Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence

223 Pages·2022·3.288 MB·English

by  Ashutosh Kumar Shukla

F Q A
OOD UALITY NALYSIS
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F Q A
OOD UALITY NALYSIS
Applications of Analytical
Methods Coupled With Artificial
Intelligence
Edited by
ASHUTOSH KUMAR SHUKLA
Department of Physics, Ewing Christian College,
Prayagraj, Uttar Pradesh, India
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Contents
Listofcontributors ix
Preface xi
1. Importance of food quality analysis inrelation to food
safety and humanhealth andCOVID-19in particular 1
VivekKumar,DeepikaUmraoandSumaiyaFatima
1.1 Introduction 1
1.2 Importanceoffoodqualityanalysis 3
1.3 Compositionalanalysisoffoods 7
1.3.1 Moistureanalysis 8
1.3.2 Fatanalysis 9
1.3.3 Proteinanalysis 14
1.3.4 Carbohydrateanalysis 15
1.3.5 Vitaminanalysis 20
1.3.6 Mineralanalysis 21
1.4 Chemicalanalysisoffoods 24
1.4.1 pHanalysis 24
1.4.2 Enzymeanalysis 25
1.4.3 Foodcontaminantsanalysis 27
1.5 ImportanceoffoodanalysisinrelationtoCOVID-19 32
1.5.1 FoodsafetymanagementinCOVID-19era 34
1.5.2 SARS-CoV-2virusanalysis 35
1.6 Futureprospects 38
1.7 Conclusions 39
References 40
2. Fourier transforminfraredspectroscopy combined with
multivariateanalysis for qualityanalysis of fats andoils 49
AbdulRohmanandGunawanIndrayanto
2.1 Introduction 49
2.2 Fouriertransforminfraredspectroscopyandchemometrics 50
2.3 Analysisoffatandoilcomponents 54
2.4 DeterminationoffatandoilparametersusingFouriertransform
infraredspectroscopy 55
References 66
v
vi Contents
3. Fluorescence spectroscopy for beerquality analysis 71
VivekKumarandArunimaSingh
3.1 Introduction 71
3.2 Conceptoffluorescence 73
3.3 Characteristicsoffluorescence 75
3.4 Factorsaffectingfluorescencephenomenon 75
3.5 Fluorescencespectraanditstypes 77
3.5.1 Totalluminescencespectra 78
3.5.2 Excitationspectra 79
3.5.3 Emissionspectra 79
3.5.4 3Dfluorescencespectra 80
3.5.5 Synchronousfluorescencespectra 80
3.6 Phenomenaoffluorescencescattering 82
3.6.1 Ramanscattering 82
3.6.2 Rayleighscattering 83
3.7 Fluorescencegeometryofbeer 84
3.8 Beerconstituentshavingfluorescentproperties 86
3.9 Applicationoffluorescencespectroscopyinbeer 89
3.9.1 Stratificationofbeer 89
3.9.2 Bitternessofbeer 90
3.9.3 VitaminBanalysisofbeer 90
3.9.4 Storageanalysisofbeer 91
3.10 QualityanalysisofbeerusingPARAFACmodel 92
3.11 Conclusions 93
References 93
4. Ramanspectroscopy combinedwith multivariate analysis in
quality analysis of food and pharmaceutical materials 97
SeekhaNaikandMonalisaMishra
4.1 Introduction 97
4.2 PrinciplesofRamanspectroscopy 98
4.3 Ramansignal 98
4.4 TypesofRamanspectroscopyusedforfoodanalysis 99
4.4.1 MicroRamanspectroscopy 99
4.4.2 Ramanimaging 99
4.4.3 Surface-enhancedRamanspectroscopy 100
4.4.4 Near-infraredRamanspectroscopy 100
4.4.5 FouriertransformRamanspectroscopy 101
4.4.6 SpatialoffsetRamanspectroscopy 102
Contents vii
4.4.7 Ramanspectralanalysis 102
4.5 Ramanspectroscopytodetectthehazardscausedbybiological
agents 103
4.6 Multivariateanalysis 104
4.7 Ramanspectroscopyfordetectionoffood 104
4.7.1 Ramanformilkanalysis 104
4.7.2 Ramanspectroscopyforbutterandmargarine 105
4.7.3 Ramanspectroscopyforyogurt 105
4.7.4 Ramanspectroscopyformeatanalysis 106
4.7.5 Ramanforoliveoil 106
4.7.6 Ramanspectroscopyforbeverages 106
4.7.7 Wineanalysis 107
4.8 DetectionofchemicalsusingRamananalysis 107
4.9 Ramandetectionforpharmaceuticals 107
4.10 Ramantodetectnanomaterials 108
4.11 Ramananalysistopreventphysicalhazards 109
4.12 Futureperspective 110
Acknowledgments 110
References 111
5. Chromatographic methodsfor the analysis ofoils andfats 119
GunawanIndrayantoandAbdulRohman
5.1 Introduction 119
5.2 Qualityassessmentofoilsandfats 120
5.3 Chromatographicbasedtechniques 122
5.3.1 ApplicationofTLCforqualitycontrolofediblefatsandoils 122
5.3.2 GC-FIDandGC-MSforqualityassessmentoffatsandoils 124
5.3.3 LCandrelatedtechniquesforanalysisoffatsandoils 130
5.4 Conclusions,recommendations,andfuturetrends 135
Acknowledgement 142
References 143
6. Gaschromatography andmultivariate analysis for wheat flours 149
PrinyaWongsaandNithiyaRattanapanone
6.1 Introduction 149
6.2 Wheatgraincompositions 150
6.3 Wheatflour 151
6.4 Thestandardforwheatflour 152
6.5 Qualityassessmentofwheatandwheat-basedproducts 152
viii Contents
6.6 Applicationofgaschromatographycoupledwithmassspectroscopy 153
6.6.1 Gaschromatographycoupledwithmassspectroscopyanalytical
procedures 155
6.7 Applicationofgaschromatographycoupledwithmassspectroscopy
andmultivariateanalysisinqualityanalysisofwheatflourand
wheat-basedproducts 158
6.7.1 Gaschromatographycoupledwithmassspectroscopyin
analysisofwheatcomponents/chemicalcomposition 158
6.7.2 Gaschromatographycoupledwithmassspectroscopy
analysisofvolatileorganiccompoundsinwheatflourand
wheat-basedproducts 159
6.8 Gaschromatographycoupledwithmassspectroscopy-based
metabolomicsinwheatstudy 160
6.9 Gaschromatographycoupledwithmassspectroscopywheat
authentication 162
6.10 Gaschromatographycoupledwithmassspectroscopyinwheatand
wheat-basedfoodspoilageandstorage 163
6.11 Futuregaschromatographycoupledwithmassspectroscopy
applicationinwheatfoodsafety 164
6.12 Conclusions 164
References 165
7. Electrochemicalsensors coupled with machinelearning for
food safety and quality inspection 171
GabriellaMagarelli,AlessandraMaiaFreireandLucianoPaulinoSilva
7.1 Introduction 171
7.2 Electrochemicalsensortypesusedinfoodscienceandtechnology 174
7.3 Machinelearningtechniquesusedinfoodscienceandtechnology 181
7.4 Machinelearningalgorithmsappliedtofoodsafetyandquality
inspection 183
7.5 Machinelearningappliedtoelectrochemicalsensorsformonitoring
foodcontaminants 187
7.6 Conclusionsandperspectives 193
References 194
Index 201
List of contributors
SumaiyaFatima
DepartmentofFoodTechnology,HarcourtButlerTechnicalUniversity,Kanpur,Uttar
Pradesh,India
AlessandraMaiaFreire
LaboratoryofNanobiotechnology(LNANO),EmbrapaGeneticResourcesand
Biotechnology,Brasilia,DistritoFederal,Brazil;UniversityofBrasilia(UnB),Brasilia,
DistritoFederal,Brazil
GunawanIndrayanto
FacultyofPharmacy,SurabayaUniversity,Surabaya,Indonesia
VivekKumar
DepartmentofFoodTechnology,HarcourtButlerTechnicalUniversity,Kanpur,Uttar
Pradesh,India
GabriellaMagarelli
LaboratoryofNanobiotechnology(LNANO),EmbrapaGeneticResourcesand
Biotechnology,Brasilia,DistritoFederal,Brazil;LaboratoryofFoodSafety(LSA),
EmbrapaGeneticResourcesandBiotechnology,Brasilia,DistritoFederal,Brazil
MonalisaMishra
NeuralDevelopmentalBiologyLab,DepartmentofLifeScience,NITRourkela,
Rourkela,India
SeekhaNaik
NeuralDevelopmentalBiologyLab,DepartmentofLifeScience,NITRourkela,
Rourkela,India
NithiyaRattanapanone
DepartmentofFoodScienceandTechnology,FacultyofAgro-Industry,ChiangMai
University,ChiangMai,Thailand
AbdulRohman
FacultyofPharmacy,GadjahMadaUniversity,Jogyakarta,Indonesia;Centerof
Excellence,InstituteforHalalIndustryandSystem(IHIS),GadjahMadaUniversity,
Yogyakarta,Indonesia;DepartmentofPharmaceuticalChemistry,FacultyofPharmacy,
GadjahMadaUniversity,Yogyakarta,Indonesia
LucianoPaulinoSilva
LaboratoryofNanobiotechnology(LNANO),EmbrapaGeneticResourcesand
Biotechnology,Brasilia,DistritoFederal,Brazil;UniversityofBrasilia(UnB),Brasilia,
DistritoFederal,Brazil
ArunimaSingh
DepartmentofFoodTechnology,HarcourtButlerTechnicalUniversity,Kanpur,Uttar
Pradesh,India
ix