Bidhan Nath, Guangnan Chen, Cherie M. O’Sullivan, D. Zare
Reducing postharvest losses offers a significant opportunity to enhance food availability without requiring extra production resources. A substantial portion of cereal grain goes to waste annually due to a lack of science-based knowledge, unconscious handling practices, suboptimal technical efficiency, and inadequate infrastructure. This article extensively reviews losses occurring during postharvest operations across various crops, examining diverse postharvest operations in different countries. Recent advancements in postharvest technology research are thoroughly discussed. The primary obstacles and challenges hindering the adoption and implementation of postharvest technologies are also explored. The appropriate postharvest technology relies on specific factors, including the kind of crops, production locales, seasons, and existing environmental and socioeconomic conditions.
{"title":"Research and Technologies to Reduce Grain Postharvest Losses: A Review","authors":"Bidhan Nath, Guangnan Chen, Cherie M. O’Sullivan, D. Zare","doi":"10.3390/foods13121875","DOIUrl":"https://doi.org/10.3390/foods13121875","url":null,"abstract":"Reducing postharvest losses offers a significant opportunity to enhance food availability without requiring extra production resources. A substantial portion of cereal grain goes to waste annually due to a lack of science-based knowledge, unconscious handling practices, suboptimal technical efficiency, and inadequate infrastructure. This article extensively reviews losses occurring during postharvest operations across various crops, examining diverse postharvest operations in different countries. Recent advancements in postharvest technology research are thoroughly discussed. The primary obstacles and challenges hindering the adoption and implementation of postharvest technologies are also explored. The appropriate postharvest technology relies on specific factors, including the kind of crops, production locales, seasons, and existing environmental and socioeconomic conditions.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141341358","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}
Yushi Wei, Dan Zhang, Junhui Pan, Deming Gong, Guowen Zhang
Indole-3-propionic acid (IPA) is a plant growth regulator with good specificity and long action. IPA may be harmful to human health because of its accumulation in vegetables and fruits. Therefore, in this study, the properties of the interaction between calf thymus DNA (ctDNA) and IPA were systematically explored using multispectroscopic and computational modeling approaches. Analysis of fluorescence spectra showed that IPA binding to ctDNA to spontaneously form a complex was mainly driven by hydrogen bonds and hydrophobic interaction. DNA melting analysis, viscosity analysis, DNA cleavage study, and circular dichroism measurement revealed the groove binding of IPA to ctDNA and showed that the binding did not significantly change ctDNA confirmation. Furthermore, molecular docking found that IPA attached in the A-T rich minor groove region of the DNA. Molecular dynamics simulation showed that DNA and IPA formed a stable complex and IPA caused slight fluctuations for the residues at the binding site. Gel electrophoresis experiments showed that IPA did not significantly disrupt the DNA structure. These findings may provide useful information on the potential toxicological effects and environmental risk assessments of IPA residue in food at the molecular level.
吲哚-3-丙酸（IPA）是一种特异性强、作用时间长的植物生长调节剂。由于吲哚-3-丙酸在蔬菜和水果中的积累，可能会对人体健康造成危害。因此，本研究采用多光谱和计算建模方法，系统地探讨了小牛胸腺 DNA（ctDNA）与 IPA 之间的相互作用特性。荧光光谱分析显示，IPA与ctDNA结合自发形成复合物主要是由氢键和疏水作用驱动的。DNA熔融分析、粘度分析、DNA裂解研究和圆二色性测量揭示了IPA与ctDNA的沟槽结合，并表明这种结合不会显著改变ctDNA的确认。此外，分子对接发现，IPA 附着在 DNA 富含 A-T 的小沟区。分子动力学模拟显示，DNA 和 IPA 形成了稳定的复合物，IPA 会引起结合位点残基的轻微波动。凝胶电泳实验表明，IPA 并未明显破坏 DNA 结构。这些发现可能会在分子水平上为食品中残留的 IPA 的潜在毒理学效应和环境风险评估提供有用信息。
{"title":"Elucidating the Interaction of Indole-3-Propionic Acid and Calf Thymus DNA: Multispectroscopic and Computational Modeling Approaches","authors":"Yushi Wei, Dan Zhang, Junhui Pan, Deming Gong, Guowen Zhang","doi":"10.3390/foods13121878","DOIUrl":"https://doi.org/10.3390/foods13121878","url":null,"abstract":"Indole-3-propionic acid (IPA) is a plant growth regulator with good specificity and long action. IPA may be harmful to human health because of its accumulation in vegetables and fruits. Therefore, in this study, the properties of the interaction between calf thymus DNA (ctDNA) and IPA were systematically explored using multispectroscopic and computational modeling approaches. Analysis of fluorescence spectra showed that IPA binding to ctDNA to spontaneously form a complex was mainly driven by hydrogen bonds and hydrophobic interaction. DNA melting analysis, viscosity analysis, DNA cleavage study, and circular dichroism measurement revealed the groove binding of IPA to ctDNA and showed that the binding did not significantly change ctDNA confirmation. Furthermore, molecular docking found that IPA attached in the A-T rich minor groove region of the DNA. Molecular dynamics simulation showed that DNA and IPA formed a stable complex and IPA caused slight fluctuations for the residues at the binding site. Gel electrophoresis experiments showed that IPA did not significantly disrupt the DNA structure. These findings may provide useful information on the potential toxicological effects and environmental risk assessments of IPA residue in food at the molecular level.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343715","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}
Aroma, an important quality characteristic of plant fruits, is produced by volatile organic compounds (VOCs), mainly terpenes, aldehydes, alcohols, esters, ketones, and other secondary metabolites, in plant cells. There are significant differences in the VOC profile of various fruits. The main pathways involved in the synthesis of VOCs are the terpenoid, phenylalanine, and fatty acid biosynthesis pathways, which involve several key enzyme-encoding genes, transcription factors (TFs), and epigenetic factors. This paper reviews the main synthetic pathways of the main volatile components in fruit, summarizes studies on the regulation of aroma formation by key genes and TFs, summarizes the factors affecting the fruit aroma formation, describes relevant studies on the improvement of fruit flavor quality, and finally proposes potential challenges and prospects for future research directions. This study provides a theoretical basis for the further precise control of fruit aroma quality and variety improvement.
{"title":"Molecular Regulatory Mechanisms Affecting Fruit Aroma","authors":"Haifei Lu, Hongfei Zhao, Tailin Zhong, Danwei Chen, Yaqiong Wu, Zhengwan Xie","doi":"10.3390/foods13121870","DOIUrl":"https://doi.org/10.3390/foods13121870","url":null,"abstract":"Aroma, an important quality characteristic of plant fruits, is produced by volatile organic compounds (VOCs), mainly terpenes, aldehydes, alcohols, esters, ketones, and other secondary metabolites, in plant cells. There are significant differences in the VOC profile of various fruits. The main pathways involved in the synthesis of VOCs are the terpenoid, phenylalanine, and fatty acid biosynthesis pathways, which involve several key enzyme-encoding genes, transcription factors (TFs), and epigenetic factors. This paper reviews the main synthetic pathways of the main volatile components in fruit, summarizes studies on the regulation of aroma formation by key genes and TFs, summarizes the factors affecting the fruit aroma formation, describes relevant studies on the improvement of fruit flavor quality, and finally proposes potential challenges and prospects for future research directions. This study provides a theoretical basis for the further precise control of fruit aroma quality and variety improvement.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141340189","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}
A. S. Vale, Cecília Marques Tenório Pereira, J. De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, M. Pagnoncelli, Satinder Kaur Brar, C. Soccol, G. V. D. M. Pereira
Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.
{"title":"Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic–Metabolomics Analysis","authors":"A. S. Vale, Cecília Marques Tenório Pereira, J. De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, M. Pagnoncelli, Satinder Kaur Brar, C. Soccol, G. V. D. M. Pereira","doi":"10.3390/foods13121871","DOIUrl":"https://doi.org/10.3390/foods13121871","url":null,"abstract":"Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141344378","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}
Mackingsley Kushan Dassanayake, Chien Hwa Chong, Teng-Jin Khoo, A. Figiel, Antoni Szumny, Chee Ming Choo
In the original publication [...]
在最初的出版物中 [...]
{"title":"Correction: Dassanayake et al. Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review. Foods 2021, 10, 2016","authors":"Mackingsley Kushan Dassanayake, Chien Hwa Chong, Teng-Jin Khoo, A. Figiel, Antoni Szumny, Chee Ming Choo","doi":"10.3390/foods13121874","DOIUrl":"https://doi.org/10.3390/foods13121874","url":null,"abstract":"In the original publication [...]","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343313","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}
The functional tea CFT-1 has been introduced into China as a nutraceutical beverage according to the “Healthy China” national project. The effects on human hepatocellular carcinoma (HCC) cells remain unclear and were investigated with the functional tea extract (purity > 98%). The morphological changes in the cells were observed with microscopes. Cell proliferation, migration, cycle distribution, and apoptotic effects were assessed by MTT, Transwell assays, and flow cytometry, respectively, while telomerase inhibition was evaluated with telomerase PCR ELISA assay kits. The CFT-1 treatment resulted in cell shrinkage, nuclear pyknosis, and chromatin condensation. CFT-1 suppressed the growth of Hep3B cells with IC50 of 143 μg/mL by inducing apoptosis and G0/G1 arrest in Hep3B cells. As for the molecular mechanism, CFT-1 treatment can effectively reduce the telomerase activity. The functional tea extract inhibits cell growth in human HCC by inducing apoptosis and G0/G1 arrest, possibly through a reduction in telomerase activity. These results indicate that CFT-1 extract exhibited in vitro anticancer activities and provided insights into the future development and utilization of CFT-1 as functional foods to inhibit the proliferation of HCC cells.
{"title":"Functional Tea Extract Inhibits Cell Growth, Induces Apoptosis, and Causes G0/G1 Arrest in Human Hepatocellular Carcinoma Cell Line Possibly through Reduction in Telomerase Activity","authors":"Yuan Chen, Changsong Chen, Jiaxin Xiang, Ruizhen Gao, Guojun Wang, Wenquan Yu","doi":"10.3390/foods13121867","DOIUrl":"https://doi.org/10.3390/foods13121867","url":null,"abstract":"The functional tea CFT-1 has been introduced into China as a nutraceutical beverage according to the “Healthy China” national project. The effects on human hepatocellular carcinoma (HCC) cells remain unclear and were investigated with the functional tea extract (purity > 98%). The morphological changes in the cells were observed with microscopes. Cell proliferation, migration, cycle distribution, and apoptotic effects were assessed by MTT, Transwell assays, and flow cytometry, respectively, while telomerase inhibition was evaluated with telomerase PCR ELISA assay kits. The CFT-1 treatment resulted in cell shrinkage, nuclear pyknosis, and chromatin condensation. CFT-1 suppressed the growth of Hep3B cells with IC50 of 143 μg/mL by inducing apoptosis and G0/G1 arrest in Hep3B cells. As for the molecular mechanism, CFT-1 treatment can effectively reduce the telomerase activity. The functional tea extract inhibits cell growth in human HCC by inducing apoptosis and G0/G1 arrest, possibly through a reduction in telomerase activity. These results indicate that CFT-1 extract exhibited in vitro anticancer activities and provided insights into the future development and utilization of CFT-1 as functional foods to inhibit the proliferation of HCC cells.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141340754","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}
Kimia Aghamohammadesmaeilketabforoosh, Soodeh Nikan, Giorgio Antonini, Joshua M. Pearce
Machine learning and computer vision have proven to be valuable tools for farmers to streamline their resource utilization to lead to more sustainable and efficient agricultural production. These techniques have been applied to strawberry cultivation in the past with limited success. To build on this past work, in this study, two separate sets of strawberry images, along with their associated diseases, were collected and subjected to resizing and augmentation. Subsequently, a combined dataset consisting of nine classes was utilized to fine-tune three distinct pretrained models: vision transformer (ViT), MobileNetV2, and ResNet18. To address the imbalanced class distribution in the dataset, each class was assigned weights to ensure nearly equal impact during the training process. To enhance the outcomes, new images were generated by removing backgrounds, reducing noise, and flipping them. The performances of ViT, MobileNetV2, and ResNet18 were compared after being selected. Customization specific to the task was applied to all three algorithms, and their performances were assessed. Throughout this experiment, none of the layers were frozen, ensuring all layers remained active during training. Attention heads were incorporated into the first five and last five layers of MobileNetV2 and ResNet18, while the architecture of ViT was modified. The results indicated accuracy factors of 98.4%, 98.1%, and 97.9% for ViT, MobileNetV2, and ResNet18, respectively. Despite the data being imbalanced, the precision, which indicates the proportion of correctly identified positive instances among all predicted positive instances, approached nearly 99% with the ViT. MobileNetV2 and ResNet18 demonstrated similar results. Overall, the analysis revealed that the vision transformer model exhibited superior performance in strawberry ripeness and disease classification. The inclusion of attention heads in the early layers of ResNet18 and MobileNet18, along with the inherent attention mechanism in ViT, improved the accuracy of image identification. These findings offer the potential for farmers to enhance strawberry cultivation through passive camera monitoring alone, promoting the health and well-being of the population.
{"title":"Optimizing Strawberry Disease and Quality Detection with Vision Transformers and Attention-Based Convolutional Neural Networks","authors":"Kimia Aghamohammadesmaeilketabforoosh, Soodeh Nikan, Giorgio Antonini, Joshua M. Pearce","doi":"10.3390/foods13121869","DOIUrl":"https://doi.org/10.3390/foods13121869","url":null,"abstract":"Machine learning and computer vision have proven to be valuable tools for farmers to streamline their resource utilization to lead to more sustainable and efficient agricultural production. These techniques have been applied to strawberry cultivation in the past with limited success. To build on this past work, in this study, two separate sets of strawberry images, along with their associated diseases, were collected and subjected to resizing and augmentation. Subsequently, a combined dataset consisting of nine classes was utilized to fine-tune three distinct pretrained models: vision transformer (ViT), MobileNetV2, and ResNet18. To address the imbalanced class distribution in the dataset, each class was assigned weights to ensure nearly equal impact during the training process. To enhance the outcomes, new images were generated by removing backgrounds, reducing noise, and flipping them. The performances of ViT, MobileNetV2, and ResNet18 were compared after being selected. Customization specific to the task was applied to all three algorithms, and their performances were assessed. Throughout this experiment, none of the layers were frozen, ensuring all layers remained active during training. Attention heads were incorporated into the first five and last five layers of MobileNetV2 and ResNet18, while the architecture of ViT was modified. The results indicated accuracy factors of 98.4%, 98.1%, and 97.9% for ViT, MobileNetV2, and ResNet18, respectively. Despite the data being imbalanced, the precision, which indicates the proportion of correctly identified positive instances among all predicted positive instances, approached nearly 99% with the ViT. MobileNetV2 and ResNet18 demonstrated similar results. Overall, the analysis revealed that the vision transformer model exhibited superior performance in strawberry ripeness and disease classification. The inclusion of attention heads in the early layers of ResNet18 and MobileNet18, along with the inherent attention mechanism in ViT, improved the accuracy of image identification. These findings offer the potential for farmers to enhance strawberry cultivation through passive camera monitoring alone, promoting the health and well-being of the population.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141341535","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}
Juan-Carlos Rojas, Manuel Contero, Margarita Vergara, Juan Luis Higuera-Trujillo
Packaging design is pivotal in motivating consumer decisions, as a key communication tool from creation to purchase. Currently, the interpretation and evaluation of packaging’s impact are shifting toward non-traditional methods. This pilot study evaluated the packaging perception of York Ham and Turkey Breast products. The event-related potential (ERP) technique, the methodology priming words (positive and negative), and target images (original and modified packaging) were applied. A total of 23 participants were sampled using a 32-channels scalp elastic electrode cap and viewed 200 trials of word–image matching. Participants responded whether the images and adjectives matched or not, using the two groups of images. The results demonstrate an N400 effect in the parietal area. This region was observed to show evidence of cognitive processing related to congruency or incongruency, by contrasting the priming and target of this study. The evaluation positioned the York Ham packaging as the best rated. The findings show a relevant contribution to ERPs and research related to the food packaging perception.
{"title":"Using Event-Related Potentials to Evidence the Visual and Semantic Impact: A Pilot Study with N400 Effect and Food Packaging","authors":"Juan-Carlos Rojas, Manuel Contero, Margarita Vergara, Juan Luis Higuera-Trujillo","doi":"10.3390/foods13121876","DOIUrl":"https://doi.org/10.3390/foods13121876","url":null,"abstract":"Packaging design is pivotal in motivating consumer decisions, as a key communication tool from creation to purchase. Currently, the interpretation and evaluation of packaging’s impact are shifting toward non-traditional methods. This pilot study evaluated the packaging perception of York Ham and Turkey Breast products. The event-related potential (ERP) technique, the methodology priming words (positive and negative), and target images (original and modified packaging) were applied. A total of 23 participants were sampled using a 32-channels scalp elastic electrode cap and viewed 200 trials of word–image matching. Participants responded whether the images and adjectives matched or not, using the two groups of images. The results demonstrate an N400 effect in the parietal area. This region was observed to show evidence of cognitive processing related to congruency or incongruency, by contrasting the priming and target of this study. The evaluation positioned the York Ham packaging as the best rated. The findings show a relevant contribution to ERPs and research related to the food packaging perception.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343357","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}
Lettuce is a globally important cash crop, valued by consumers for its nutritional content and pleasant taste. However, there is limited research on the changes in the growth indicators of lettuce during its growth period in domestic settings. Quality assessment primarily relies on subjective evaluations, resulting in significant variability. This study focused on hydroponically grown lettuce during the rosette stage and investigated the patterns of changes in the indicators and spectral curves over time. By employing spectral preprocessing and selecting characteristic wavelengths, three models were developed to predict the indicators. The results showed that the optimal model structures were S_G-UVE-PLSR (SSC and vitamin C) and Nor-CARS-PLSR (moisture content). The PLSR models achieved prediction set correlation coefficients of 0.8648, 0.8578, and 0.8047, with residual prediction deviations of 1.9685, 1.9568, and 1.6689, respectively. The optimal models were integrated into a portable device, using real-time analysis software written in Matlab2021a, for the prediction of the physicochemical indicators of lettuce during the rosette stage. The results demonstrated prediction set correlation coefficients of 0.8215, 0.8472, and 0.7671, with root mean square errors of prediction of 0.5348, 1.5813, and 2.3347 for a sample size of 180. The small discrepancies between the predicted and actual values indicate that the developed device can meet the requirements for real-time detection.
{"title":"Non-Destructive Inspection of Physicochemical Indicators of Lettuce at Rosette Stage Based on Visible/Near-Infrared Spectroscopy","authors":"Wei Li, Qiaohua Wang, Yingli Wang","doi":"10.3390/foods13121863","DOIUrl":"https://doi.org/10.3390/foods13121863","url":null,"abstract":"Lettuce is a globally important cash crop, valued by consumers for its nutritional content and pleasant taste. However, there is limited research on the changes in the growth indicators of lettuce during its growth period in domestic settings. Quality assessment primarily relies on subjective evaluations, resulting in significant variability. This study focused on hydroponically grown lettuce during the rosette stage and investigated the patterns of changes in the indicators and spectral curves over time. By employing spectral preprocessing and selecting characteristic wavelengths, three models were developed to predict the indicators. The results showed that the optimal model structures were S_G-UVE-PLSR (SSC and vitamin C) and Nor-CARS-PLSR (moisture content). The PLSR models achieved prediction set correlation coefficients of 0.8648, 0.8578, and 0.8047, with residual prediction deviations of 1.9685, 1.9568, and 1.6689, respectively. The optimal models were integrated into a portable device, using real-time analysis software written in Matlab2021a, for the prediction of the physicochemical indicators of lettuce during the rosette stage. The results demonstrated prediction set correlation coefficients of 0.8215, 0.8472, and 0.7671, with root mean square errors of prediction of 0.5348, 1.5813, and 2.3347 for a sample size of 180. The small discrepancies between the predicted and actual values indicate that the developed device can meet the requirements for real-time detection.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345876","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}
W. Duangkhamchan, Prarin Chupawa, Naoshi Kondo, D. Jaisut
The problematic cohesiveness of food powders can commonly be solved using pulsed fluidized-bed agglomeration. However, progressively larger granules may result in unstable fluidization. The aims of this research study were to investigate fluid bed expansion as affected by particle enlargement and to control its stability using an image-processing technique. Instant riceberry powder (IRP) was agglomerated using varied air pulsation frequencies (1, 2.5, and 4 Hz). Bed expansion captured by image processing revealed that expanded bed height decreased with agglomeration time. The results showed an enlargement of agglomerated IRP, expressed in D10, D50, and D90, with narrower distribution presented by span, and an improvement in bulk and reconstitution properties. The reduced Carr index (22–27%) and Hausner ratio (1.28–1.38) presented fair flowability and intermediate cohesiveness, respectively. Additionally, airflow during agglomerate growth was progressively adjusted using the image-processing method to enhance bed hydrodynamic stability, leading to improved process efficiency and product quality. This proposed approach has potential applications in the food powder manufacturing industry, particularly by enhancing the fluidization of cohesive particles with cracks and channels.
{"title":"Bed Stability Control in Pulsed Fluidized-Bed Agglomeration of Instant Riceberry Powder Using an Image-Processing Technique","authors":"W. Duangkhamchan, Prarin Chupawa, Naoshi Kondo, D. Jaisut","doi":"10.3390/foods13121859","DOIUrl":"https://doi.org/10.3390/foods13121859","url":null,"abstract":"The problematic cohesiveness of food powders can commonly be solved using pulsed fluidized-bed agglomeration. However, progressively larger granules may result in unstable fluidization. The aims of this research study were to investigate fluid bed expansion as affected by particle enlargement and to control its stability using an image-processing technique. Instant riceberry powder (IRP) was agglomerated using varied air pulsation frequencies (1, 2.5, and 4 Hz). Bed expansion captured by image processing revealed that expanded bed height decreased with agglomeration time. The results showed an enlargement of agglomerated IRP, expressed in D10, D50, and D90, with narrower distribution presented by span, and an improvement in bulk and reconstitution properties. The reduced Carr index (22–27%) and Hausner ratio (1.28–1.38) presented fair flowability and intermediate cohesiveness, respectively. Additionally, airflow during agglomerate growth was progressively adjusted using the image-processing method to enhance bed hydrodynamic stability, leading to improved process efficiency and product quality. This proposed approach has potential applications in the food powder manufacturing industry, particularly by enhancing the fluidization of cohesive particles with cracks and channels.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141346806","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}
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