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Sensor Technologies for Measurements of Food Quality
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Sensor Technologies for Measurements of Food Quality

A special issue of Sensors (ISSN 1424-8220). This special issue belongs to the section "Chemical Sensors".

Deadline for manuscript submissions: closed (12 January 2024) | Viewed by 1813

Special Issue Editors

Dr. Mercedes Del Río Celestino

E-Mail Website
Guest Editor
Agri-Food Laboratory, (CAPDER), Avda Menéndez Pidal, s/n, 14080 Córdoba, Spain
Interests: near-infrared spectroscopy (NIR); sensors; quality; food science; health; food processing; ready-to-eat vegetables
Special Issues, Collections and Topics in MDPI journals
Dr. Rafael Font Villa

E-Mail Website
Guest Editor
Agri-Food Laboratory, (CAPDER), Avda Menéndez Pidal, s/n, 14080 Córdoba, Spain
Interests: food science; nutraceutics; sensors; NIRS; food quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The development of rapid technologies for controlling food quality and managing crops is imperative in order to maximize productivity and profitability and to minimize the environmental impacts of agriculture.  The food industry continues to be faced with the need to supply high-quality and safe food products while addressing the issue of monitoring the quality of food processing.

Fast food analysis methods can help to ensure that food products meet regulatory requirements and quality standards, which  can lead to improved customer satisfaction and an increase in consumer confidence in the safety and quality of the products they purchase.

This Special Issue is dedicated, but not limited to, the new technologies of food analysis (NIRS, FTIR, fluorescence, electrochemical sensors, chemical sensors and biosensors, real-time PCR, and ELISA, among others). New developed methods should not require important sample preparation steps and should be advantageous in terms of rapidity compared to conventional analytical methods of analysis. Recent advances in rapid measurement technologies have opened up new opportunities for the food industry.

This Special Issue aims to disseminate novel research on the development and application of rapid measurement techniques and sensing techniques for determining the quality of agricultural and food products. Authors are welcome to submit original research and review papers.

Dr. Mercedes Del Río Celestino
Dr. Rafael Font Villa
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sensors is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • quality
  • food
  • FTIR
  • NIR
  • sensor
  • PCR
  • ELISA
  • RAMAN spectroscopy

Published Papers (2 papers)

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Research

10 pages, 2442 KiB  
Article
The Use of a Droplet Collar Accessory Attached to a Portable near Infrared Instrument to Identify Methanol Contamination in Whisky
by Adam Kolobaric, Rebecca Orrell-Trigg, Seth Orloff, Vanessa Fraser, James Chapman and Daniel Cozzolino
Sensors 2023, 23(21), 8969; https://doi.org/10.3390/s23218969 - 04 Nov 2023
Viewed by 921
Abstract
The aim of this study was to evaluate the ability of a droplet collar accessory attached to a portable near-infrared (NIR) instrument to characterize the artificial contamination of methanol in commercial whisky samples. Unadulterated samples (n = 12) were purchased from local bottle [...] Read more.
The aim of this study was to evaluate the ability of a droplet collar accessory attached to a portable near-infrared (NIR) instrument to characterize the artificial contamination of methanol in commercial whisky samples. Unadulterated samples (n = 12) were purchased from local bottle shops where adulterated samples were created by adding methanol (99% pure methanol) at six levels (0.5%, 1%, 2%, 3%, 4% and 5% v/v) to the commercial whisky samples (controls). Samples were analyzed using a drop collar accessory attached to a MicroNIR Onsite instrument (900–1650 nm). Partial least squares (PLS) cross-validation statistics obtained for the prediction of all levels of methanol (from 0 to 5%) addition were considered adequate when the whole adulteration range was used, coefficient of determination in cross-validation (R2cv: 0.95) and standard error in cross of validation (SECV: 0.35% v/v). The cross-validation statistics were R2cv: 0.97, SECV: 0.28% v/v after the 0.5% and 1% v/v methanol addition was removed. These results showed the ability of using a new sample presentation attachment to a portable NIR instrument to analyze the adulteration of whisky with methanol. However, the low levels of methanol adulteration (0.5 and 1%) were not well predicted using the NIR method evaluated. Full article
(This article belongs to the Special Issue Sensor Technologies for Measurements of Food Quality)
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17 pages, 2056 KiB  
Article
FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez
by María Guerrero-Chanivet, Dominico A. Guillén-Sánchez, Manuel José Valcárcel-Muñoz, M. Valme García-Moreno and Ofelia Anjos
Sensors 2023, 23(21), 8962; https://doi.org/10.3390/s23218962 - 03 Nov 2023
Viewed by 669
Abstract
Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contained some type of Sherry wine for at least 12 months. These casks are known as [...] Read more.
Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contained some type of Sherry wine for at least 12 months. These casks are known as Sherry Cask®. In this work, Brandies de Jerez aged for different aging times (0, 3, 6 and 12 months) in casks seasoned with three different types of Sherry wines (Fino, Oloroso and Amontillado) have been studied. The samples have been analyzed using FT-Raman spectroscopy, and their chemical characterization has also been realized by studying their total content of organic acid, volatile compounds, and phenolic and furanic compounds. Their chemical study showed that the main differences between the studied samples were due to the duration and the type of seasoning performed. However, the spectra obtained through FT-Raman presented noticeable differences according to cask seasoning time and the Sherry wine used for the process. A PCA (Principal Component Analysis) confirmed that the Brandies de Jerez presented significant differences depending on the seasoning time and type that the casks were subjected to. A PLS-R (Partial Least Squares Regression) study enabled establishing a close correlation between specific regions of the FT-Raman spectra and cask seasoning time. Full article
(This article belongs to the Special Issue Sensor Technologies for Measurements of Food Quality)
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