Fluorescence lifetime imaging microscopy as a tool to characterize spice powder variations for quality and authenticity purposes: A ginger case study.

Autor: Han Q; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Institute for Global Food Security, Biological Sciences, 19 Chlorine Gardens, Queen's University Belfast, BT9 5DL, Belfast, Northern Ireland, United Kingdom., Erasmus SW; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands., Bader A; Department of Agrotechnology and Food Sciences, Wageningen University & Research, 6708 PB, Wageningen, the Netherlands., Fryganas C; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands., Elliott CT; Institute for Global Food Security, Biological Sciences, 19 Chlorine Gardens, Queen's University Belfast, BT9 5DL, Belfast, Northern Ireland, United Kingdom; School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani 12120, Thailand., van Ruth SM; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Institute for Global Food Security, Biological Sciences, 19 Chlorine Gardens, Queen's University Belfast, BT9 5DL, Belfast, Northern Ireland, United Kingdom; School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. Electronic address: saskia.vanruth@ucd.ie.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jan; Vol. 176, pp. 113792. Date of Electronic Publication: 2023 Dec 04.
DOI: 10.1016/j.foodres.2023.113792
Abstrakt: Spices are usually ground for applications and the resulting particle size of the powders is an important product attribute in view of the release of flavour. However, inhomogeneity of the original material may lead to variations in the physicochemical characteristics of the particles. This variation and its linkage to particle size may be examined by particular imaging techniques. This study aimed to explore the potential of Fluorescence Lifetime Imaging Microscopy (FLIM) to characterize spice powders according to particle size variations and correlation with their pigment contents to reveal the chemical information contained within the FLIM data. Ginger powder was used as a representative powder model. The FLIM profiles of the individual samples and populations revealed that FLIM coupled with the phasor approach has the capacity to characterize spice powder according to particle size. Meanwhile, Principal Component Analysis of pre-processed FLIM data revealed clustering of particle size groups. Further correlation analysis between the pigment compound contents and FLIM data of the ginger powders indicated that FLIM reflected chemical information of ginger powder and was able to visualize endogenous fluorophores. The current study revealed the potential of FLIM to characterize ginger powder particles. This approach may be extrapolated to other spice powder products. The new knowledge is a step further in paving the way for the application of innovative techniques, already prevalent in other domains, to food quality and authentication.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Crown Copyright © 2023. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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