Evaluation of biological contaminants in foods by hyperspectral imaging: A review

Mantilla, Ricardo David Vejarano; Jara, Raúl Siche; Yimer, Wendu Tesfaye

doi:10.1080/10942912.2017.1338729

Cited by 27 publications

(23 citation statements)

References 188 publications

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“…In order to obtain satisfactory levels of food safety and quality and meet the consumer demand, the food industry is facing a lot of challenges, among which contamination by microorganisms and food auto-oxidation are the most significant. [1,2,3,4] Foodstuffs are often contaminated by bacteria and fungi, which can cause severe foodborne illnesses or diminish its sensory qualities. [5] Antiseptics used in foodstuffs processing are decreasing in popularity mainly due to their insufficient effectiveness and potential health concerns.…”

Section: Introductionmentioning

confidence: 99%

Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

Lesjak

Beara

Orčić

et al. 2017

International Journal of Food Properties

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Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Liquid chromatography tandem-mass spectrometry (LS-MS/MS), with catechin and quercitrin being the most dominant, especially in leaves (234 and 142 mg/g of leaves dry weight, respectively). Gas chromatography-mass spectrometry (GC-MS) analysis showed a simple terpene composition both in leaves and in cones, with α-pinene (31 and 77%), cedrol (37 and 8%), and limonene (15 and 6%) as the most abundant compounds, respectively. J. excelsa showed a noteworthy antioxidant effect comparable with butylated hydroxyanisole (BHA), especially leaves extract towards HO • and lipid peroxidation (LP) inhibition, which is particularly important in food-quality maintenance. Essential oil of leaves showed significant anti-inflammatory activity by means of inhibition of eicosanoids production and considerable antimicrobial activity against the clinically relevant and/or foodborne illness-causing bacteria. Due to its considerable bioactivity and high content of phenolics with proven health benefits, usage of J. excelsa as a food additive with valuable nutraceutical properties should be supported.

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Section: Introductionmentioning

confidence: 99%

Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

Lesjak

Beara

Orčić

et al. 2017

International Journal of Food Properties

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“…Martinsen and Schaare analyzed the distribution of soluble solids in kiwifruit using NIR spectroscopy [3] and Wang et al worked on predicting the strength and soluble solids content of pears using VIS and NIR spectroscopy [4]. Vejarano et al provide an overview of various analytical and optical methods for the detection of biological contaminants in food and then focus on the use of hyperspectral imaging [5]. They highlight different contaminants that are critical for food safety and show how hyperspectral imaging can be used for early detection of contamination.…”

Section: Introductionmentioning

confidence: 99%

High End Quality Measuring in Mango Drying through Multi-Spectral Imaging Systems

et al. 2020

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In modern fruit processing technology, non-destructive quality measuring techniques are sought for determining and controlling changes in the optical, structural, and chemical properties of the products. In this context, changes inside the product can be measured during processing. Especially for industrial use, fast, precise, but robust methods are particularly important to obtain high-quality products. In this work, a newly developed multi-spectral imaging system was implemented and adapted for drying processes. Further it was investigated if the system could be used to link changes in the surface spectral reflectance during mango drying with changes in moisture content and contents of chemical components. This was achieved by recovering the spectral reflectance from multi-spectral image data and comparing the spectral changes with changes of the total soluble solids (TSS), pH-value and the relative moisture content xwb of the products. In a first step, the camera was modified to be used in drying, then the changes in the spectra and quality criteria during mango drying were measured. For this, mango slices were dried at air temperatures of 40–80 °C and relative air humidities of 5%–30%. Samples were analyzed and pictures were taken with the multi-spectral imaging system. The quality criteria were then predicted from spectral data. It could be shown that the newly developed multi-spectral imaging system can be used for quality control in fruit drying. There are strong indications as well, that it can be employed for the prediction of chemical quality criteria of mangoes during drying. This way, quality changes can be monitored inline during the process using only one single measuring device.

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“…The typical method for obtaining microbiological measurements is the plate count method, which is highly applicable, effective, and reliable; however, it has the disadvantages of being time-consuming and inefficient (Vejarano, Siche, & Tesfaye, 2017). For chemical methods, such as mass spectrometry (Xiao, & Fu, 2012) and HPLC (Xu et al, 2011), performing the entire test procedure takes a long time.…”

Section: Introductionmentioning

confidence: 99%

A Review of Hyperspectral Imaging for Chicken Meat Safety and Quality Evaluation: Application, Hardware, and Software

Chen

2019

Comp Rev Food Sci Food Safe

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Food quality and safety issues have received widespread attention around the world. Traditional analytical methods are cumbersome, time consuming, and disruptive. Consumers and businesses are in desperate need of a fast, nondestructive test to evaluate the safety and quality of food. Chicken is an important food source for the human diet and has a high consumption rate. Its quality and safety issues are especially important. The hyperspectral imaging (HSI) technique combines the main characteristics of the spectroscopy technique and the imaging technique to achieve fast, nondestructive testing and demonstrates great potential for evaluating the food safety and quality of chicken. For the past few years, there have been many studies on the HSI technique for the detection and evaluation of chicken meat safety and quality. Therefore, the purpose of this article is to provide a detailed overview of the HSI technique for microbiological safety detection and quality attribute assessments of chicken meat. In addition, the hardware and software used in the HSI systems are also summarized and compared. Finally, some opinions on the focus of future research and its applications in the modern poultry industry are presented.

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Evaluation of biological contaminants in foods by hyperspectral imaging: A review

Cited by 27 publications

References 188 publications

Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

High End Quality Measuring in Mango Drying through Multi-Spectral Imaging Systems

A Review of Hyperspectral Imaging for Chicken Meat Safety and Quality Evaluation: Application, Hardware, and Software

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