Quality Control Of Food Products Research Articles

Machine learning–assisted matrix-assisted laser desorption/ionization time-of-flight mass spectrometry toward rapid classification of milk products

This study established a method for rapid classification of milk products by combining matrix assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analysis with machine learning techniques. The analysis of 2 different types of milk products was used as an example. To select key variables as potential markers, integrated machine learning strategies based on 6 feature selection techniques combined with support vector machine (SVM) classifier were implemented to screen the informative features and classify the milk samples. The models were evaluated and compared by accuracy, Akaike information criterion (AIC), and Bayesian information criterion (BIC). The results showed the least absolute shrinkage and selection operator (LASSO) combined with SVM performs best, with prediction accuracy of 100 ± 0%, AIC of -360 ± 22, and BIC of -345 ± 22. Six features were selected by LASSO and identified based on the available protein molecular mass data. These results indicate that MALDI-TOF MS coupled with machine learning technique could be used to search for potential key targets for authentication and quality control of food products.

A simple Label-Free aptasensor for acrylamide monitoring using a Four-Way arm junction structure of DNA strands

Herein, a sensitive and simple tag-free aptasensor was employed for acrylamide determination via the fluorescent dye SYBR Green I (SGI) with the role of signal indicator. The foundation of this platform was built upon the establishment of a four-way junction structure, which resulted from the hybridization between terminus regions of aptamer and complementary (CP) strands. The preferential interaction of the aptamer sequence with acrylamide led to the disintegration of the four-way junction structure into the single strands, and consequently, a significant decrease in the output fluorescence signal. Under the optimal conditions, the proposed aptasensor was shown to detect acrylamide, with low detection limit (LOD) of 0.28 μmol/L in the linear dynamic range of 1 to 60 μmol/L with high selectivity. The aptasensor possesses remarkable proficiency in detecting acrylamide levels within coffee samples, rendering it as a highly effective tool for ensuring the safety and quality control of food products.

The Application of Handheld Near-Infrared Spectroscopy and Raman Spectroscopic Imaging for the Identification and Quality Control of Food Products.

The following investigations describe the potential of handheld NIR spectroscopy and Raman imaging measurements for the identification and authentication of food products. On the one hand, during the last decade, handheld NIR spectroscopy has made the greatest progress among vibrational spectroscopic methods in terms of miniaturization and price/performance ratio, and on the other hand, the Raman spectroscopic imaging method can achieve the best lateral resolution when examining the heterogeneous composition of samples. The utilization of both methods is further enhanced via the combination with chemometric evaluation methods with respect to the detection, identification, and discrimination of illegal counterfeiting of food products. To demonstrate the solution to practical problems with these two spectroscopic techniques, the results of our recent investigations obtained for various industrial processes and customer-relevant product examples have been discussed in this article. Specifically, the monitoring of food extraction processes (e.g., ethanol extraction of clove and water extraction of wolfberry) and the identification of food quality (e.g., differentiation of cocoa nibs and cocoa beans) via handheld NIR spectroscopy, and the detection and quantification of adulterations in powdered dairy products via Raman imaging were outlined in some detail. Although the present work only demonstrates exemplary product and process examples, the applications provide a balanced overview of materials with different physical properties and manufacturing processes in order to be able to derive modified applications for other products or production processes.

Taste sensations: the role of sensory analysis in controlling the quality of food products

The aim of the study was to investigate the factors that affect a persons subjective perception of food safety. Normative legal acts and documents regulating society as a whole and food products in particular were used during the study. It was proven that preserving and enhancing the specific sensory properties of a food product by changing its chemical composition using falsification methods, cheaper and less nutritious components, is a dangerous direction in the development of food technologies and the evolution of the food system. This approach can lead to a dissonance between the perception of the product as tasty and its nutritional value, which determines its health-preserving effect. The objective assessment of food safety is currently ensured (or should be ensured) by instrumental methods of quality control of food products, which are used in a system that includes both internal (production) control and external (state veterinary and state sanitary and epidemiological) supervision.

Система государственного контроля качества зерна в Канаде

The organization of quality control of food products is an important function of state control and supervisory authorities in Canada. Special attention in this country is paid to quality control of grain and grain products. The latter is due to the fact that Canada supplies most of its grain products for export. Some elements of the Canadian system of state grain quality control may also be of interest to Russia.

The Study of Food Safety of the National Product «Kurt», Produced at the Enterprises of the East Kazakhstan Region

The article presents the results of a study of the national product " Kurt " produced at the enterprises of the East Kazakhstan region . A huge danger for humans is the entry of xenobiotics into the body together with plant , animal food and water , which form toxic metabolites due to biotransformation . About 10-30 % of harmful substances enter the body with water and air , and 70-90 % with food . According to the magnitude of the hazard coefficient , the most priority pollutant of food consumed by the population is nitrates , arsenic , lead , aflotoxin . Therefore , there are acute problems of quality control of food products that guarantee their safety . The purpose of the study is to study the food safety of the national product " Kurt ", produced at the enterprises of the East Kazakhstan region . The technology of production of national fermented milk products is relevant in the market of Kazakhstan today . The following leading dairy enterprises of Kazakhstan, including the East Kazakhstan region , were selected to conduct food safety studies of the national product " Kurt ": Vostok- Milk Corporation LLP, Bagration LLP, Petrosyan IP. When determining the food safety of the national product " Kurt ", indicators of toxic elements , mycotoxins , antibiotics , pesticides and radionuclides were determined . Research was carried out in the testing laboratory for testing products of the Semey branch of the National Center for Expertise and Certification JSC. According to the laboratory , toxic elements , mycotoxins , antibiotics , pesticides and radionuclides corresponded to the norm .

THEORETICAL ASPECTS OF REGULATION OF ENVIRONMENTALLY SAFE PRODUCTION OF AGRICULTURAL PRODUCTS

The socio-economic development of Ukraine requires increasing the level of food security of the state, providing the population with high-quality and ecologically safe food products in order to preserve their health and improve the welfare of society. The safety of food for the health of the population can be guaranteed only under the condition of organizing strict quality control of food products entering the domestic market, as well as through the implementation of a stimulating policy for the production of ecological products. In this connection, there is an objective need to develop and introduce a set of coordinated organizational and economic measures, which should be based on stricter public, state and self-government control over compliance with established norms and standards regarding production technologies and be implemented at all stages of the product life cycle. An important role in this context will be played by increasing the social responsibility of business, popularization of environmentally safe and energy-saving technologies, greening of all production and consumption processes, which requires coordinated cooperation of managers, managers and employees of agricultural, agro-industrial and processing enterprises, scientists, educators and the public. The legal regulation of the agro-industrial complex of Ukraine has the greatest influence on the regulation of ecologically safe production of agricultural products. Ecological safety of agricultural products is the state of agricultural products, in which the state has established and established in current legislation mandatory safety parameters for this type of products, special sanitary and veterinary measures and requirements for both products and their producers, establishment of uniform standards safety, uniform systems of certification and marking, state control and supervision of the fulfillment of requirements and standards of environmental safety in the production and sale of agricultural products, as well as establishing norms of administrative, criminal, and civil liability for their violation. The main goals of state regulation of the agricultural sector are: guaranteeing the food security of the state; providing the population with quality food products; providing industry with raw materials; solving the problems of the economic and social nature of the development of the agricultural industry; ensuring the investment attractiveness of the agricultural sector; increasing the export potential of the agricultural sector.

Simultaneous determination of neutral and acidic human milk oligosaccharides (HMOs) by liquid chromatography with tandem mass spectrometry (LC-MS/MS)

Human milk oligosaccharides (HMOs) are a complex category of glycans present in high abundance in human milk, with its concentration and composition closely associated with infant health. Health benefits of HMOs include growth promotion of beneficial bacteria such as Bifidobacterium and inhibition of pathogenic agent adhesion to epithelial cell receptors. Ideally, the development of a robust, sensitive, and fast quantitative test method for key HMO species in human milk is desired for human clinical studies on HMOs, to further understand their benefits, related mechanisms and synthesis in relation to maternal phenotypes. Quantitative analysis of HMOs in human milk has been challenging due to the complex sample matrix, multiple components of HMOs and structurally similar isomers such as LNT and LNnT. In this study, a method has been successfully developed for the quantification of two pairs of neutral HMOs - namely the 2’-FL, 3-FL pair and LNT, LNnT pair, as well as a pair of acidic HMOs - 3’-SL and 6’-SL. Using ultra high-performance liquid chromatography (UHPLC) system coupled with Waters XevoTM TQ-XS Tandem Mass Spectrometer (LC-MS/MS), these three pairs of HMOs can be resolved either by chromatographic separation or unique fragment ions (MRMs). This analytical method has demonstrated excellent method performance including simple and fast sample preparation, short total run time, simultaneous determination of neutral and acidic HMO species, and unique MRM to separate and quantify the structurally similar isomers such as LNT and LNnT. This developed method was successfully validated and applied for the determination of the six HMOs in eleven individual human milk samples, with further potential to be used as a reference for food product quality control.

Characterization of milk coagulation based on the velocity of backscattered acoustic waves

Sereval techniques based on ultrasound have been proposed for quality control of food products. They have shown that the use of ultrasonic techniques is very useful for quality control of certain food products and can be automated to allow rapid measurements while ensuring high accuracy. In this paper, we investigated three signal processing methods to calculate the group velocity of the acoustic wave: The Cross-correlation, Spectrum Ratio, and Smoothed Pseudo-Wigner-Ville transform to evaluate the use of ultrasonic measurements allow to characterize the milk coagulation process by correlating acoustic properties and coagulation process characteristics.

Highly sensitive and selective H2O2 sensors based on ZnO TFT using PBNCs/Pt-NPs/TNTAs as gate electrode

A highly sensitive and selective sensor is urgently needed in many practical H2O2 detection, such as water quality monitoring, quality control of food products, and so on. However, the traditional three electrode system limits its further development in recent years due to its difficulty in miniaturization and integration. To effectively improve its sensitivity and selectivity, highly-ordered TiO2 nanotube arrays (TNTAs) are modified with Pt nanoparticles and Prussian blue (PB) nanotubes and creatively combines with thin-film transistor (TFT) based on ZnO to prepare an electrochemical sensor. The sensor uses PBNCs as recognition units for the specific detection of H2O2, and the generated electrical signal is amplified by TFT. Thus, a highly sensitive and selective H2O2 sensor is achieved. The detection limit of the sensor is as low as 5.19 nM, which is three orders of magnitude lower than the conventional electrochemical detection methods using the same electrode. The sensor also possesses wider linear detection range of 0.1–50 μM and 50 μM–5 mM comparable to that of other reported H2O2 sensors. Besides, the sensor has good selectivity for H2O2 in the presence of common interferences such as ascorbic acid, uric acid, glucose, and dopamine. Furthermore, the device presents good reproducibility and exhibits good long-term stability over 27 days of continuous measurement. This study offers important insights for the rational design of sensors with high sensitivity and selectivity.

Identifying Exogenous DNA in Liquid Foods by Gold Nanoparticles: Potential Applications in Traceability

Quality control of food products requires the development of powerful analytical tools and regulations to avoid fraud to consumers and ineffective product recalls. DNA barcoding represents a potent...

A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT

In the food industry, ultrasound is a recent and potentially favorable technology. A number of physical and chemical changes are generated in the food by the transmission and distribution of ultrasound waves which enhance the productivity of many food processing operations. This technology is also used as a diagnostic tool in quality control of food products. Ultrasound processing falls under the category of green technology due to ecofriendly and non toxic behavior.The present review summarizes the role of this ultrasound technology along with its aids to the industry for example; improvements in cooking quality, enhancements of physicochemical properties, microbial inactivation, and also pretreatment to reduce acrylamide and to recover the valuable biomaterial from the food waste.

A Review Towards Hyperspectral Imaging for Real-Time Quality Control of Food Products with an Illustrative Case Study of Milk Powder Production

Hyperspectral imaging (HSI) is a relatively fast analytical method that is being used for quality testing of natural foods (e.g. fruits and vegetables). This method has been proposed to replace existing manual off-line sensory quality tests of processed foods (e.g. milk powder). This article reviews the current status of HSI for monitoring natural and processed food product quality and identifies key knowledge gaps in recent literature that may be responsible for the limited success of HSI, especially for processed foods (e.g. milk powder) quality testing at the lab and industrial scales. Furthermore, various strategies to cope with challenges associated with limited HSI success are discussed. From the current literature, HSI has been used primarily as an off-line machine vision technique for quality testing to replace existing manual sensory tests. However, HSI lacks scenarios of testing and controlling product quality in real time, especially for processed foods. Little has been reported to date on generalising suitable design choices for the ‘successful’ implementation of HSI. To address this deficiency, the potential of HSI to achieve real-time quality control was examined using the milk powder production process as a case study.

Effect of hot-air oven dehydration process on water dynamics and microstructure of apple (Fuji) cultivar slices assessed by LF-NMR and MRI

Non-destructive analysis of water dynamics during drying is of importance for quality control of food products. In this study, different water dynamics and migration in Fuji apple slices dried at various hot-air oven temperatures, i.e. 50, 60, 70, and 80 °C and air velocity at 0.2 m/s were monitored using low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Multi-exponential fitting of the transverse relaxation T2 parameter demonstrated four distinct water peaks in all samples corresponding to strongly bound, lightly bound, entrapped/immobilized, and free water as follows: T21 in the range of 0.01–1 ms, T22 in the range of 1–10 ms, T23 in the range of 10–100 ms, and T24 in the range of 100–1000 ms, respectively. The water content was measured and analyzed by the traditional technique using the oven drying method. The overall results were highly significant, depicting that the transverse relaxation times T24, signal per mass of the free water A24, and water content significantly decreased (p< 0.05), while the color (L*, a*, b*) and shear force (SF) curves increased with extended drying. Furthermore, good correlations were observed between the LF-NMR parameters and color, water content, and SF in differently processed samples during the dehydration process. Scanning electron microscopy (SEM) and MRI provided the structural changes and spatial water distributions during the drying process. LF-NMR exhibited great potential in evaluating the various water dynamics and quality of Fuji cultivar apples during the drying process.Abbreviations: AA: ascorbic acid; ANOVA: analysis of variance; CPMG: Carr-Purcell-Meiboom-Gill; DW: distilled water; F: Fuji; LF-NMR: low-field nuclear magnetic resonance; MRI: magnetic resonance imaging; SE: spin-echo; SEM: scanning electron microscopy; SF: shear force; SIRT: simultaneous iterative reconstruction technique; TE: echo time; TR: repetition time.

Разработка баз данных интеллектуальных экспертных систем автоматического контроля показателей качества пищевой продукции

Существующие в настоящее время методы оценки качества пищевой продукции далеки от совершенства, поскольку эта оценка осуществляется в лабораториях предприятий и, чаще всего, органолептическим путем. Успешное решение этой задачи возможно при внедрении в производственный процесс интеллектуальных экспертных систем контроля и прогнозирования в потоке показателей качества пищевых продуктов с использованием интеллектуальных технологий. Одной из важнейших составных частей экспертной системы является база данных. В статье проработаны методологические основы создания баз данных при построения интеллектуальной экспертной системы контроля и прогнозирования показателей качества пищевой продукции в процессе производства. Выделены отличительные особенности баз данных. Исследована и предложена методика разработки баз данных. Исследованы и проанализированы основные этапы разработки баз данных, а именно: проведена постановка задачи на проектирование базы данных предметной области. Разработана интегрированная концептуальная модель базы данных предметной области интегрированной экспертной системы. Разработаны: дерево целей базы данных, состав основных элементов системы базы данных интегрированной экспертной системы контроля качества пищевой продукции. Проработаны основные фазы и этапы проектирования базы данных интегрированный экспертной системы контроля качества пищевой продукции. Представлена VAD-диаграммы потока данных. Разработано описание семантики предметной области в виде системы функциональных и многозначных зависимостей между атрибутами концептуальной модели базы данных предметной области. Разработана автоматизированная системы обработки данных. Созданы приложения базы данных, в которые в соответствии с основными функциями и содержимым базы данных входят: программы обработки и передачи запросов, создание и обработка отчетов, программа управления приложениями. Разработана архитектура базы данных. Разработанная специализированная база данных интегрированной экспертной системы контроля показателей качества пищевой продукции является единой информационной средой, осуществляющей информационное обеспечение контроля органолептических показателей качества пищевой продукции.

Use of Magnetic Resonance Imaging in Food Quality Control: A Review.

Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food products. MRI allows the structure of foods to be imaged noninvasively and nondestructively. Magnetic resonance images can present information about several processes and material properties in foods. This review will provide an overview of the most prominent applications of MRI in food research.

Determination of geographical origin and icariin content of Herba Epimedii using near infrared spectroscopy and chemometrics

Near infrared (NIR) spectroscopy coupled with chemometrics was used to discriminate the geographical origin of Herba Epimedii in this work. Four different classification models, namely discriminant analysis (DA), back propagation neural network (BPNN), K-nearest neighbor (KNN), and support vector machine (SVM), were constructed, and their performances in terms of recognition accuracy were compared. The results indicated that the SVM model was superior over the other models in the geographical origin identification of Herba Epimedii. The recognition rates of the optimum SVM model were up to 100% for the calibration set and 94.44% for the prediction set, respectively. In addition, the feasibility of NIR spectroscopy with the CARS-PLSR calibration model in prediction of icariin content of Herba Epimedii was also investigated. The determination coefficient (RP2) and root-mean-square error (RMSEP) for prediction set were 0.9269 and 0.0480, respectively. It can be concluded that the NIR spectroscopy technique in combination with chemometrics has great potential in determination of geographical origin and icariin content of Herba Epimedii. This study can provide a valuable reference for rapid quality control of food products.

If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course

AbstractQuality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food products and/or services meet the expectations of consumers and society. However, the most important quality management/control competencies for undergraduate food science students have yet to be identified. The objective of this study was to determine key knowledge and skills in quality management/control needed by food science graduates. A modified Delphi method was used to gather consensus on these knowledge and skills from experts in food quality management/control. Surveys were used to establish a framework of the most relevant quality management/control concepts for undergraduate food science students to learn and organize these concepts into core domains according to their relative importance. A course outline for teaching an undergraduate course on food quality management/control was developed that detailed relevant topics and depth of coverage for each of these topics. The needs assessment method used in this study to align course content with food industry's needs may be used for a wide variety of course topics.

НОРМАТИВНО–ПРАВОВІ АКТИ ЩОДО БЕЗПЕЧНОСТІ І ЯКОСТІ ХАРЧОВИХ ПРОДУКТІВ

The analysis of legislation on the safety and quality of food. Under the conditions of accession of any country to international structures prerequisite – the certification and accreditation of workplaces, equipment and laboratory staff in accordance with the requirements of GLP (Good laboratory practice).Analysis of relevant documentation, namely Council Directive 93/99 EEC of 29 October 1993 on additional measures for the official control of foodstuffs, Decision 98/179 EC on laboratories conducting official control, indicates the need for accreditation in accordance with ISO ISO / IEC 17025: 2006 since January 2002. In accordance with Decision 98/179 EC for approved laboratories is mandatory participation in an internationally recognized external quality control assessment and accreditation scheme. Moreover, approved laboratories must prove their competence in the course of regular and successful participation in relevant professional testing schemes recognized or organized by the national reference laboratory or the Community reference laboratory.According to international requirements for food product quality control only insufficient, since it can not guarantee its complete safety. It is necessary to introduce new safety management system and product quality in the modern production process.

APRENDIZAGEM E SATISFAÇÃO DOS PARTICIPANTES DE CURSO À DISTÂNCIA PARA CONSELHEIROS DE ALIMENTAÇÃO ESCOLAR

Objective : To evaluate participants’ learning and satisfaction in a distance learning training course for school feeding counselors, developed according to their socio-demographic characteristics and training needs. Methods : Scales to assess participants’ satisfaction regarding the course and tutors were applied. Learning was assessed through diagnostic and summative assessments, pretest and posttest, and with a formative assessment at the end of each unit, with scales to assess participants in forums, case studies, practical activities, and multiple choice questions to evaluate document analysis activities. Results : The main topics included as training needs were bidding, submission of accounts and quality control of food products. There was great satisfaction with the course and tutors. In relation to learning, there was no significant difference between the average scores in the pretest and posttest, but the performance observed in the formative assessment was satisfactory. Conclusion : The evaluation of the counselors’ socio-demographic data and training needs, along with proper planning, allowed the development of an interesting and feasible course, since satisfaction and learning rates among participants were high. We emphasize the importance of expanding low-cost training strategies like this, considering the high number of school feeding counselors in Brazil. DOI: 10.12957/demetra.2016.17447