 002, 064 +/- 001, and 054 +/- 002 micromol of vitamin C/g of tomato, respectively (p < 001) The raw tomato had 201 +/- 004 mg of trans-lycopene/g of tomato After 2, 15, and 30 min of heating at 88 degrees C, the trans-lycopene content had increased to 311+/- 004, 545 +/- 002, and 532 +/- 005 mg of trans-lycopene/g of tomato (p < 001) The antioxidant activity of raw tomatoes was 413 +/- 036 micromol of vitamin C equiv/g of tomato With heat treatment at 88 degrees C for 2, 15, and 30 min, the total antioxidant activity significantly increased to 529 +/- 026, 553 +/- 024, and 670 +/- 025 micromol of vitamin C equiv/g of tomato, respectively (p < 001) There were no significant changes in either total phenolics or total flavonoids These findings indicate thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce This information may have a significant impact on consumers' food selection by increasing their consumption of fruits and vegetables to reduce the risks of chronic diseases

2,738 citations

Journal ArticleDOI
TL;DR: HSI equipment, image acquisition and processing are described; current limitations and likely future applications are discussed; and recent advances in the application of HSI to food safety and quality assessment are reviewed.
Abstract: Hyperspectral imaging (HSI) is an emerging platform technology that integrates conventional imaging and spectroscopy to attain both spatial and spectral information from an object. Although HSI was originally developed for remote sensing, it has recently emerged as a powerful process analytical tool for non-destructive food analysis. This paper provides an introduction to hyperspectral imaging: HSI equipment, image acquisition and processing are described; current limitations and likely future applications are discussed. In addition, recent advances in the application of HSI to food safety and quality assessment are reviewed, such as contaminant detection, defect identification, constituent analysis and quality evaluation.

1,208 citations

Journal ArticleDOI
TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.

1,013 citations

Journal ArticleDOI
TL;DR: In this article, the significant elements of a computer vision system and emphasises the important aspects of the image processing technique coupled with a review of the most recent developments throughout the food industry.

949 citations

Journal ArticleDOI
Haiyan Cen1, Yong He1
TL;DR: In this article, the authors present an overview of the type of information that can be obtained based on some developed theory and food research of near infrared reflectance spectroscopy (NIRS), and some problems which need to be solved or investigated further are also discussed.
Abstract: Near infrared reflectance spectroscopy (NIRS) is a non-destructive and rapid technique applied increasingly for food quality evaluation in recent years. It provides us more information to research the quality of food products. This review intends to give an overview of the type of information that can be obtained based on some developed theory and food research of NIRS. It includes the principle of NIRS technique, the specific techniques with chemometrics for data pre-processing methods, qualitative and quantitative analysis and model transfer, and the wide applications of NIRS in food science. In addition, the promise of NIRS technique for food quality evaluation is demonstrated, and some problems which need to be solved or investigated further are also discussed.

812 citations