Data of: Integration of handheld NIR and machine learning for the development of a “Measure & Monitor” technology for chicken meat authenticity

Near Infrared spectroscopy data of chicken meat (fillets) from multiple growth conditions and countries of origin (Netherlands and Ireland)

Data of: Integration of handheld NIR and machine learning for the development of a “Measure & Monitor” technology for chicken meat authenticity

Near Infrared spectroscopy data of chicken meat (fillets) from multiple growth conditions and countries of origin (Netherlands and Ireland)

Advances in authenticity testing of geographical origin of food products

Ongoing consumer demands and greater labeling specifications regarding the geographical origin of foods have driven advanced research efforts using existing and new technologies in the last decade in this area of interest. In this chapter, an update is provided on state-of-the-art equipment and research on confirming the provenance of foods by a range of analytical means. Recent advances in isotopic and atomic analysis, compositional analysis using separation techniques, and (semi-)nondestructive techniques are discussed. Most often, the data produced require advanced statistical methods in order to extract the origin-related analytical properties and to allow eventual assessment of the food product’s origin.</p

Fatty acids attached to all-trans-astaxanthin alter its cis-trans equilibrium, and consequently its stability, upon light-accelerated autoxidation

Fatty acid esterification, common in naturally occurring astaxanthin, has been suggested to influence both colour stability and degradation of all-trans-astaxanthin. Therefore, astaxanthin stability was studied as influenced by monoesterification and diesterification with palmitate. Increased esterification decelerated degradation of all-trans-astaxanthin (RP-UHPLC-PDA), whereas, it had no influence on colour loss over time (spectrophotometry). This difference might be explained by the observation that palmitate esterification influenced the cis-trans equilibrium. Free astaxanthin produced larger amounts of 9-cis isomer whereas monopalmitate esterification resulted in increased 13-cis isomerization. The molar ratios of 9-cis:13-cis after 60 min were 1:1.7 (free), 1:4.8 (monopalmitate) and 1:2.6 (dipalmitate). The formation of 9-cis astaxanthin, with its higher molar extinction coefficient than that of all-trans-astaxanthin, might compensate for colour loss induced by conjugated double bond cleavage. As such, it was concluded that spectrophotometry is not an accurate measure of the degradation of the all-trans-astaxanthin molecule.</p

The spectral treasure house of miniaturized instruments for food safety, quality and authenticity applications: A perspective

Background: Optical technologies, relying on spectral analysis, are more and more implemented in portable devices for food analysis. Thereby, each food safety, quality or authenticity provision as well as each technology requires the generation of a dedicated spectral database with reference data. Currently, knowledge on how these databases might be connected or transferred across food commodities, targeted compounds or devices are very limited. Hence, repetitive work is conducted and technologies are not optimally used. Scope and approach: This perspective focuses on the currently available technologies and approaches for data handling and database transfer across miniaturized devices and technologies for food safety, quality and authenticity assessments. Key findings and conclusions: For almost every food commodity or target compound a miniaturized spectroscopic device can be applied with the respective database to compare findings. Recent developments in optical spectroscopy allow more possibilities for their use as well as facilitate the production of portable devices. A multifunctional device hyphenating several sensors and broadening the application range is still not marketed. Newly developed software architecture, accessing and extracting data, helps to overcome sample heterogenicity or spurious measured data. In addition, several data fusion approaches using machine learning and deep learning strategies are available to fuse spectroscopic data with itself or other non-spectroscopic data. Following the research results presented in this field, spectral data can possibly be re-used and shared across instruments and locations, highly increasing the applicability of data sets. Thereby, obstacles such as policy or confidentiality are taken into account

KB DDHT project 8: Non-destructive and non-invasive sensor technologies in food supply chains : project deliverables 1.1-1.4

This report details the activities carried out in 2019 in the KB DDHT project 8 “Exploring the potential of non-destructive and non-invasive sensor technologies in food supply chains”. It compiles all four deliverables of this project as a single narrative. There are five case studies at the core of this project which address animal welfare, indoor farming, inspection of fresh food products, personalized nutrition advise and food fraud detection. Multiple activities were planned in these case studies with main focus on sensor technologies for non-destructive and non-invasive sensing. One of the key activities was to conduct a survey of sensor technologies applicable and potentially suitable for each case study. In addition, for each case study, one or more experiments were conducted which involved data acquisition using novel sensors as well as building knowledge on data analysis of data from the new sensors. Furthermore, as one of the goal of this project is to explore new sensor technologies, it is expected that this project will generate valuable data. Therefore, focus was also on FAIR data sharing and management. A workshop was organized in collaboration with WDCC on this topic. Most of the case studies also aligned with OnePlanet Research centre, and as a result multiple experiments are in planning for 2020 in cooperation with OnePlanet