This study examined the feasibility of using hyperspectral imaging (HSI) to predict thiobarbituric acid reactive substances (TBARS) values as by‐products of lipid oxidation during traditional processing of dry‐cured meat. Using the spectral data of HSI and reference values of TBARS, models based on partial least square regression were tested. Prediction outcomes, Rp = 0.71, RMSEP = 1.10 and Rp = 0.77, RMSEP = 0.97 were obtained after preprocessing with first and second derivatives (second‐order polynomial), respectively. Preprocessing with standard normal variate, and multiplicative scatter correction yielded lower values, Rp = 0.64, RMSEP = 1.21 and Rp = 0.52, RMSEP = 1.40, respectively. Results obtained indicated that the HSI was capable of monitoring TBARS values as a lipid oxidation index during meat processing. Volatile fingerprint results for all processing phases were also obtained following analysis by gas chromatography (GC) coupled to ion mobility spectrometry (IMS) and a mass spectrometry (MS) detector. The MS was deployed to provide names and proportions of the volatile components while IMS was used to visualize the topographic maps of the individual volatile components. The GC‐IMS proved to be very versatile considering the little time it required to identify the volatile fingerprints of the various samples.Practical applicationsThe conventional methods for determining lipid oxidation in meat are highly destructive and time‐consuming and require the use of hazardous chemicals. This study evaluated the feasibility of the hyperspectral imaging (HSI) and gas chromatography coupled to ion mobility spectrometry (GC‐IMS) and a mass spectrometry detector to rapidly predict thiobarbituric acid reactive substances (TBARS) and analyze volatile components during lipid oxidation. The HSI was successful in predicting TBARS values as by‐products of oxidation. The results obtained proved that the methods presented can be useful for industries to simultaneously estimate various quality attributes of samples to save time, labor, and cost, which reflects economic importance. Additionally, the recurrence of hexanal during analysis volatile compounds means industries should be mindful of it as it acts as a marker for lipid oxidation in muscle food products. Finally, the topographic plots generated by the GC‐IMS are also very useful for easy differentiation of samples.
Total anthocyanin (TA) and moisture content (MC) are critical indexes of processed purple sweet potatoes (PSPs). The current study examined the feasibility of hyperspectral imaging to investigate how MC and TA contents of PSPs change during processing under two different drying methods namely convective hot‐air drying (CHD) and microwave drying (MD). Models based on spectral data and the integration of spectral and one or three gray‐level co‐occurrence matrix features were established with partial least square regression. The best prediction outcome based on Spectra + HOMOGENEITY + CONTRAST + ENTROPY combinations were (Rp2 = 0.862, 0.847; RMSEP = 0.079, 0.303), respectively, for MC and TA for the CHD samples. Similarly, for the MD samples, the best prediction outcomes were (Rp2 = 0.867, 0.859; RMSEP = 0.088, 0.241), respectively, for MC and TA. Image algorithms were also developed to generate distribution of MC and TA in some representative samples.
Practical applications
Anthocyanins have been reported as having the potential to lower blood pressure, improve eyesight, reduce cancer cell multiplication, impede tumor formation, and prevent diabetes. Studies have, however, shown that cooking modes including boiling, baking, and steaming decreased the contents of anthocyanins. This study assessed the impact of convective hot‐air and microwave drying (MD) process of purple sweet potato (PSP) on total anthocyanin (TA) content as a function of moisture loss. Hyperspectral Imaging (HSI) was useful in estimating not only the contents of TA and moisture, but also in generating a visual map of their distribution pattern in the processed PSPs. The TA content of PSPs processed by MD was higher than that by convective hot‐air drying, but the distribution uniformity of TA in microwave dried PSPs was worse than that in convective hot‐air dried samples. Finally, to guarantee consistency in drying processes of food products, the HSI could be used to obtain visual images of their chemical parameters.
A multiplexed FRET aptasensor was developed for the simultaneous detection of AFB1 and FB1 with magnetically controlled GO/Fe3O4 as a single energy acceptor.
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