Food research international (Ottawa, Ont.)最新文献

{"title":"Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend.","authors":"Guillermo Eduardo Sedó Molina, Geoffrey Ras, Giovanni Barone, Raquel Fernández-Varela, Denise Felix da Silva, Charlotte Jacobsen, Lene Duedahl-Olesen, Egon Bech Hansen, Claus Heiner Bang-Berthelsen","doi":"10.1016/j.foodres.2024.115200","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115200","url":null,"abstract":"<p><p>The antinutrients and off-flavors present in plant-based foods are some of the major organoleptic and consumer acceptance drawbacks considered when developing plant-based fermented dairy alternatives (PBFDA). Here, we investigated a combination of genotypical and phenotypical consecutive screening methods to find out the optimal single- and combination of lactic acid bacteria (LAB) strains based on volatile off-flavors, phenolic acids, saponins, and trypsin inhibitor degradation through the fermentation of a pea, oat, and potato (POP) blend. Lactiplantibacillus plantarum strains were the most optimal for the partial/complete degradation of p-coumaric (>98 %) and ferulic acid (10-20 %) compounds in the POP blend. Leuconostoc pseudomesenteroides strains, and their PII-type proteinases were demonstrated to be effective degrading trypsin inhibitors. Also, specific Leuconostoc mesenteroides and L. plantarum strains achieved higher degradation rates of plant saponins such as avenacoside A (10-40 % degradation) and soyasaponin B (55-75 % degradation) present, correlated with their β-glucosidase activity (30-50 U/mL). Strict heterofermentative LABs such as Leuconostoc spp. strains were significantly better at removing hexanal, pentanal, benzaldehyde, and nonanal up to 85 % after 6 h. Finally, 384 combinations of 2 and 3 LAB selected strains (L. plantarum - L. mesenteroides - L. pseudomesenteroides) were tested at different strain-ratios, which demonstrated synergistic effects at degrading ferulic acid to more than 80 %, increasing acidification rates, and producing higher concentrations of diacetyl and acetoin (up to 3.28 and 28.13 µg/g sample) when L. pseudomesenteroides 1993 was included in the mix. This study demonstrated the potential of using unconventional plant-adapted LAB strains as starter cultures for the elimination of multiple unwanted compounds for the development of higher quality PBFDA without the use of conventional dairy-based LAB isolates. Finally, the screening approach could be used for microbial screening purposes throughout the development of starter cultures for plant-based yogurts, cheese, and other non-dairy fermented products.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115200"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735339","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}

{"title":"Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries.","authors":"Armin Siegrist, Ashley Green, Fabienne Michel, Alexander Mathys","doi":"10.1016/j.foodres.2024.115213","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115213","url":null,"abstract":"<p><p>Since overconsumption of animal-sourced foods is directly linked to multiple environmental and health issues, a dietary shift is imperative. One approach to facilitate this change is the production of substitutes for animal-sourced foods based on plant-based or novel ingredients. However, to be a valid alternative, substitute products must match animal-sourced foods regarding their nutritional value while being price competitive. To understand where substitutes currently stand in that regard, this study presents a novel dataset containing the prices, main ingredients, and nutritional composition of almost 2600 substitute products as well as prices of approximately 7500 conventional products sold in major supermarket chains in France, Germany, Italy, the Netherlands, Spain, and the United Kingdom. Although comparative analyses (non-parametric two-sided Wilcoxon rank-sum tests at a 5 % significance level) of the results indicate that the meat substitutes generally contain a higher level of dietary fiber with lower saturated fats, these meat substitutes often also have lower protein quality and higher salt and sugar levels than the conventional products. On average, meat substitutes were found to be 24 to 115 % more expensive compared to conventional meat, except for the German samples where price parity has been reached. Among milk substitutes, only soy-based products have favorable macronutrient profiles. The average price premium charged for milk substitutes compared to cows' milk is 35 to 58 %. In general, fortification rates of substitutes should be increased to ensure sufficient supplies of micronutrients, particularly among meat substitutes where fortification rates are below 20% except for the Netherlands. Following these results, certain individual products already provide high nutritional value at low costs. However, further improvements are required for substitutes to become a compelling alternative at scale.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115213"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735258","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}

{"title":"Assessing foodborne outbreak risk in Chinese households: A national survey analysis of pork handling practices.","authors":"Shounan Zhang, Yan Qi, Li Bai, Yeru Wang, Jin Xu, Jing Wu, Yibaina Wang","doi":"10.1016/j.foodres.2024.115264","DOIUrl":"10.1016/j.foodres.2024.115264","url":null,"abstract":"<p><strong>Objective: </strong>This study aimed to assess the risk of foodborne outbreaks associated with household food handling practices in China and identify the consumer groups that are at higher risk for foodborne outbreaks.</p><p><strong>Methods: </strong>A national survey of household pork handling practices was conducted in China. The risk of foodborne outbreaks stemming from consumers' improper handling practices was assessed utilizing the Weighted Harmonic Outbreak Prevention Index (WHOPI). The index categorized these practices into three levels of good hygienic practice (GHP): low (WHOPI≤0.35), medium (WHOPI: 0.36-0.70), and high (WHOPI>0.70). Logistic regression analyses were used to identify groups at higher risk for foodborne outbreaks.</p><p><strong>Results: </strong>A total of 2730 households from seven provinces in mainland China were analyzed. Based on WHOPI, only 0.4 % of households demonstrated a high level of GHP, while 55.4 % showed a low level of GHP. The primary non-conforming stage was separation practices, followed by cooking and purchasing practices. Nearly two-thirds of households (64.8 %) didn't have a separate cutting board for raw meat, and 44.9 % of them claimed to use the same board to handle ready-to-eats afterward. Logistic regression indicated more attention is required for those living in southern and rural areas, working in non-public institutions, possessing lower levels of education, and being single or widowed.</p><p><strong>Conclusion: </strong>The household food handling practices of Chinese consumers involve serious food safety risk. Education programs and interventions concerning safe handling practices in households are urgently needed.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115264"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735287","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}

{"title":"Unlocking the potential of pequi (Caryocar brasiliense Camb.): Stability of phenolic compounds, carotenoid profile and vitamin A after drying.","authors":"Priscila Delalibera, Betânia Branco Tiago Queiroz, Raphael Luiz Fernandes Marques de Souza, Renata Lázara de Araújo, Renato Queiroz Assis, Cátia Oliveira Guimarães Abud, Alessandro de Oliveira Rios, Paula Becker Pertuzatti","doi":"10.1016/j.foodres.2024.115196","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115196","url":null,"abstract":"<p><p>Among the fruit species of the Brazilian cerrado is pequi (Caryocar brasiliense Camb.), recognized for its nutritional properties and profile of bioactive compounds. However, it is necessary to evaluate techniques that promote its stability, reducing the moisture content without degrading the content of natural antioxidants. Therefore, this study aimed to evaluate the drying of pequi pulp in an oven at different temperatures (40 °C and 55 °C), as well as determine its kinetics and influence on the content of bioactive compounds and antioxidant capacity. The increase in temperature showed a reduction (∼50 %) of the drying time, from 720 min (40 °C) to 360 min (55 °C), with a final moisture content of approximately 39 %, which is the optimized condition of the process. (360 min - 55 °C). Drying at 55 °C showed better retention of carotenoids (β-carotene, α-carotene, and β-cryptoxanthin), especially β-carotene, an important precursor of vitamin A, with retention of approximately 57 %. The results for antioxidant capacity (ABTS and DPPH), total phenolic compounds, total phenolic acids and total flavonoids confirmed that a longer drying time resulted in greater degradation of bioactive compounds, even at lower temperatures. The profile of phenolic compounds of the sample subjected to drying under optimized conditions was identified by HPLC-DAD-ESI-MSⁿ, which showed the presence of six phenolic acids, one isoprenoid plant hormone, nine flavonols, and one flavonoid. Optimizing pequi pulp drying in ovens, and controlling time and temperature, can significantly reduce energy expenditure. This practice not only meets the demands of the food industry but also increases the use of fruits from the cerrado, promoting the diversification and valorization of these products.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115196"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735362","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}

{"title":"Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea.","authors":"Chunyu Xu, Shichu Zhou, Junyu Zhang, Dengpan Bu, Changjiang Zang, Rongbo Fan, Jun Wang, Tongjun Guo, Rongwei Han, Yongxin Yang","doi":"10.1016/j.foodres.2024.115233","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115233","url":null,"abstract":"<p><p>The dynamic changes in physicochemical properties, microbial communities, and volatile compounds in kombucha made from Flos sophorae (FLSK) and Elm fruit (EFK) were compared to those of black tea (BTK) and green tea (GTK) over a 12-day fermentation period. The results revealed that overall flavonoid and polyphenol content, as well as antioxidant activity, increased initially and then decreased, accompanied by a steady reduction in pH within the fermentation broths investigated. Notably, the GTK exhibited stronger antioxidant activity than the other fermentation broths. Furthermore, 16S rRNA gene sequencing revealed that Komagataeibacter rhaeticus, Komagataeibacter saccharivorans, and Acidovorax wautersii were the dominating microbial species in the fermentation broths under this study. Komagataeibacter rhaeticus initially reduced and then increased throughout the FLSK fermentation, whereas Komagataeibacter saccharivorans increased from day 0 to day 6, and remain stable by day 12 during the EFK fermentation. Comparative analysis revealed that Komagataeibacter rhaeticus was more abundant in the FLSK and GTK than in the EFK and BTK, whereas Komagataeibacter saccharivorans showed a higher abundance in the EFK relative to the other fermentation broths. Gas chromatography-mass spectrometry identified acetic acid, linalool, ethanol, and ethyl acetate as the major volatile chemicals that rose significantly in fermentation mixtures of the examined substrates. The FLSK had a much higher linalool concentration than the other fermentation broths, although the EFK and GTK had higher ethanol content. Correlation study found that Komagataeibacter rhaeticus was negatively related with alcohol compounds, but Komagataeibacter saccharivorans was positively associated with a diverse spectrum of acids, alcohols, and esters. The study found changes in bioactive chemicals as well as interactions between bacterial populations and volatile compounds throughout fermentation in the substrates investigated.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115233"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735297","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}

{"title":"Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template.","authors":"Jiafeng Chen, Shuyan Huang, Jian Guo, Jinmei Wang, Xiaoquan Yang","doi":"10.1016/j.foodres.2024.115254","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115254","url":null,"abstract":"<p><p>Hydrogel microspheres are promising for food applications. The water-in-oil (W/O) emulsion template is commonly used to prepare the hydrogel microspheres. However, this method often involves synthetic surfactants and toxic organic solvents to remove the oil phase. The swelling problem of the resultant microspheres is another obstacle. In this study the water-in-water (W/W) emulsion template of gelatin-in-dextran was used to prepare the hydrogel microspheres, without the addition of surfactants, toxic reagents and high energy input. To prevent swelling, zein particles modified with alginate were served as a hydrophobic shell of the gelatin core. The formation evolution of these core-shell microspheres and its relevant factors including phase behavior of the immiscible gelatin/dextran, the binding of zein/alginate and the addition of the modified zein particles were investigated. It was found that small amount of alginate could induce zein particles to adsorb on the gelatin surface, whereas the excess led to adsorption competition. When using 0.6 wt% particles with zein/alginate ratio of 1:0.5, the ideal core-shell microspheres which were fully covered by the particles and with a self-supporting architecture in uniform size (18.8 ± 0.1 μm) and spherical shape were obtained. These microspheres showed remarkable stability under the conditions of heat treatment, varied pHs and salt concentrations and long-term storage either in refrigerator or room environment. Their sizes were easily manipulated by adjusting the concentration and molar mass of the biopolymers. It is believed that the desired stability and tunable sizes of these edible core-shell microspheres could contribute the development of their applications in foods.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115254"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735315","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}

{"title":"Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation.","authors":"Jinpeng Zhang, Mingcong Fan, Li Wang, Haifeng Qian, Yan Li","doi":"10.1016/j.foodres.2024.115252","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115252","url":null,"abstract":"<p><p>Glutenin macropolymer (GMP) plays an important role in wheat gluten fractions, and extensively presents in the frozen dough. However, the effects of freezing treatment on GMP remain not abundantly understood. In this study, we investigated the structure and physico-chemical properties of GMP under frozen storage through experimental methods and bioinformatics algorithms. Results revealed that freezing treatment weakened the structure and properties of GMP to varying degrees, and GMP might have tolerance to short-term freezing storage. During frozen storage, portions of α-helix in GMP were converted into β-turn and random coil, slight changes in the tertiary structure, and its surface hydrophobicity increased by 4.8 %. SDS-PAGE profiles indicated that the depolymerization behavior mainly occurred above the Mw of 70.0 kDa. Slight changes were observed in the content of free thiol groups and disulfide bonds during frozen storage. Combination of fluorescence spectroscopy and intermolecular interactions suggested that hydrogen bonds and hydrophobic interactions were probably important indicators for evaluating the deterioration of GMP. Frozen storage resulted in an unfolded and open protein network. Moreover, freezing treatment led to a main conversion from strongly bond water to weakly bond water. However, no significant changes in water distribution were observed during the first 7 days of frozen storage. The viscoelastic loss of GMP primarily occurred in the first fourteen days, but tan δ did not significantly increased, indicating that protein has not been seriously deteriorated. Molecular dynamics simulation further supplemented and validated these experimental results from molecular level through analysis of root mean square deviation, root mean square fluctuation, solvent-accessible surface area, radius of gyration and the number of hydrogen bonds.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115252"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735368","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}

{"title":"Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids.","authors":"Xianqiang Chen, Zhuo Liu, Yan He, Yanzhao Liu, Yassin Haran, Jie Li, Shoulei Yan","doi":"10.1016/j.foodres.2024.115266","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115266","url":null,"abstract":"<p><p>Lotus rhizome soup, renowned as a unique delicacy made from lotus rhizome, is cherished by many consumers. However, the varying colors of soup are sure to influence individuals' appetites. This research focused on the Miancheng lotus Rhizome (MLR) and Elian No. 6 lotus rhizome (ELR) to investigate the relationship between the variations in polyphenols, organic acids and iron levels in MLR and ELR soups during the cooking process. The findings indicated that cooking MLR for 12 min resulted in a red soup with a* value of 8.65 ± 0.12, whereas the soup made from ELR remained white with a* value of 3.43 ± 0.08. The correlation analysis results indicated that polyphenols, specifically epigallocatechin (0.0169 ± 0.00029 μg/100 mL FW after cooking for 12 min) and epicatechin (0.0211 ± 0.00047 μg/100 mL FW after cooking for 12 min), exhibited a significant positive relationship with a* (p < 0.05). Moreover, lowering the pH, removing polyphenols and incorporating metal-chelating agents can also prevent the development of red pigment. The analysis from HPLC-MS, UV-Vis, FT-IR spectra and ESI-Q-TOF-MS indicated that the development of the red soup color involved i) the generation of epicatechin gallate through the enantiomeric reaction of epigallocatechin, ii) the co-chromic red interaction between anthocyanin cations and catechol structures, and iii) the formation of polyphenol oligomers (i.e., procyanidin A2, (+)-procyanidin B2, procyanidin C1 and prodelphinidin B4) due to heating, while the creation of phenol-iron chelates could inhibit the development of red coloration. In sum, this research introduces a new idea for managing the color of lotus rhizome soup and similar soup products.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115266"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735335","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}

{"title":"Cell rupture of Tetradesmus obliquus using high-pressure homogenization at the pilot scale and recovery of pigments and lipids.","authors":"José Roberto Miranda Júnior, César Augusto Sodré da Silva, Luciano de Moura Guimarães, Dilson Novais Rocha, Adamu Muhammad Alhaji, Eduardo Basílio de Oliveira, Marcio Arêdes Martins, Jane Sélia Dos Reis Coimbra","doi":"10.1016/j.foodres.2024.115113","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115113","url":null,"abstract":"<p><p>Microalgae are promising sources of intracellular metabolites such as proteins, polysaccharides, pigments, and lipids. Thus, this study applied high-pressure homogenization (HPH) techniques on a pilot scale to disrupt the cells of Tetradesmus obliquus. The effects of pressure (P; 150, 250, and 350 bar), suspension concentration (Cs; 1.0, 1.5, and 2.0 % w/v), and number of cycles (Nc; 5, 15, and 25) were evaluated in HPH via a Box-Behnken experimental design. Response surface methodology was applied to optimize the recovery rate (dTr) of pigments and lipids. The specific energy consumption (SEC) and color change gradient (ΔE) of the biomass during HPH were also assessed. The optimal HPH conditions for pigment extraction with 1.5 % Cs (w/v) were as follows: P = 312 bar and Nc = 22 for chlorophyll-a (0.83 g/100 g; dTr = 69 %; SEC = 47.50 kJ/g dry matter); P = 345 bar and Nc = 24 for chlorophyll-b (0.63 g/100 g; dTr = 80 %; SEC = 57.30 kJ/g dry matter); P = 345 bar and Nc = 24 for total carotenoids (0.53 g/100 g; dTr = 79 %; SEC = 54.12 kJ/g dry matter); and P = 350 bar and Nc = 25 for β-carotene (299 µg/g; dTr = 58 %; SEC = 62.08 kJ/g dry matter). The optimal HPH conditions for lipid extraction were P = 350 bar and Nc = 23, with a lipid recovery rate of ≥28 %. Cell disruption during HPH caused a change in the color of the biomass (ΔE) due to the release of intracellular biocompounds. Increasing P and Nc led to higher SECs, ΔE gradients, and pigment and lipid contents. Thus, the levels of recovered pigments and lipids can be indicators of cell disruption in T. obliquus.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115113"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755955","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}

{"title":"Authentication of indigenous Brazilian specialty canephora coffees using smartphone image analysis.","authors":"Michel Rocha Baqueta, Matheus Pereira Postigo, Enrique Anastácio Alves, Venancio Ferreira de Moraes Neto, Patrícia Valderrama, Juliana Azevedo Lima Pallone, Paulo Henrique Gonçalves Dias Diniz","doi":"10.1016/j.foodres.2024.115133","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115133","url":null,"abstract":"<p><p>The prevention of coffee fraud through the use of digital and intelligence-based technologies is an analytical challenge because depending on the adulterant, visual inspection is unreliable in roasted and ground coffee due to the similarity in color and texture of the materials used. In this work, a 3D-printed apparatus for smartphone image acquisiton is proposed. The digital images are used to authenticate the geographical origin of indigenous canephora coffees produced at Amazon region, Brazil, against canephora coffees from Espírito Santo, Brazil, and to capture the adulteration of indigenous samples. The results evidenced that the technology is favorable to identify the geographical origin and adulteration with multiple substances using smartphone technology. Pure coffees were adulterated with arabica coffee, spent coffee ground, low-quality Canephora coffee, coffee husks, açaí, corn, and soybean in increasing proportions of 10, 20, 30, 40, 50, 60, and 70 %. These adulterants were roasted and grounded similarly to Canephora coffees to mimetize a highly-sophisticated fraud. The images were converted into Red-Green-Blue (RGB) fingerprinting and used as analytical response to construct Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) models. A total of 95 % of all target and non-target samples in the test set were correctely identified, aiding producers and consumers in ensuring accurate labeling and supporting traditional communities economically and culturally. Smartphone-based method demonstrated potential to innovate the coffee safety control representing a new analytical tecnology.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115133"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755949","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}