Measurement: Food最新文献

Amount, sources, and methods of identifying tetracycline in eggs: A systematic review 鸡蛋中四环素的数量、来源和鉴定方法：系统综述

IF 6.3

Measurement: Food Pub Date : 2026-09-01 Epub Date: 2026-08-21 DOI: 10.1016/j.meafoo.2026.100317

Bahare Mohamadi, Nader Akbari, Paria Miri, Samira Shokri, Saeed Aghebat-Bekheir, Parisa Sadighara

引用次数: 0

From rapid fingerprinting to detailed profiling: GC-IMS and GC-MS in food safety and authenticity assessment 从快速指纹识别到详细分析：GC-IMS和GC-MS在食品安全和真实性评估中的应用

IF 6.3

Measurement: Food Pub Date : 2026-09-01 Epub Date: 2026-08-15 DOI: 10.1016/j.meafoo.2026.100314

Stephen Adusei, Regina Amoah, Eric Kuuna Dery, Frederick Sarpong, Ellen Ayepa, Isaac Danso, Angela Nkoom, Maxwell Konadu

{"title":"From rapid fingerprinting to detailed profiling: GC-IMS and GC-MS in food safety and authenticity assessment","authors":"Stephen Adusei, Regina Amoah, Eric Kuuna Dery, Frederick Sarpong, Ellen Ayepa, Isaac Danso, Angela Nkoom, Maxwell Konadu","doi":"10.1016/j.meafoo.2026.100314","DOIUrl":"10.1016/j.meafoo.2026.100314","url":null,"abstract":"<div><div>The complexity of the global food supply chain and authenticity issues, including adulteration, ingredient authentication, and geographic origin verification, necessitate rapid and reliable analytical tools to safeguard consumer health. The gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC–MS) have surfaced as advanced and reliable techniques, allowing for on-site screening and confident compound detection and quantification. This review critically discusses GC-IMS and GC-MS, based on their analytical performance, strengths, limitations, applicability, and complementary use in food safety and authenticity. Further, existing operational challenges and future outlooks are presented, highlighting the need for standardized analytical procedures, advanced chemometric modeling, and hybrid GC-IMS and GC–MS workflows. The search for bibliometric data was conducted, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines to retrieve relevant literature from major scientific databases. Eligible studies were screened based on predefined inclusion and exclusion criteria before qualitative synthesis. Findings demonstrate that GC-IMS and GC–MS are complementary analytical techniques for food safety and authenticity assessments. Thus, GC-IMS offers a rapid fingerprinting tool for screening applications, whereas GC–MS provides superior compound identification and quantitative capabilities for confirmatory analysis. The data gathered in this review are crucial for building robust GC-IMS and GC–MS systems that will revolutionize and strengthen food safety and authenticity assessments in industry and research.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"23 ","pages":"Article 100314"},"PeriodicalIF":6.3,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148854458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A multi-modal spectral fusion strategy assisted by LIBS: enhancing prediction of hyperoside content in Abelmoschus manihot using NIR-HSI and Raman spectroscopy LIBS辅助下的多模态光谱融合策略：利用NIR-HSI和拉曼光谱增强对木参中金丝桃苷含量的预测

IF 6.3

Measurement: Food Pub Date : 2026-09-01 Epub Date: 2026-08-29 DOI: 10.1016/j.meafoo.2026.100318

Jinshan Xin, Yang Yu, Yingjie Song, Yixin Zheng, Faxing Zhang, Zhengjun Wang, Dianguang Wang, Zheng Li, Xingchu Gong

{"title":"A multi-modal spectral fusion strategy assisted by LIBS: enhancing prediction of hyperoside content in Abelmoschus manihot using NIR-HSI and Raman spectroscopy","authors":"Jinshan Xin, Yang Yu, Yingjie Song, Yixin Zheng, Faxing Zhang, Zhengjun Wang, Dianguang Wang, Zheng Li, Xingchu Gong","doi":"10.1016/j.meafoo.2026.100318","DOIUrl":"10.1016/j.meafoo.2026.100318","url":null,"abstract":"<div><div><em>Abelmoschus manihot (</em>L.<em>) Medic</em>, the dried flower of Malvaceae, is a type of medicinal plant and natural food additive. The content of flavonoids is closely related to its curative effect. This study developed a multispectral fusion strategy combining near-infrared hyperspectral imaging (NIR-HSI), Raman, and laser-induced breakdown spectroscopy (LIBS) for rapid, non-destructive quantification of hyperoside, a key active component. Firstly, 102 batches of samples from five production areas were collected, and their hyperspectral, Raman and LIBS spectral data were obtained. Secondly, by comparing multiple preprocessing methods with feature band extraction algorithms, a quantitative prediction model for single-spectrum and fusion spectra based on random forest (RF), LightGBM and spectral data augmentation combined with one-dimensional convolutional neural networks(1D-CNN)was constructed. Finally, among the single-spectral models, the RF applied to first-derivative preprocessed NIR-HSI data performed best (Rp² = 0.8747, RPD = 2.8248). For multispectral fusion, the optimal model was RF with mid-level fusion of all three spectra after SG+SD preprocessing and CARS selection (R<sub>p</sub>² = 0.9144, RPD = 3.4170), with R<sub>p</sub>² increasing from 0.8747 to 0.9144. The tri-spectral fusion model outperformed all individual- and dual-spectrum models, demonstrating the advantage of integrating complementary spectral information. In particular, the incorporation of LIBS-derived elemental information as an auxiliary source enhanced the molecular information provided by NIR-HSI and Raman spectroscopy, thereby improving the prediction of hyperoside content under complex plant-matrix variation. This fusion strategy offers a promising solution for non-destructive quality assessment in food and agriculture.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"23 ","pages":"Article 100318"},"PeriodicalIF":6.3,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148934995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modelling the kinetics of physicochemical changes in Terung Asam (Solanum lasiocarpum Dunal.) during storage 龙山（Solanum lasiocarpum Dunal.）贮藏期间理化变化动力学模拟

IF 6.3

Measurement: Food Pub Date : 2026-09-01 Epub Date: 2026-08-21 DOI: 10.1016/j.meafoo.2026.100316

Sophia Ann Suring, Bernard Maringgal, Norhashila Hashim, Nurazwin Zulkifli

{"title":"Modelling the kinetics of physicochemical changes in Terung Asam (Solanum lasiocarpum Dunal.) during storage","authors":"Sophia Ann Suring, Bernard Maringgal, Norhashila Hashim, Nurazwin Zulkifli","doi":"10.1016/j.meafoo.2026.100316","DOIUrl":"10.1016/j.meafoo.2026.100316","url":null,"abstract":"<div><div>This research studied the structural changes and physicochemical quality and in <em>Terung Asam</em> (<em>Solanum Lasiocarpum</em> Dunal) during a 28-day ambient storage period at Day 0, Day 7, Day 14, Day 21 and Day 28. Colour values (<em>L</em>*, <em>C</em>*, <em>h</em>*), soluble solid content (SSC), fresh weight loss (FWL), fruit firmness, total chlorophyll content (TCC) and pH were the parameters assessed. The peel’s ultrastructural and microstructural image characteristics were also examined. Significant (<em>p</em> < 0.05) physicochemical deterioration was observed, particularly in firmness, FWL, and TCC, which followed zero-order kinetic behaviour with high model fits, recording <em>R²</em> values of 0.986, 0.988, and 0.998 and RMSE values of 0.089, 0.731, and 0.062, respectively. In contrast, <em>h*</em> followed first-order kinetics, with <em>R²</em> = 0.829 and RMSE = 4.519, indicating that the colour shift during storage was more dependent on the remaining pigment intensity. In agreement with senescence-related changes, based on cell wall loosening, mitochondrial and chloroplast disintegration, and stomatal deformation identified through microscopic image analysis, it can be concluded that progressive cellular degradation took place. Through the established kinetic models, it was possible to obtain insights into the rate of quality degradation, that provided a predictive framework for postharvest behaviour. These results yielded in improved shelf-life estimation and storage management strategies for <em>Terung Asam</em>, to support its marketability, postharvest handling, and sustainable utilisation.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"23 ","pages":"Article 100316"},"PeriodicalIF":6.3,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148854459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aguamiel enriched with whey proteins (WPC-80) as a probiotic vehicle with an inhibitory effect on DPP-IV 富乳清蛋白（WPC-80）的Aguamiel作为益生菌载体，对DPP-IV具有抑制作用

IF 6.3

Measurement: Food Pub Date : 2026-09-01 Epub Date: 2026-08-14 DOI: 10.1016/j.meafoo.2026.100315

Jatziri Yamilé Vázquez-Cordero, Judith Jaimez-Ordaz, Javier Añorve-Morga, Silvia Nieto-Velázquez, Alma Elizabeth Cruz-Guerrero, Juan Francisco Flores-Aguilar, Luis Guillermo González-Olivares, Laura Berenice Olvera-Rosales

{"title":"Aguamiel enriched with whey proteins (WPC-80) as a probiotic vehicle with an inhibitory effect on DPP-IV","authors":"Jatziri Yamilé Vázquez-Cordero, Judith Jaimez-Ordaz, Javier Añorve-Morga, Silvia Nieto-Velázquez, Alma Elizabeth Cruz-Guerrero, Juan Francisco Flores-Aguilar, Luis Guillermo González-Olivares, Laura Berenice Olvera-Rosales","doi":"10.1016/j.meafoo.2026.100315","DOIUrl":"10.1016/j.meafoo.2026.100315","url":null,"abstract":"<div><div>This study aimed to develop a functional probiotic fermented beverage based on aguamiel enriched with whey protein concentrate (WPC-80) and to evaluate its inhibitory effect on dipeptidyl peptidase IV (DPP-IV). Lacticaseibacillus rhamnosus GG was used as the probiotic strain, and a Plackett–Burman experimental design was applied to evaluate the effect of inoculum size and WPC-80 concentration. Aguamiel was physicochemically characterized, and fermentations were conducted at 42 °C for 36 h. Microbial viability, pH, titratable acidity, free amino groups, and DPP-IV inhibitory activity were monitored. Results showed that the beverage maintained high probiotic viability (8.1 log CFU/mL), along with increased acidity (0.95%) and a decrease in pH (3.4). The evolution of free amino groups indicated active proteolysis during fermentation, suggesting the formation of bioactive peptides. The fermented beverage exhibited 37.3% inhibition of DPP-IV activity. These findings indicate that aguamiel enriched with WPC-80 can serve as a promising probiotic delivery system with potential functional properties. However, the observed bioactivity should be interpreted within the context of the combined fermentation system.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"23 ","pages":"Article 100315"},"PeriodicalIF":6.3,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148854460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of cotton leaf extract bioactive compounds in the PVA (polyvinyl alcohol) packaging films on white bread storage shelf life PVA（聚乙烯醇）包装膜中棉花叶提取物生物活性成分对白面包保质期的影响

IF 3.6

Measurement: Food Pub Date : 2026-06-01 Epub Date: 2026-05-22 DOI: 10.1016/j.meafoo.2026.100296

Mohosina Hossain Misha , Mrityunjoy Biswas , Bikramjit Biswas , Sharmin Akhter , Soheli Sultana , Nur Nahar , Sumaya Tabassum Oyshi , Sujan Chowdhury

{"title":"Effects of cotton leaf extract bioactive compounds in the PVA (polyvinyl alcohol) packaging films on white bread storage shelf life","authors":"Mohosina Hossain Misha , Mrityunjoy Biswas , Bikramjit Biswas , Sharmin Akhter , Soheli Sultana , Nur Nahar , Sumaya Tabassum Oyshi , Sujan Chowdhury","doi":"10.1016/j.meafoo.2026.100296","DOIUrl":"10.1016/j.meafoo.2026.100296","url":null,"abstract":"<div><div>This study developed polyvinyl alcohol (PVA)-based active films with cotton leaf extract (CLE) to extend bread’s shelf-life. Bread slices were wrapped with commercial low-density polyethylene (LDPE, control) or PVA films containing 0, 1, 2, and 4 mL CLE and stored at 30 °C for 15 days. The water vapor transmission rate of the PVA films ranged from 51.29 ± 1.53 to 54.30 ± 0.65 g/m²·h, while CLE incorporation reduced water solubility from 20.65 ± 1.39% to 5.80 ± 1.60%. Compared with LDPE, the PVA films showed higher elongation but lower tensile strength and Young’s modulus. Bread pH, firmness, and color (a* and b*) increased over time, while total titratable acidity (TTA), moisture, water activity (a<sub>w</sub>), and whiteness (L*) decreased. The T<sub>2</sub> (2 mL CLE) maintained superior texture (29.43 ± 0.35 N), moisture (12.71 ± 0.06%), and a<sub>w</sub> (0.707 ± 0.006) by day 15. The T<sub>3</sub> (4 mL CLE) showed the highest pH (6.14 ± 0.01) and TTA (0.706 ± 0.003%), retaining strong antioxidant activity, with DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging and total phenolic content (TPC) declining from 134.32 ± 0.60 to 84.60 ± 0.03 µg AAE/g and 4.55 ± 0.015 to 2.62 ± 0.015 mg GAE/g. Microbial analysis confirmed T<sub>3</sub> as most effective, keeping bacteria, mold, and yeast below safety limits, while control exceeded limits by day 6. Sensory evaluation favored T<sub>2</sub> for taste, aroma, and overall acceptability. The CLE-enriched PVA films, notably T<sub>3</sub>, extended bread shelf life, whereas T<sub>2</sub> balanced preservation and consumer preference as a sustainable packaging alternative.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"22 ","pages":"Article 100296"},"PeriodicalIF":3.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different extraction methods on the quality evaluation of red pomelo fruit seed oil 不同提取方法对红柚籽油品质评价的影响

IF 3.6

Measurement: Food Pub Date : 2026-06-01 Epub Date: 2026-05-29 DOI: 10.1016/j.meafoo.2026.100298

Md. Suman Rana , Md. Al-amin Hossain , Bikramjit Biswas , BM Khaled , Md. Samaun Islam

{"title":"Effects of different extraction methods on the quality evaluation of red pomelo fruit seed oil","authors":"Md. Suman Rana , Md. Al-amin Hossain , Bikramjit Biswas , BM Khaled , Md. Samaun Islam","doi":"10.1016/j.meafoo.2026.100298","DOIUrl":"10.1016/j.meafoo.2026.100298","url":null,"abstract":"<div><div>Pomelo (<em>Citrus grandis</em>) seed is an underutilized agro-industrial by-product with considerable potential as a source of functional edible oil. Limited information is available on how emerging green extraction technologies influence its physicochemical integrity, bioactive retention, and antioxidant functionality. In this study, red pomelo seed oil was extracted using Soxhlet extraction (SXE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), and systematically evaluated. UAE produced the highest oil yield (39.91%) and exhibited superior oxidative stability, indicated by the lowest peroxide value (3.34 mEq O₂ kg⁻¹) and free fatty acid content (0.44%). Quantitative analysis showed enhanced retention of total phenolics (149.5 µg GAE g⁻¹) and flavonoids (68.2 µg RE g⁻¹) in UAE-extracted oil, which correlated with stronger antioxidant responses in DPPH, ABTS, and FRAP assays. GC–MS compositional profiling revealed similar distributions of volatile and lipid-associated compounds across extraction methods, with UAE showing relatively higher levels of linoleic acid derivatives, whereas MAE produced comparatively greater amounts of oxygenated aldehydes. These findings demonstrate that extraction methodology significantly influences oil yield, bioactive retention, and antioxidant functionality. Overall, UAE emerged as an effective green approach for producing antioxidant-rich red pomelo seed oil. This work provides a robust framework to support the valorization of pomelo seed waste into functional oils for food and nutraceutical applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"22 ","pages":"Article 100298"},"PeriodicalIF":3.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory characterization of Pu-erh tea and sensory wheel 普洱茶的感官表征与感官轮

IF 3.6

Measurement: Food Pub Date : 2026-06-01 Epub Date: 2026-05-25 DOI: 10.1016/j.meafoo.2026.100297

Zhi-guo Shan , Zi-long Wang , Jia-li Zhang , Bai-qing Zeng , Xue-xing Yan , Ru-qiu Pu , Chun-Hua Zhang , Yuan-yan Zhao

{"title":"Sensory characterization of Pu-erh tea and sensory wheel","authors":"Zhi-guo Shan , Zi-long Wang , Jia-li Zhang , Bai-qing Zeng , Xue-xing Yan , Ru-qiu Pu , Chun-Hua Zhang , Yuan-yan Zhao","doi":"10.1016/j.meafoo.2026.100297","DOIUrl":"10.1016/j.meafoo.2026.100297","url":null,"abstract":"<div><div>In this study, to develop a comprehensive flavor wheel for Pu-erh tea and analyze its sensory characteristics, 52 varieties of Pu-erh tea, differing in production dates, regions, and manufacturers, were collected as the research materials. A sensory panel comprising seven assessors conducted an analysis of sensory descriptors, resulting in the identification of 104 descriptors, including 40 related to aroma, 23 to infusion, and 41 to flavor, which facilitated the mapping of the Pu-erh tea flavor wheel. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were employed to refine the selection of sensory descriptors. Ultimately, 44 descriptors were identified as representative of Pu-erh tea's sensory characteristics, encompassing 20 aroma descriptors, 12 infusion descriptors, and 12 flavor descriptors. Through correlation analysis, four tea samples exhibiting distinct styles were selected. Flavor radar diagrams were subsequently constructed to visualize and compare these differences, effectively and quantitatively illustrating the sensory commonalities and flavor distinctions among the samples. The descriptors identified in this study effectively characterize the sensory profile of Pu-erh tea, as well as the variations in its sensory composition. This serves as a valuable framework for flavor research, quality assessment, and quality control of Pu-erh tea. Moreover, these flavor profile descriptors provide a clearer and more intuitive representation of the flavor characteristics of ripe Pu-erh tea compared to traditional descriptors.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"22 ","pages":"Article 100297"},"PeriodicalIF":3.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Eco-friendly innovations in used cooking oil recycling 废旧食用油回收利用的环保创新

IF 3.6

Measurement: Food Pub Date : 2026-03-01 Epub Date: 2026-01-23 DOI: 10.1016/j.meafoo.2026.100278

Rebeka Bejczi, Roland Nagy

{"title":"Eco-friendly innovations in used cooking oil recycling","authors":"Rebeka Bejczi, Roland Nagy","doi":"10.1016/j.meafoo.2026.100278","DOIUrl":"10.1016/j.meafoo.2026.100278","url":null,"abstract":"<div><div>The treatment and recycling of used cooking oils (UCO) are receiving increasing attention from environmental and sustainability perspectives. During use, cooking oils undergo various physical and chemical transformations, such as oxidation, hydrolysis, and polymerization, which significantly affect their quality and recyclability. This review provides a comprehensive synthesis on the global volume, characteristics, and potential recycling methods of UCO. Understanding UCO's properties is essential for selecting appropriate recycling processes and ensuring its efficient valorization. The study presents the necessary pre-treatment and quality improvement steps, such as the removal of solid contaminants and reduction of water content, and filtration of polar compounds, which facilitate the efficient recycling of UCO (e.g., biodiesel production). Additionally, it addresses the enhancement of sensory properties, particularly for food industry applications. Special attention is given to the production of value-added chemicals, such as additives and surfactants from used cooking oils, which can serve as raw materials for detergents, emulsifiers, and cosmetic products. The review highlights the most important pathways, including fuel synthesis and chemical manufacturing, to promote sustainable resource utilization.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100278"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a visible/near-infrared spectroscopic system with unique software for rapid and non-destructive detection of nitrate-contaminated leafy and fruity vegetables 开发一种具有独特软件的可见/近红外光谱系统，用于硝酸盐污染的叶类和水果蔬菜的快速无损检测

IF 3.6

Measurement: Food Pub Date : 2026-03-01 Epub Date: 2025-12-23 DOI: 10.1016/j.meafoo.2025.100274

Bahareh Jamshidi , Jamshid Jamshidi , Najmeh Yazdanfar

{"title":"Development of a visible/near-infrared spectroscopic system with unique software for rapid and non-destructive detection of nitrate-contaminated leafy and fruity vegetables","authors":"Bahareh Jamshidi , Jamshid Jamshidi , Najmeh Yazdanfar","doi":"10.1016/j.meafoo.2025.100274","DOIUrl":"10.1016/j.meafoo.2025.100274","url":null,"abstract":"<div><div>A visible/near-infrared (Vis/NIR) spectroscopic system with unique software was developed for rapid and non-destructive detection of nitrate-contaminated vegetables (spinach and cucumber). The system included a spectral measurement unit to collect Vis/NIR spectra of vegetable samples. Another part of the system was models developed for prediction of nitrate content in the samples. The system also included models developed for discrimination against unsafe vegetables from safety samples based on standard maximum nitrate level limit. User-friendly software was also designed for the system as a graphical user interface based on the models developed for each type of vegetable. This software can readout, pre-process, and analyze the spectral data on-line, as well as represent the results rapidly. Evaluation of system performance indicated excellent results for screening unknown spinach samples (accuracy = 92.31%, sensitivity = 100%). The system was also able to predict nitrate concentrations in samples well with a prediction correlation coefficient (r<sub>p</sub>) of 0.75, a standard error of prediction (SEP) of 685.45, and a ratio of performance to deviation (RPD) of 1.52. The designed system had acceptable performance for screening the unknown cucumbers (accuracy = 72.22%, sensitivity = 76.74%) and good results for prediction of nitrate concentration in the samples (r<sub>p</sub> = 0.87, SEP = 60.92, RPD = 2.07). Consequently, the developed system is suitable for fast, low-cost and non-destructive preliminary screening such vegetables in terms of nitrate contamination.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100274"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0