{"title":"Recent trends in non-destructive techniques for quality assessment of edible mushrooms","authors":"","doi":"10.1016/j.jfca.2024.106805","DOIUrl":null,"url":null,"abstract":"<div><div>Mushrooms, as a delicacy on the table, provide people with high nutritional value. Mushroom quality is affected by factors such as geographic environment, storage time, etc. Emerging nondestructive techniques have the advantages of nondestructiveness, efficiency and simplicity, which provide a wide range of application prospects for quality assessment of edible mushrooms. This paper summarizes recent advances in the application of vibrational spectroscopy, ultraviolet-visible spectroscopy, and electronic sensing techniques to the identification of edible mushroom source, species identification, storage time identification, and content prediction. It also provides an outlook on new areas and technologies for quality assessment of edible mushrooms. The results of the study showed that non-destructive techniques (NDT) combined with chemometrics are satisfactory for quality assessment of edible mushrooms. The spectral fusion technique was widely found to be more capable of encompassing complex chemical information for research purposes in its application. Meanwhile, it was found during the evaluation process that the grade assessment and finished packaging of mushrooms had not been quality assessed. Whether emerging nondestructive techniques and terahertz spectroscopy can be further applied in this area needs to be further investigated. Therefore, new techniques and methods could be developed for future exploration.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524008391","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Mushrooms, as a delicacy on the table, provide people with high nutritional value. Mushroom quality is affected by factors such as geographic environment, storage time, etc. Emerging nondestructive techniques have the advantages of nondestructiveness, efficiency and simplicity, which provide a wide range of application prospects for quality assessment of edible mushrooms. This paper summarizes recent advances in the application of vibrational spectroscopy, ultraviolet-visible spectroscopy, and electronic sensing techniques to the identification of edible mushroom source, species identification, storage time identification, and content prediction. It also provides an outlook on new areas and technologies for quality assessment of edible mushrooms. The results of the study showed that non-destructive techniques (NDT) combined with chemometrics are satisfactory for quality assessment of edible mushrooms. The spectral fusion technique was widely found to be more capable of encompassing complex chemical information for research purposes in its application. Meanwhile, it was found during the evaluation process that the grade assessment and finished packaging of mushrooms had not been quality assessed. Whether emerging nondestructive techniques and terahertz spectroscopy can be further applied in this area needs to be further investigated. Therefore, new techniques and methods could be developed for future exploration.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.