Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo–air dehydration process

Sinelli, N.; Casiraghi, E.; Barzaghi, Stefania; Brambilla, Ada; Giovanelli, G.

doi:10.1016/j.foodres.2011.02.046

Cited by 36 publications

(12 citation statements)

References 19 publications

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“…In the combination of multivariate analysis, the potential of E-nose and FTIR techniques is greatly expanded. Currently, various studies have applied E-nose and IR to the analyses of melons (Sánchez et al 2014), peaches (Hui et al 2012), and various fruit juices for quality control (Haddi et al 2014), fresh and shelf-life evaluation (Egidio et al 2009), process monitoring (Sinelli et al 2011) as well as authenticity assessment (Zielinski et al 2014).…”

Section: Detection Of Adulteration In Freshly Squeezedmentioning

confidence: 99%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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Abstract:Shen F., Wu Q., Su A., Tang P., Shao X., Liu B. (2016): Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy. Czech J. Food Sci., 34: 224-232.The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.

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Section: Detection Of Adulteration In Freshly Squeezedmentioning

confidence: 99%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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“…The molecular structures (especially the hydrogen bond) of methanol and ethanol have been analyzed by NIR and 2D-COS 36 . Two-dimensional correlation analysis was carried out to investigate the variation of sugars and water involved in the osmo-dehydration process 37 . The experimental 2D-COS patterns have been successfully reproduced to monitor the effects of conformational isomerism to the shape of NIR spectra 38 .…”

Section: Introductionmentioning

confidence: 99%

Systematic discovery about NIR spectral assignment from chemical structural property to natural chemical compounds

Peng

Pei

et al. 2019

Sci Rep

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Spectra-structure interrelationship is still the weakness of NIR spectral assignment. In this paper, a comprehensive investigation from chemical structural property to natural chemical compounds was carried out for NIR spectral assignment. Surprisingly, we discovered that NIR absorption frequency of the skeleton structure with sp 2 hybridization is higher than one with sp 3 hybridization. Specifically, substituent was another vital factor to be explored, the first theory discovery demonstrated that the absorption intensity of methyl substituted benzene at 2330 nm has a linear relationship with the number of substituted methyl C-H. The greater the number of electrons given to the substituents, the larger the displacement distance of absorption bands is. In addition, the steric hindrance caused by the substituent could regularly reduce the intensity of NIR absorption bands. Furthermore, the characteristic bands and group attribution of 29 natural chemical compounds from 4 types have been systematic assigned. These meaningful discoveries provide guidance for NIR spectral assignment from chemical structural property to natural chemical compounds.

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“…In the past 20 years, many studies have been reported on predicting SSC in fruits using near-infrared spectroscopic technique. The near-infrared (NIR) region, covering approximately 780-2500 nm, is related to vibration and combination overtones of the fundamental O-H, C-H and N-H bonds, which are the primary structural components of organic molecules (Sinelli et al, 2011). Most NIR studies were reported for large size fruits (e.g., apple and pear), while only a few studies were focused on small fruits like berries.…”

Section: Introductionmentioning

confidence: 99%

Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging

Leiva-Valenzuela¹,

Lu²,

Aguilera³

2013

Journal of Food Engineering

205

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Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo–air dehydration process

Cited by 36 publications

References 19 publications

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Systematic discovery about NIR spectral assignment from chemical structural property to natural chemical compounds

Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging

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