Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food

Acharid, Abdelhaq; Rizkallah, J.; Ait-Ameur, Lamia; Neugnot, B.; Seidel, Kathrin; Särkkä-Tirkkonen, Marjo; Kahl, Johannes; Birlouez‐Aragon, Inès

doi:10.1016/j.lwt.2012.06.016

Cited by 9 publications

(3 citation statements)

References 15 publications

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“…This limits heat‐generating reactions. Smashing and cooking operations may also increase the level of other neoformed compounds such as carboxymethyllysine and furosine, which have been used as markers for product age and heat exposure . Front face fluorescence can be used as a tool to monitor the effect of heat processing on neoformed contaminants in carrot products …”

Section: Processing Factors Influencing Quality Aspectsmentioning

confidence: 99%

Quality of carrots as affected by pre‐ and postharvest factors and processing

et al. 2013

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The aim of this review is to provide an update on factors contributing to quality of carrots, with special focus on the role of pre-and postharvest factors and processing. The genetic factor shows the highest impact on quality variables in carrots, causing a 7-11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1-4-fold difference in falcarindiol, bitter taste and sweet taste. Climate-related factors may cause a difference of up to 20-fold for terpenes, 82% for total sugars and 30-40% for β-carotene, sweet taste and bitter taste. Organic farming in comparison with conventional farming has shown 70% higher levels for magnesium and 10% for iron. Low nitrogen fertilisation level may cause up to 100% increase in terpene content, minor increase in dry matter (+4 to +6%) and magnesium (+8%) and reduction in β-carotene content (−8 to −11%). Retail storage at room temperature causes the highest reduction in β-carotene (−70%) and ascorbic acid (−70%). Heat processing by boiling reduces shear force (−300 to −1000%) and crispiness (−67%) as well as content of phenolics (−150%), terpenes (−85%) and total carotenes (−20%) and increases the risk of furan accumulation. Sensory and chemical quality parameters of carrots are determined mainly by genetic and climate-related factors and to a minor extent by cultivation method. Retail temperature and storage atmosphere as well as heating procedure in processing have the highest impact in quality reduction.

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Section: Processing Factors Influencing Quality Aspectsmentioning

confidence: 99%

Quality of carrots as affected by pre‐ and postharvest factors and processing

et al. 2013

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“…In canned vegetables, however, sterilization induces the production of furan, which is trapped in the product (Anon 2004b). Front face fluorescence can be used as a tool to monitor the effect of heat processes on neoformed contaminants in carrot products (Acharid et al 2012). Heat processing of carrots may also increase the level of other neoformed compounds, such as carboxymethyllysine (CML) and furosine, which have been used as markers for product age and heat exposure (Acharid et al 2012).…”

Section: Neoformed Compoundsmentioning

confidence: 99%

“…Front face fluorescence can be used as a tool to monitor the effect of heat processes on neoformed contaminants in carrot products (Acharid et al 2012). Heat processing of carrots may also increase the level of other neoformed compounds, such as carboxymethyllysine (CML) and furosine, which have been used as markers for product age and heat exposure (Acharid et al 2012). The primary way to control these contaminants is to limit the heat charge during the sterilization process, namely by using alternative techniques such as ohmic heating.…”

Section: Neoformed Compoundsmentioning

confidence: 99%

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

et al. 2015

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Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plantbased food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between Org. Agr.

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3DFluorescence Spectroscopy and Its Applications

Locquet

Aït‐Kaddour

Cordella

2018

Encyclopedia of Analytical Chemistry

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This article focuses on 3D fluorescence spectroscopy. After defining its principle, we then look at the factors which influence the phenomenon of fluorescence. There follows a brief discussion of the principal chemometric techniques implemented to manipulate and exploit fluorescence data, which have different and specific properties. A new article will describe the main endogenous fluorophores found in certain food, biological and environmental matrices, as well as exogenous fluorophores. Frontal fluorescence has seen considerable development during the past 15 years in a wide variety of fields, which is why we shall also be focusing on its principal applications in terms of the objectives of different studies: classification, authentication, quality control or process monitoring indicators. Fluorescence data generate a spectral fingerprint that can characterise samples within a very large space of variability, such as that which is inherent in food samples. Fluorescence spectroscopy can thus be used in a broad range of applications involving biological samples, animal tissues or environmental samples. Most of these applications are still qualitative, although quantitative methods are available. It is generally acknowledged that 3D fluorescence fingerprinting is more suitable for recognition, classification or detection processes when there is a need to save time and achieve optimum sensitivity. With the recent development of big data and BI, frontal fluorescence spectroscopy will soon benefit from the considerable power of artificial intelligence technologies.

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Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food

Cited by 9 publications

References 15 publications

Quality of carrots as affected by pre‐ and postharvest factors and processing

Quality of carrots as affected by pre‐ and postharvest factors and processing

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

3DFluorescence Spectroscopy and Its Applications

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