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| Model performances for fruit pulp samples. ACA CV (A), ACA Pred (B), and number of LVopt or OVopt (C) are obtained for each model realized with 1,000 iterations of a 2-fold double cross-validation from pulp samples. Bottom and top edges of the blue box are the 25th and 75th percentiles, respectively; the central mark is the median; whiskers extend to the most extreme data points not considered outliers; the "+" symbol plots outliers, letters indicate significant difference between models defined as p-value < 0.01 using Mood's median test and pairwise median test.
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Internal disorder is a major problem in fruit production and is responsible for considerable economical losses. Symptoms are not externally visible, making it difficult to assess the problem. In recent years, 3D fluorescence spectroscopy has been used to reveal features of interest in agronomical field, such as plant stress and plant infection. Suc...
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... For example, UV-Vis spectroscopy is a commonly used technique for detecting berry phenolic compounds (Tyagi et al., 2022). Fluorescence spectroscopy has higher sensitivity than UV-Vis spectroscopy but has low selectivity, resulting in the inclusion of non-phenolic compounds, leading to an overestimation or exclusion of phenolic compounds, leading to an underestimation of total phenolic content (Latchoumane et al., 2022;Tyagi et al., 2022). On the other hand, mass spectrometric methods offer greater selectivity and sensitivity due to the capability to perform fragmentation of parent analytes into unique fragments, enabling the identification of each analyte with greater accuracy. ...
Prairie berries are cold hardy fruits consumed by Canadians for their perceived health benefits. Phenolic compounds, fatty acids, phytosterols and terpenes are important groups of bioactive molecules present in berries. Assessment of the bioactive compounds is essential to identify their potential as a functional food. The objective of this study was to comprehensively examine the contents of phenolic compounds, fatty acids, phytosterols and terpenes content of fourteen
... For example, UV-Vis spectroscopy is a commonly used technique for detecting berry phenolic compounds (Tyagi et al., 2022). Fluorescence spectroscopy has higher sensitivity than UV-Vis spectroscopy but has low selectivity, resulting in the inclusion of nonphenolic compounds, leading to an overestimation or exclusion of phenolic compounds, leading to an underestimation of total phenolic content (Latchoumane et al., 2022;Tyagi et al., 2022). On the other hand, mass spectrometric methods offer greater selectivity and sensitivity due to the capability to perform fragmentation of parent analytes into unique fragments, enabling the identification of each analyte with greater accuracy. ...
... The EEMs were obtained and subjected to the N-CovSel method, a type of discriminant analysis, to discriminate between samples with respect to their fluorescence spectra and class. The most relevant features extracted were those with the emission ranges 250-450 and 600-700 nm, being correlated with amino acids, phenolic compounds, and oxidation products, and with the pigments, respectively [70]. ...
Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various analytical methods are currently used for food testing. However, most of the used methods require sample preprocessing and expensive chemicals. New analytical methods are needed for quick and economic measurement of food quality and safety. Fluorescence spectroscopy is a simple and quick method to measure food quality, without sample preprocessing. This technique has been developed for food samples due to the application of a front-face measuring setup. Fluorescent compounds–fluorophores in the food samples are highly sensitive to their environment. Information about molecular structure and changes in food samples is obtained by the measurement of excitation–emission matrices of the endogenous fluorophores and by applying multivariate chemometric tools. Synchronous fluorescence spectroscopy is an advantageous screening mode used in food analysis. The fluorescent markers in food are amino acids tryptophan and tyrosine; the structural proteins collagen and elastin; the enzymes and co-enzymes NADH and FAD; vitamins; lipids; porphyrins; and mycotoxins in certain food types. The review provides information on the principles of the fluorescence measurements of food samples and the advantages of this method over the others. An analysis of the fluorescence spectroscopy applications in screening the various food types is provided.
... Recent studies by Ammari et al. [64] and Wlodarska et al. [65] reported the use of 3D fluorescence and synchronous fluorescence spectroscopies in combination with chemometric tools (Independent Components Analysis, ICA; and Partial Least Squares Discriminant Analysis, PLS-DA) to detect adulteration and confirm the authenticity of orange and apple juices. Latchoumane et al. [66] reported a highly innovative approach to chemically map the whole fruit by 3D front-face fluorescence spectroscopy to detect unique fluorophores corresponding to different constituents in the fruit. The objective of the study was to predict any disorder caused by plant stress and infections and the extent of ripening of the fruit. ...
... The region with a dark blue color indicates absence, while the region with a yellow color marks the presence of fluorophores, respectively (b). Adapted from ref.[66]. ...
Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of volatile organic compounds (VOC) is unique in each aroma, providing a basis to predict the food quality. Different types of analytical approaches have been used to assess the VOC biomarkers and other parameters in the food. The conventional approaches are based on targeted analyses using chromatography and spectroscopies coupled with chemometrics, which are highly sensitive, selective, and accurate to predict food authenticity, ageing, and geographical origin. However, these methods require passive sampling, are expensive, time-consuming, and lack real-time measurements. Alternately, gas sensor-based devices, such as the electronic nose (e-nose), bring a potential solution for the existing limitations of conventional methods, offering a real-time and cheaper point-of-care analysis of food quality assessment. Currently, research advancement in this field involves mainly metal oxide semiconductor-based chemiresistive gas sensors, which are highly sensitive, partially selective, have a short response time, and utilize diverse pattern recognition methods for the classification and identification of biomarkers. Further research interests are emerging in the use of organic nanomaterials in e-noses, which are cheaper and operable at room temperature.
