Search Results (35)

Honey is one of the most valued natural food products, yet it remains highly vulnerable to fraud through mislabeling and adulteration, practices that mislead consumers and compromise food safety. We develop a low-cost and portable electronic nose (e-nose) system for classifying locally available honey brands in the Philippines. The system integrates an array of eight MQ gas sensors to detect volatile organic compounds (VOCs), with an Arduino Mega 2560 handling data acquisition and a Raspberry Pi 5 executing data processing and classification. An Extreme Gradient-Boosted Decision Tree (XGBoost) algorithm was applied to analyze the VOC profiles of three honey brands, each with 38 samples, resulting in a total dataset of 114 samples. The dataset was divided into training, testing, and validation sets to assess the system’s classifying and predictive performance, with accuracy evaluated using a 3 × 3 confusion matrix. The results showed that the system effectively distinguished between honey brands, achieving a validation accuracy of 87.50%, corresponding to 21 out of 24 correctly identified validation trials. Full article

Condiment sauces such as soy sauce, fish sauce, oyster sauce, and Worcestershire sauce play a vital role in culinary practices and cultural identity, particularly in the Philippines. These sauces are distinguished by their unique volatile organic compound profiles, which define their aroma and flavor. With the growing demand for these condiment products, there is an increasing need for accurate and efficient methods to classify them, ensuring product authenticity and strengthening quality control. However, conventional approaches such as sensory evaluation and laboratory-based chemical analysis are often expensive, time-consuming, and subjective. To address this limitation, we used an electronic nose (e-nose) system integrated with a Support Vector Machine (SVM) classifier for the classification of dark condiment sauces. The system consists of an array of MQ-series gas sensors connected to an Arduino Mega 2560 for analog-to-digital conversion, with Raspberry Pi 5 serving as the primary processing unit. Sensor data undergo preprocessing steps, including standardization and dimensionality reduction through principal component analysis, before being classified using SVM. A total of 120 samples, consisting of 40 readings per condiment type, were used for training and testing, while 60 additional samples—15 per class—were reserved for validation. The e-nose system achieved a 95% classification performance, as evaluated using a confusion matrix and overall accuracy metrics. These results demonstrate the potential of the e-nose combined with SVM as a reliable tool for condiment classification. The system offers practical applications in quality control and product authentication. Future work may extend its capabilities toward spoilage detection, the integration of different gas sensors, and the classification of a wider variety of condiment sauces. Full article

Laboratories are complex and dynamic environments where diverse hazards—including toxic gas leakage, volatile solvent combustion, and unexpected fire ignition—pose serious threats to personnel safety and property. Traditional monitoring systems relying on single-type sensors or manual inspections often fail to provide timely warnings or comprehensive hazard perception, resulting in delayed response and potential escalation of incidents. To address these limitations, this study proposes a multi-node laboratory safety monitoring and early warning system integrating multi-source sensing, heterogeneous communication, and cloud–edge collaboration. The system employs a LoRa-based star-topology network to connect distributed sensing and actuation nodes, ensuring long-range, low-power communication. A Raspberry Pi-based module performs real-time facial recognition for intelligent access control, while an OpenMV module conducts lightweight flame detection using color-space blob analysis for early fire identification. These edge-intelligent components are optimized for embedded operation under resource constraints. The cloud–edge–app collaborative architecture supports real-time data visualization, remote control, and adaptive threshold configuration, forming a closed-loop safety management cycle from perception to decision and execution. Experimental results show that the facial recognition module achieves 95.2% accuracy at the optimal threshold, and the flame detection algorithm attains the best balance of precision, recall, and F1-score at an area threshold of around 60. The LoRa network maintains stable communication up to 0.8 km, and the system’s emergency actuation latency ranges from 0.3 s to 5.5 s, meeting real-time safety requirements. Overall, the proposed system significantly enhances early fire warning, multi-source environmental monitoring, and rapid hazard response, demonstrating strong applicability and scalability in modern laboratory safety management. Full article

The proliferation of Internet of Things (IoT) devices presents significant challenges for cybersecurity and digital forensics, particularly as these devices have become increasingly weaponised for malicious activities. This research focuses on the forensic analysis capabilities of Raspberry Pi devices configured with Kali Linux, comparing their forensic capabilities to conventional PC-based forensic investigations. The study identifies key gaps in existing IoT forensic methodologies, including limited tool compatibility, constrained data retention, and difficulties in live memory analysis due to architectural differences. The research employs a testbed-based approach to simulate cyberattacks on both platforms, capturing and analysing forensic artefacts such as system logs, memory dumps, and network traffic. The research findings reveal that while traditional PCs offer extensive forensic capabilities due to superior storage, tool support, and system logging, Raspberry Pi devices present significant forensic challenges, primarily due to their ARM architecture and limited forensic readiness. The study emphasises the need for specialised forensic tools tailored to IoT environments and suggests best practices to enhance forensic investigation capabilities in weaponised IoT scenarios. This research contributes to the field by bridging the gap between theoretical frameworks and real-world forensic investigations, offering insights into the evolving landscape of IoT forensics and its implications for digital evidence collection, analysis, and forensic readiness. Full article

In this study, biodegradable and active films based on sodium alginate incorporated with different concentrations of oils (25% and 50%) from fruit seeds were developed for potential applications in food packaging. The ultraviolet and visible (UV-VIS) spectra of raspberry seed oil (RSO) and black currant seed oil (BCSO) indicated differences in bioactive compounds, such as tocopherols, phenolic compounds, carotenoids, chlorophyll, and oxidative status (amounts of dienes, trienes, and tetraenes) of active components added to alginate films. The study encompassed the color, structure, and thermal stability analysis of sodium alginate films incorporated with RSO and BCSO and their mixtures. The color of alginate films before and after the addition of oils from both fruit seeds was evaluated by measuring color coordinates in the CIELab color space: L* (lightness), a* (red-green), and b* (yellow-blue). The lightness values ranged between 94.21 and 95.08, and the redness values varied from −2.20 to −2.65, slightly decreasing for the films enriched with oils. In contrast, yellowness values ranged between 2.93 and 5.80 for the obtained active materials, significantly increasing compared to the control alginate film (L* = 95.48, a* = −1.92, and b* = −0.14). Changes in the structure and morphology of the alginate films after incorporating bioactive-rich oils were observed using scanning electron microscopy (SEM). Films with RSO and oil mixtures had more developed surfaces than films with BCSO. Moreover, the cross-sections of the films with RSO showed holes evenly distributed inside the films, indicating traces of volatile compounds. Thermal decomposition of the alginate films loaded with oils showed five separate stages (to 125 °C, 125–300 °C, 310–410 °C, 410–510 °C, and 750–1000 °C, respectively) related to the oil and surfactant decomposition. The shape of the thermogravimetric curves did not depend on the oil type. The added oils reduced the efficiency of alginate decomposition in the first stage. The obtained results showed that new functional and thermally stable food packaging films based on sodium alginate with a visual appearance acceptable to consumers could be produced by utilizing oils from fruit seed residues. Full article

Fresh raspberries are highly perishable, but lactic acid bacteria fermentation offers a favourable method for developing healthy products. This study investigated the effects of Lacticaseibacillus paracasei fermentation on the nutrients and phytochemicals of red raspberry nectar using widely targeted metabolomics, as well as its antioxidant activity. The fermentation notably disrupted the raspberry tissue structure, reshaped its non-volatile composition, and increased its DPPH and hydroxyl free radical scavenging abilities. A total of 261 compounds showed significant differences, with 198 upregulated and 63 downregulated. Among these, certain flavonoid glucosides (e.g., pelargonid-in-3-O-rutinoside, delphinidin-3-O-rutinoside-7-O-glucoside, and kaempferol-3-O-glucoside) were significantly downregulated, while some bioactive phenolic acids (e.g., 3-(4-Hydroxyphenyl)-propionic acid and DL-3-phenyllactic acid), alkaloids (e.g., deoxymutaaspergillic acid and indole-3-lactic acid), amino acids (e.g., L-phenylalanine and L-glutamine), and B vitamins (e.g., VB6, VB7, and VB3) were substantially upregulated. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis revealed that metabolic pathways and the biosynthesis of secondary metabolites contributed significantly to the new profile of fermented red raspberry nectar. These findings provide valuable insights for developing fermented raspberry products using Lacticaseibacillus paracasei, which can help minimise fresh raspberry loss and enhance their valorisation. Full article

The modern analytical technique of Fourier-transform mid-infrared spectroscopy (FT-MIR) has found its place in routine wine quality control. It allows rapid and nondestructive analysis, with easy sample preparation and without the need for chemical pretreatment or expensive reagents. The objective of this research was to apply these advantages to fruit wines in order to create a tool for the authentication of fruit wines produced from different fruit species (chokeberry, blackberry, and raspberry). The aim of this work was to establish a chemometric model from FT-MIR spectra and to find a “fingerprint” of specific fruit wines, enabling the classification of fruit wines by plant species. Physicochemical analysis of 111 Croatian fruit wine samples (38 liqueur fruit wines and 73 fruit wines) revealed content levels of the following parameters: alcoholic strength (5.0–15.2% vol.), total dry extract (60.4–253.3 g/L), total sugars (1.2–229.9 g/L), pH (3.13–4.98), total acidity (4.2–18.3 g/L) and volatile acidity (0.2–1.5 g/L). For statistical data processing, spectral ranges between 926 and 1450 cm⁻¹ and between 1801 and 2951 cm⁻¹ were used. The first principal component (PC1) explained 70.4% of the observed variation, and the second component (PC2) explained 16.7%, clearly separating chokeberry fruit wines from blackberry and raspberry fruit wines. Soft Independent Modeling Class Analogy (SIMCA) was performed following the development of a PCA model showing that the chokeberry and blackberry wine samples form clearly separated clusters. Key discriminators for classifying chokeberry vs. blackberry wines were identified at 1157, 1304, and 1435 cm⁻¹, demonstrating high discrimination power (DP 26, 17, and 14, respectively). FT-MIR spectroscopy, in combination with chemometric methods, has shown promising potential for the authenticity assessment of fruit wines. Full article

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor. Full article

This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9–40.2% v/v) and methanol (22.8–877.9 g/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits. Full article

Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspberry (90/10%) juice treated by thermal and ultraviolet radiation (UV-C) alone or in combination with moderate heat-treatment. Nineteen volatile compounds were identified which experienced changes depending on the treatment. Compounds such as α-ionone and β-ionone, that contribute to raspberries characteristic aroma, were present in a greater concentration in the UV-C treatment and lower in the thermal treatment. Likewise, 2-methyl butyl acetate, which give a fruity-sweet aroma typical of apples was present in a greater concentration in the UV-C treatment. Regarding polyphenol content, control and combined treatment presented the greater concentrations. However, after twenty days of storage, control and combined treatment presented the lower flavonoid concentration. Nevertheless, at this time, treatments showed no variations in antioxidant activity. Yeast and mold and total aerobic mesophilic and psychrophilic counts were reduced in the heat and combined treatments. In conclusion, UV-C and moderate heat might successfully be used to process a stable apple-raspberry juice while maintaining its quality and safety. Full article

Malolactic fermentation (MLF) by different lactic acid bacteria has a significantly influence on the aromatic and sensory properties of wines. In this study, four strains including two Oenococcus oeni (commercial O-Mega and native DS04) and two Lactiplantibacillus plantarum (commercial NoVA and native NV27) were tested for their performances over MLF and effects on the basic composition, volatile components and sensory property of black raspberry wine. Results of microbial growth kinetics showed Lactiplantibacillus strains had higher fermentation efficiency than Oenococcus. The volatile compounds were determined by GC-IMS; NoVA and NV27 had higher production of volatile esters, and DS04 synthesized more amounts of acetate esters and several alcohols. In terms of sensory evaluation, NV27 and DS04 showed great aroma properties due to the enhanced fruity and sweet aroma. Furthermore, PLS was used for the establishment of the relationship between volatiles and sensory odors and sensory data interpretation. Full article

Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties. Full article

Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties—particularly mass transfer properties—and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of S. aureus and E. coli, respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film’s formulation themselves, showing different fingerprints depending on the film. Full article

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (_NI) and agar-immobilized (_AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by _NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH⁻ (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-Ra_NI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH⁻ of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-Eld_AI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-Eld_AI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-Blu_NI (1.88 log₁₀ CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-Eld_NI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits. Full article

The foraging behavior of the infective juveniles (IJs) of entomopathogenic nematodes (EPNs) relies on host-derived compounds, but in a tri-trophic context, herbivore-induced root volatiles act as signals enhancing the biological control of insect pests by recruiting EPNs. In southern Chile, the EPN Steinernema australe exhibits the potential to control the raspberry weevil, Aegorhinus superciliosus, a key pest of blueberry Vaccinium corymbosum. However, there is no information on the quality of the blueberry root volatile plume or the S. australe response to these chemicals as putative attractants. Here, we describe the root volatile profile of blueberries and the chemotaxis behavior of S. australe towards the volatiles identified from Vaccinium corymbosum roots, infested or uninfested with A. superciliosus larvae. Among others, we found linalool, α-terpineol, limonene, eucalyptol, 2-carene, 1-nonine, 10-undecyn-1-ol, and methyl salicylate in root volatiles and, depending on the level of the emissions, they were selected for bioassays. In the dose–response tests, S. australe was attracted to all five tested concentrations of methyl salicylate, 1-nonine, α-terpineol, and 2-carene, as well as to 100 µg mL⁻¹ of 10-undecyn-1-ol, 0.1 and 100 µg mL⁻¹ of linalool, and 100 µg mL⁻¹ of limonene, whereas eucalyptol elicited no attraction or repellency. These results suggest that some volatiles released from damaged roots attract S. australe and may have implications for the biocontrol of subterranean pests. Full article