|
European Food Research and Technology
Journal Prestige (SJR): 0.737  Citation Impact (citeScore): 2 Number of Followers: 8  Hybrid journal (It can contain Open Access articles)ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385 Published by Springer-Verlag  [2468 journals]
|
- The fat content and adiabatic heating impact the lethality of high
pressure processing towards Escherichia coli-
Free pre-print version: Loading...
Abstract: Abstract High hydrostatic pressure processing (HHP) is used to reduce or eliminate pathogens and spoilage bacteria in food. The aim of this study was to investigate the effect of fat on the pressure resistance of E. coli in beef and a yogurt model system. Ground beef and pH-adjusted (pH 5.5) yogurt were adjusted to a fat content from 3 to 35% with adipose tissue and crème fraiche, respectively, and inoculated with E. coli. Samples were treated at 600 MPa and 20 or 30 °C for 3 min. Sample temperatures were adjusted prior to compression to compensate adiabatic heating, or not. An increased fat content of ground beef decreased the pressure resistance of E. coli. This was observed irrespective of the temperature history of the treatment. For example, at 20 °C, an increase in fat content from 15.5 to 24.4% increased treatment lethality by 6 log CFU/g for E. coli MG 1655. The correction for adiabatic heating increased or decreased pressure resistance at 20 °C in a strain-specific manner. Addition of crème fraiche to pH-adjusted yogurt did not alter the pressure resistance of E. coli (strains MG 1655 and DM 18.3), or increased resistance (E. coli AW 1.7 and AW 1.3). In summary, the pressure resistance of E. coli is dependent on the fat content, the food matrix and the temperature trajectory during processing. The effect of adipose tissue in meat matrix links the fat content of meat to lipid oxidation and the oxidative stress response.
PubDate: 2023-12-04
-
- Physicochemical analysis of thermally treated commercial plant-based
beverages coffee added-
Free pre-print version: Loading...
Abstract: Abstract Plant-based beverages in substitution of milk are used in coffee preparation, the product may be destabilized due to the heating or coffee addition. The aim of this work was to study commercial UHT plant-based beverages applying heat treatment and adding coffee to understand the effects on the physical and thermal stability. Commercial plant-based beverages of five different vegetables sources were analyzed under three conditions: Treatment 0 (25.0 ± 1.5 °C), Treatment 1 (85.0 ± 1.5 °C, 5 min), and Treatment 2 (85.0 ± 1.5 °C, 5 min, instant coffee added). Studied parameters were pH, heat coagulation time (HCT), optical microscope and particle size distribution. The pH ranged from 6.4 to 7.9; HCT between 1 and 13 min; particle size parameters between 65 and 95% (> 1 µm), 1–30% (< 1 µm), 0–2 µm (Dv10), and 10–50 µm (Dv90). The addition of coffee had a significant impact on the pH and the application of Treatment 1 did not have a significant impact in physicochemical stability. It was verified that commercial plant-based beverages are formulated with a large amount of ingredients and cannot be considered clean label. Moreover, the presence of hydrocolloids as ingredients could influence the thermal stability of the samples. Variations in optical microscopy were associated to the vegetable material. It was concluded that the variability of ingredients and the addition of soluble coffee could affects results in the finalization of culinary dishes regarding sensory or nutritional characteristics.
PubDate: 2023-12-01
-
- The classification of leek seeds based on fluorescence spectroscopic data
using machine learning-
Free pre-print version: Loading...
Abstract: Abstract The objective of this study was to distinguish leek seeds belonging to the Starozagorski kamush variety and two breeding lines based on the selected fluorescence spectroscopic data. The classification models were developed for three classes of Starozagorski kamush vs. breeding line 4 vs. breeding line 39 and pairs of classes of Starozagorski kamush vs. breeding line 4, Starozagorski kamush vs. breeding line 39, and breeding line 4 vs. breeding line 39. The traditional machine learning algorithms, such as PART, Logistic, Naive Bayes, Random Forest, IBk, and Filtered Classifier were applied. All three classes were distinguished with an average accuracy of up to 93.33% for models built using IBk and Filtered Classifier. In the case of each model, Starozagorski kamush variety was completely different (accuracy of 100%, precision, and F-measure, MCC (Matthews correlation coefficient), and ROC (receiver operating characteristic) area of 1.000) from breeding lines, and the mixing of cases was observed between breeding line 4 and breeding line 39. The models built for pairs of leek seed classes distinguished Starozagorski kamush and breeding line 4 with an average accuracy reaching 100% (Logistic, Naive Bayes, Random Forest, IBk). The classification accuracy of Starozagorski kamush and breeding line 39 also reached 100% (Logistic, Naive Bayes, Random Forest, IBk), whereas breeding line 4 and breeding line 39 were classified with an average accuracy of up to 80% (Logistic, Naive Bayes, Random Forest, Filtered Classifier). The proposed approach combining fluorescence spectroscopy and machine learning may be used in practice to distinguish leek seed varieties and breeding lines.
PubDate: 2023-12-01
-
- Chemical composition, antioxidant profile and physicochemical properties
of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives
-
Free pre-print version: Loading...
Abstract: Abstract In recent years, there has been a significant rise in the popularity of plant-based milk alternatives (PBMAs). This work examined the nutritional value, antioxidant profile and physicochemical characteristics of commercial non-cocoa- and cocoa-flavoured PBMAs. The examined products were either nut or oat-based ones. In the absence of protein fortification, the products' protein content was found to be low. Fat content was also low, whereas carbohydrate and sugar contents were related to sugar addition. Oleic, linoleic and α-linolenic acids were the primary unsaturated fatty acids. PBMAs have low Atherogenicity (AI) and Thrombogenicity (TI) indices and high hypocholesterolaemic:hypercholesterolaemic fatty acid ratio (h/H). The antioxidant profile significantly differed (P < 0.001) between non-cocoa- and cocoa-flavoured PBMAs. The antioxidant profile of cocoa-flavoured PMBAs improved due to the polyphenols present in cocoa beans. The physicochemical characteristics of the analysed PBMAs demonstrated great versatility. The nutritional profile of PBMAs also showed considerable variability, influenced by factors, such as product type and ingredient formulation. Additionally, differences in the nutritional composition and physicochemical properties were observed between non-cocoa and cocoa-based PBMAs.
PubDate: 2023-12-01
-
- Moroccan extra virgin argan oil authentication by using
ultraviolet–visible and front face fluorescence spectroscopies combined
with different descriptive and predictive chemometric tools-
Free pre-print version: Loading...
Abstract: Abstract This study investigates the feasibility of using front face fluorescence (FFFS) and ultraviolet–visible (UV–visible) spectroscopies to authenticate 100 extra virgin argan oil (EVAO) samples from five Moroccan regions (Chtouka, Essaouira, Sidi Ifni, Taroudant, and Tiznit). Additionally, the study aims to identify and predict the percentage of adulteration in pure EVAO samples from these regions using less expensive vegetable oils (such as peanut, walnut, hazelnut, sunflower, grape, rapeseed, sesame, olive, and a mixture of these oils) at varying levels (1, 5, 10, 20, 30, 40 and 50%). By applying principal component analysis and factorial discriminant analysis on emission spectra acquired after excitation wavelengths set at 430 nm, 290 nm, and 270 nm, a perfect discrimination of EVAO samples based on their geographic origin was observed, achieving 100% correct classification; while UV–visible spectra data achieved 98.67% correct classification. Regarding the prediction of purity level of EVAO, partial least square regression applied to FFFS and UV–visible spectra data yielded an excellent prediction of adulteration level, with R2 values of 0.99 for both spectral technics.
PubDate: 2023-12-01
-
- Development of plasmid calibrators for absolute quantification of the
β-parvalbumin gene in Lophius piscatorius-
Free pre-print version: Loading...
Abstract: Abstract The real-time quantitative PCR (qPCR) calibration curves are highly reproducible and allow the generation of specific, sensitive, and reproducible data that can be used for gene quantification. However, it is important to rigorously validate the external calibration curve model in qPCR since absolute quantification is dependent on the standards used. We present a method for standardising qPCR-based quantification of the β-parvalbumin (β-pvalb) gene of Lophius piscatorius, a major fish allergen, using a plasmid DNA (pDNA) calibrator. In parallel experiments, standard curves were generated and compared from the genomic DNA (gDNA) isolated from L. piscatorius and pDNA carrying the target, pvalb. The commutability of pDNA and gDNA calibrators for the quantification of β-pvalb was assessed by employing a TaqMan qPCR, targeting the second intron of the pvalb gene of L. piscatorius. Higher PCR efficiencies, good linearity, and lower standard deviation (S.D.) values were observed with pDNA instead of gDNA calibrants. pDNA calibrants exhibited a lower bias in terms of closeness to the expected value of unknown samples than their genomic counterparts. The assay was specific and sensitive, where the limit of detection (LOD) and limit of quantification (LOQ) were five copies and ten copies per reaction. The short-term stability study of the pDNA calibrants indicated its stability for 60 days at − 20 °C and 30 days at 4 °C. The efficient results indicated a plasmid calibrator as a potential tool for absolute quantification of the pvalb gene and an alternative to conventional gDNA standards.
PubDate: 2023-12-01
-
- Prediction of protein denaturation and weight loss in pork loin (muscle
Longissimus dorsi) using computational fluid dynamics-
Free pre-print version: Loading...
Abstract: Abstract The article proposes using Computational Fluid Dynamics to predict protein denaturation and weight loss in pork loin samples during baking. The optimal conditions of heat treatment were determined to be at 181.55℃, 20% humidity, and a fan speed of 639.18 rpm. Following this process, the denaturation of various pork loin proteins was measured, and the weight loss was determined to be 12.21 ± 0.89%. In the laboratory study at the verification stage, it was found that myosin and actin denaturation and body weight loss did not differ significantly from the values predicted on the basis of the response surface model developed using simulation data. However, the degree of sarcoplasmic protein denaturation observed in the laboratory was lower than the model's predictions, while collagen denaturation was higher. The study suggests that computational fluid dynamics can be a useful tool for predicting protein denaturation and weight loss in pork loin samples and could improve product quality and consistency in the food industry.
PubDate: 2023-12-01
-
- Determination of the suitability of wheat cultivars for baklava production
-
Free pre-print version: Loading...
Abstract: Abstract The aim of the present study was to determine the suitability of different wheat cultivars in terms of dough sheeting behaviour and final product quality in baklava production using correlation and Principal Component Analyses (PCA). For this purpose, 18 wheat cultivars were used. While thousand-kernel weight, hectolitre weight, and hardness index of the wheats were in the range of 30.2–49.6 g, 71.3–79.9 kg/hl, and 10.8–84.8%; protein and ash content, Zeleny sedimentation, wet and dry gluten, gluten index, and b* color values of flours were in the range of 11.25–18.10%, 0.55–0.90%, 16.8–65.0 ml, 23.6–46.2%, 8.2–16.0%, 2.7–100.0%, and 7.3–14.4, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.310–0.500 mm, 2.77–3.63 m2, 0.084–0.133 mm, and 19.68–36.96 m2, while hardness, peak counts, and linear distance of baklava samples were in the range of 747–1341 g, 40–59, and 2757–4638 (g.s), respectively. There were significant correlations between SA-2 and Zeleny sedimentation and Alveograph W, protein, and wet and dry gluten contents (p < 0.01). There were also significant correlations between peak counts and SDS, modified SDS (p < 0.01), protein content, Zeleny sedimentation, and Alveograph W and Mixolab C1 values (p < 0.05).
PubDate: 2023-12-01
-
- Revalorisation of broccoli crop surpluses and field residues: novel
ingredients for food industry uses-
Free pre-print version: Loading...
Abstract: Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The effect of air-drying (60 °C or 80 °C) applied to field residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same field residues and to crop surpluses (broccoli whole plant). Thus, different broccoli flours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from field residues showed high levels of dietary fibre (≈ 22% dry weight). Broccoli crop surpluses flours had relevant contents of glucosinolates (≈ 13 mg/g dry weight). Therefore, within the framework of the circular economy, these flours are proposed to revalorise the two main broccoli crop discarded fractions. Such flours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstuffs, in a cost-efficient manner. Graphical abstract
PubDate: 2023-12-01
-
- Comparison of bioactive constituents by HPLC–DAD–ESI-MS and UFLC and
in vitro antioxidant activities of blossom honey, bee pollen, and propolis
-
Free pre-print version: Loading...
Abstract: Abstract The aim of this study was to analyze the total phenolic content, phenolic profile, and antioxidant activity of honey, bee pollen, and propolis samples from Turkey's Black Sea Region. The total phenolic content of these bee products was found using Folin–Ciocalteu's method, and their antioxidant capacity was found using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC) assays. Phenolic compounds of honey samples were characterized by high-performance liquid chromatography coupled to a photodiode array detector and mass spectrometer (HPLC–DAD–ESI-MS), while phenolic compounds of bee pollen and propolis samples were quantified ultra-fast liquid chromatography (UFLC). The total phenolic values for honey, bee pollen and propolis were 6.32–18.21 mg GAE/100 g, 547.64–769.4 mg GAE/100 gr, and 6096.1–11,564 mg GAE/100 gr, respectively. DPPH and CUPRAC values of honey, pollen and propolis were 11.05–21.38% and 0.38–1.48 µmol Trolox/g; 24.67–38.63% and 0.03–0.05 mmol Trolox/g; 11.81–34.12% and 0.47–0.89 mmol Trolox/g, respectively. About 30 different phenolic compounds were identified as quantitative. Our findings have shown that all bee products examined in the study are found to contain gallic acid, naringenin, and caffeic acid. In terms of total phenolic content and antioxidant activity, the bee product extracts were ranked as follows: propolis > bee pollen > honey. The high concentration of phenolic compounds in propolis explains its remarkable antioxidant effect.
PubDate: 2023-12-01
-
- Comparative evaluation of greenhouse gas emissions and specific energy
consumption of different drying techniques in pear slices-
Free pre-print version: Loading...
Abstract: Abstract In recent years, global warming, climate change, and carbon emissions have emerged due to the uncontrolled use of fossil fuels and the lack of widespread use of renewable energy sources on a global scale. This research investigated specific energy consumption (SEC) and greenhouse gases (GHG) emissions (carbon dioxide [CO2] and nitrogen oxides [NOX]) during the drying of pear samples by five different types of dryers, namely, convective (CV), infrared (IR), microwave (MW), combined IR/CV, and MW/CV. Moreover, the quality properties of dried pears, such as shrinkage, rehydration (RR), and color change were determined. The results showed that the highest shrinkage (72.53%) and color change (ΔE = 33.41) values were obtained in CV drying at 50 °C and thickness of 2 mm and IR dryer 1000 W and thickness of 6 mm, respectively. The greatest rehydration rate (4.25) was also determined in MW/CV drying at 450 W and an air temperature of 60 °C. The lowest SEC was observed for the MW/CV dryer with a power of 630 W and air temperature 70 °C (20.25 MJ/kg), while the highest SEC (267.61 MJ/kg) was obtained in the CV drying (50 °C, sample thickness of 6 mm). The highest CO2 and NOX emissions (GT-GO power plant) were 280.45 and 1.55 kg/kg water in the CV dryer at 50 °C and a thickness of 6 mm. In conclusion, the increases in IR and MW power and temperatures led to reduced CO2 and NOX emissions, while the increases in sample thickness led to increase CO2 and NOX emissions.
PubDate: 2023-12-01
-
- A review on photonic crystal materials in food detection
-
Free pre-print version: Loading...
Abstract: Abstract From farm to plate, food meets various challenges and pollution. Food detection is essential to ensure food safety. Although detection techniques have obtained great development, the accuracy, sensitivity and operating conditions still have room for improvement. Composed of dielectric media with different refractive indices to form a periodic structure, an optical material named photonic crystal (PC) can offer a breakthrough. Owing to the periodic structure, Bragg diffraction happens with optical waves propagating in a PC and photonic band gap (PBG), a characteristic parameter of the PC, will form. The properties of PBG are widely used in the field of detection. Combined with the techniques of biology, immunology, optics and fluorescence etc., PCs can play the role of specific, efficient, sensitive and convenient sensors in food detection. At present, PCs have been successfully applied to analyze hazardous substances in food, such as microorganisms, biotoxins, veterinary drug residues, pesticide residues, excessive additives, illegal additives, environmental pollutants and heavy metal composition. This article introduces PCs about the fabrication methods, principles and techniques applied in detection and research progress in food detection.
PubDate: 2023-12-01
-
- Effect of enzyme hydrolysis on the physicochemical, functional, and
nutritional properties of pea and faba bean protein isolates-
Free pre-print version: Loading...
Abstract: Abstract This research examined the physicochemical, functional, and nutritional aspects of pea (PPI) and faba bean protein isolates (FBPI) modified using trypsin at varying levels of hydrolysis. Enzyme hydrolysis decreased the protein content for both pulse protein isolates and increased the lipid content for pea. The surface charge became more negative, and the surface hydrophobicity was enhanced. The surface and interfacial tension, in general, decreased upon hydrolysis. The oil holding capacity for both pulses increased while the water holding capacity decreased. The foaming capacity of FBPI was significantly lowered by hydrolysis, while in the case of PPI, it increased at pH 4.5 and was unaffected at 7.0. The foaming stability increased for both pulses at pH 4.5 but was reduced at pH 7.0. At pH 4.5, hydrolysis enhanced the emulsion activity index of FBPI, while it decreased the index of PPI. The indices increased for both pulses at pH 7.0. The emulsion stability index was generally reduced for FBPI but improved for PPI after hydrolysis. All samples were limiting in tryptophan and the sulfur-containing amino acids, and in vitro protein digestibility decreased after hydrolysis for both pulses. As the results of these changes, overall protein quality improved for FBPI but not PPI. The degree of protein hydrolysis was an important factor in determining the functional and nutritional attributes of modified pulse proteins along with pH and pulse type.
PubDate: 2023-12-01
-
- HS–SPME–GC–MS profiling and sensory analyses of juices from
red-fleshed ‘Weirouge’ apples made with innovative and
conventional dejuicing systems-
Free pre-print version: Loading...
Abstract: Abstract Volatiles, descriptive sensory profiles as well as consumer acceptance and preference of juices from red-fleshed ‘Weirouge’ apples produced in 2019 and 2020 with three different dejuicing systems were assessed. HS–SPME–GC–MS analyses revealed differences in the profiles of volatiles in juices processed in an oxygen-reduced atmosphere with an innovative spiral filter press as compared to those obtained using conventional systems, i.e., horizontal filter press and decanter. A total of 49 volatiles was tentatively assigned and permitted a clustering of the samples according to vintage and processing technology by multivariate statistics. Tentative markers to differentiate the individual samples were deduced from the multivariate models. In both years, each three 1,3-dioxanes and C6 alcohols were revealed as discriminative markers of horizontal filter pressed juices. Descriptive sensory analysis by trained panelists revealed higher intensity scores of ‘oxidized’ and ‘apple-like’ orthonasal odors in juices produced by horizontal filter press and decanter as compared to those obtained by spiral filter press. The visual appearance of the spiral filter pressed juices was significantly higher rated compared to those obtained by conventional pressing systems as revealed by an untrained consumer panel (n = 65). In contrast, both odor and taste were lower rated, ultimately resulting in a clear-cut higher acceptance and preference of the decanter-made juices, followed by those obtained by horizontal and spiral filter press.
PubDate: 2023-12-01
-
- Optimization of beer mixed fermentation using Saccharomyces cerevisiae and
Lactobacillus brevis-
Free pre-print version: Loading...
Abstract: Abstract Mixed fermentation is one of the methods used in sour beer production. The process requires initialization of the fermentation step by well-planned addition of brewing yeast and lactic acid bacteria to slightly hopped wort. The final product’s properties strictly depend on how the microorganisms are pitched and the initial wort composition. The experiment was performed to evaluate the impact of different initial conditions and pitching methods on the mixed fermentation process and the final product’s characteristics. With the aim of limitation of the number of experiments, the Box–Behnken design was applied. Three independent factors were considered while obtaining the response surface: initial extract, bitterness and order of pitching. The final product’s properties: ethanol and lactic acid concentration, appeared to depend strictly on initial conditions and pitching order. Several important observations have been made; for example, it appeared that the presence of LAB does not significantly impact the final ethanol concentration. Optimal conditions for obtaining the maximum or minimum of each quality were calculated using Matlab. Obtained results might improve the sour beer production process while shortening the duration and reducing the usage of ingredients.
PubDate: 2023-12-01
-
- Greek table olives: an overview on the impact of processing elaborations
on the content of biophenols and related nutritional implications-
Free pre-print version: Loading...
Abstract: Abstract The consumption of fermented foods has become an important dietary strategy to improve human health, and today, they account for a significant share in the international food market, with special emphasis on traditional or ethnic foods. Among fermented foods, table olives have a key position in the dietary preference of consumers around the Mediterranean basin and beyond. Greece has a long tradition in the production of table olives according to local craft-based processing methods. However, an extensive effort has been undertaken in the last decade to modernize the table olive industry and adopt scientifically based processing methods to produce the final products of high quality and consistency. During processing, the majority of components present in raw olives are transformed to render the product edible. Among these components, phenolic compounds have significant functional properties that may enhance the nutritional value of the final product. This review paper provides an up-to-date overview regarding the transformation of phenolic compounds during processing of the most economically important varieties of Greek table olives, including Halkidiki green olives, Kalamata and Conservolea natural black olives, and Thassos natural black dry-salted olives. The functional and antioxidant potential of Greek table olive varieties as well as their nutritional implications are also discussed.
PubDate: 2023-12-01
-
- The application of fluorescence spectroscopy and machine learning as
non-destructive approach to distinguish two different varieties of
greenhouse tomatoes-
Free pre-print version: Loading...
Abstract: Abstract The application of interdisciplinary non-invasive diagnostic methods combining fluorescence spectroscopy with multiple machine learning algorithms as tools for rapid application in tomato breeding programs is essential when crossing specific genotypes or parental samples to obtain representatives with better performance. Non-destructive distinguishing tomato species is of great importance for the preservation of product quality. This study aimed at combining fluorescence spectroscopic data and machine learning algorithms for distinguishing greenhouse tomatoes. The models for the discrimination of greenhouse tomato samples were built based on selected spectroscopic data using different machine learning algorithms from the groups of Meta, Functions, Bayes, Trees, Rules, and Lazy. The confusion matrices with accuracy for each sample, average accuracy, time taken to build the model, Kappa statistic, mean absolute error, root mean squared error and relative absolute error were determined. The greenhouse tomato samples were discriminated with an accuracy reaching 100% for the models built using Multi-Class Classifier (Meta), Logistic (Function), Bayes Net (Bayes), PART (Rules), and J48 (Trees). In the case of these algorithms, Kappa statistic was 1.0 and mean absolute error, root mean squared error and relative absolute error were equal to 0.
PubDate: 2023-12-01
-
- Utilization of by-products for preparation of Pickering particles
-
Free pre-print version: Loading...
Abstract: Abstract The processing of foods yields many by-products and waste. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals. A novel use of by-products is as materials for the preparation of Pickering particles. Pickering particles are considered appropriate materials for the stabilization of emulsions. Conventionally, emulsions are stabilized by the addition of stabilizers or emulsifiers which decrease the surface tension between phases. Emulsifiers are not always suitable for some applications, especially in foods, pharmaceuticals, and cosmetics, due to some health and environmental problems. Instead of emulsifiers, emulsions can be stabilized by solid particles also known as Pickering particles. Pickering emulsions show higher stability, and biodegradability, and are generally safer than conventional emulsions. Particle morphology influences emulsion stability as well as the potential utilization of emulsions. In this review, we focused on the by-products from different food industries (cereal and dairy) that can be used as materials for preparing Pickering particles and the potential of those Pickering particles in stabilizing emulsions.
PubDate: 2023-12-01
-
- A highly sensitive immunochromatographic assay for lead ions in drinking
water based on antibody-oriented probe and silver enhancement-
Free pre-print version: Loading...
Abstract: Abstract Lead ions are a toxic metal that can enter the human body through the diet and negatively impact human health. A wide variety of foods, such as vegetables, meat, aquatic product, and drinking water, can be contaminated with lead ions. In this study, a highly sensitive immunochromatographic assay (ICA) based on antibody-oriented probe and silver enhancement was established for the qualitative and quantitative determination of lead ions in drinking water. The recombinant protein A (PrA) was used in probe preparation to improve antibody bioactivity while silver enhancement method was applied to enhance the signal reporter of ICA. It was determined that the visual limit of detection and the scanning limit of quantification of the ICA based on antibody-oriented probe and silver enhancement for lead ions in drinking water were 0.2 ng/mL and 0.08 ng/mL, respectively. The results obtained from developed ICA strip and ICP-MS had no obvious difference using statistical analysis of t test. Compared to previously reported ICA methods for lead ions, the developed ICA method enabled analyzing lead ions in drinking water with a superior sensitivity and detection range.
PubDate: 2023-12-01
-
- Application of UV–Vis spectroscopy for the detection of adulteration
in Mediterranean honeys-
Free pre-print version: Loading...
Abstract: Abstract The present study aimed to identify adulteration of honey with sugar syrups and colorants using UV–Vis spectroscopy, combined with multivariate statistical analysis. A total of 209 honeys were used, including 151 commercial honey samples (thyme, pine, and polyfloral honeys) collected from different countries of Mediterranean (Greece, Malta, Spain, Tunisia, and Turkey) and 58 adulterated Greek thyme honey samples by adding syrups and colorants. Honey adulteration was identified using Principal Component Analysis (PCA) along with Random Forest (RF), Partial Least Squares – Discriminant Analysis (PLS-DA), and Data Driven-Soft Independent Modelling of Class Analogies (DD-SIMCA) using the spectral range of 220–550 nm. Comparatively, DD-SIMCA models produced better results in terms of accuracy and sensitivity in most cases evaluated. The results support the good predictive capability of UV–Vis spectroscopy combined with chemometrics for the determination of honey adulteration, and thus, it could be utilized as a rapid, inexpensive, and simple method.
PubDate: 2023-12-01
-
