Stir-bar sorptive extraction

Zuloaga, Olatz; Etxebarria, Néstor; González-Gaya, Belén; Olivares, Maitane; Prieto, Ailette; Usobiaga, Aresatz

doi:10.1016/b978-0-12-816906-3.00018-2

Cited by 7 publications

(2 citation statements)

References 142 publications

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“…The stir bar sorptive extraction is another sampling technique in which a magnetic bar coated with polymers is suspended in the headspace. This technique is similar to inside-needle dynamic extraction method, a preconcentration technique in which absorbing polymers are fixed inside the needle, and enables the interaction of polymers with volatiles [ 129 ]. The mechanism of volatile release, different types, and factors guiding the selection of stir bar sorptive were reported [ 129 ].…”

Section: The Fourth Industrial Revolution In Packaging and Tomato mentioning

confidence: 99%

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

Chisenga

Tolesa

Workneh

2020

International Journal of Food Science

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The environment and food safety are major areas of concern influencing the development of biodegradable packaging for partial replacement of petrochemical-based polymers. This review is aimed at updating the recent advances in biodegradable packaging material and the role of virtual technology and nanotechnology in the tomato supply chain. Some of the common biodegradable materials are gelatin, starch, chitosan, cellulose, and polylactic acid. The tensile strength, tear resistance, permeability, degradability, and solubility are some of the properties defining the selection and utilization of food packaging materials. Biodegradable films can be degraded in soil by microbial enzymatic actions and bioassimilation. Nanoparticles are incorporated into blended films to improve the performance of packaging materials. The prospects of the fourth industrial revolution can be realized with the use of virtual platforms such as sensor systems in authentification and traceability of food and packaging products. There is a research gap on the development of a hybrid sensor system unit that can integrate sampling headspace (SHS), detection unit, and data processing of big data for heterogeneous tomato-derived volatiles. Principal component analysis (PCA), linear discriminant analysis (LDA), and artificial neutral network (ANN) are some of the common mathematical models for data interpretation of sensor systems.

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Section: The Fourth Industrial Revolution In Packaging and Tomato mentioning

confidence: 99%

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

Chisenga

Tolesa

Workneh

2020

International Journal of Food Science

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“…The extraction efficiencies are largely affected by coating types, extraction time, and extraction temperature [ 12 , 13 , 14 , 15 ]. Compared with SPME, the coating in SBSE has a larger surface area and more adsorption sites [ 16 ]; thus, the adsorption capacity in SBSE could be enhanced [ 17 , 18 ]. However, the full automation could not be realized in both SAFE and SBSE, which could largely confine the analysis throughput.…”

Section: Introductionmentioning

confidence: 99%

Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS

Yang

Xing

et al. 2022

Foods

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Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles’ profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles’ profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.

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