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Dr. Weijie Lan
UMR408, French National Institute for Agriculture, Food, and Environment (INRAE), F-84000 Avignon, France

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Research Keywords & Expertise

0 Chemometrics
0 spectroscopic techniques
0 Sustainable and precise fruit processing
0 Bioactive food packaging materials
0 Fruit quality and safety

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Fruit quality and safety

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Journal article
Published: 20 March 2021 in Food Chemistry
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The potential of MIRS was investigated to: i) differentiate cooked purees issued from different apples and process conditions, and ii) predict the puree quality characteristics from the spectra of homogenized raw apples. Partial least squares (PLS) regression was tested both, on the real spectra of cooked purees and their reconstructed spectra calculated from the spectra of homogenized raw apples by direct standardization. The cooked purees were well-classified according to apple thinning practices and cold storage durations, and to different heating and grinding conditions. PLS models using the spectra of homogenized raw apples can anticipate the titratable acidity (the residual predictive deviation (RPD) = 2.9), soluble solid content (RPD = 2.8), particle averaged size (RPD = 2.6) and viscosity (RPD ≥ 2.5) of cooked purees. MIR technique can provide sustainable evaluations of puree quality, and even forecast texture and taste of purees based on the prior information of raw materials.

ACS Style

Weijie Lan; Catherine M.G.C. Renard; Benoit Jaillais; Alexandra Buergy; Alexandre Leca; Songchao Chen; Sylvie Bureau. Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing. Food Chemistry 2021, 355, 129636 .

AMA Style

Weijie Lan, Catherine M.G.C. Renard, Benoit Jaillais, Alexandra Buergy, Alexandre Leca, Songchao Chen, Sylvie Bureau. Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing. Food Chemistry. 2021; 355 ():129636.

Chicago/Turabian Style

Weijie Lan; Catherine M.G.C. Renard; Benoit Jaillais; Alexandra Buergy; Alexandre Leca; Songchao Chen; Sylvie Bureau. 2021. "Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing." Food Chemistry 355, no. : 129636.

Journal article
Published: 11 February 2021 in Postharvest Biology and Technology
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The heterogeneity of apple fruit was highlighted by near-infrared hyperspectral imaging (NIR-HSI) using a data analysis in two successive steps. First, NIR-HSI images were acquired on the cut surface of six transverse slices per apple, which were then systematically sampled with 5 or 6 cylinders per slice. PCA carried out on the NIR-HSI images allowed to select 141 representative cylinders from the total dataset (1056 samples), in which the contents of dry matter (DMC), total sugars (TSC), fructose, glucose, sucrose, malic acid and polyphenols were quantified by spectrophotometry and chromatography. In a second step, leave-one-out PLS models were developed and successfully used to describe the distribution of DMC (Rcv2 = 0.83, RPD = 2.39) and TSC (Rcv2 = 0.81, RPD = 2.20) in each apple slice. A strong heterogeneity of DMC and TSC was detected inside each fruit. Such a simple and rapid method reduced the needs of numerous chemical characterizations to demonstrate the distribution of quality traits within and between fruit and contributed to better manage the fruit quality measurements.

ACS Style

Weijie Lan; Benoit Jaillais; Catherine M.G.C. Renard; Alexandre Leca; Songchao Chen; Carine Le Bourvellec; Sylvie Bureau. A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices. Postharvest Biology and Technology 2021, 175, 111497 .

AMA Style

Weijie Lan, Benoit Jaillais, Catherine M.G.C. Renard, Alexandre Leca, Songchao Chen, Carine Le Bourvellec, Sylvie Bureau. A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices. Postharvest Biology and Technology. 2021; 175 ():111497.

Chicago/Turabian Style

Weijie Lan; Benoit Jaillais; Catherine M.G.C. Renard; Alexandre Leca; Songchao Chen; Carine Le Bourvellec; Sylvie Bureau. 2021. "A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices." Postharvest Biology and Technology 175, no. : 111497.

Journal article
Published: 16 August 2020 in Food Control
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Vis-NIRS, MIRS, and a combination of both coupled with PLS and machine learning were applied to i) trace the composed proportions of different apple varieties in formulated purees and ii) predict the quality characteristics of formulated purees from spectral information of initial puree cultivars. The PLS models could estimate proportions of each apple cultivar in puree mixtures using MIR spectra (RMSEP 3.6), especially for Granny Smith (RMSEP = 2.7%, RPD = 11.4). The concentration profiles from multivariate curve resolution-alternative least squares (MCR-ALS) made possible to reconstruct spectra of formulated purees. MIRS technique was evidenced to predict the final puree quality, such as viscosity (RPD>4.0), contents of soluble solids (RPD = 4.1), malic acid (RPD = 4.7) and glucose (RPD = 4.3), based only on the spectral data of composed puree cultivars. Infrared technique should be a powerful tool for puree traceability, even for multicriteria optimization of final products from the characteristics of composed puree cultivars before formulation.

ACS Style

Weijie Lan; Sylvie Bureau; Songchao Chen; Alexandre Leca; Catherine M.G.C. Renard; Benoit Jaillais. Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality. Food Control 2020, 120, 107546 .

AMA Style

Weijie Lan, Sylvie Bureau, Songchao Chen, Alexandre Leca, Catherine M.G.C. Renard, Benoit Jaillais. Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality. Food Control. 2020; 120 ():107546.

Chicago/Turabian Style

Weijie Lan; Sylvie Bureau; Songchao Chen; Alexandre Leca; Catherine M.G.C. Renard; Benoit Jaillais. 2020. "Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality." Food Control 120, no. : 107546.

Journal article
Published: 16 June 2020 in Food Chemistry
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Attenuated total reflectance Fourier transform spectroscopy (ATR-FTIR) was applied on fresh (NF), freeze-dried (FD) and cell wall materials (AIS) of raw and processed apples. These samples prepared from 36 apple sets and the corresponding 72 purees, issued from different varieties, agricultural practices, storage periods and processing conditions, were used to build models including exploratory analysis, supervised classification and multivariate calibration. Fresh and freeze-dried samples presented similar fingerprint spectral variations due to processing. ATR-FTIR directly on fresh purees satisfactorily predicted textural properties such as particle average size and volume (RPD > 3.0), while freeze-drying improved assessment of chemical (RPD > 3.2) and rheological (RPD > 3.1) parameters using partial least-squares regression. The assessment of texture and macrocomponents of purees can be obtained with a limited sample preparation. For research applications because of a need of sample preparation, changes of cell wall composition during fruit processing could be assessed in relationship with pectin degradation.

ACS Style

Weijie Lan; Catherine M.G.C. Renard; Benoit Jaillais; Alexandre Leca; Sylvie Bureau. Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy? Food Chemistry 2020, 330, 127357 .

AMA Style

Weijie Lan, Catherine M.G.C. Renard, Benoit Jaillais, Alexandre Leca, Sylvie Bureau. Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy? Food Chemistry. 2020; 330 ():127357.

Chicago/Turabian Style

Weijie Lan; Catherine M.G.C. Renard; Benoit Jaillais; Alexandre Leca; Sylvie Bureau. 2020. "Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy?" Food Chemistry 330, no. : 127357.

Journal article
Published: 29 November 2019 in Food Chemistry
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The potential of NIRS was investigated on both apples and purees to (i) examine factors involving quality variability (variety, agricultural practice, cold storage, puree mechanical refining level) and (ii) establish the link between quality traits before and after processing in order to predict the quality characteristics of purees from spectral information of raw apples. Apples and purees were well-classified at over 82% and 88% according to varieties and storage times respectively. The PLS models showed a good ability to estimate puree characteristics from spectra acquired on corresponding apples such as viscosity (R2 > 0.82), cell wall content (R2 > 0.81) and also dry matter (R2 > 0.83), soluble solids content (R2 > 0.80) and titratable acidity (R2 > 0.80). NIR technique should be a useful tool for industry insofar as it can give a reliable assessment of texture and taste of the final products based on the non-destructive fresh materials evaluation.

ACS Style

Weijie Lan; Benoit Jaillais; Alexandre Leca; Catherine M.G.C. Renard; Sylvie Bureau. A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements. Food Chemistry 2019, 310, 125944 .

AMA Style

Weijie Lan, Benoit Jaillais, Alexandre Leca, Catherine M.G.C. Renard, Sylvie Bureau. A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements. Food Chemistry. 2019; 310 ():125944.

Chicago/Turabian Style

Weijie Lan; Benoit Jaillais; Alexandre Leca; Catherine M.G.C. Renard; Sylvie Bureau. 2019. "A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements." Food Chemistry 310, no. : 125944.

Journal article
Published: 22 June 2019 in LWT
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In this study, we developed and tested various antimicrobial polyvinyl alcohol (PVA)/tea polyphenol (TP) composite films intended to extend the shelf life of packaged strawberries. Each PVA/TP film with volumetric ratios of 10/0, 9/1, 8/2, 7/3, 6/4 and 5/5 was prepared using tap-casting methods and characterized with respect to its infrared spectrum, tensile strength, oxygen permeability, water solubility, biodegradation, and antimicrobial properties. The effects of the various composite films were subsequently evaluated based on the fruit's weight loss, decay rate, firmness, pH, titratable acidity, and soluble solids. The results indicated that the PVA/TP-8/2 composite film effectively retarded the fruit's weight and firmness loss. In addition, the PVA/TP-8/2 composite film significantly retarded the fruit's titratable acid and soluble solid loss and limited microbial proliferation. Among the various antimicrobial composite films tested, the PVA/TP-8/2 composite film exhibited significant potential as a packaging material that would extend the shelf life of strawberries.

ACS Style

Weijie Lan; Rong Zhang; Saeed Ahmed; Wen Qin; Yaowen Liu. Effects of various antimicrobial polyvinyl alcohol/tea polyphenol composite films on the shelf life of packaged strawberries. LWT 2019, 113, 108297 .

AMA Style

Weijie Lan, Rong Zhang, Saeed Ahmed, Wen Qin, Yaowen Liu. Effects of various antimicrobial polyvinyl alcohol/tea polyphenol composite films on the shelf life of packaged strawberries. LWT. 2019; 113 ():108297.

Chicago/Turabian Style

Weijie Lan; Rong Zhang; Saeed Ahmed; Wen Qin; Yaowen Liu. 2019. "Effects of various antimicrobial polyvinyl alcohol/tea polyphenol composite films on the shelf life of packaged strawberries." LWT 113, no. : 108297.

Journal article
Published: 20 March 2019 in Innovative Food Science & Emerging Technologies
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Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.

ACS Style

Yaowen Liu; Xue Liang; Ahmed Saeed; Weijie Lan; Wen Qin. Properties of 3D printed dough and optimization of printing parameters. Innovative Food Science & Emerging Technologies 2019, 54, 9 -18.

AMA Style

Yaowen Liu, Xue Liang, Ahmed Saeed, Weijie Lan, Wen Qin. Properties of 3D printed dough and optimization of printing parameters. Innovative Food Science & Emerging Technologies. 2019; 54 ():9-18.

Chicago/Turabian Style

Yaowen Liu; Xue Liang; Ahmed Saeed; Weijie Lan; Wen Qin. 2019. "Properties of 3D printed dough and optimization of printing parameters." Innovative Food Science & Emerging Technologies 54, no. : 9-18.

Journal article
Published: 20 February 2019 in Molecules
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Novel fibers containing different ratios of PVA and d-limonene were fabricated using electrospinning for antibacterial active packaging applications. The PVA/d-limonene fibers were thoroughly characterized using a scanning electron microscope, fourier-transform infrared spectrometry, thermal gravimetry, differential scanning calorimetry, tensile tests, and oxygen permeability tests. The results of these analyses showed that the highest tensile strength and elongation at break values of 3.87 ± 0.25 MPa and 55.62 ± 2.93%, respectively, were achieved for a PVA/d-limonene ratio of 7:3 (v/v) and an ultrasonication time of 15 min during processing. This material also showed the lowest oxygen permeation and the best degradability and bacteriostatic properties of all samples.

ACS Style

Weijie Lan; Xue Liang; Wenting Lan; Saeed Ahmed; Yaowen Liu; Wen Qin. Electrospun Polyvinyl Alcohol/d-Limonene Fibers Prepared by Ultrasonic Processing for Antibacterial Active Packaging Material. Molecules 2019, 24, 767 .

AMA Style

Weijie Lan, Xue Liang, Wenting Lan, Saeed Ahmed, Yaowen Liu, Wen Qin. Electrospun Polyvinyl Alcohol/d-Limonene Fibers Prepared by Ultrasonic Processing for Antibacterial Active Packaging Material. Molecules. 2019; 24 (4):767.

Chicago/Turabian Style

Weijie Lan; Xue Liang; Wenting Lan; Saeed Ahmed; Yaowen Liu; Wen Qin. 2019. "Electrospun Polyvinyl Alcohol/d-Limonene Fibers Prepared by Ultrasonic Processing for Antibacterial Active Packaging Material." Molecules 24, no. 4: 767.

Journal article
Published: 08 September 2018 in International Journal of Biological Macromolecules
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In this study, we employed electrospinning to fabricate polylactic acid (PLA)/carbon nanotubes (CNTs)/chitosan (CS) composite fibers containing different CS contents and examined the ability of these fibers for strawberry preservation for the first time. The experimental results showed that as CS content increased, the mechanical properties, solubility, and swelling ratio of the fiber films first improved and then degraded, with peak values being achieved at a CS content of 7 wt%. The antimicrobial activity test results showed that as CS content increased, the antimicrobial activity of the composite fiber films against four microorganisms increased and the activity was the best when the CS content was 7 wt%. In addition, the composite fibers exhibited better antimicrobial activity against Gram-negative and -positive bacteria than against molds. Moreover, the fibers exhibited better antimicrobial activity against Staphylococcus aureus than against Escherichia coli. The preservation experiments showed that the nanocomposite fibers containing different CS contents exhibited good preservation effects for strawberries, with the fiber containing 7 wt% CS showing the best results. Thus, these fibers can delay the physiological changes in strawberries and extend their shelf life and therefore have important potential applications for fruit and vegetable preservation in the future.

ACS Style

Yaowen Liu; Shuyao Wang; Weijie Lan; Wen Qin. Fabrication of polylactic acid/carbon nanotubes/chitosan composite fibers by electrospinning for strawberry preservation. International Journal of Biological Macromolecules 2018, 121, 1329 -1336.

AMA Style

Yaowen Liu, Shuyao Wang, Weijie Lan, Wen Qin. Fabrication of polylactic acid/carbon nanotubes/chitosan composite fibers by electrospinning for strawberry preservation. International Journal of Biological Macromolecules. 2018; 121 ():1329-1336.

Chicago/Turabian Style

Yaowen Liu; Shuyao Wang; Weijie Lan; Wen Qin. 2018. "Fabrication of polylactic acid/carbon nanotubes/chitosan composite fibers by electrospinning for strawberry preservation." International Journal of Biological Macromolecules 121, no. : 1329-1336.

Journal article
Published: 31 July 2018 in Ultrasonics Sonochemistry
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In this study, polyvinyl alcohol (PVA) was used as a film-forming substrate, added to extracted tea polyphenols (TPs) in various ratios and processed with ultrasonication to form films using the tape-casting method. The effects of ultrasonic processing duration on the properties of PVA/TP antibacterial active materials were explored via material property testing. The results showed that, overall, ultrasonic processing degraded the tensile strength and elongation at break of the composite films. When PVA/TP composite films with a PVA-to-TP mass ratio of 8:2 were processed with ultrasonication for 30 min, the swelling capacity was (740.19±64.67)% and solubility was (5.26±1.31)%. Ultrasonication also improved thedegradability and barrier properties of composite films. Moreover, 8/2 composite films with the PVA/TP ratio of 8:2 exhibited excellent bacteriostatic properties; after ultrasonication processing, the films had a bacteriostatic rate of (95.5±4.2)% and (91.8±3.7)% against Staphylococcus aureus and Escherichia coli, respectively, making them suitable for use as antibacterial active materials in food packaging.

ACS Style

Yaowen Liu; Shuyao Wang; Weijie Lan; Wen Qin. Development of ultrasound treated polyvinyl alcohol/tea polyphenol composite films and their physicochemical properties. Ultrasonics Sonochemistry 2018, 51, 386 -394.

AMA Style

Yaowen Liu, Shuyao Wang, Weijie Lan, Wen Qin. Development of ultrasound treated polyvinyl alcohol/tea polyphenol composite films and their physicochemical properties. Ultrasonics Sonochemistry. 2018; 51 ():386-394.

Chicago/Turabian Style

Yaowen Liu; Shuyao Wang; Weijie Lan; Wen Qin. 2018. "Development of ultrasound treated polyvinyl alcohol/tea polyphenol composite films and their physicochemical properties." Ultrasonics Sonochemistry 51, no. : 386-394.