Food Quality Monitoring Research Articles

Foreign Object Detection by Sub-Terahertz Quasi-Bessel Beam Imaging

Food quality monitoring, particularly foreign object detection, has recently become a critical issue for the food industry. In contrast to X-ray imaging, terahertz imaging can provide a safe and ionizing-radiation-free nondestructive inspection method for foreign object sensing. In this work, a quasi-Bessel beam (QBB) known to be nondiffracting was generated by a conical dielectric lens to detect foreign objects in food samples. Using numerical evaluation via the finite-difference time-domain (FDTD) method, the beam profiles of a QBB were evaluated and compared with the results obtained via analytical calculation and experimental characterization (knife edge method, point scanning method). The FDTD method enables a more precise estimation of the beam profile. Foreign objects in food samples, namely crickets, were then detected with the QBB, which had a deep focus and a high spatial resolution at 210 GHz. Transmitted images using a Gaussian beam obtained with a conventional lens were compared in the sub-terahertz frequency experimentally with those using a QBB generated using an axicon.

Detection of buffalo mozzarella adulteration by an ultra‐high performance liquid chromatography tandem mass spectrometry methodology

Over the past years, LC-MS-based approaches have gained a growing interest in food analysis by using different platforms and methodologies. In particular, enhanced selectivity and sensitivity of multiple reaction monitoring (MRM) scan function offer powerful capabilities in detecting and quantifying specific analytes within complex mixtures such as food matrices. The MRM approach, traditionally applied in biomedical research, is particularly suitable for the detection of food adulteration and for the verification of authenticity to assure food safety and quality, both recognized as top priorities by the European Union Commission. Increasingly stringent legislation ensure products safety along every step 'from farm to fork', especially for traditional foods designed with the Protected Designation of Origin certification. Therefore, there is a growing demand of new methodologies for defining food authenticity in order to preserve their unique traits against frauds. In this work, an ultra performance liquid chromatopgraphy-electrospray ionization-tandem mass spectrometry (MS/MS) methodology based on MRM has been developed for the sensitive and selective detection of buffalo mozzarella adulteration. The targeted quantitative analysis was performed by monitoring specific transitions of the phosphorylated β-casein f33-48 peptide, identified as a novel species-specific proteotypic marker. The high sensitivity of MRM-based MS and the wide dynamic range of triple quadrupole spectrometers have proved to be a valuable tool for the analysis of food matrices such as dairy products, thus offering new opportunities for monitoring food quality and adulterations.

WATER AND FOOD QUALITY

Despite recent advances in food product development (e.g. nutraceuticals and functional foods) our understanding of the role of water in foods is still in its infancy. Monitoring of food quality via optical methods such as near infrared (NIR) and terahertz spectroscopy is made possible due to the interaction of electromagnetic energy and the water matrix. Aquaphotomics provides a framework for understanding the role of water in food systems and processes. This paper highlights the importance of water in food quality and presents a number of case studies that demonstrate the potential of NIR hyperspectral imaging for monitoring food quality through observation of water absorbance bands.

Introduction to the Issue on Photonics for Environmental Sensing

The IEEE Journal of Selected Topics in Quantum Electronics (JSTQE) Issue on Photonics for Environmental Sensing's objective is to highlight recent progress in innovative sensing technologies through both invited and contributed papers. The papers provide overviews of the current status and future trends, as well as original results and recent developments, in photonics for environmental sensing. The techniques described encompass coherent and noncoherent light sources, fiber, lab-on-a-chip, and discrete laser technology, in single and networked sensors. The applications are wide-ranging, from food and air quality monitoring to insect studies.

Biosensors in food processing.

Optical based sensing systems that measure luminescence, fluorescence, reflectance and absorbance, etc., are some of the areas of applications of optical immunosensors. Immunological methods rely on specific binding of an antibody (monoclonal, polyclonal or engineered) to an antigen. Detection of specific microorganisms and microbial toxins requires immobilization of specific antibodies onto a given transducer that can produce signal upon attachment of typical microbe/microbial toxins. Inherent features of immunosensors such as specificity, sensitivity, speed, ease and on-site analysis can be made use for various applications. Safety of food and environment has been a major concern of food technologists and health scientists in recent years. There exists a strong need for rapid and sensitive detection of different components of foods and beverages along with the food borne and water borne pathogens, toxins and pesticide residues with high specificity. Biosensors present attractive, efficient alternative techniques by providing quick and reliable performances. There is a very good potential for application of biosensors for monitoring food quality and safety in food and bioprocessing industries in India.

Climate Change and Food Security: Health Impacts in Developed Countries

Background: Anthropogenic climate change will affect global food production, with uncertain consequences for human health in developed countries.Objectives: We investigated the potential impact of climate change on food security (nutrition and food safety) and the implications for human health in developed countries.Methods: Expert input and structured literature searches were conducted and synthesized to produce overall assessments of the likely impacts of climate change on global food production and recommendations for future research and policy changes.Results: Increasing food prices may lower the nutritional quality of dietary intakes, exacerbate obesity, and amplify health inequalities. Altered conditions for food production may result in emerging pathogens, new crop and livestock species, and altered use of pesticides and veterinary medicines, and affect the main transfer mechanisms through which contaminants move from the environment into food. All these have implications for food safety and the nutritional content of food. Climate change mitigation may increase consumption of foods whose production reduces greenhouse gas emissions. Impacts may include reduced red meat consumption (with positive effects on saturated fat, but negative impacts on zinc and iron intake) and reduced winter fruit and vegetable consumption. Developed countries have complex structures in place that may be used to adapt to the food safety consequences of climate change, although their effectiveness will vary between countries, and the ability to respond to nutritional challenges is less certain.Conclusions: Climate change will have notable impacts upon nutrition and food safety in developed countries, but further research is necessary to accurately quantify these impacts. Uncertainty about future impacts, coupled with evidence that climate change may lead to more variable food quality, emphasizes the need to maintain and strengthen existing structures and policies to regulate food production, monitor food quality and safety, and respond to nutritional and safety issues that arise.

Determination of heavy metals in different honey brands from Iranian markets

A variety of elements are present in honey at different concentrations. Although some of these heavy metals and trace elements are useful nutrition, at higher levels they could cause health problems. In order to achieve confidence about food safety, regular monitoring of food quality is necessary. In this study, heavy metals and trace element contents were determined by inductively coupled plasma atomic emission spectrometer in 10 different honey brands from Iranian markets. All heavy metal contents in these samples were within ranges as reported in literature, except for Hg, Al and As. Compared with recommended daily intakes, it is concluded that heavy metals or trace elements intoxication following honey consumption in Iran is unlikely.

A Passive Radio-Frequency pH-Sensing Tag for Wireless Food-Quality Monitoring

We present a new method, suitable for food quality management by wirelessly monitoring pH level changes in food with a flexible pH sensor embedded in a batteryless radio-frequency (RF) transponder. The wireless sensor tag includes a flexible pH sensor based on miniature iridium oxide (IrO <sub xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">x</sub> ) and silver chloride (AgCl) sensing electrodes integrated on a deformable substrate, and batteryless wireless communication circuitry. The sensor tag and reader system is designed to achieve convenient, long-term, and on-demand wireless in situ monitoring of food quality, especially for large-quantity applications and continuous monitoring from place of production to retail stores. Low-cost IrO <sub xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">x</sub> sol-gel fabrication process was applied on polymeric substrates to form the flexible sensing films, and a sensitivity of -49.7 mV/pH was achieved. Inducting coupling provides electromagnetic energy from the reader to drive the transponder circuits that retransmit the sensor-data modulated signals back to the reader. The electrochemical potential created by the IrO <sub xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">x</sub> /AgCl sensing electrodes is converted to a modulated frequency and the system achieves a sensitivity of 633 Hz/pH. The wireless pH sensing system was tested for in situ monitoring of the spoilage processes in fish meats continuously for over 18 h. The feasibility of wirelessly monitoring pH values in fish meats that could be used to identify spoilage remotely has been demonstrated.

Biomolecule immobilization techniques for bioactive paper fabrication

Research into paper-based sensors or functional materials that can perform analytical functions with active recognition capabilities is rapidly expanding, and significant research effort has been made into the design and fabrication of bioactive paper at the biosensor level to detect potential health hazards. A key step in the fabrication of bioactive paper is the design of the experimental and operational procedures for the immobilization of biomolecules such as antibodies, enzymes, phages, cells, proteins, synthetic polymers and DNA aptamers on a suitably prepared paper membrane. The immobilization methods are concisely categorized into physical absorption, bioactive ink entrapment, bioaffinity attachment and covalent chemical bonding immobilization. Each method has individual immobilization characteristics. Although every biomolecule-paper combination has to be optimized before use, the bioactive ink entrapment method is the most commonly used approach owing to its general applicability and biocompatibility. Currently, there are four common applications of bioactive paper: (1) paper-based bioassay or paper-based analytical devices for sample conditioning; (2) counterfeiting and countertempering in the packaging and construction industries; (3) pathogen detection for food and water quality monitoring; and (4) deactivation of pathogenic bacteria using antimicrobial paper. This article reviews and compares the different biomolecule immobilization techniques and discusses current trends. Current, emerging and future applications of bioactive paper are also discussed.

Development of a prototype of a colourimetric temperature indicator for monitoring food quality

Temperature greatly affects the food quality and safety. Temperature control is an important condition during distribution and storage. An intelligent and biodegradable temperature indicator packaging material was developed based on a natural and heat-sensitive pigment (anthocyanin – ATH). Different concentrations of ATH were incorporated into chitosan matrix films (2.00%, w/w) that were applied as a surface coating on card paper, forming the chitosan card paper system (CH-Sys). The novelty of this work is an alternative packaging material that is biodegradable, simple manufacturing and indicates temperature variations in a specific range by irreversible visual colour changes. The CH-Sys changed irreversibly the colour from light violet to light yellow in response to different temperature exposition (40°C until 70°C), independently of luminosity (0 or 1000lx). The results indicated that the CH-Sys has a great potential for use as a temperature indicator prototype in the specific temperature range studied in this work.

Silk‐Based Conformal, Adhesive, Edible Food Sensors

An array of passive metamaterial antennas fabricated on all protein-based silk substrates were conformally transferred and adhered to the surface of an apple. This process allows the opportunity for intimate contact of micro- and nanostructures that can probe, and accordingly monitor changes in, their surrounding environment. This provides in situ monitoring of food quality. It is to be noted that this type of sensor consists of all edible and biodegradable components, holding utility and potential relevance for healthcare and food/consumer products and markets.

Multivitamin Analysis of Fruits, Fruit–Vegetable Juices, and Diet Supplements

Vitamins are organic compounds that are required for various biological functions. In general, vitamins are not synthesized in the human body, but lack or deficiency of them may lead to certain diseases. Determinations of 11 vitamins in various products were performed, which included ascorbic acid (C), seven vitamins of the B group (thiamine B1, riboflavin B2, nicotinamide B3, pantothenic acid B5, pyridoxine B6, folic acid B9, and cyanocobalamin B12), as well as three fat-soluble vitamins (retinol A, cholecalciferol D3, and α-tocopherol E). A column with RP18 stationary phase and a diode array detector with properly selected analytical wavelengths for each compound were used. A gradient of trifluoroacetic acid in water with methanol was used as the mobile phase. Limits of quantification in the range of 0.70–2.90 μg/mL for water-soluble vitamins and 1.85–15.84 μg/mL for fat-soluble vitamins were obtained. Those values are sufficient for determinations of the aforementioned compounds in foodstuff. The developed procedure of sample preparation together with chromatographic system can be used for food quality monitoring in the food industry.

Real-Time Microwave Based Sensing Method for Vegetable Oil Type Verification

A novel monitoring approach that allows real-time identification of the vegetable oil types is reported. Unlike other available detection methods, which are only lab based, this developed technique exploits a low-power microwave sensing principle and provides for cost-effective, portable, on-the-spot verification of the cooking oil type, which is vital not only for compliance with Food Information Regulation, but for consumer safety, food quality monitoring and customs control.

Smart packaging: sensors for monitoring of food quality and safety

The development of chemical sensors and biosensors over several decades has been investigated resulting in novel and very interesting sensor devices with great promise for many areas of applications including food technology. The incorporation of such sensors into the food packaging technology has resulted what we call smart or intelligent packaging. These are truly integrated and interdisciplinary systems that invoke expertise from the fields of chemistry, biochemistry, physics and electronics as well as food science and technology. Smart packaging utilises chemical sensor or biosensor to monitor the quality & safety of food from the producers to the costumers. This technology can result in a variety of sensor designs that are suitable for monitoring of food quality and safety, such as freshness, pathogens, leakage, carbon dioxide, oxygen, pH, time or temperature. Thus, this technology is needed as on-line quality control and safety in term of consumers, authorities and food producers, and has great potential in the development of new sensing systems integrated in the food packaging, which are beyond the existing conventional technologies, like control of weight, volume, colour and appearance.

Real‐time inbound decision support system for enhancing the performance of a food warehouse

PurposeWith the increasing concerns about food management, attention is placed on the monitoring of different potential risk factors for food handling. Therefore, the purpose of this paper is to propose a system that helps facilitate and improve the quality of decision making, reduces the level of substandard goods, and facilitates data capturing and manipulation, to help a warehouses improve quality assurance in the inventory‐receiving process with the support of technology.Design/methodology/approachThis system consists of three modules, which integrate the radio frequency identification (RFID) technology, case‐based reasoning (CBR), and fuzzy reasoning (FR) technique to help monitor food quality assurance activities. In the first module, the data collection module, raw warehouse and work station information are collected. In the second module, the data sorting module, the collected data are stored in a database. In this module, data are decoded, and the coding stored in the RFID tags are transformed into meaningful information. The last module is the decision‐making module, through which the operation guidelines and optimal storage conditions are determined.FindingsTo validate the feasibility of the proposed system, a case study was conducted in food manufacturing companies. A pilot run of the system revealed that the performance of the receiving operation assignment and food quality assurance activities improved significantly.Originality/valueIn summary, the major contribution of this paper is to develop an effective infrastructure for managing food‐receiving process and facilitating decision making in quality assurance. Integrating CBR and FR techniques to improve the quality of decision making on food inventories is an emerging idea. The system development roadmap demonstrates the way to future research opportunities for managing food inventories in the receiving operations and implementing artificial intelligent techniques in the logistics industry.

MoniQA: an update of the European Union funded Network of Excellence in 2011

Monitoring and quality assurance in the total food supply chain (MoniQA, http://www.moniqa.org) is an EU-funded Network of Excellence (NoE), which involves experts from around the globe working for safer foods though harmonization of worldwide food quality and safety monitoring and control strategies. MoniQA is coordinated by the International Association for Cereal Science and Technology (ICC, http://www.icc.or.at), and the initial network of around 150 scientists from 20 countries has grown to more than 500 experts from some 40 countries across five continents. The consortium has committed its knowledge, international relationships, and communication resources to providing reliable information, globally agreed standards and tools to ensure safe foods, to support regulatory bodies in developing better regulations, and food manufacturers in the production of high-quality food and achieving legal compliance. MoniQA focuses on validation of methods used to analyse foods and food products for safety and quality. The main emphasis is on rapid methods and emerging new technologies, their applicability and reliability in routine testing. The work involves validation studies, design and development of reference materials, and validation guidelines, as well as socio-economic impact assessment for better future regulations. MoniQA's outputs will impact society at several levels, including research and development, industry and SMEs in food manufacturing, retail and food analysis, regulators, policy makers, associations, international organizations and consumers as well as international trade. Progress towards the goals of MoniQA and response to the original drivers for this project are considered, and MoniQA's sustainability plans are described in more detail by highlighting some selected outputs.

ChemInform Abstract: Multiple Fluorescent Chemical Sensing and Imaging

AbstractReview: 109 refs.

Development and characterization of a prototype of a lactic acid–based time–temperature indicator for monitoring food product quality

Temperature is a crucial factor affecting the quality and safety of food products during both distribution and storage. The difficulty in controlling and monitoring the temperature history of food products makes it difficult to precisely predict shelf life. Time–temperature indicators (TTIs) provide a visual summary of a product’s accumulated chill-chain history, recording the effects of both time and temperature. Attempts have been made to develop a prototype of a time–temperature indicator based on the diffusion of lactic acid, which is temperature-dependent. Four lactic acid-based TTIs were made in different substrate concentrations. Color changes associated with the diffusion of lactic acid were monitored. In the vapor diffusion of lactic acid, an irreversible color change of a chemical chromatic indicator (from green to red) clearly and progressively occurred due to the pH reduction. The temperature dependence of these TTIs kinetics was characterized isothermally in the range of 4–45 °C, yielding activation energy ( E a) of, approximately, 50 kJ mol −1. The mathematical models of each TTI were established according to the relationships between color changes and time and temperature. The differences between the E a values of the TTIs and the E a associated with food quality losses – including enzymatic loss, hydrolysis, lipid oxidation, nutrient loss and microbial growth – were less than 40 kJ mol −1, and therefore these TTIs could be considered as good candidates to monitor food quality losses. Although these TTIs do not cover the whole range of food quality losses, they could be applied to show the time–temperature history of some foods, especially fruits and vegetables, and to indicate food quality associated with time–temperature exposure.

Nanotechnology for the Food and Bioprocessing Industries.

Several complex set of engineering and scientific challenges in the food and bioprocessing industries for manufacturing high quality and safe food through efficient and sustainable means can be solved through nanotechnology. Bacteria identification and food quality monitoring using biosensors; intelligent, active, and smart food packaging systems; and nanoencapsulation of bioactive food compounds are few examples of emerging applications of nanotechnology for the food industry. We review the background about the potential of nanotechnology, provide an overview of the current and future applications of nanotechnology relevant to food and bioprocessing industry, and identify the societal implications for successful implementation of nanotechnology.

Multiple fluorescent chemical sensing and imaging

Optical sensors, unlike most others, enable multiple sensing of (bio)chemical species by making use of probes whose signals can be differentiated by spectral and/or temporal resolution. Multiple sensors are of substantial interest for continuous monitoring of chemical parameters in complex samples such as blood, bioreactor fluids, in the chemical industry, aerodynamic research, and when monitoring food quality control, to mention typical examples. Moreover, such sensors enable non-invasive, non-toxic and online detection. We discuss in this critical review the state of the art in terms of spectroscopic principles, materials (mainly indicator probes and polymers), and give selected examples for dual and triple sensors along with a look into the future (109 references).