•Potential applications of natural gum in fruit and vegetable preservation are reviewed.•Gum arabic is the most used in fruit and vegetable conservation compared to other types.•Some natural gum ...serves as antimicrobial, moisture and gas barrier in fruit and vegetable.•It shows a quite promising future as a biopolymer in post-harvest disease control.
Gums are a class of naturally occurring polysaccharides/carbohydrate polymers derived from renewable sources, which have the capacity to hydrate in water either by forming a gel or stabilizing emulsion systems. Among the substitutes recently considered to replace the application of petroleum-derived polymers against postharvest diseases and shelf life extension, gums and their derivatives have been considered as promising biocontrol products. Polysaccharide gum coatings provide a semipermeable barrier on the surface of produce to reduce respiration rate, weight loss and maintain the nutritional value. Gums have been used as excellent vehicles for active substances, also controlling the speed of diffusion of these, and improving the control of the maturation of fruit and vegetable. Additionally, plant extracts, essential oils, phenolic compounds, and vitamins can be incorporated into polysaccharides edible coatings in order to improve their mechanical barrier, antioxidant and antimicrobial properties. Gums have many advantages over the synthetic polymers, because they have been approved as GRAS by FAO, and their use is safe for the consumer and eco-friendly. This review aims to highlight the most relevant and current information in the use of polysaccharides in postharvest shelf life extension and preservation of overall quality of fruits and vegetables.
Gluten-free (GF) bakery products available in the market are often poor in nutritional value, flavor, mouthfeel and have double the price as compared to traditional products. Strict GF diet has ...raised long-term concerns about food choices and dietary habits of celiac disease (CD) patients.
The limited intake of dietary fiber (DF) in GF diet along with other deficient nutrients is the main concern for the coeliacs, as the wheat flour is replaced with rice flour and commercially available starches, which results in lower DF intake. The population surveys indicated a lower intake of DF in coeliacs. The DFs from pseudo-cereals, GF cereals, fruits, vegetables, legumes and pulses are commonly used to complement the deficiency of GF products.
Addition of DF significantly affects the color, firmness, moistness, crumb staling and microstructural feature of GF products. The coeliacs are advised to complement the DF intake from pseudo-cereals, fruits, legumes and pulses. This article covers the challenges faced by the food industry while complementing GF products with DF and the effect of DF on the techno-functional properties of the products with reference to GF products.
•Strict GF diet raised a concern for CD patients as the wheat flour is replaced with rice flour.•Coeliacs are advised to intake their DF need from pseudocereals, fruits, vegetables etc.•DF addition affects the color, moistness, crumb staling and microstructural feature.•Gums and hydrocolloids can be used to improve the quality of GF products.
•Phenolic compounds and antioxidant activity were determined in honey using conventional methods.•Accurate prediction of phenolics and antioxidant activity using FTIR and Raman were established.•Good ...predictive results were obtained for phenolics and antioxidant activities (R2>0.92).
Fourier transform infrared with attenuated total reflectance (FTIR-ATR) and Raman spectroscopy combined with partial least square regression (PLSR) were applied for the prediction of phenolic compounds and antioxidant activity in honey. Standards of catechin, syringic, vanillic, and chlorogenic acids were used for the identification and quantification of the individual phenolic compounds in six honey varieties using HPLC–DAD. Total antioxidant activity (TAC) and ferrous chelating capacity were measured spectrophotometrically. For the establishment of PLSR model, Raman spectra with Savitzky-Golay smoothing in wavenumber region 1500–400cm−1 was used while for FTIR–ATR the wavenumber regions of 1800–700 and 3000–2800cm−1 with multiplicative scattering correction (MSC) and Savitzky–Golay smoothing were used. The determination coefficients (R2) were ranged from 0.9272 to 0.9992 for Raman while from 0.9461 to 0.9988 for FTIT-ART. The FTIR–ATR and Raman demonstrated to be simple, rapid and nondestructive methods to quantify phenolic compounds and antioxidant activities in honey.
•A green one-step approach for synthesis of carbon quantum dots was developed.•A fluorescent probe was fabricated using CQDs and magnetic nanoparticles.•The CQDs-MNPs probe can be used for sensitive ...detection of E. coli.
Carbon quantum dots (CQDs) prepared by a green one-step approach was used for sensitive and selective assay of Escherichia coli O157: H7 (E. coli). CQDs was synthesized from orange peel as a carbon source via a microwave-assisted method. The CQDs displayed strong green fluorescence under excitation wavelength of 420 nm. A fluorescent probe (CQDs-MNPs) for E. coli was fabricated based on CQDs labeled with aptamer (aptamer-CQDs) and magnetic nanoparticles labeled with complementary DNA (cDNA-MNPs). Fluorescent intensity of the CQDs-MNPs was decreased with addition of E. coli. The linearity between fluorescent intensity and E. coli concentration was used for developing a fluorescent method with detecting range of 500–106 CFU/mL and detection limit of 487 CFU/mL. Milk samples contaminated by E. coli were analyzed by this method, and the results agreed with that achieved by plate-counting methods. This fluorescent probe exhibits great potential in guaranteeing food quality and safety.
The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has ...stimulated the scientific work on the issue of fat uptake during frying. The main objective of this review article is to summarize the latest efforts to reduce the oil absorption without deteriorating the organoleptic characteristics, precisely explain the mechanism, frying medium quality, and selection, different parameters involved in oil absorption and to address problems of the potato chips industry. Major oil uptake reduction techniques described in literature are use of different frying methods, coating with a hydrocolloid and use of pretreatments before frying process.
Practical Application: High oil uptake in fried food is a cause of concern and people are getting health conscious day by day. So, this review article may help the potato chips industry to produce potato chips with low oil content. Furthermore, it will serve as a guidance document for industry to save some of the costs incurred in purchase of frying oil, which tend to be an expensive commodity.
The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.
The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.
•A low-cost and simple colorimetric sensor array was fabricated.•This technique was used to discriminate honey of different botanical origin.•Characteristic sensory profile was determined using ...descriptive sensory analysis.•GC–MS was used to identify the volatile compounds in different honey samples.•The relationship between sensory profiles and the GC–MS data was modelled by partial least squares regression.
Aroma profiles of six honey varieties of different botanical origins were investigated using colorimetric sensor array, gas chromatography–mass spectrometry (GC–MS) and descriptive sensory analysis. Fifty-eight aroma compounds were identified, including 2 norisoprenoids, 5 hydrocarbons, 4 terpenes, 6 phenols, 7 ketones, 9 acids, 12 aldehydes and 13 alcohols. Twenty abundant or active compounds were chosen as key compounds to characterize honey aroma. Discrimination of the honeys was subsequently implemented using multivariate analysis, including hierarchical clustering analysis (HCA) and principal component analysis (PCA). Honeys of the same botanical origin were grouped together in the PCA score plot and HCA dendrogram. SPME-GC/MS and colorimetric sensor array were able to discriminate the honeys effectively with the advantages of being rapid, simple and low-cost. Moreover, partial least squares regression (PLSR) was applied to indicate the relationship between sensory descriptors and aroma compounds.
•Fluorescence intensity and color of apt-Cu@Au NCs served as signal reporters of Hg2+.•The aptasensor shows high sensitivity for Hg2+ with detection limit of 4.92 nM.•A portable colorimetric ...microsystem was proposed for visual detection of Hg2+.•The aptasensor exhibited considerable potential for Hg2+ detection in Porphyra.
A novel aptamer-modified Copper @ Gold nanoclusters (apt-Cu@Au NCs) based ratiometric fluorescent probe was developed for mercury ions (Hg2+) determination in Porphyra. The apt-Cu@Au NCs were well dispersed in solution without Hg2+ but combined together for the formation of thymidine–Hg–thymidine structure with the addition of Hg2+, which further caused the changes in their fluorescence intensities owing to fluorescence resonance energy transfer. Along with that, the changes in fluorescent colors are visible to the naked eye. Accordingly, Hg2+ were determined ranging from 0.1 to 9.0 μM by fluorescence analysis with the detection limit of 4.92 nM. Moreover, a homemade device utilizing smartphone and microfluidic chip was designed for colorimetric determination of Hg2+ ranging from 0.5 to 7.0 μM with good portability and usefulness. The proposed methods were used for Hg2+ detection in Porphyra with the recoveries of 101.83–114.00%, suggesting the considerable potential for evaluating Hg2+ levels in aquatic products.
The consumption of alcoholic beverages is an integral part of many socio-cultural traditions. The existing methods of compositional analysis and quality control of alcoholic beverages are not ...satisfying the burgeoning demands of global market due to their high cost and slow turnaround time.
The nondestructive instrumental techniques can be applied for quality control, discrimination and authentication of alcoholic beverages. The cost of analysis, reduction in time, environment friendliness, and non-destructive nature of these techniques offers bright prospects for the future.
This review aims to highlight the most relevant and current information on the use of nondestructive instrumental techniques for evaluating quality, discrimination and authentication of alcoholic beverages. Moreover, it will serve as a guidance document for large scale production units for implementation of these laboratory-based smart techniques. This article also covers the challenges faced by the beverage industry which needs to be resolved or investigated in future studies.
•Consumption of alcoholic beverages is an integral part of many socio-cultural traditions.•Existing analytical methods of quality control do not fulfil the industrial requirements.•Nondestructive techniques have great potential to substitute the traditional methods.•Integration of multiple sensors can generate meaningful results to deliver better output.
Near-infrared (NIR) spectroscopy as an emerging analytical technique was used for the first time to quantitatively detect the watercore degree and soluble solids content (SSC) in apple. To reduce the ...data processing time and meet the needs of practical application, the variable selection methods including synergy interval (SI), successive projections algorithm (SPA), genetic algorithm (GA) and competitive adaptive reweighted sampling (CARS) were used to identify the characteristic variables and simplify the models. The spectral variables closely related to the apple bioactive components were used for the establishment of the partial least squares (PLS) models. The predictive correlation coefficient (Rp), root mean square error of prediction (RMSEP), and residual predictive deviation (RPD) were used to estimate the performance of the models. The CARS-PLS models displayed the best prediction performance using 600–1000 nm spectra with Rp, RMSEP, and RPD values of 0.9562, 1.340% and 3.720 for apple watercore degree; 0.9808, 0.327 oBx and 4.845 for apple SSC, respectively. These results demonstrate the potential of the NIR transmittance spectroscopy technology for quantitative detection of SSC and watercore degree in apple fruit.
•Novel NIR transmittance spectroscopy quantitatively detected the degree of watercore in apple.•The characteristic spectral variables of apple watercore disease detection were studied.•Multiple variables selection simplified and improved the performance of models.•NIR spectroscopy is advantageous as the fast, non-destructive measurements.
Consumers and governments are increasingly interested in the safety, authenticity and quality of food commodities. This has driven attention towards non-invasive sensing techniques used for rapid ...analyzing these commodities. This paper provides an overview of the state of the art in, and available alternatives for, food assurance based on non-invasive sensing techniques. The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. With continued innovation and attention to key challenges, such non-invasive sensors and biosensors are expected to open up new exciting avenues in the field of portable and wearable wireless sensing devices and connecting with mobile networks, thus finding considerable use in a wide range of food assurance applications. The need for an appropriate regulatory framework is emphasized which acts to exclude unwanted components in foods and includes needed components, with sensors as part of a reassurance framework supporting regulation and food chain management. The integration of these sensor modalities into a single technological and commercial platform offers an opportunity for a paradigm shift in food reassurance.
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