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Dr. Zoltan Kovacs
Szent István University Faculty of Food Science Department of Physics and Control

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0 Chemometrics
0 electronic tongue
0 electronic nose
0 aquaphotomics
0 near infrared spectroscopy

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electronic tongue
near infrared spectroscopy
aquaphotomics
electronic nose
Chemometrics
NIRS

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Journal article
Published: 06 August 2021 in Chemosensors
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The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zincoppyeast, ZP): Control 0%, ZP 2.5%, and ZP 5.0%. Eggs were collected after 30 days (batch 1) and 60 days (batch 2) of feeding with the experimental diets and subjected to chemical, microbiological, human sensory, e-nose, and e-tongue analyses. There was no significant difference among the microbiological status of eggs of the three groups, but there were significant differences (p< 0.05) in the fat (9.5% vs. 9.3%) and protein contents (12.7% vs. 13.4%) of the Control and ZP 5.0% groups, respectively. Human sensory analysis showed no clear change in the organoleptic characteristics of the eggs. Using linear discriminant analysis (LDA), the e-tongue could recognize the three groups of eggs in batch 1 and batch 2 with 95.9% and 100% accuracy and had a prediction accuracy of 64.8% and 56.2%, respectively. When the eggs were incubating at 50 °C or 80 °C before the e-nose analysis, the groups of eggs could be recognized with 98.0% and 82.7% accuracy, and predicted with 68.5% and 62.2% accuracy, respectively, using principal component analysis-based discriminant analysis (PCA–DA). The aroma compounds and respective sensory descriptors showing changes among the different groups of eggs (batch, storage, and feeding) were identified based on the e-nose analysis. The supplementation of laying hens’ feed with the investigated industrial by-product can be applied without any substantial effect on egg quality, which can, however, be detected with advanced analytical methods.

ACS Style

Juan Aguinaga Bósquez; Zoltan Kovacs; Zoltán Gillay; György Bázár; Csaba Palkó; Hajnalka Hingyi; Éva Csavajda; Márta Üveges; Zsuzsanna Jókainé Szatura; Iuliana Barbulescu; Mihaela Begea; Tamás Tóth. Evaluating the Effect of a Brewery By-Product as Feed Supplementation on the Quality of Eggs by Means of a Human Panel and E-Tongue and E-Nose Analysis. Chemosensors 2021, 9, 213 .

AMA Style

Juan Aguinaga Bósquez, Zoltan Kovacs, Zoltán Gillay, György Bázár, Csaba Palkó, Hajnalka Hingyi, Éva Csavajda, Márta Üveges, Zsuzsanna Jókainé Szatura, Iuliana Barbulescu, Mihaela Begea, Tamás Tóth. Evaluating the Effect of a Brewery By-Product as Feed Supplementation on the Quality of Eggs by Means of a Human Panel and E-Tongue and E-Nose Analysis. Chemosensors. 2021; 9 (8):213.

Chicago/Turabian Style

Juan Aguinaga Bósquez; Zoltan Kovacs; Zoltán Gillay; György Bázár; Csaba Palkó; Hajnalka Hingyi; Éva Csavajda; Márta Üveges; Zsuzsanna Jókainé Szatura; Iuliana Barbulescu; Mihaela Begea; Tamás Tóth. 2021. "Evaluating the Effect of a Brewery By-Product as Feed Supplementation on the Quality of Eggs by Means of a Human Panel and E-Tongue and E-Nose Analysis." Chemosensors 9, no. 8: 213.

Review
Published: 30 June 2021 in Critical Reviews in Food Science and Nutrition
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Controversies surrounding the name and how the electronics nose (e-nose) works have been at the center stage since the advent of the technology. Notwithstanding the controversies, the technology has gained popularity in the sensory analysis of dairy foods, because of its rapid results delivery on product aroma profile or pattern, which can be used to assess quality. This review critically evaluated the advances made in the application of the e-nose or artificial sensory system in the dairy industry, focusing on the evaluation of milk, yoghurt and cheese properties, and the trends and prospects of the technology. Most of the e-nose devices applied in the available scientific publications used sensors such as metal oxide semiconductor sensors (MOS), metal-oxide-semiconductor field-effect transistor (MOSFET), conducting polymers composites and quartz microbalance (QMB), and flame ionization detector FID, in a recent study. Though known for aroma sensing, the technology has been applied to evaluate the shelf life or microbial spoilage and to discriminate dairy products based on the volatile profile composition, as determined by the sensors. In most cases, the limitation of the technology is the inability of it to provide information on the nature of constituting compounds, except in gas chromatography and mass spectrometry-based e-nose systems.

ACS Style

Haruna Gado Yakubu; Zoltan Kovacs; Tamas Toth; George Bazar. Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production – a review. Critical Reviews in Food Science and Nutrition 2021, 1 -15.

AMA Style

Haruna Gado Yakubu, Zoltan Kovacs, Tamas Toth, George Bazar. Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production – a review. Critical Reviews in Food Science and Nutrition. 2021; ():1-15.

Chicago/Turabian Style

Haruna Gado Yakubu; Zoltan Kovacs; Tamas Toth; George Bazar. 2021. "Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production – a review." Critical Reviews in Food Science and Nutrition , no. : 1-15.

Journal article
Published: 31 March 2021 in Élelmiszervizsgálati Közlemények
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Since high fructose intake was found to be associated with increased health risks, it is important to raise awareness towards the amount of this widely used sugar within foods and beverages. The rapid and accurate detection and quantification of sugar types is not an easy task using conventional laboratory technologies. Near-infrared (NIR) spectroscopy has been proven to be a useful tool in this regard, and the present study highlights the applicability of this rapid correlative analytical technology in the measurement of fructose concentration against that of other sugars in aqueous solutions of sweeteners. The presented NIR calibrations are accurate for the relative measure of °Brix (R2 = 0.84), and the direct measurement of the individual sugars (R2 > 0.90) even in solutions with multiple sugars.

ACS Style

Haruna Gado Yakubu; Zoltán Kovács; Flóra Vitális; György Bázár. Near-infrared spectroscopy: rapid and effective tool for measuring fructose content. Élelmiszervizsgálati Közlemények 2021, 67, 3259 -3268.

AMA Style

Haruna Gado Yakubu, Zoltán Kovács, Flóra Vitális, György Bázár. Near-infrared spectroscopy: rapid and effective tool for measuring fructose content. Élelmiszervizsgálati Közlemények. 2021; 67 (1):3259-3268.

Chicago/Turabian Style

Haruna Gado Yakubu; Zoltán Kovács; Flóra Vitális; György Bázár. 2021. "Near-infrared spectroscopy: rapid and effective tool for measuring fructose content." Élelmiszervizsgálati Közlemények 67, no. 1: 3259-3268.

Journal article
Published: 31 March 2021 in Élelmiszervizsgálati Közlemények
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A legújabb kutatások alapján a magas fruktózbevitel fokozott egészségügyi kockázatokkal jár, ezért fontos felhívni a figyelmet az élelmiszerekben és italokban széles körben felhasznált cukor mennyiségére. A különböző cukrok gyors és pontos kimutatása és mennyiségi meghatározása a hagyományos laboratóriumi technológiák alkalmazásával nem egyszerű feladat. Számos korábbi kutatás eredménye utal arra, hogy a közeli-infravörös (NIR – Near Infra Red) spektroszkópia hatékonyan alkalmazható a cukrok minőségi és mennyiségi analízise során. Jelen vizsgálatunk rávilágít ennek a gyors korrelatív analitikai technikának az alkalmazhatóságára a fruktózkoncentráció cukoroldatokban történő mérése terén, amennyiben a bemutatott NIR kalibrációk megbízhatók a °Brix mint relatív paraméter mérésekor (R2 = 0,84), valamint az egyes cukrok közvetlen meghatározásakor (R2 > 0,90), még vegyes összetételű oldatokban is.

ACS Style

Haruna Gado Yakubu; Zoltán Kovács; Flóra Vitális; György Bázár. Közeli-infravörös spektroszkópia: gyors és hatékony eszköz a fruktóztartalom mérésére. Élelmiszervizsgálati Közlemények 2021, 67, 3249 -3258.

AMA Style

Haruna Gado Yakubu, Zoltán Kovács, Flóra Vitális, György Bázár. Közeli-infravörös spektroszkópia: gyors és hatékony eszköz a fruktóztartalom mérésére. Élelmiszervizsgálati Közlemények. 2021; 67 (1):3249-3258.

Chicago/Turabian Style

Haruna Gado Yakubu; Zoltán Kovács; Flóra Vitális; György Bázár. 2021. "Közeli-infravörös spektroszkópia: gyors és hatékony eszköz a fruktóztartalom mérésére." Élelmiszervizsgálati Közlemények 67, no. 1: 3249-3258.

Journal article
Published: 17 January 2021 in Sensors
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Mung bean is a leguminous crop with specific trait in its diet, namely in the form of anti-nutrient components. The sprouting process is commonly done for better nutritional acceptance of mung bean as it presents better nutritional benefits. Sprouted mung bean serves as a cheap source of protein and ascorbic acid, which are dependent on the sprouting process, hence the importance of following the biological process. In larger production scale, there has not been a definite standard for mung bean sprouting, raising the need for quick and effective mung bean sprout quality checks. In this regard, near-infrared spectroscopy (NIRS) has been recognized as a highly sensitive technique for quality control that seems suitable for this study. The aim of this paper was to describe quality parameters (water content, pH, conductivity, and ascorbic acid by titration) during sprouting using conventional analytical methods and advanced NIRS techniques as correlative methods for modelling sprouted mung beans’ quality and ascorbic acid content. Mung beans were sprouted in 6 h intervals up to 120 h and analyzed using conventional methods and a NIR instrument. The results of the standard analytical methods were analyzed with univariate statistics (analysis of variance (ANOVA)), and the NIRS spectral data was assessed with the chemometrics approach (principal component analysis (PCA), discriminant analysis (DA), and partial least squares regression (PLSR)). Water content showed a monotonous increase during the 120 h of sprouting. The change in pH and conductivity did not describe a clear pattern during the sprouting, confirming the complexity of the biological process. Spectral data-based discriminant analysis was able to distinctly classify the bean sprouts with 100% prediction accuracy. A NIRS-based model for ascorbic acid determination was made using standard ascorbic acid to quantify the components in the bean extract. A rapid detection technique within sub-percent level was developed for mung bean ascorbic acid content with R2 above 0.90. The NIR-based prediction offers reliable estimation of mung bean sprout quality

ACS Style

David Tjandra Nugraha; John-Lewis Zinia Zaukuu; Juan Aguinaga Bósquez; Zsanett Bodor; Flora Vitalis; Zoltan Kovacs. Near-Infrared Spectroscopy and Aquaphotomics for Monitoring Mung Bean (Vigna radiata) Sprout Growth and Validation of Ascorbic Acid Content. Sensors 2021, 21, 611 .

AMA Style

David Tjandra Nugraha, John-Lewis Zinia Zaukuu, Juan Aguinaga Bósquez, Zsanett Bodor, Flora Vitalis, Zoltan Kovacs. Near-Infrared Spectroscopy and Aquaphotomics for Monitoring Mung Bean (Vigna radiata) Sprout Growth and Validation of Ascorbic Acid Content. Sensors. 2021; 21 (2):611.

Chicago/Turabian Style

David Tjandra Nugraha; John-Lewis Zinia Zaukuu; Juan Aguinaga Bósquez; Zsanett Bodor; Flora Vitalis; Zoltan Kovacs. 2021. "Near-Infrared Spectroscopy and Aquaphotomics for Monitoring Mung Bean (Vigna radiata) Sprout Growth and Validation of Ascorbic Acid Content." Sensors 21, no. 2: 611.

Journal article
Published: 12 January 2021 in Sensors
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The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting low concentration differences in solutions. It could have unparalleled advantages for meat quality control, but the challenges of standardized meat extraction methods represent a backdrop that has led to its scanty application in the meat industry. This study aimed to determine the optimal dilution level of meat extract for e-tongue evaluations and also to develop three standardized meat extraction methods. For practicality, the developed methods were applied to detect low levels of meat adulteration using beef and pork mixtures and turkey and chicken mixtures as case studies. Dilution factor of 1% w/v of liquid meat extract was determined to be the optimum for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w chicken in turkey and pork in beef with linear discriminant analysis accuracies (LDA) of 78.13% (recognition) and 64.73% (validation). Even higher LDA accuracies of 89.62% (recognition) and 68.77% (validation) were achieved for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w of pork in beef. Partial least square models could predict both sets of meat mixtures with good accuracies. Extraction by cooking was the best method for discriminating meat mixtures and can be applied for meat quality evaluations with the e-tongue.

ACS Style

John-Lewis Zinia Zaukuu; Zoltan Gillay; Zoltan Kovacs. Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration. Sensors 2021, 21, 481 .

AMA Style

John-Lewis Zinia Zaukuu, Zoltan Gillay, Zoltan Kovacs. Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration. Sensors. 2021; 21 (2):481.

Chicago/Turabian Style

John-Lewis Zinia Zaukuu; Zoltan Gillay; Zoltan Kovacs. 2021. "Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration." Sensors 21, no. 2: 481.

Journal article
Published: 03 December 2020 in Food Control
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This study was aimed at two objectives: 1) explore the possibility of near infrared (NIR) spectroscopy to determine the content of common dietary fatty acids (FAs) and fat content in cow's liquid milk for better individual cow's feed management; 2) using aquaphotomics obtain better understanding of interaction between water molecular structure and FAs and gain more insight into their functionality. For these purposes, 252 milk samples were collected from 9 cows during 14 weeks and FAs content measured using gas chromatography as a reference method. Applying aquaphotomics NIR spectral analysis, quantification was attempted using 1300–1850 nm region where both water and FAs absorbance bands are located. The results showed possibility of quantification for 8 common dietary FAs which was more accurate when spectral region was narrowed to 1600–1800 nm. In the external validation, good predictions (R2> 0.75, RPD>1.5), were obtained for caproic and caprylic and acceptable for capric, lauric, myristic, myristoleic, palmitoleic and oleic acid (0.55

ACS Style

Jelena Muncan; Zoltan Kovacs; Bernhard Pollner; Kentarou Ikuta; Yoshihisa Ohtani; Fuminori Terada; Roumiana Tsenkova. Near infrared aquaphotomics study on common dietary fatty acids in cow's liquid, thawed milk. Food Control 2020, 122, 107805 .

AMA Style

Jelena Muncan, Zoltan Kovacs, Bernhard Pollner, Kentarou Ikuta, Yoshihisa Ohtani, Fuminori Terada, Roumiana Tsenkova. Near infrared aquaphotomics study on common dietary fatty acids in cow's liquid, thawed milk. Food Control. 2020; 122 ():107805.

Chicago/Turabian Style

Jelena Muncan; Zoltan Kovacs; Bernhard Pollner; Kentarou Ikuta; Yoshihisa Ohtani; Fuminori Terada; Roumiana Tsenkova. 2020. "Near infrared aquaphotomics study on common dietary fatty acids in cow's liquid, thawed milk." Food Control 122, no. : 107805.

Journal article
Published: 26 November 2020 in Sensors
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The chemical composition of bee pollens differs greatly and depends primarily on the botanical origin of the product. Therefore, it is a crucially important task to discriminate pollens of different plant species. In our work, we aim to determine the applicability of microscopic pollen analysis, spectral colour measurement, sensory, NIR spectroscopy, e-nose and e-tongue methods for the classification of bee pollen of five different botanical origins. Chemometric methods (PCA, LDA) were used to classify bee pollen loads by analysing the statistical pattern of the samples and to determine the independent and combined effects of the above-mentioned methods. The results of the microscopic analysis identified 100% of sunflower, red clover, rapeseed and two polyfloral pollens mainly containing lakeshore bulrush and spiny plumeless thistle. The colour profiles of the samples were different for the five different samples. E-nose and NIR provided 100% classification accuracy, while e-tongue > 94% classification accuracy for the botanical origin identification using LDA. Partial least square regression (PLS) results built to regress on the sensory and spectral colour attributes using the fused data of NIR spectroscopy, e-nose and e-tongue showed higher than 0.8 R2 during the validation except for one attribute, which was much higher compared to the independent models built for instruments.

ACS Style

László Sipos; Rita Végh; Zsanett Bodor; John-Lewis Zinia Zaukuu; Géza Hitka; György Bázár; Zoltan Kovacs. Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR. Sensors 2020, 20, 6768 .

AMA Style

László Sipos, Rita Végh, Zsanett Bodor, John-Lewis Zinia Zaukuu, Géza Hitka, György Bázár, Zoltan Kovacs. Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR. Sensors. 2020; 20 (23):6768.

Chicago/Turabian Style

László Sipos; Rita Végh; Zsanett Bodor; John-Lewis Zinia Zaukuu; Géza Hitka; György Bázár; Zoltan Kovacs. 2020. "Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR." Sensors 20, no. 23: 6768.

Journal article
Published: 26 October 2020 in Foods
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Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument capable of non-invasive volatile measurements of foods. In our study, we applied the e-nose to differentiate probiotic, moderately probiotic, and non-probiotic Lactobacillus bacteria strains at different fermentation time points (0th, 4th, and 11th) of milk fermentation. The pH of the changing milk medium was monitored with their corresponding increase in microbial cell counts. An e-nose with two gas chromatographic columns was used to develop classification models for the different bacteria groups and time points and to monitor the formation of the aromatic compounds during the fermentation process. Results of the e-nose showed good classification accuracy of the different bacteria groups at the 0th (74.44% for column 1 and 82.78% for column 2), the 4th (89.44% for column 1 and 92.22% for column 2), and the 11th (81.67% for column 1 and 81.67% for column 2) hour of fermentation. The loading vectors of the classification models showed the importance of some specific aroma compounds formed during the fermentation. Results show that aroma monitoring of the fermentation process with the e-nose is a promising and reliable analytical method for the rapid classification of bacteria strains according to their probiotic activity and for the monitoring of aroma changes during the fermentation process.

ACS Style

Zoltan Kovacs; Zsanett Bodor; John-Lewis Zinia Zaukuu; Timea Kaszab; George Bazar; Tamás Tóth; Csilla Mohácsi-Farkas. Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates. Foods 2020, 9, 1539 .

AMA Style

Zoltan Kovacs, Zsanett Bodor, John-Lewis Zinia Zaukuu, Timea Kaszab, George Bazar, Tamás Tóth, Csilla Mohácsi-Farkas. Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates. Foods. 2020; 9 (11):1539.

Chicago/Turabian Style

Zoltan Kovacs; Zsanett Bodor; John-Lewis Zinia Zaukuu; Timea Kaszab; George Bazar; Tamás Tóth; Csilla Mohácsi-Farkas. 2020. "Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates." Foods 9, no. 11: 1539.

Journal article
Published: 24 October 2020 in Sensors
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Tomato, and its concentrate are important food ingredients with outstanding gastronomic and industrial importance due to their unique organoleptic, dietary, and compositional properties. Various forms of food adulteration are often suspected in the different tomato-based products causing major economic and sometimes even health problems for the farmers, food industry and consumers. Near infrared (NIR) spectroscopy and electronic tongue (e-tongue) have been lauded as advanced, high sensitivity techniques for quality control. The aim of the present research was to detect and predict relatively low concentration of adulterants, such as paprika seed and corn starch (0.5, 1, 2, 5, 10%), sucrose and salt (0.5, 1, 2, 5%), in tomato paste using conventional (soluble solid content, consistency) and advanced analytical techniques (NIR spectroscopy, e-tongue). The results obtained with the conventional methods were analyzed with univariate statistics (ANOVA), while the data obtained with advanced analytical methods were analyzed with multivariate methods (Principal component analysis (PCA), linear discriminant analysis (LDA), partial least squares regression (PLSR). The conventional methods were only able to detect adulteration at higher concentrations (5–10%). For NIRS and e-tongue, good accuracies were obtained, even in identifying minimal adulterant concentrations (0.5%). Comparatively, NIR spectroscopy proved to be easier to implement and more accurate during our evaluations, when the adulterant contents were estimated with R2 above 0.96 and root mean square error (RMSE) below 1%.

ACS Style

Flora Vitalis; John-Lewis Zinia Zaukuu; Zsanett Bodor; Balkis Aouadi; Géza Hitka; Timea Kaszab; Viktoria Zsom-Muha; Zoltan Gillay; Zoltan Kovacs. Detection and Quantification of Tomato Paste Adulteration Using Conventional and Rapid Analytical Methods. Sensors 2020, 20, 6059 .

AMA Style

Flora Vitalis, John-Lewis Zinia Zaukuu, Zsanett Bodor, Balkis Aouadi, Géza Hitka, Timea Kaszab, Viktoria Zsom-Muha, Zoltan Gillay, Zoltan Kovacs. Detection and Quantification of Tomato Paste Adulteration Using Conventional and Rapid Analytical Methods. Sensors. 2020; 20 (21):6059.

Chicago/Turabian Style

Flora Vitalis; John-Lewis Zinia Zaukuu; Zsanett Bodor; Balkis Aouadi; Géza Hitka; Timea Kaszab; Viktoria Zsom-Muha; Zoltan Gillay; Zoltan Kovacs. 2020. "Detection and Quantification of Tomato Paste Adulteration Using Conventional and Rapid Analytical Methods." Sensors 20, no. 21: 6059.

Review
Published: 12 October 2020 in Critical Reviews in Food Science and Nutrition
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One of the major issues confronting the dairy industry is the efficient evaluation of the quality of feed, milk and dairy products. Over the years, the use of rapid analytical methods in the dairy industry has become imperative. This is because of the documented evidence of adulteration, microbial contamination and the influence of feed on the quality of milk and dairy products. Because of the delays involved in the use of wet chemistry methods during the evaluation of these products, rapid analytical techniques such as near-infrared spectroscopy (NIRS) has gained prominence and proven to be an efficient tool, providing instant results. The technique is rapid, nondestructive, precise and cost-effective, compared with other laboratory techniques. Handheld NIRS devices are easily used on the farm to perform quality control measures on an incoming feed from suppliers, during feed preparation, milking and processing of cheese, butter and yoghurt. This ensures that quality feed, milk and other dairy products are obtained. This review considers research articles published in reputable journals which explored the possible application of NIRS in the dairy industry. Emphasis was on what quality parameters were easily measured with NIRS, and the limitations in some instances.

ACS Style

Haruna Gado Yakubu; Zoltan Kovacs; Tamas Toth; George Bazar. The recent advances of near-infrared spectroscopy in dairy production—a review. Critical Reviews in Food Science and Nutrition 2020, 1 -22.

AMA Style

Haruna Gado Yakubu, Zoltan Kovacs, Tamas Toth, George Bazar. The recent advances of near-infrared spectroscopy in dairy production—a review. Critical Reviews in Food Science and Nutrition. 2020; ():1-22.

Chicago/Turabian Style

Haruna Gado Yakubu; Zoltan Kovacs; Tamas Toth; George Bazar. 2020. "The recent advances of near-infrared spectroscopy in dairy production—a review." Critical Reviews in Food Science and Nutrition , no. : 1-22.

Review
Published: 24 September 2020 in Sensors
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Amid today’s stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

ACS Style

Balkis Aouadi; John-Lewis Zinia Zaukuu; Flora Vitális; Zsanett Bodor; Orsolya Fehér; Zoltan Gillay; George Bazar; Zoltan Kovacs. Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview. Sensors 2020, 20, 5479 .

AMA Style

Balkis Aouadi, John-Lewis Zinia Zaukuu, Flora Vitális, Zsanett Bodor, Orsolya Fehér, Zoltan Gillay, George Bazar, Zoltan Kovacs. Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview. Sensors. 2020; 20 (19):5479.

Chicago/Turabian Style

Balkis Aouadi; John-Lewis Zinia Zaukuu; Flora Vitális; Zsanett Bodor; Orsolya Fehér; Zoltan Gillay; George Bazar; Zoltan Kovacs. 2020. "Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview." Sensors 20, no. 19: 5479.

Journal article
Published: 27 August 2020 in Sensors
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Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical properties of authentic Hungarian linden and acacia honeys (pure samples or manipulated ones blended with sugar syrup) as well as commercially available blends of European Union (EU) non-European Union (non-EU) honeys. Authentic linden and acacia were blended with sugar syrup at 10%, 20% and 50% concentration levels, and physicochemical properties were determined according to the methods of the International Honey Commission. Our objectives also included testing of the performance of electronic sensory techniques (electronic tongue (ET) and electronic nose (EN)) in the detection of adulteration, and the results are compared to the sensory profile analysis. The results provide good average recognition and prediction abilities for the classification of adulterated and authentic honeys (>90% for ET and higher than >80 for EN). Misclassifications were found only in the case of honey with 10% added sugar syrup. The methods were also able to reveal adulteration of independently predicted samples.

ACS Style

Zsanett Bodor; Zoltan Kovacs; Mahmoud Said Rashed; Zoltán Kókai; István Dalmadi; Csilla Benedek. Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup. Sensors 2020, 20, 4845 .

AMA Style

Zsanett Bodor, Zoltan Kovacs, Mahmoud Said Rashed, Zoltán Kókai, István Dalmadi, Csilla Benedek. Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup. Sensors. 2020; 20 (17):4845.

Chicago/Turabian Style

Zsanett Bodor; Zoltan Kovacs; Mahmoud Said Rashed; Zoltán Kókai; István Dalmadi; Csilla Benedek. 2020. "Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup." Sensors 20, no. 17: 4845.

Original paper
Published: 19 July 2020 in European Food Research and Technology
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Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

ACS Style

Csilla Benedek; Zsanett Bodor; Vanda Tímea Merrill; Zoltán Kókai; Attila Gere; Zoltan Kovacs; István Dalmadi; László Abrankó. Effect of sweeteners and storage on compositional and sensory properties of blackberry jams. European Food Research and Technology 2020, 246, 2187 -2204.

AMA Style

Csilla Benedek, Zsanett Bodor, Vanda Tímea Merrill, Zoltán Kókai, Attila Gere, Zoltan Kovacs, István Dalmadi, László Abrankó. Effect of sweeteners and storage on compositional and sensory properties of blackberry jams. European Food Research and Technology. 2020; 246 (11):2187-2204.

Chicago/Turabian Style

Csilla Benedek; Zsanett Bodor; Vanda Tímea Merrill; Zoltán Kókai; Attila Gere; Zoltan Kovacs; István Dalmadi; László Abrankó. 2020. "Effect of sweeteners and storage on compositional and sensory properties of blackberry jams." European Food Research and Technology 246, no. 11: 2187-2204.

Journal article
Published: 18 July 2020 in Processes
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Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008–0.064 g·L−1 in individual batch-mode operations at temperature 40 °C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 °C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent.

ACS Style

Arijit Nath; Burak Atilla Eren; Attila Csighy; Klára Pásztorné-Huszár; Gabriella Kiskó; László Abrankó; Attila Tóth; Emőke Szerdahelyi; Zoltán Kovács; András Koris; Gyula Vatai. Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins. Processes 2020, 8, 871 .

AMA Style

Arijit Nath, Burak Atilla Eren, Attila Csighy, Klára Pásztorné-Huszár, Gabriella Kiskó, László Abrankó, Attila Tóth, Emőke Szerdahelyi, Zoltán Kovács, András Koris, Gyula Vatai. Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins. Processes. 2020; 8 (7):871.

Chicago/Turabian Style

Arijit Nath; Burak Atilla Eren; Attila Csighy; Klára Pásztorné-Huszár; Gabriella Kiskó; László Abrankó; Attila Tóth; Emőke Szerdahelyi; Zoltán Kovács; András Koris; Gyula Vatai. 2020. "Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins." Processes 8, no. 7: 871.

Journal article
Published: 07 July 2020 in Biosensors
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Temperature, memory effect, and cross-contamination are suspected to contribute to drift in electronic tongue (e-tongue) sensors, therefore drift corrections are required. This paper aimed to assess the disturbing effects on the sensor signals during measurement with an Alpha Astree e-tongue and to develop drift correction techniques. Apple juice samples were measured at different temperatures. pH change of apple juice samples was measured to assess cross-contamination. Different sequential orders of model solutions and apple juice samples were applied to evaluate the memory effect. Model solutions corresponding to basic tastes and commercial apple juice samples were measured for six consecutive weeks to model drift of the sensor signals. Result showed that temperature, cross-contamination, and memory effect influenced the sensor signals. Three drift correction methods: additive drift correction based on all samples, additive drift correction based on reference samples, and multi sensor linear correction, were developed and compared to the component correction in literature through linear discriminant analysis (LDA). LDA analysis showed all the four methods were effective in reducing sensor drift in long-term measurements but the additive correction relative to the whole sample set gave the best results. The results could be explored for long-term measurements with the e-tongue.

ACS Style

Zoltan Kovacs; Dániel Szöllősi; John-Lewis Zaukuu; Zsanett Bodor; Flóra Vitális; Balkis Aouadi; Viktória Zsom-Muha; Zoltan Gillay. Factors Influencing the Long-Term Stability of Electronic Tongue and Application of Improved Drift Correction Methods. Biosensors 2020, 10, 74 .

AMA Style

Zoltan Kovacs, Dániel Szöllősi, John-Lewis Zaukuu, Zsanett Bodor, Flóra Vitális, Balkis Aouadi, Viktória Zsom-Muha, Zoltan Gillay. Factors Influencing the Long-Term Stability of Electronic Tongue and Application of Improved Drift Correction Methods. Biosensors. 2020; 10 (7):74.

Chicago/Turabian Style

Zoltan Kovacs; Dániel Szöllősi; John-Lewis Zaukuu; Zsanett Bodor; Flóra Vitális; Balkis Aouadi; Viktória Zsom-Muha; Zoltan Gillay. 2020. "Factors Influencing the Long-Term Stability of Electronic Tongue and Application of Improved Drift Correction Methods." Biosensors 10, no. 7: 74.

Journal article
Published: 28 May 2020 in Molecules
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Nitrogen-rich adulterants in protein powders present sensitivity challenges to conventional combustion methods of protein determination which can be overcome by near Infrared spectroscopy (NIRS). NIRS is a rapid analytical method with high sensitivity and non-invasive advantages. This study developed robust models using benchtop and handheld spectrometers to predict low concentrations of urea, glycine, taurine, and melamine in whey protein powder (WPP). Effectiveness of scanning samples through optical glass and polyethylene bags was also tested for the handheld NIRS. WPP was adulterated up to six concentration levels from 0.5% to 3% w/w. The two spectrometers were used to obtain three datasets of 819 diffuse reflectance spectra each that were pretreated before linear discriminant analysis (LDA) and regression (PLSR). Pretreatment was effective and revealed important absorption bands that could be correlated with the chemical properties of the mixtures. Benchtop NIR spectrometer showed the best results in LDA and PLSR but handheld NIR spectrometers showed comparatively good results. There were high prediction accuracies and low errors attesting to the robustness of the developed PLSR models using independent test set validation. Both the plastic bag and optical glass gave good results with accuracies depending on the adulterant of interest and can be used for field applications.

ACS Style

John-Lewis Zinia Zaukuu; Balkis Aouadi; Mátyás Lukács; Zsanett Bodor; Flóra Vitális; Biborka Gillay; Zoltan Gillay; László Friedrich; Zoltan Kovacs. Detecting Low Concentrations of Nitrogen-Based Adulterants in Whey Protein Powder Using Benchtop and Handheld NIR Spectrometers and the Feasibility of Scanning through Plastic Bag. Molecules 2020, 25, 2522 .

AMA Style

John-Lewis Zinia Zaukuu, Balkis Aouadi, Mátyás Lukács, Zsanett Bodor, Flóra Vitális, Biborka Gillay, Zoltan Gillay, László Friedrich, Zoltan Kovacs. Detecting Low Concentrations of Nitrogen-Based Adulterants in Whey Protein Powder Using Benchtop and Handheld NIR Spectrometers and the Feasibility of Scanning through Plastic Bag. Molecules. 2020; 25 (11):2522.

Chicago/Turabian Style

John-Lewis Zinia Zaukuu; Balkis Aouadi; Mátyás Lukács; Zsanett Bodor; Flóra Vitális; Biborka Gillay; Zoltan Gillay; László Friedrich; Zoltan Kovacs. 2020. "Detecting Low Concentrations of Nitrogen-Based Adulterants in Whey Protein Powder Using Benchtop and Handheld NIR Spectrometers and the Feasibility of Scanning through Plastic Bag." Molecules 25, no. 11: 2522.

Journal article
Published: 09 May 2020 in Molecules
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Aquaphotomics utilizes water-light interaction for in-depth exploration of water, its structure and role in aqueous and biologic systems. The aquagram, a major analytical tool of aquaphotomics, allows comparison of water molecular structures of different samples by comparing their respective absorbance spectral patterns. Temperature is the strongest perturbation of water changing almost all water species. To better interpret and understand spectral patterns, the objective of this work was to develop a novel, temperature-scaled aquagram that provides standardized information about changes in water molecular structure caused by solutes, with its effects translated to those which would have been caused by respective temperature changes. NIR spectra of Milli-Q water in the temperature range of 20–70 °C and aqueous solutions of potassium chloride in concentration range of 1 to 1000 mM were recorded to demonstrate the applicability of the proposed novel tool. The obtained results presented the influence of salt on the water molecular structure expressed as the equivalent effect of temperature in degrees of Celsius. The temperature-based aquagrams showed the well-known structure breaking and structure making effects of salts on water spectral pattern, for the first time presented in the terms of temperature influence on pure water. This new method enables comparison of spectral patterns providing a universal tool for evaluation of various bio-aqueous systems which can provide better insight into the system’s functionality.

ACS Style

Zoltan Kovacs; Bernhard Pollner; George Bazar; Jelena Muncan; Roumiana Tsenkova. A Novel Tool for Visualization of Water Molecular Structure and Its Changes, Expressed on the Scale of Temperature Influence. Molecules 2020, 25, 2234 .

AMA Style

Zoltan Kovacs, Bernhard Pollner, George Bazar, Jelena Muncan, Roumiana Tsenkova. A Novel Tool for Visualization of Water Molecular Structure and Its Changes, Expressed on the Scale of Temperature Influence. Molecules. 2020; 25 (9):2234.

Chicago/Turabian Style

Zoltan Kovacs; Bernhard Pollner; George Bazar; Jelena Muncan; Roumiana Tsenkova. 2020. "A Novel Tool for Visualization of Water Molecular Structure and Its Changes, Expressed on the Scale of Temperature Influence." Molecules 25, no. 9: 2234.

Review
Published: 03 December 2019 in Critical Reviews in Food Science and Nutrition
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Meat and fish chemical composition and sensory attributes are markers of quality that require innovative assessment methods as existing ones are rather technical, laborious, and expensive. Emerging trends of advanced technology instruments have been lauded in the pharmaceutical, cosmetic and food industries for their high sensitivity, customizability, rapidness and affordability. Common among these, are the electronic tongue (e-tongue) and electronic nose (e-nose) but their use for meat and fish quality, remains scanty and scattered. This paper aims to systematically discuss the developing trends, principles and the recent use of e-tongue and e-nose for quality measurements in fish and meat. From over 90 research papers, it was observed that an arsenal of chemometric tools have been pivotal in applying these instruments for rapid quantitative, qualitative and predictive analysis of some physical properties, chemical properties, storability and the authentication of meat and fish. Both instruments require no reagent (waste free analytical procedure) and have been lauded for precision and*accuracy but e-nose may be better suited for meat and fish assessments. Unlike the e-tongue, e-nose requires no liquid sample preparation and portable versions are promising for rapid remote analysis of meat and fish samples that can save cost on transferring carcass to laboratories.

ACS Style

John Lewis Zinia Zaukuu; George Bazar; Zoltan Gillay; Zoltan Kovacs. Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review. Critical Reviews in Food Science and Nutrition 2019, 60, 1 -18.

AMA Style

John Lewis Zinia Zaukuu, George Bazar, Zoltan Gillay, Zoltan Kovacs. Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review. Critical Reviews in Food Science and Nutrition. 2019; 60 (20):1-18.

Chicago/Turabian Style

John Lewis Zinia Zaukuu; George Bazar; Zoltan Gillay; Zoltan Kovacs. 2019. "Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review." Critical Reviews in Food Science and Nutrition 60, no. 20: 1-18.

Integrated food science
Published: 24 November 2019 in Journal of Food Science
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Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low‐grade wines to imitate high‐grade wines are some recent suspicious activities that threaten the wine quality. Advanced methods such as spectroscopy and sensor‐based devices have been lauded for rapid, reliable, and cost‐effective analysis, but there has been no report of their application to monitor grape must concentrate adulteration in botrytized wines. The study aimed to develop models to rapidly discriminate lower grade Tokaj wines, “Forditas I” and “Forditas II,” that were artificially adulterated with grape must concentrate to match the sugar content of high‐grade Tokaj wines using an electronic tongue (e‐tongue) and two near infrared spectrometers (NIRS). Data were evaluated with the following chemometrics: principal component analysis (PCA), discriminant analysis (LDA), partial least square regression (PLSR), and aquaphotomics (a novel approach). There was a noticeable pattern of separation in PCA for all three instruments and 100% classification of adulterated and nonadulterated wines in LDA using the e‐tongue. Aquagrams from the aquaphotomics approach showed important water absorption bands capable of being markers of Tokaj wine quality. PLSR models showed coefficient of determination (R2CV) of 0.98 (e‐tongue), 0.97 (benchtop NIRS), 0.87 (handheld NIRS), and low root mean squared errors of cross‐validation. All three instruments could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The methods can be applied for routine quality checks of botrytized wines. Practical Application Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low‐grade wines to imitate high‐grade wines are some recent suspicious activities that threaten the wine quality. Using advanced instruments, the electronic tongue, benchtop near infrared spectroscopy, and a handheld near infrared spectroscopy, we could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The models in our study can be applied for routine quality checks of botrytized wines.

ACS Style

John‐Lewis Z. Zaukuu; János Soós; Zsanett Bodor; József Felföldi; Ildikó Magyar; Zoltan Kovacs. Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy. Journal of Food Science 2019, 84, 3437 -3444.

AMA Style

John‐Lewis Z. Zaukuu, János Soós, Zsanett Bodor, József Felföldi, Ildikó Magyar, Zoltan Kovacs. Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy. Journal of Food Science. 2019; 84 (12):3437-3444.

Chicago/Turabian Style

John‐Lewis Z. Zaukuu; János Soós; Zsanett Bodor; József Felföldi; Ildikó Magyar; Zoltan Kovacs. 2019. "Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy." Journal of Food Science 84, no. 12: 3437-3444.