Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat

Dixit, Yash; Casado-Gavalda, Maria P.; Cama-Moncunill, Raquel; Cama-Moncunill, Xavier; Markiewicz-Kęszycka, Maria; Jacoby, Franklyn; Cullen, Patrick J.; Sullivan, Carl

doi:10.1016/j.jfoodeng.2017.08.010

Cited by 27 publications

(17 citation statements)

References 25 publications

(11 reference statements)

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“…It is highly applicable to at-, on-, and in-line measurements and remote sensing, enhancing its potential as an analytical technology process [103,104]. LIBS coupled with several chemometric methods has been widely used for species discrimination [105], determination of adulteration [106], and spatial mapping of the sample surfaces in meat, milk, and other products [107,108]. Recently, some studies utilized LIBS for analysis of honey adulteration [109,110] and determination of its geographical origin [111,112].…”

Section: Other Spectroscopic Techniquesmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

103

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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Section: Other Spectroscopic Techniquesmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

103

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“…O mapeamento hiperespectral pode ser obtido através dos mapas de escores provenientes de uma PCA, 53 ou mapeando os valores de intensidade de emissão obtidos a partir da ablação de pontos específicos na amostra. 115 As imagens hiperespectrais podem ser empregadas para avaliar a localização e distribuição espacial de nutrientes em material vegetal, 116 macronutrientes em alimentos, 117 elementos perigosos, preciosos e estratégicos em lixo eletrônico, 118 análises de fósseis e coprólitos, 45 materiais arqueológicos 119 e a discriminação entre pele humana saudável e com câncer. 108 Outra interessante abordagem qualitativa dos espectros LIBS é na identificação e proposição de modelos de classificação, empregando diferentes ferramentas quimiométricas.…”

Section: Abordagens Para Análise Qualitativa E Quantitativaunclassified

Laser Induced-Breakdown Spectroscopy (Libs): Histórico, Fundamentos, Aplicações E Potencialidades

Costa¹,

Augusto²,

Castro³

et al. 2019

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This review attempts to present a broad view of the technique laser-induced breakdown spectroscopy (LIBS), since its origin, fundamentals, sample preparation strategies, use of chemometric tools for data processing, the advantages and limitations with regard to qualitative and quantitative analysis, aplications and future trends as an analytical technique that is in consolidation in analytical chemistry. LIBS is a rapid and versatile, which is able of providing qualitative and quantitative analytical information for practically any sample, in a virtually non-destructive way, without any substantial sample preparation. The instrumentation is simple, robust, compact, and enables remote analysis. The advancement of the LIBS applications in the areas of agriculture, environmental, food, biological/pharmaceutical, forensic, metallurgy and electronic waste were discussed in detail in this review. We consider that this review will be an important tool concerning dissemination of the LIBS, mainly for audience of undergraduate courses, and disciplines related to instrumental analysis.

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“…However these techniques are time consuming, require sample preparation, use of chemicals as well as trained operators (De Prados et al, 2015). Nondestructive technologies have been investigated to monitor the salting process including x-ray absorptiometry, microwave dielectric spectroscopy (Castro-Giráldez et al, 2010), computed tomography (Vestergaard et al, 2004), magnetic induction (Schivazappa et al, 2017), laser induced breakdown spectroscopy (Dixit et al, 2018) and NIR spectroscopy (Campos et al, 2017;Collell et al, 2011;Collell et al, 2012;Gaitán-Jurado et al, 2008). Application of any of these techniques has not been reported to date to monitor pork brining processes, to classify brined and non-brined pork or to predict brining salt concentration employed.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration

Achata

Inguglia

Esquerre

et al. 2019

Journal of Food Engineering

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Hyperspectral imaging in the visible and near infrared spectral range (450-1664 nm) coupled with chemometrics was investigated for classification of brined and non-brined pork loins and prediction of brining salt concentration employed. Hyperspectral images of control, water immersed and brined (5, 10 or 15% salt (w/v)) raw and cooked pork loins from 16 animals were acquired. Partial least squares (PLS) discriminative analysis models were developed to classify brined pork samples and PLS regression models were developed for prediction of brining salt concentration employed. The ensemble Monte Carlo variable selection method (EMCVS) was used to improve the performance of the models developed. Partial least squares (PLS) discriminative analysis models developed correctly classified brined and nonbrined samples, the best classification model for raw samples (Sen = 100%, Spec = 100%, G = 1.00) used the 957-1664 nm spectral range, and the best classification model for cooked samples (Sen = 100%, Spec = 100%, G = 1.00) used the 450-960 nm spectral range. The best brining salt concentration prediction models developed for raw (RMSE p 1.9%, R 2 p 0.92) and cooked (RMSE p 2.6%, R 2 p 0.83) samples used the 957-1664 nm spectral range. This study demonstrates the high potential of hyperspectral imaging as a process analytical tool to classify brined and non-brined pork loins and predict brining salt concentration employed.

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Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat

Cited by 27 publications

References 25 publications

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Laser Induced-Breakdown Spectroscopy (Libs): Histórico, Fundamentos, Aplicações E Potencialidades

Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration

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