Standardization and performance of a visual Gestalt evaluation of biocrystallization patterns reflecting ripening and decomposition processes in food samples

Doesburg, Paul; Huber, Machteld; Andersen, Jens‐Otto; Athmann, Miriam; Bie, Guus van der; Fritz, Jürgen; Geier, Uwe; Hoekman, Joop; Kahl, Johannes; Mergardt, Gaby; Busscher, Nicolaas

doi:10.1080/01448765.2014.993705

Cited by 16 publications

(40 citation statements)

References 39 publications

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“…Additional comparisons of cucumber (Andersen, 2019), rocket (Athmann, 2011) and carrot (Wistinghausen, 1979) management systems revealed that storage losses were lower in the rank order: biodynamic>organic> integrated. In parallel to these solid foods, the ability of juices to maintain form while aging can be evaluated via the formation of crystal structures that crystallise with copper chloride Jürgen Fritz et al (i.e., copper chloride crystallisation: Doesburg et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Recent reviews have documented routine implementation practices for the biocrystallisation method, including all laboratory procedures, properties of the crystallisation chamber and the steps in scientific validation (Busscher et al, 2010a;Busscher et al, 2010b;Kahl et al, 2013). Criteria for evaluating biocrystallisation patterns via both visually defined morphology (Huber et al, 2010;Doesburg et al, 2015) and computer-based structure and texture analysis have also been described (Andersen et al, 1999;Meelursarn, 2007;Doesburg and Nierop, 2013;Kahl et al, 2015a). Additionally, a recent inter-laboratory exercise comparing standardised and nonstandardised biocrystallisation approaches revealed consistent classification of decoded wheat samples by five different laboratories (Kahl et al, 2015b).…”

Section: Introductionmentioning

confidence: 99%

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Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods

et al. 2020

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Aim: The image forming methods biocrystallisation, capillary dynamolysis and circular chromatography are introduced as a complementary tool for grape quality assessment. These methods were used to investigate grape juice samples from a long-term field trial comparing integrated, organic and biodynamic viticultural practices.Methods and results: Characteristic changes in structures created by the reaction of metal salts with grape juice were evaluated using biocrystallisation, circular chromatography and capillary dynamolysis image forming methods. In particular, this study tested the effects of cultivation method, aging time and juice concentration on structure formation.To assess grape quality, the images of the encoded grape juice samples were: i) grouped into pairs with similar image features, ii) characterised based on reference images (e.g., high versus low resistance to degradation, or the amount of substance necessary for structure formation), iii) ranked according to structures associated with grape quality, and iv) assigned to the different production methods (classification). In order for similar structural features in the image forming methods to be expressed, all samples of grape juice harvested from integrated production over four years required higher juice concentrations than samples from organic and biodynamic origin. This was interpreted as the latter two production systems having higher structure formation efficacy. Furthermore, juices produced from the integrated management system exhibited more structures, indicative of a lower resistance to aging. In three out of four harvest years, the biodynamic samples exhibited the highest structure forming efficacy and resistance to aging.Conclusion: These findings are consistent with enhanced form maintenance and thus higher internal product quality of biodynamic and organic grapes compared to grapes from integrated farming.Significance and impact of the study: Image forming methods may serve as a valuable tool for grape juice and wine quality assessment to complement compound-specific chemical analyses.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods

et al. 2020

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“…Kahl et al 2009;Busscher et al 2010). Recently, it has been shown that these crystallization patterns can be related to the physiological age of plant samples (Doesburg et al 2015;Fritz et al 2018). In principal, biocrystallization has some similarities with gas chromatography.…”

Section: Research Methods In Biodynamic Farmingmentioning

confidence: 99%

Research in biodynamic food and farming – a review

Brock¹,

Geier²,

Greiner³

et al. 2019

Open Agriculture

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Research into biodynamic food and farming has a long history within the biodynamic movement. Whilst the basic aim of this research has always been to provide knowledge for furthering the development of this farming approach, recently interest has increased in sharing research activities and results with the global scientific community. After commencing with an introduction to biodynamic agriculture, this review gives an overview of peer-reviewed publications on issues in biodynamic food and farming that have been published between 2006 and 2017. The time before this period is covered by the reviews of Leiber et al. (2006) and Turinek et al. (2009).Overall, 86 articles were included into this review. The most recognized topics were soil quality and soil health in biodynamic vs. conventional and organic farming, effects of biodynamic preparations, food quality, and viticulture. The studies provide substantial evidence for positive effects of biodynamic management on agroecosystems and food quality:1) Biodynamic management creates system effects on soils, where compost application plays a crucial role.2) Biodynamic preparations create effects on food chemical composition and food quality.3) Biodynamic production can improve the value of food with regard to nutritive properties, taste and human health and well-being.4) Biodynamic management improves grape quality and plant traits compared to non-biodynamic management.Until now, the effects of biodynamic management have usually been studied with classical analytical methods in natural and life sciences through disciplinary and reductionist study designs. An application of study designs or specific methods that are conducive for a more holistic analysis are rarely implemented. Thus, we identify the development of appropriate methods and study designs for a holistic examination as a major challenge of future research in biodynamic food and farming.

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“…In accordance with ISO-Norms three laboratories, the Department of Food Quality and Food Culture at Kassel University of Germany, the Louis Bolk Institute in the Netherlands and the BRAD Byodinamic Research Associaton in Denmark, produced the standardization work of the method [5,19,[28][29][30][31]. This is the first paper about the biocrystallization of mineral waters and in the literature has no data for a specific standardized evaluation, but the general panel established by Huber [28] and comprehensively developed by Doesburg [31] can be extrapolated with good reliability in the study of mineral waters biocrystallization. First it was necessary to form a standardized panel for sensory profiles according to ISO 11035 (1994) and then to adapt this norm for utilization in the visual evaluation of biocrystallization images [28] and after that ISO 8587 (2006): 'Sensory Analysis -Methodology -Ranking' was adapted for the development of a ranking measurement instrument for a global evaluation.…”

Section: Digital Images Evaluationmentioning

confidence: 99%

The Influence of Natural Saline Solutions on Dihydrate Copper Chloride Crystallization

Cimpean¹,

Berteanu²

2020

Rev. Chim.

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The crystallization of salt solutions is strongly affected regarding the shape of the crystalline network by the presence of impurities, even in extremelly small quantities. This sensitivity is extremely high especially for dihydrate copper chloride (DCC) solution. The phenomenon is used for early diagnostic in medicine and for food quality assessment and named sensitive crystallization or biocrystallization. The evaluation is based on the morphology of the DCC network that crystallizes on a Petri plate containing a fine film of this solution to which a small amount of the substrate analyzed is added. For this reason, the understanding of the influence of all physico-chemical factors on the crystallization of the DCC solution is very important. To help elucidate some of these aspects, we analyzed by biocrystallization a series of 30 mineral waters from Romania, following their influence on the morphology of the DCC crystallization network. This is the first paper about biocrystallization of natural mineral waters. Following this analysis we noticed specific patterns generated by the predominant chemical composition and the total mineralization of the analyzed waters. These results can be extrapolated in the medical and agro-food field, contributing to the correct interpretation of the biocrystallisation test.

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Standardization and performance of a visual Gestalt evaluation of biocrystallization patterns reflecting ripening and decomposition processes in food samples

Cited by 16 publications

References 39 publications

Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods

Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods

Research in biodynamic food and farming – a review

The Influence of Natural Saline Solutions on Dihydrate Copper Chloride Crystallization

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