Review: NIR Spectroscopy as a Suitable Tool for the Investigation of the Horticultural Field

Cattaneo, T. M. P.; Stellari, Annamaria

doi:10.3390/agronomy9090503

Cited by 35 publications

(47 citation statements)

References 104 publications

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“…According to the summary of Cattaneo and Stellari (2019), among horticultural products, apples are most often tested with NIR spectroscopy [ 123 ]. Certain apple varieties are prone to internal diffuse browning.…”

Section: Near Infrared (Nir) Spectroscopy: Historical Background Amentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

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Amid today’s stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

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Section: Near Infrared (Nir) Spectroscopy: Historical Background Amentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

View full text Add to dashboard Cite

show abstract

“…Qualitative and quantitative applications of vibrational spectroscopic techniques are well established in the food industry [128][129][130][131][132][133][134][135][136][137][138][139][140]. Vibrational spectroscopy (infrared; IR, Raman) has been one of the most attractive and commonly used methods of analysis as it allows for simultaneous, rapid, and non-destructive determination of major components in many agriculture-related products and plant materials [128][129][130][131][132][133][134][135][136][137][138][139][140]. Mid (MIR), near infrared (NIR), and Raman spectroscopy are classified as molecular/vibrational spectroscopy techniques and they are used to evaluate and study the interactions of electromagnetic waves with a sample.…”

Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

“…Mid (MIR), near infrared (NIR), and Raman spectroscopy are classified as molecular/vibrational spectroscopy techniques and they are used to evaluate and study the interactions of electromagnetic waves with a sample. The electromagnetic spectrum comprises different types of radiation, ranging from radio waves (lower end of the spectrum) through to gamma rays (upper end) [128][129][130][131][132][133][134][135][136][137][138][139][140]. Molecules absorb IR owing to the vibrational movements of their chemical bonds (e.g., bending, stretching, rocking, wagging, or scissoring).…”

Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

“…As the absorption bands in the NIR region are weaker than those in the MIR (between 10 and 100 times) the NIR energy facilitates that samples can be analyzed directly without the need of preprocessing (e.g., drying, homogenization, grinding). Overall, the NIR spectra is the result of overtone and combination bands of fundamental vibrations of C-H, O-H, and N-H bonds [128][129][130][131][132][133][134][135][136][137][138][139][140]. The interpretation of NIR spectra can be hindered further as consequence of not only the many overlapping bands but also because an individual analyte might absorb at several wavelengths.…”

Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

“…The interpretation of NIR spectra can be hindered further as consequence of not only the many overlapping bands but also because an individual analyte might absorb at several wavelengths. The MIR region (4000-400 cm −1 ) has been very important in the development of several applications in different fields (e.g., biology, environment, and food) [128][129][130][131][132][133][134][135][136][137][138][139][140].…”

Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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Methods for quality evaluation of sweet cherry

Ricardo‐Rodrigues

Laranjo

2022

J Sci Food Agric

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Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near-infrared spectroscopy (NIRS) as a non-destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high-quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf-life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter.

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Review: NIR Spectroscopy as a Suitable Tool for the Investigation of the Horticultural Field

Cited by 35 publications

References 104 publications

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Methods for quality evaluation of sweet cherry

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