A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis

Musingarabwi, Davirai M.; Nieuwoudt, Hélène; Young, Philip R.; Eyéghè-Bickong, Hans A.; Vivier, Melané A.

doi:10.1016/j.foodchem.2015.05.080

Cited by 71 publications

(42 citation statements)

References 35 publications

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“…The wavelengths between 1200 and 1500 cm -1 configured a mixed region, containing bands corresponding to fatty acids, proteins and polysaccharides. Dn the other hand, the region between 957 and 1200 cm -1 was associated with stretching of the C-D bond of the polysaccharides, sugars (fructose and glucose), esters and organic acids, as reported by Musingarabwi et al (2016).…”

Section: Structure and Thermal Properties Of Freeze-dried Açaí Pulp (supporting

confidence: 61%

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

et al. 2020

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The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). Ot also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products.

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Section: Structure and Thermal Properties Of Freeze-dried Açaí Pulp (supporting

confidence: 61%

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

et al. 2020

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“…Currently, there are a number of dedicated NIR-based alcohol analysers, and this technique has become a routine analytical method for the determination of alcohol content in wine and other alcoholic beverages [84][85][86][87][88]. The use of NIR spectroscopy has also been reported for the measurement of several chemical parameters in wine and other alcoholic beverages, such as volatile acidity [89,90], organic acids [91][92][93], glycerol [94,95], reducing sugars [96,97], sulphur dioxide [98], and minerals [99,100]. With more recent developments in instrument design and sample presentation modes such as short path-length transmission cells and attenuated total reflectance modules (ATR), the use of both Fourier transformed mid-infrared (FT-MIR or FTIR) and NIR spectroscopy have been reported by several authors and implemented for the routine analysis of a large number of beer and wine parameters such as alcohol content [101,102], volatile acidity [103], dry extract [104], sugars and acids [105], glycerol [106], anthocyanins [107], polyphenols [108], and amino-nitrogen [109], among others.…”

Section: Spectroscopymentioning

confidence: 99%

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

et al. 2017

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Abstract:The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods are time-consuming and do not provide sufficient relevant information to guarantee the chemical changes during the process. Commonly used methods applied in the agriculture and food industries to monitor fermentation are those based on simple or single-point sensors, where only one parameter is measured (e.g., temperature or density). These sensors are used several times per day and are often the only source of data available from which the conditions and rate of fermentation are monitored. In the modern food industry, an ideal method to control and monitor the fermentation process should enable a direct, rapid, precise, and accurate determination of several target compounds, with minimal to no sample preparation or reagent consumption. Here, state-of-the-art advancements in both the application of sensors and analytical tools to monitor beverage and food fermentation processes will be discussed.

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“…Nowadays, Fourier transform near infrared (FT-NIR) spectroscopy has been widely applied to determine the quality of various foods and herbs [ 18 , 19 , 20 ]. NIR is the part of the electromagnetic spectrum, lies between the visible and IR regions of the electromagnetic spectrum, and is usually defined by the wavelength range 14,000–4000 cm −1 [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Rapid Determination of Active Compounds and Antioxidant Activity of Okra Seeds Using Fourier Transform Near Infrared (FT-NIR) Spectroscopy

Xia

Zhao

et al. 2018

Molecules

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Okra seeds (OSD) have been proved to possess significantly anti-fatigue activity and due to their high contents of flavonoids and polyphenols. While, the quality of OSD is easily affected by harvest time, region and other factors. In this research, the rapid method based on Fourier transform near infrared (FT-NIR) spectroscopy was developed for quality assessment of okra seeds. Firstly, 120 samples’ spectra were acquired, and quantification of isoquercitrin, quercetin-3-O-gentiobioside, total phenols (TP) and antioxidant assays including 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, ferric reducing antioxidant power (FRAP) were conducted. Next, partial least squares (PLS) regression and full cross-validation were applied to develop calibration models for these data, and external validation was used to determine models’ quality. The coefficient of determination for calibration (Rc2), the root mean square error of cross validation (RMSECV) and the corresponding determination coefficients for cross-validation (Rcv2) proved all these models have excellent precision. Besides, the residual predictive deviation (RPD) of models (4.07 for isoquercitrin, 4.04 for quercetin-3-O-gentiobioside, 9.79 for TP, 4.58 for DPPH and 4.12 for FRAP) also demonstrated that these models possessed good predicative ability. All these results showed that FT-NIR spectroscopy could be used to rapidly determine active compounds and antioxidant activity of okra seeds.

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A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis

Cited by 71 publications

References 35 publications

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

Rapid Determination of Active Compounds and Antioxidant Activity of Okra Seeds Using Fourier Transform Near Infrared (FT-NIR) Spectroscopy

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