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

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

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

Study of arterial blood pressure by a Windkessel-type model : influence of arterial functional properties

Objective: to analyse the performance of a Windkessel blood pressure (BP) modeling of arterial compliance adjusted in a dynamic fashion according to a non-linear relationship between the arterial compliance (AC) and BP. Non invasive measurements of the radial BP waveform (MILLAR tonometry) were compared to those constructed by an electric simulator reproducing the model in a symmetrical network subdivided into 121 segments. We introduced at cardiac level the aortic stroke volume (Doppler echocardiography) and the dynamic values of compliance (relation of compliance-to pressure, constant or variable) whether the model was linear or non linear, measured by high resolution Doppler (NIUS 02) for each subject. Results: at the radial artery segment the modelled BP obtained by the non linear model of AC was not significantly different from the measured BP wave, while in the linear model (AC constant at mean BP level) the systolic BP was significantly underestimated. (*P<0.05) Conclusion: this work shows the limits inherent in simplification of arterial compliance in the Windkessel model using constant parameters. This demonstrates the influence of the dynamic properties of the arterial wall in a conduction artery on the level of systolic and diastolic BP. (Elsevier

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

Statistical and Fuzzy Models of Ambulatory Systolic Blood Pressure for Hypertension Diagnosis

International audienc

The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams

ABSTRACT The agro-industrial wastes, sugarcane bagasse (SB) and asparagus peel (AP), were used to enhance the properties of biodegradable foam trays based on sweet potato starch-based foam trays (starch/SB and starch/AP trays, respectively). Starch/SB and starch/AP trays containing different concentrations of SB and AP (0%-40%, w/w) were prepared, and their microstructure and physical, thermal, and mechanical properties were characterized. The addition of fibers wastes allowed obtaining a yellowish foam tray with lower luminosity and higher porosity, mechanical resistance, deformability, and better ability to absorb water as compared with the sweet potato starch foam trays without fibers. The addition of SB yielded foam trays less porous, with lower water absorption capacity and greater tensile strength than the addition of AP. Higher concentrations of AP fibers (greater than 30%) generate more extendible foam trays. The addition of fibrous wastes improved the thermal stability of the sweet potato starch foam trays. The composite foam trays produced in this work could be used as substitutes for expanded polystyrene in dry food packaging