Trends in application of NIR and hyperspectral imaging for food authentication

Food fraud can cause damage to consumer health and affect their confidence, destroy brands and generate large economic losses in the industry. Food authenticity allows to identify if food composition, geographical origin, genetic variety and farming system corresponds to what has been declared on the label. Although there are currently standardized methods to identify certain adulterants, the complexity of the food, the complexity of the supply chain and the appearance of new adulterants require the continuous development of analytical techniques to detect food fraud. NIR and Hyperspectral imaging (HSI) in tandem with chemometrics are non-destructive, non-invasive and accurate techniques for food authentication. This review focuses on NIR and HIS approaches to food authentication, including adulteration by substitution, geographical origin and farming system. In this context, the advances in NIR and HSI approaches reported since 2014 are discussed regarding their potential use in food authentication. Both techniques have shown to have efficiency, precision and selectivity to detect adulterants and identify geographic origin, genetic variety and farming system. Portability and remote access are shown as the next step for the industrialization of NIR and HSI devices

Propiedades mecánicas de bandejas elaboradas con almidón de especies vegetales nativas y fibras de residuos agroindustriales

The aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing fiber, however fracturability decreases or does not improve the integrity of the polymeric matrix. The results shown in this study allow the preparation of biodegradable trays for various industrial applications.El objetivo de este trabajo fue evaluar el efecto de las fibras naturales obtenidas de residuos agroindustriales en la densidad, el gramaje y las propiedades mecánicas de las espumas termoprensadas elaboradas de almidón de especies nativas, como lo son el camote, la oca y la arracacha. El proceso de termoformado se llevó a cabo a una temperatura de 145 °C y una presión de 60 bar. El tiempo de horneado fue de 10-15 min dependiendo del contenido de agua en la mezcla. Las bandejas fueron caracterizadas por su densidad, gramaje, ensayo de impacto, ensayos de deflexión, colorimetría y sus valores de dureza y fracturabilidad. Las bandejas elaboradas por termopresión a base de almidón de camote-fibra de bagazo de caña de azúcar al 15%, y de almidón de arracacha-fibra peladilla de espárrago al 30% presentaron mayores valores en resistencia a la flexión frente a las elaboradas con otros tipos de almidones y fibras, incluyendo a pruebas en blanco. De manera general, la dureza de las bandejas se ve favorecida con el incremento de fibra, sin embargo, la fracturabilidad decrece o no mejora la integridad de la matriz polimérica. Los resultados mostrados en esta investigación permitirán la elaboración de bandejas biodegradables para distintas aplicaciones industriales

Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber

ABSTRACT The aim of this work was evaluate the effect of the addition of sugarcane bagasse and asparagus peel fiber on the physical and mechanical properties of baked foams based on oca starch. Low concentrations of fiber reduce the density of the foams and the addition of fiber does not improve the flexural strength of the foams, but generates harder and deformable trays. High concentrations of sugarcane bagasse fiber generate more compact trays with a lower water absorption capacity than the control. Foams with asparagus peel fiber showed higher rates of thermal degradation than the control but not so extensive as to affect their applicability

Propiedades mecánicas de bandejas elaboradas con almidón de especies vegetales nativas y fibras de residuos agroindustriales

El objetivo de este trabajo fue evaluar el efecto de las fibras naturales obtenidas de residuos agroindustriales en la densidad, el gramaje y las propiedades mecánicas de las espumas termoprensadas elaboradas de almidón de especies nativas, como lo son el camote, la oca y la arracacha. El proceso de termoformado se llevó a cabo a una temperatura de 145 °C y una presión de 60 bar. El tiempo de horneado fue de 10-15 min dependiendo del contenido de agua en la mezcla. Las bandejas fueron caracterizadas por su densidad, gramaje, ensayo de impacto, ensayos de deflexión, colorimetría y sus valores de dureza y fracturabilidad. Las bandejas elaboradas por termopresión a base de almidón de camote-fibra de bagazo de caña de azúcar al 15%, y de almidón de arracacha-fibra peladilla de espárrago al 30% presentaron mayores valores en resistencia a la flexión frente a las elaboradas con otros tipos de almidones y fibras, incluyendo a pruebas en blanco. De manera general, la dureza de las bandejas se ve favorecida con el incremento de fibra, sin embargo, la fracturabilidad decrece o no mejora la integridad de la matriz polimérica. Los resultados mostrados en esta investigación permitirán la elaboración de bandejas biodegradables para distintas aplicaciones industriales

Propiedades mecánicas de bandejas elaboradas con almidón de especies vegetales nativas y fibras de residuos agroindustriales

The aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing fiber, however fracturability decreases or does not improve the integrity of the polymeric matrix. The results shown in this study allow the preparation of biodegradable trays for various industrial applications.El objetivo de este trabajo fue evaluar el efecto de las fibras naturales obtenidas de residuos agroindustriales en la densidad, el gramaje y las propiedades mecánicas de las espumas termoprensadas elaboradas de almidón de especies nativas, como lo son el camote, la oca y la arracacha. El proceso de termoformado se llevó a cabo a una temperatura de 145 °C y una presión de 60 bar. El tiempo de horneado fue de 10-15 min dependiendo del contenido de agua en la mezcla. Las bandejas fueron caracterizadas por su densidad, gramaje, ensayo de impacto, ensayos de deflexión, colorimetría y sus valores de dureza y fracturabilidad. Las bandejas elaboradas por termopresión a base de almidón de camote-fibra de bagazo de caña de azúcar al 15%, y de almidón de arracacha-fibra peladilla de espárrago al 30% presentaron mayores valores en resistencia a la flexión frente a las elaboradas con otros tipos de almidones y fibras, incluyendo a pruebas en blanco. De manera general, la dureza de las bandejas se ve favorecida con el incremento de fibra, sin embargo, la fracturabilidad decrece o no mejora la integridad de la matriz polimérica. Los resultados mostrados en esta investigación permitirán la elaboración de bandejas biodegradables para distintas aplicaciones industriales

Mechanical properties of trays based on starch of native plant species and fiber of agroindustrial wastes

The aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing fiber, however fracturability decreases or does not improve the integrity of the polymeric matrix. The results shown in this study allow the preparation of biodegradable trays for various industrial applications. DOI: 10.17268/sci.agropecu.2016.02.06

Nontargeted analytical methods as a powerful tool for the authentication of spices and herbs : a review

Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices183670689FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP404852/2016-50012018/02500- 4; 2015/24351-2Marciano M. Oliveira acknowledges scholarship funding from FAEPEX/Unicamp, grant n° 103/16. J. P. Cruz-Tirado acknowledges scholarship funding from FAPESP, grant n° 2018/02500- 4. The authors acknowledge funding from Sao Paulo Research Foundation (FAPESP), project n° 2015/24351-2, and Brazilian Natl. Council for Scientific and Technological Development (CNPq) project n° 404852/2016-5). This study was financed in part by the Coordenac¸ao de Aperfeic ˜ ¸oamento de Pessoal de N´ıvel Superior – Brasil (CAPES) – Finance Code 00

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

ABSTRACT In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water–oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores

Trends in application of NIR and hyperspectral imaging for food authentication

Food fraud can cause damage to consumer health and affect their confidence, destroy brands and generate large economic losses in the industry. Food authenticity allows to identify if food composition, geographical origin, genetic variety and farming system corresponds to what has been declared on the label. Although there are currently standardized methods to identify certain adulterants, the complexity of the food, the complexity of the supply chain and the appearance of new adulterants require the continuous development of analytical techniques to detect food fraud. NIR and Hyperspectral imaging (HSI) in tandem with chemometrics are non-destructive, non-invasive and accurate techniques for food authentication. This review focuses on NIR and HIS approaches to food authentication, including adulteration by substitution, geographical origin and farming system. In this context, the advances in NIR and HSI approaches reported since 2014 are discussed regarding their potential use in food authentication. Both techniques have shown to have efficiency, precision and selectivity to detect adulterants and identify geographic origin, genetic variety and farming system. Portability and remote access are shown as the next step for the industrialization of NIR and HSI devices