Multispectral imaging for predicting the water status in mushroom during hot‐air dehydration

Younas, Shoaib; Liu, Changhong; Qu, Hao; Mao, Yu; Liu, Wei; Wei, Liyang; Yan, Ling; Zheng, Lei

doi:10.1111/1750-3841.15081

Cited by 14 publications

(5 citation statements)

References 39 publications

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“…Therefore, it is important to monitor and control the food quality parameters during drying process to ensure the final product quality consistency and uniformity. Changes of water status and distribution influence the physical and chemical properties of materials during drying and storage (Younas et al., 2020; Zhu et al., 2020). However, it remains less studied for monitoring the water dynamics of the plum during tempering drying.…”

Section: Introductionmentioning

confidence: 99%

Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance

Zhu

et al. 2021

Journal of Food Science

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Green plums were dried at 50, 60, 70, and 80 ℃ to study the dynamic changes of internal moisture during the drying process. Low‐field nuclear magnetic resonance (LF‐NMR) was used to study the dynamic changes across the T2 relaxation spectrum, while magnetic resonance imaging (MRI) provided visualization of the plums throughout the process. The results indicate a negative linear relationship between the lost moisture of the plums (p < 0.05) as drying time increased. Relaxation times T21, T22, and T23, and the peak areas of A21 and A23 decreased significantly during the drying process. The MRI results also show that the brightness of the images decreased as the drying time increased, indicating that the higher the temperature, the greater the water loss inside the plums. Color measurements demonstrated that the high temperature dried plums had better sensory quality. Correlation analysis implies a strong positive relationship between A23 and Atotal and water content, with coefficients of 0.958 and 0.936, respectively. Principal component analysis results show that the drying temperature has a significant effect on the sample's internal moisture release. LF‐NMR is a fast, convenient, and feasible technique for monitoring the moisture variation of green plums during the drying process. Practical Application Low‐field nuclear magnetic resonance (LF‐NMR) was used to study the moisture dynamic changes of green plums across the T2 relaxation spectrum, while magnetic resonance imaging (MRI) provided visualization of plums throughout the process. The drying temperature has a significant effect on the green plum's internal moisture release and may affect the quality of the plums. LF‐NMR might be a complementary technique in monitoring the moisture variation of green plums during the drying process.

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Section: Introductionmentioning

confidence: 99%

Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance

Zhu

et al. 2021

Journal of Food Science

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“…These results are coordinated with non‐destructive assessment of polyphenols in tea samples (Xiong et al, 2015). Previously, it has been explained that high reflection is produced in untreated mushrooms by virtue of the presence of high water contents (Younas et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Rapid and non‐destructive determination of total phenolic contents using UV–NIR spectroscopy of dehydrated mushroom (Lentinus edodes)

Younas,

Manzoor,

Arqam

et al. 2024

J Food Process Engineering

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Multispectral imaging (MSI) is an emerging technique that ranges from light spectrum of UV–NIR (405–970 nm) used for rapid determination of phenolic contents. The current study focuses on the determination of total phenolic content (TPC) in a fast and non‐invasive way in hot‐air dehydrated Lentinus edodes. The spectral information of MSI has been combined with various chemometrics like partial least squares (PLS), back propagation neural networks (BPNN), and least squares‐support vector machines (LS‐SVM) for the quantitative prediction of phenolic contents. Fresh mushrooms possessed 1.49 and 1.73 GAE g kg−1 TPC in processed samples at 10% moisture content. Comparing models, PLS acquired significant Rp with a lower RMSEP of 0.9980 and 0.1039 and was considered an outstanding algorithm, followed by LS‐SVM of 0.9777 and 0.1417 coefficient of determination and error of prediction data set, respectively. It is concluded that MSI spectroscopy produces highly significant results to determine functional food properties in a rapid and non‐destructive way. The present study will provide a strong platform for the fast online determination of phenolic profile of agricultural commodities.Practical applicationsUtilization of spectroscopy for non‐destructive detection of phenolic contents is defined through the combination of chemometrics with spectra of multispectral imaging system and emphasizes control processing of postharvest horticulture produces. Prediction results R2 above 80% describe that these chemometrics are successfully capable of estimating total phenolic contents in control processing for quality preservation.

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“…A proper diet plan ensures a person is healthy and strengthens their immunity system, anti‐hyperlipidemic (Ali et al., 2020; Younas et al., 2020), and malnutrition is potentially harmful which leads to specific body functioning disorders. A poor diet can easily lead population towards physiological disorders, however, the situation can be easily overcome through a little change in diet plan.…”

Section: Introductionmentioning

confidence: 99%

Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation

Younas,

Murtaza,

Manzoor

et al. 2024

Journal of Food Science

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This study aimed to evaluate the incorporation effect of probiotic culture (Lactobacillus acidophilus) in buffalo milk yogurt on stability and microbial survival rate during storage. In addition, the influence of probiotic culture on blood lipid profiles was investigated for a period of 6 weeks. Yogurt was prepared with buffalo milk with different probiotic concentrations (0, 100, and 50%) and administered to subjects at 300 g/day. All treatments showed a significant difference (p < 0.05) in acidity and pH during storage for 21 days at refrigeration temperature, while treatment with 100% probiotic culture (G2) was most prominent. Physicochemical analysis demonstrated a maximum pH decline of 0.60 in G2, followed by 0.56 in the mix cultured (G3). However, increasing trend was observed in acidity, with highest increment of 0.89% followed by 0.54% in G2 and G3, respectively. Storage study of total viable count demonstrated the reduction in the enumeration of microbial population owing to the production of organic acids, while L. acidophilus had a high survival rate of 5.25 log 10 CFU/g. Probiotic culture produced significant results in the lipid profile of subjects. Treatments containing probiotic bacteria G2 and G3 showed the lowest total cholesterol (183.57 and 182.85 mg/dL) and low density lipoproteins (LDL) (105.80 106.40 mg/dL), respectively. In terms of high density lipoproteins (HDL), G2 showed a highest increment of 49.82 mg/dL. Results of our study revealed that consumption of probiotic yogurt is beneficial for human health by improvement of blood lipid profiles and reduces cardiovascular patient's percentage around the globe.Practical ApplicationExperimental investigation of the effect of probiotic culture addition on the stability of buffalo milk yogurt. Assessment of the potential of Lactobacillus acidophilus on blood lipid profiles.

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Multispectral imaging for predicting the water status in mushroom during hot‐air dehydration

Cited by 14 publications

References 39 publications

Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance

Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance

Rapid and non‐destructive determination of total phenolic contents using UV–NIR spectroscopy of dehydrated mushroom (Lentinus edodes)

Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation

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