Potential use of electronic noses, electronic tongues and biosensors, as multisensor systems for spoilage examination in foods

Development and use of reliable and precise detecting systems in the food supply chain must be taken into account to ensure the maximum level of food safety and quality for consumers. Spoilage is a challenging concern in food safety considerations as it is a threat to public health and is seriously considered in food hygiene issues accordingly. Although some procedures and detection methods are already available for the determination ofspoilage in food products, these traditional methods have some limitations and drawbacks as they are time-consuming,labour intensive and relatively expensive. Therefore, there is an urgent need for the development of rapid, reliable, precise and non-expensive systems to be used in the food supply and production chain as monitoring devices to detect metabolic alterations in foodstuff. Attention to instrumental detection systems such as electronic noses, electronic tongues and biosensors coupled with chemometric approaches has greatly increased because they have been demonstrated as a promising alternative for the purpose of detecting and monitoring food spoilage. This paper mainly focuses on the recent developments and the application of such multisensor systems in the food industry. Furthermore, the most traditionally methods for food spoilage detection are introduced in this context as well. The challenges and future trends of the potential use of the systems are also discussed. Based on the published literature, encouraging reports demonstrate that such systems are indeed the most promising candidates for the detection and monitoring of spoilage microorganisms in different foodstuff

Meat freshness revealed by visible to near-infrared spectroscopy and principal component analysis

Increasing concerns about adulterated meat encouraged industry looking for new non-invasive methods for rapid accurate meat quality assessment. Main meat chromophores (myoglobin, oxy-myoglobin, fat, water, collagen) are characterized by close comparable absorption in visible to near-infrared (NIR) spectral region. Therefore, structural and compositional variations in meat may lead to relative differences in the absorption of light. Utilizing typical fiber-optic probes and integrating sphere, a degradation of pork samples freshness was observed at room temperature referring to the relative changes in absorbance of main meat chromophores. The application of principal component analysis (PCA) used for examination of measured absorbance spectra revealed more detailed sub-stages of freshness, which are not observed by the conventional analysis of the reflectance spectra. The results show a great potential of the combined application of optical-NIR spectroscopy with complementary use of PCA approach for assessing meat quality and monitoring relative absorbance alternation of oxymyoglobin and myoglobin in visible, and fat, water, collagen in NIR spectral ranges

Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

For the problem of the waste of the edible-oil in the food processing, on the premise of food security, they often need to add new edible-oil to the old frying oil which had been used in food processing to control the cost of the production. Due to the fact that the different additive proportion of the oil has different material and different volatile gases, we use fusion technology based on the electronic nose and electronic tongue to detect the blending ratio of the old frying oil and the new edible-oil in this paper. Principal component analysis (PCA) is used to distinguish the different proportion of the old frying oil and new edible-oil; on the other hand we use partial least squares (PLS) to predict the blending ratio of the old frying oil and new edible-oil. Two conclusions were proposed: data fusion of electronic nose and electronic tongue can be used to detect the blending ratio of the old frying oil and new edible-oil; in contrast to single used electronic nose or single used electronic tongue, the detection effect has increased by using data fusion of electronic nose and electronic tongue

Data Fusion of Electronic Nose and Electronic Tongue for Discrimination of Chinese Liquors

The aim of this work is to improve the performance of electronic nose system and electronic tongue system by fusing the data of different sensor types, and a data fusion technique is presented in this paper. Eight different commercial brands of liquor were discriminated by using electronic nose and electronic tongue. Principle Component Analysis (PCA) was applied on the data of electronic nose and electronic tongue respectively, the classification result was not good enough. However, the result was improved by using the data fusion technique. Therefore, this technique can enhance the ability of PCA. Bayesian classifier and Bayesian classifier based on PCA were used to further classify the samples, two conclusions were proposed: compared with the single application of electronic tongue or electronic nose, the fusion technique has improved the classification accuracy; in contrast with the Bayesian classification, Bayesian classification based on PCA method has increased the classification speed trebly

Target and Non-Target Approaches for Food Authenticity and Traceability

Over the last few years, the subject of food authenticity and food fraud has received increasing attention from consumers and other stakeholders, such as government agencies and policymakers, control labs, producers, industry, and the research community. Among the different approaches aiming to identify, tackle, and/or deter fraudulent practices in the agri-food sector, the development of new, fast, and accurate methodologies to evaluate food authenticity is of major importance. This book, entitled “Target and Non-Target Approaches for Food Authenticity and Traceability”, gathers original research and review papers focusing on the development and application of both targeted and non-targeted methodologies applied to verify food authenticity and traceability. The contributions regard different foods, among which some are frequently considered as the most prone to adulteration, such as olive oil, honey, meat, and fish. This book is intended for readers aiming to enrich their knowledge through reading contemporary and multidisciplinary papers on the topic of food authentication

Implementación de un sistema de evaluación sensorial electrónico para el control de calidad de vinos

Esta investigación está dedicada fundamentalmente a la aplicación de nuevos métodos de análisis de datos para mejorar los resultados obtenidos por los sistemas de valoración sensorial electrónica. Los métodos desarrollados entregaron soluciones fiables, robustas, y lo más importante adecuadas y adaptadas concretamente a la necesidad específica del problema de partida. Una parte fundamental del trabajo ha sido la modificación, estimación e integración de diferentes algoritmos de procesado de señales. Entre ellos se han aplicado algoritmos multivariantes como el PCA (Análisis de componentes principales), PLS (Regresión por mínimos cuadrados parciales), y métodos quimiométricos avanzados como el Tucker3, el ANOVA-PLS y el PLS-GA. De esta manera se ha evaluado y demostrado el potencial que tienen la nariz y lengua electrónica diseñadas en nuestro grupo de investigación para el control de calidad y caracterización organoléptica de vinos. Con estos dispositivos electrónicos y nuestros tratamientos quimiométricos ha sido posible llegar a un conocimiento más profundo de los fenómenos que tienen lugar en diversas situaciones vinculadas a la aplicación de nuevas tecnologías en la elaboración del vino, como son el uso de métodos alternativos para su envejecimiento, el uso del tapón sintético para su embotellado y el efecto de la fermentación barrica de roble en los vinos blancos.Departamento de Física de la Materia Condensada, Cristalografía y Mineralogí

Metabolómica de compuestos bioactivos: nuevos desarrollos metodológicos y aplicaciones

Tesis Doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de lectura: 14-09-2017Esta tesis tiene embargado el acceso al texto completo hasta el 14-03-201

Rapid Classification of Hairtail Fish and Pork Freshness Using an Electronic Nose Based on the PCA Method

We report a method for building a simple and reproducible electronic nose based on commercially available metal oxide sensors (MOS) to monitor the freshness of hairtail fish and pork stored at 15, 10, and 5 °C. After assembly in the laboratory, the proposed product was tested by a manufacturer. Sample delivery was based on the dynamic headspace method, and two features were extracted from the transient response of each sensor using an unsupervised principal component analysis (PCA) method. The compensation method and pattern recognition based on PCA are discussed in the current paper. PCA compensation can be used for all storage temperatures, however, pattern recognition differs according to storage conditions. Total volatile basic nitrogen (TVBN) and aerobic bacterial counts of the samples were measured simultaneously with the standard indicators of hairtail fish and pork freshness. The PCA models based on TVBN and aerobic bacterial counts were used to classify hairtail fish samples as “fresh” (TVBN ≤ 25 g and microbial counts ≤ 106 cfu/g) or “spoiled” (TVBN ≥ 25 g and microbial counts ≥ 106 cfu/g) and pork samples also as “fresh” (TVBN ≤ 15 g and microbial counts ≤ 106 cfu/g) or “spoiled” (TVBN ≥ 15 g and microbial counts ≥ 106 cfu/g). Good correlation coefficients between the responses of the electronic nose and the TVBN and aerobic bacterial counts of the samples were obtained. For hairtail fish, correlation coefficients were 0.97 and 0.91, and for pork, correlation coefficients were 0.81 and 0.88, respectively. Through laboratory simulation and field application, we were able to determine that the electronic nose could help ensure the shelf life of hairtail fish and pork, especially when an instrument is needed to take measurements rapidly. The results also showed that the electronic nose could analyze the process and level of spoilage for hairtail fish and pork