The use of near infrared spectroscopy and multivariate techniques to differentiate Escherichia coli and Salmonella Enteritidis inoculated into pulp juice

Marques, Aline de Sousa; Nicácio, Jábine Talitta Nunes; Cidral, Thiago André; Melo, Maria Celeste Nunes de; Lima, Kássio M. G.

doi:10.1016/j.mimet.2013.02.003

Cited by 25 publications

(10 citation statements)

References 20 publications

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“…Several studies utilized NIR spectroscopy for quality analysis of intact fruits ( Jamshidi et al., 2012 ; Zhang et al., 2019 ), grains ( Bagchi et al., 2016 ; Erkinbaev et al., 2017 ), liquids ( de Sousa Marques et al., 2013 ; Masithoh et al., 2016 ), or for the determination of adulteration ( Chen et al., 2019 ; Masithoh et al., 2020 ). NIR spectroscopy has also been widely used to determine quality parameters of several crops ( Magwaza et al., 2016 ; Zhang et al., 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

Masithoh

Lohumi

Yoon

et al. 2020

Heliyon

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The objective of this study was to quantify the chemical content of multiple products using one single calibration model. This study involved seven tuber and root powders from arrowroot, Canna edulis , cassava, taro, as well as purple, yellow, and white sweet potato, for partial least square (PLS) regression to predict polysaccharide contents (i.e., amylose, starch, and cellulose). The developed PLS models showed acceptable results, with R c 2 of 0.9, 0.95, and 0.85 and SEC of 2.7%, 3.33%, and 3.22%, for amylose, starch, and cellulose, respectively. The models also successfully predicted polysaccharide contents with R p 2 of 0.89, 0.95, and 0.79; SEP of 2.83%, 3.33%, and 3.55%; and RPD of 3.02, 4.47, and 2.18 for amylose, starch, and cellulose, respectively. These results showed the potential of Fourier transform near-infrared spectroscopy to quantify the chemical composition of multiple products instead of using one individual model.

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Section: Introductionmentioning

confidence: 99%

Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

Masithoh

Lohumi

Yoon

et al. 2020

Heliyon

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“…Numerous studies have already applied near infrared spectroscopy (NIR) for microbial identification and quantification both in isolated systems (membranes and water solution) and food (Sousa Marques et al 2013;Tito et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Spoilage of Raw Chicken Breast Fillets Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics

Vasconcelos

Saraiva

Almeida

2014

Food Bioprocess Technol

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The aim of this work was to evaluate the potential of Fourier transform infrared (FTIR) spectroscopy as a rapid and accurate technique to detect and predict the onset of spoilage in fresh chicken breast fillets stored at 3, 8, and 30°C. Chicken breasts were excised from carcasses at 6 h post-mortem; cut in fillets; packed in air; stored at 3, 8, and 30ºC; and periodically examined for FTIR, pH, microbiological analysis, and sensory assessment of freshness. Partial least squares regression allowed estimations of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae counts and pH, based on FTIR spectral data. Analysis of an external set of samples allowed the evaluation of the predictability of the method. The correlation coefficients (R 2) for prediction were 0.798, 0.832, 0.789, 0.810, 0.857, and 0.880, and the room mean square error of prediction were 0.789, 0.658, 0.715, 0.701, 0.756 log cfu g −1 and 0.479 for TVC, LAB, Pseudomonas spp., B. thermosphacta, Enterobacteriaceae, and pH, respectively. The spectroscopic variables that can be linked and used by the models to predict the spoilage/ freshness of the samples, pH, and microbial counts were the absorbency values of 375 wave numbers from 1,700 to 950 cm −1. A principal component analysis led to the conclu-1,370 cm −1 and from 1,320 to 1,305 cm −1 are strongly connected to changes during spoilage. These wave numbers are linked to amides and amines and may be considered potential wave numbers associated with the biochemical changes during spoilage. Discriminant analysis of spectral data was successfully applied to support sensory data and to accurately bound samples freshness. According to the results presented, it is possible to conclude that FTIR spectroscopy can be used as a reliable, accurate, and fast method for real time freshness evaluation of chicken breast fillets during storage.

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“…In recent years, diseases caused by foodborne pathogens such as E. coli, Salmonella, Listeria monocytogenes, or Shigella flexneri have become an important public health problem in the world. [120][121][122][123] Irrigation-induced contamination is one of the principal routes of vegetable spoilage, especially in those crops where the edible portion is in contact with the soil, such as lettuce, spinach, etc., which may be easily contaminated by pathogenic bacteria. Therefore, early detection plays a crucial role in protecting the consumer against infectious microorganisms, so being that the HSI technology one of the best options in this regard.…”

Section: Viable Microorganisms In Cerealsmentioning

confidence: 99%

Evaluation of biological contaminants in foods by hyperspectral imaging: A review

Mantilla

Jara

Yimer

2017

International Journal of Food Properties

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Responding to the ever-growing concern about safe foods and security, the food industries are forced to seek an emerging technology capable of detecting and quantifying contaminations, especially those of biological origin. Among the different emerging technologies, hyperspectral imaging is considered a good alternative as it can be easily applied at all steps of the food production process and is a non-destructive technique. This paper reviews targeted analytical applications of hyperspectral imaging in monitoring biological contaminants in food. First, traditional techniques for detection of biological contaminants in foods are presented, where disadvantages for practical applications are highlighted and explained in detail. Second, prominent applications of hyperspectral imaging from the last decade to food safety and quality assessment are reviewed, specifically focusing on both deteriorative and pathogenic microorganisms, microbial toxins, and parasites; whether acting individually or collectively in spoiling food products and/or represent a health risk to the consumers. Finally, relevant current and future challenges, advantages and disadvantages of hyperspectral imaging applications are briefly examined.

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The use of near infrared spectroscopy and multivariate techniques to differentiate Escherichia coli and Salmonella Enteritidis inoculated into pulp juice

Cited by 25 publications

References 20 publications

Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

Evaluation of the Spoilage of Raw Chicken Breast Fillets Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics

Evaluation of biological contaminants in foods by hyperspectral imaging: A review

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