High-Performance Liquid Chromatography: An Established Separation Technique in Food Chemistry

Munjanja, Basil K.; Sanganyado, Edmond

doi:10.1201/b18668-73

Cited by 2 publications

(4 citation statements)

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“…Like other molecular spectroscopies used for gelatines differentiation (Hashim et al, 2015;Hermanto et al, 2015), UV-Vis spectroscopy can serve as a straightforward method for halal authentication of gelatine. Many UV-Vis spectroscopic analytical procedures have been found useful for food analyses such as detection of melamine in fish and phenols compound in olive oils (Munjanja and Sanganyado, 2015). Recently, browning value from melanoidins that formed in Maillard systems has been widely used as an indicator of reaction progress (Etxabide et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

Hamid¹,

Nurrulhidayah²,

Sani³

et al. 2019

Food Res.

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Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-basedprotocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status. The methodology of this study involves UV-Vis spectroscopic measurement of the degree of browning during Maillard reaction of different gelatine sources with the different type of reducing sugar. D-(+)-xylose has the highest value of browning value (A420nm) of Maillard reaction with gelatine among compared to another type of reducing sugar used. Principle Component Analysis (PCA) used to differentiate the sources of gelatine and successfully identify the major contribution of D-(+)-xylose in the browning value. The score plots of the first principle component (PC1) and the second component (PC2) could be classified and differentiated of gelatine types (porcine, bovine and fish) using variables of browning value of Maillard reaction of gelatinees with different types of sugar, as evaluated using spectrophotometer at 420 nm.

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Section: Introductionmentioning

confidence: 99%

Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

Hamid¹,

Nurrulhidayah²,

Sani³

et al. 2019

Food Res.

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“…UV-Vis spectroscopy is widely used due to its high versatility, easy handling, fast scan rate and automation feasibility. However, it is a technique with low selectivity for the analytes, and often, it is necessary to couple it with other devices (e.g., chromatography) and/or process the dataset through chemometrics in order to obtain clear information [107,109,117]. NIR spectroscopy has many advantages (i.e., minimal processing of the sample, fast scan rate, feasibility of automating the process in an on-line device, multi-analytical and non-destructive analysis).…”

Section: Single-point Nir Spectroscopymentioning

confidence: 99%

“…Absorption of light in this region promotes the electronic transition of external electrons [107]. Both absorption and emission spectroscopy are routinely performed in a post-harvest laboratory for food-quality purposes.…”

Section: Single-point Uv-vis Spectroscopymentioning

confidence: 99%

“…This being because each chemical bond absorbs light energy at specific wavelengths. As an example, pigments (e.g., chlorophylls, carotenoids and anthocyanins), mainly absorb in the visible spectral range, while water, carbohydrates, fats and proteins have absorption bands in the NIR region [107,108]. For food quality evaluation (e.g., quality control and authenticity), the ultraviolet (UV), visible (Vis) and near infrared (NIR) regions are the main spectral regions used [109].…”

Section: Single-point Spectroscopymentioning

confidence: 99%

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Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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High-Performance Liquid Chromatography: An Established Separation Technique in Food Chemistry

Cited by 2 publications

References 1 publication

Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

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