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Spectroscopic Methods in Food Analysis
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Spectroscopic Methods in Food Analysis

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (15 June 2021) | Viewed by 10977

Special Issue Editor

Dr. Daniel Cozzolino

E-Mail Website
Guest Editor
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, St. Lucia Campus, The University of Queensland, Brisbane, QLD 4072, Australia
Interests: rapid analytical methods; NIR; spectroscopy; chemometrics; data analytics; food analysis; food provenance
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Technological disruptions such as big data (e.g., machine learning) and sensors (e.g., near and mid-infrared), are becoming fundamental to characterise, monitor and measure a wide range of characteristics and properties in foods. These technologies are defining new approaches in how food production systems are analysed, measured and/or monitored. The combination of these technologies in combination with advance mathematical analysis and processing approaches are also creating new opportunities for interdisciplinary research in both food sciences and industry. This Special Issue on “Spectroscopic Methods in Food Analysis” is aiming to cover the most recent advances and applications of vibrational spectroscopy methods and techniques into food (composition, authenticity, fraud, process analysis, safety, etc.).

I warmly welcome colleagues to submit their original contributions to this Special Issue, which will be of interest to a wide range of readers.

Prof. Dr. Daniel Cozzolino
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Near infrared
  • Mid infrared
  • UV–VIS
  • Hyperspectral
  • Multispectral
  • Sensors
  • Chemometrics
  • Big data
  • Algorithms
  • Spectroscopy

Published Papers (3 papers)

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Research

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18 pages, 11995 KiB  
Article
Insect Protein Content Analysis in Handcrafted Fitness Bars by NIR Spectroscopy. Gaussian Process Regression and Data Fusion for Performance Enhancement of Miniaturized Cost-Effective Consumer-Grade Sensors
by Krzysztof B. Beć, Justyna Grabska, Nicole Plewka and Christian W. Huck
Molecules 2021, 26(21), 6390; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26216390 - 22 Oct 2021
Cited by 23 | Viewed by 2837
Abstract
Future food supply will become increasingly dependent on edible material extracted from insects. The growing popularity of artisanal food products enhanced by insect proteins creates particular needs for establishing effective methods for quality control. This study focuses on developing rapid and efficient on-site [...] Read more.
Future food supply will become increasingly dependent on edible material extracted from insects. The growing popularity of artisanal food products enhanced by insect proteins creates particular needs for establishing effective methods for quality control. This study focuses on developing rapid and efficient on-site quantitative analysis of protein content in handcrafted insect bars by miniaturized near-infrared (NIR) spectrometers. Benchtop (Büchi NIRFlex N-500) and three miniaturized (MicroNIR 1700 ES, Tellspec Enterprise Sensor and SCiO Sensor) in hyphenation to partial least squares regression (PLSR) and Gaussian process regression (GPR) calibration methods and data fusion concept were evaluated via test-set validation in performance of protein content analysis. These NIR spectrometers markedly differ by technical principles, operational characteristics and cost-effectiveness. In the non-destructive analysis of intact bars, the root mean square error of cross prediction (RMSEP) values were 0.611% (benchtop) and 0.545–0.659% (miniaturized) with PLSR, and 0.506% (benchtop) and 0.482–0.580% (miniaturized) with GPR calibration, while the analyzed total protein content was 19.3–23.0%. For milled samples, with PLSR the RMSEP values improved to 0.210% for benchtop spectrometer but remained in the inferior range of 0.525–0.571% for the miniaturized ones. GPR calibration improved the predictive performance of the miniaturized spectrometers, with RMSEP values of 0.230% (MicroNIR 1700 ES), 0.326% (Tellspec) and 0.338% (SCiO). Furthermore, Tellspec and SCiO sensors are consumer-oriented devices, and their combined use for enhanced performance remains a viable economical choice. With GPR calibration and test-set validation performed for fused (Tellspec + SCiO) data, the RMSEP values were improved to 0.517% (in the analysis of intact samples) and 0.295% (for milled samples). Full article
(This article belongs to the Special Issue Spectroscopic Methods in Food Analysis)
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9 pages, 3762 KiB  
Article
Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species
by Oladipupo Q. Adiamo, Yasmina Sultanbawa and Daniel Cozzolino
Molecules 2021, 26(7), 1879; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26071879 - 26 Mar 2021
Cited by 4 | Viewed by 1989
Abstract
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical [...] Read more.
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm−1, 1641 cm−1, and 2852–2926 cm−1) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (p < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting. Full article
(This article belongs to the Special Issue Spectroscopic Methods in Food Analysis)
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Review

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15 pages, 1487 KiB  
Review
A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics
by Ranaweera K. R. Ranaweera, Dimitra L. Capone, Susan E. P. Bastian, Daniel Cozzolino and David W. Jeffery
Molecules 2021, 26(14), 4334; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26144334 - 17 Jul 2021
Cited by 27 | Viewed by 5280
Abstract
In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, research into spectroscopic methods is thriving as they offer a powerful tool for rapid [...] Read more.
In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, research into spectroscopic methods is thriving as they offer a powerful tool for rapid wine authentication. In particular, spectroscopic techniques have been identified as a user-friendly and economical alternative to traditional analyses involving more complex instrumentation that may not readily be deployable in an industry setting. Chemometrics plays an indispensable role in the interpretation and modelling of spectral data and is frequently used in conjunction with spectroscopy for sample classification. Considering the variety of available techniques under the banner of spectroscopy, this review aims to provide an update on the most popular spectroscopic approaches and chemometric data analysis procedures that are applicable to wine authentication. Full article
(This article belongs to the Special Issue Spectroscopic Methods in Food Analysis)
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