Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

One of the most widely researched topics in the food industry is bread quality analysis. Different techniques have been developed to assess the quality characteristics of bakery products. However, in the last few decades, the advancement in sensor and computational technologies has increased the use of computer vision to analyze food quality (e.g., bakery products). Despite a large number of publications on the application of imaging methods in the bakery industry, comprehensive reviews detailing the use of conventional analytical techniques and imaging methods for the quality analysis of baked goods are limited. Therefore, this review aims to critically analyze the conventional methods and explore the potential of imaging techniques for the quality assessment of baked products. This review provides an in-depth assessment of the different conventional techniques used for the quality analysis of baked goods which include methods to record the physical characteristics of bread and analyze its quality, sensory-based methods, nutritional-based methods, and the use of dough rheological data for end-product quality prediction. Furthermore, an overview of the image processing stages is presented herein. We also discuss, comprehensively, the applications of imaging techniques for assessing the quality of bread and other baked goods. These applications include studying and predicting baked goods' quality characteristics (color, texture, size, and shape) and classifying them based on these features. The limitations of both conventional techniques (e.g., destructive, laborious, error-prone, and expensive) and imaging methods (e.g., illumination, humidity, and noise) and the future direction of the use of imaging methods for quality analysis of bakery products are discussed.     

Hazard analysis critical control point: A review

Abstract

Hazard analysis critical control point (HACCP) is a food process control system developed in the early 1970s to ensure the safety of foods for the United States space program. Since the 1970s HACCP has evolved into a recognized means to assure the safety of foods throughout the food industry both within the United States and elsewhere. Based on the principle of prevention rather than detection, HACCP has been extensively and successfully used in the low‐acid canned food industry since the early 1970s. Since that time, HACCP has achieved greater prominence with a refinement of the HACCP principles and the application of HACCP to other processes and products. The purpose of this review is to trace the evolution of HACCP to its present‐day applications in the food industry and discuss its importance for the production of a safer food supply.     

Emerging techniques for determining the quality and safety of tea products: A review

Spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modified chromatographic techniques are the emerging techniques for determining the quality and safety parameters (e.g., physical, chemical, microbiological, and classified parameters, as well as inorganic and organic contaminants) of tea products (such as fresh tea leaves, commercial tea, tea beverage, tea powder, and tea bakery products) effectively. By simplifying the sample preparation, speeding up the detection process, reducing the interference of other substances contained in the sample, and improving the sensitivity and accuracy of the current standard techniques, the abovementioned emerging techniques achieve rapid, cost‐effective, and nondestructive or slightly destructive determination of tea products, with some of them providing real‐time detection results. Applying these emerging techniques in the whole industry of tea product processing, right from the picking of fresh tea leaves, fermentation of tea leaves, to the sensory evaluation of commercial tea, as well as developing portable devices for real‐time and on‐site determination of classified and safety parameters (e.g., the geographical origin, grade, and content of contaminants) will not only eliminate the strong dependence on professionals but also help mechanize the production of tea products, which deserves further research. Conducting a review on the application of spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modifications of chromatographic techniques for quality and safety determination of tea products may serve as guide for other types of foods and beverages, offering potential techniques for their detection and evaluation, which would promote the development of the food industry.     

Recent Advances in De‐Noising Methods and Their Applications in Hyperspectral Image Processing for the Food Industry

There is great interest in developing hyperspectral imaging (HSI) techniques for rapid and nondestructive inspection of food quality, safety, and authenticity. In recent years, image quality has been constantly improved through advances in instrumentation, particularly in more powerful detectors. Nevertheless, pretreatment of data by de‐noising is a necessary step to insure clean HSI datasets for further analysis. This review first introduces the typical and commonly used de‐noising methods in HSI that correct for undesirable variations and remove noisy variables. Their advantages, disadvantages, and implementation are also discussed by giving examples of recent applications in the food industry. Finally, some advice is given for selecting the de‐noising methods that are best suited for a particular application. This review offers an overview of the most frequently applied methods and the latest progress made in HSI de‐noising in food applications. It provides systematic insight into future trends for generating high‐accuracy predictions regarding food safety and quality.     

烘烤、蒸煮和微波加热技术在动物源性食品加工中的应用

烘烤、蒸煮和微波加热技术作为食品工业及家庭烹饪中的主要加热手段越来越受到人们重视。而动物源性食品营养丰富,食用价值高,又是人们日常膳食的必需。因此,本文综述了这三种加热技术的原理和特点,及其在动物源性食品干燥、杀菌和烹饪中的应用,同时重点阐述了烘烤、蒸煮和微波烹饪处理对动物源性食品营养组分、食用品质及安全性的影响,为加热技术在食品工业及家庭烹饪中的进一步发展和应用提供新的思路。     

Application of elements of microbiological risk assessment in the food industry via a tiered approach

Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set using the framework of risk analysis, part of which is the development of (inter)national microbiological risk assessment (MRA) studies. MRA studies increase our understanding of the impact of risk management interventions and of the relationships among subsequent parts of food supply chains with regard to the safety of the food when it reaches the consumer. Application of aspects of MRA in the development of new food concepts has potential benefits for the food industry. A tiered approach to applying MRA can best realize these benefits. The tiered MRA approach involves calculation of microbial fate for a product and process design on the basis of experimental data (e.g., monitoring data on prevalence) and predictive microbiological models. Calculations on new product formulations and novel processing technologies provide improved understanding of microbial fate beyond currently known boundaries, which enables identification of new opportunities in process design. The outcome of the tiered approach focuses on developing benchmarks of potential consumer exposure to hazards associated with new products by comparison with exposure associated with products that are already on the market and have a safe history of use. The tiered prototype is a tool to be used by experienced microbiologists as a basis for advice to product developers and can help to make safety assurance for new food concepts transparent to food inspection services.     

INFOODS Contributions to Fulfilling Needs and Meeting Challenges Concerning Food Composition Databases

Food composition data play a key role in most nutrition related activities. The International Network of Food Data Systems (INFOODS) has contributed to improving the availability and quality of food composition data worldwide. INFOODS activities include publication of regional and international food composition tables and databases (e.g., Food Composition Database for Biodiversity) and guidelines. Capacity development is an on-going activity through postgraduate classroom courses and distance-learning modules. Training and awareness-raising through these efforts has led many sectors (e.g., agriculture, health, environment, food regulatory) to appreciate the importance of quality food composition data as the basis for policies and decision-making.     

Metabolomics—The new frontier in food safety and quality research

Monitoring of food safety and quality is one of the major concerns now-a-days and consumers all over the world are becoming more aware about this than ever before. Therefore, many studies already have been undertaken to determine the food composition and also to gain knowledge on the metabolism of food spoilage microorganisms. Metabolomics has been successfully applied to food science due to the recent advancement of instrumental techniques and the availability of many metabolite databases that allow the detection and identification of over 1000 metabolites in food products. Metabolomics also has high potential in identification of biomarkers related to food spoilage by food pathogens that may lead to the development of early detection techniques and control of pathogenic microbes. Therefore, here we present metabolomics as the innovative frontier of food safety and quality research by providing insights on how this approach can help to determine microbiological and chemical hazards (e.g. pesticides and contaminants) present in different food products.     

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.     

Application of ozone for enhancing the microbiological safety and quality of foods: a review.

Ozone (O3) is a strong antimicrobial agent with numerous potential applications in the food industry. High reactivity, penetrability, and spontaneous decomposition to a nontoxic product (i.e., O2) make ozone a viable disinfectant for ensuring the microbiological safety of food products. Ozone has been used for decades in many countries and recently, the generally recognized as safe (GRAS) status of this gas has been reaffirmed in the United States. Ozone, in the gaseous or aqueous phases, is effective against the majority of microorganisms tested by numerous research groups. Relatively low concentrations of ozone and short contact time are sufficient to inactivate bacteria, molds, yeasts, parasites, and viruses. However, rates of inactivation are greater in ozone demand-free systems than when the medium contains oxidizable organic substances. Susceptibility of microorganisms to ozone also varies with the physiological state of the culture, pH of the medium, temperature, humidity, and presence of additives (e.g., acids, surfactants, and sugars). Ozone applications in the food industry are mostly related to decontamination of product surface and water treatment. Ozone has been used with mixed success to inactivate contaminant microflora on meat, poultry, eggs, fish, fruits, vegetables, and dry foods. The gas also is useful in detoxification and elimination of mycotoxins and pesticide residues from some agricultural products. Excessive use of ozone, however, may cause oxidation of some ingredients on food surface. This usually results in discoloration and deterioration of food flavor. Additional research is needed to elucidate the kinetics and mechanisms of microbial inactivation by ozone and to optimize its use in food applications.     

The role of smart packaging system in food supply chain

Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution, storing, as well as further processing or cooking for consumption. Along this chain, smart packaging could impact the quality, safety, and sustainability of food. Packaging systems have evolved to be smarter with integration of emerging electronics and wireless communication and cloud data solutions. Although there are many factors causing the loss and waste issues for foods throughout the whole supply chain of food and there have been several articles showing the recent advances and breakthroughs in developing smart packaging systems, this review integrates these conceptual frameworks and technological applications and focuses on how innovative smart packaging solutions are beneficial to the overall quality and safety of food supply by enhancing product traceability and reducing the amount of food loss and waste. We start by introducing the concept of the management for the integrated food supply chain, which is critical in tactical and operational components that can enhance product traceability within the entire chain. Then we highlight the impact of smart packaging in reducing food loss and waste. We summarize the basic information of the common printing techniques for smart packaging system (sensor and indicator). Then, we discuss the potential challenges in the manufacturing and deployment of smart packaging systems, as well as their cost-related drawbacks and further steps in food supply chain.     

Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications

The food industry faces numerous challenges to assure provision of tasty and convenient food that possesses extended shelf life and shows long-term high-quality preservation. Research and development of antimicrobial materials for food applications have provided active antibacterial packaging technologies that are able to meet these challenges. Furthermore, consumers expect and demand sustainable packaging materials that would reduce environmental problems associated with plastic waste. In this review, we discuss antimicrobial composite materials for active food packaging applications that combine highly efficient antibacterial nanoparticles (i.e., metal, metal oxide, mesoporous silica and graphene-based nanomaterials) with biodegradable and environmentally friendly green polymers (i.e., gelatin, alginate, cellulose, and chitosan) obtained from plants, bacteria, and animals. In addition, innovative syntheses and processing techniques used to obtain active and safe packaging are showcased. Implementation of such green active packaging can significantly reduce the risk of foodborne pathogen outbreaks, improve food safety and quality, and minimize product losses, while reducing waste and maintaining sustainability.     

基因组学在食品工业中的应用

食品工业的发展直接关系到人类生活的质量和安全。伴随着人类基因组计划的实施,作为世界学科发展前沿的基因组学正在高速发展,其在食品工业中的应用也受到广泛关注。简要介绍了基因组学在食品工业中的应用,主要是提高食品的营养价值,即开发高营养的食品原料和改善食品工业生产相关微生物的功能特性。     

Principles and Applications of Light Backscattering Imaging in Quality Evaluation of Agro-food Products: a Review

In recent years, due to the increasing consciousness of quality in the food and health sector, much progress has been made in developing non-invasive techniques for the evaluation or inspection of internal qualitative parameters of fruits, vegetables, and processed foodstuffs considering, e.g., moisture content, soluble solid content, acidity, and mechanical properties. This paper reviews the theoretical and technical principles as well as the recent achievements and applications of light backscattering imaging for nondestructive evaluation of food and agricultural produce. The results suggest the potential use of this emerging technique in the food industry. Further attempts are pointed out to improve its performance through utilizing advanced image processing coupled with artificial intelligence techniques.     

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes,preparation methods,and applications

Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional “Best Before” date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.     

Surprise labels increase indulgent food portion size choice

Food package labels can significantly influence food portion size choice. In this research we investigate whether package labels featuring the word ‘surprise’ influence food portion size choice of hedonic snacks. Surprise appeals are used frequently by the food industry to encourage product choice (e.g., surprise menus at restaurants), but their effect on portion size choice is not yet well understood. In four experimental studies, we investigate the effect of surprise labels—without changing the level of information about the product—on food portion size choice. We consistently find that surprise labels (e.g., surprise chocolates box)—compared to conventional labels (e.g., chocolates box)—increase food portion size choice. We furthermore show that this effect is driven by an increase in anticipated enjoyment associated with the surprise-labeled snack. Theoretically, our findings contribute to literature on the implications of the halo effect in food portion size choice by showing that a surprise label triggers a positive halo effect and thereby increases portion size choice.     

基于文献计量学的食品大数据技术研究分析

食品大数据技术是目前食品科学与工程领域的研究热点之一,在食品安全管理、食品智能制造、膳食营养与健康等方面具有重大发展潜力。本文以Web of Science核心合集数据库和Derwent Innovations Index数据库中的论文和专利为研究对象,采用文献计量学的方法,对食品大数据技术的研究现状、热点、发展方向以及不同国家学术综合影响力和合作关系等进行综合分析。结果显示,该技术在食品安全管理领域中已取得了较好的研究与应用成果,为全链式的食品安全信息监测、风险预警、质量溯源等提供了强力助推;在食品智能制造领域中面临着较大的困难与阻碍,但在3D打印食品等研究中表现出巨大的发展潜力;在膳食营养与健康领域中进展缓慢,应用程度较低,距离其真正实现智能化的营养管理与健康干预依旧比较遥远。我国相关研究发文量较大,但相较于欧美等发达国家在学术综合影响力和合作关系网络方面仍落后。因此,亟需加强关键技术的自主研发和国内外合作交流,为我国食品产业的数字化跨越式发展奠定基础。     

食品3D打印的发展及挑战

随着3D打印技术的快速发展,其应用领域从传统模具制造领域不断扩展到建筑、工艺设计和医疗整形等领域。其成本的不断降低得益于Arduino开源硬件技术的发展。在食品行业,3D食品打印将对食物供应短缺、食物个性化需求、人类生活方式以及太空旅行等问题产生深远影响。3D打印食品的材料限制、口感、安全性、成本以及大众心理障碍等是目前食品3D打印所面临的挑战。     

功能性甜味剂--麦芽糖醇

麦芽糖醇是一种新型的功能性甜味剂，由于其具有低热量、非龋齿性、难消化性、促进钙的吸收等多种生理特性，已经引起了人们的广泛关注。本文阐述了麦芽糖醇的生理学性质、质量标准及其在食品工业中的应用，重点对麦芽糖醇的制备工艺及关键控制点作了详细探讨，最后对其发展前景进行展望，认为麦芽糖醇作为天然的营养型糖类甜味剂具有广阔的发展前景。     

Application of immunoassay in the food industry

Immunoassay techniques using the highly specific and sensitive nature of immunological reactions have been developed and applied in the food industry for detecting the naturally occurring constituents, antibiotics, pesticide residues, microorganisms, and fragments of microbial constituents related to food analysis, food production, food processing, and food safety. Both polyclonal and monoclonal antibodies are employed for the development of the various immunoassay systems, including enzyme-linked immunoassay (ELISA) and radioimmunoassay (RIA). Immunoassay techniques provide complementary and/or alternate approaches in reducing the use of costly, sophisticated equipment and analysis time, but still maintaining reliability and improved sensitivity. Immunoassay techniques in their most simple forms provide excellent screening tools to detect adulteration and contaminations qualitatively. The application of immunoassay techniques contributes tremendously to the quality control and safety of our food supply.