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Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products


In recent years, the concept of process analytical technology (PAT) in food quality control has been the focus of attention from researchers and producers. Quality control in the food industry is traditionally accomplished through chemical, physical and microbiological test. Some of these methods are slow, laborious and destructive. Nowadays it is possible to replace most of the drawbacks of these methods through indirect fast and non-destuctive techniques. Image analyses and NIR spectroscopy technique are fast methods with a wide range of applications due to its speed, simplicity and safety as well as its ability to measure multiple parameters simultaneously, avoiding lengthy sample preparation procedures. In addition, the combination of these techniques as in hyperspectral systems is currently the state of the art in this field. These techniques offer a number of advantages over traditional methods of quality assessment, including ease of adaptation for online systems and the possibility of simultaneous determination of several attributes. However, there are few studies on the subject in emerging countries. This project aims to develop the technology for image analyses and NIR spectroscopy in the classification and evaluation of physical, chemical and sensory characteristics of food products. The project aims to measure physical and chemical attributes (pH, color, chemical composition, etc) of fresh poultry meat, and processed poultry products; and rapid classification and authentication of samples and prediction of the attributes measured by imaging and spectral information of samples. (AU)

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Scientific publications (26)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SANTOS PEREIRA, LUIZ FERNANDO; BARBON, JR., SYLVIO; VALOUS, NEKTARIOS A.; BARBIN, DOUGLAS FERNANDES. Predicting the ripening Of papaya fruit with digital imaging and random forests. COMPUTERS AND ELECTRONICS IN AGRICULTURE, v. 145, p. 76-82, . (15/24351-2)
OLIVEIRA, MARCIANO M.; CRUZ-TIRADO, J. P.; BARBIN, DOUGLAS F.. Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 18, n. 3, p. 670-689, . (15/24351-2)
KAUFMANN, KARINE CRISTINE; FAVERO, FLAVIA DE FAVERI; MARCAL DE VASCONCELOS, MARCUS ARTHUR; GODOY, HELENA TEIXEIRA; SAMPAIO, KLICIA ARAUJO; BARBIN, DOUGLAS FERNANDES. Portable NIR Spectrometer for Prediction of Palm Oil Acidity. Journal of Food Science, v. 84, n. 3, p. 406-411, . (14/21252-0, 15/24351-2)
PERES, LOUISE MANHA; BARBON, JR., SYLVIO; FUZYI, ESTELANIA MAYUMI; BARBON, ANA PAULA A. C.; BARBIN, DOUGLAS FERNANDES; MAEDA SAITO, PRISCILA TIEMI; ANDREO, NAYARA; BRIDI, ANA MARIA. Fuzzy approach for classification of pork into quality grades: coping with unclassifiable samples. COMPUTERS AND ELECTRONICS IN AGRICULTURE, v. 150, p. 455-464, . (15/24351-2)
NOLASCO-PEREZ, IRENE M.; ROCCO, LUIZ A. C. M.; CRUZ-TIRADO, JAM P.; POLLONIO, MARISE A. R.; BARBON, JR., SYLUIO; BARBON, ANA PAULA A. C.; BARBIN, DOUGLAS F.. Comparison of rapid techniques for classification of ground meat. BIOSYSTEMS ENGINEERING, v. 183, p. 151-159, . (14/50951-4, 08/57808-1, 15/24351-2)
BADARO, AMANDA TEIXEIRA; MORIMITSU, FERNANDA LIE; FERREIRA, AMANDA RIOS; PEDROSA SILVA CLERICI, MARIA TERESA; BARBIN, DOUGLAS FERNANDES. Identification of fiber added to semolina by near infrared (NIR) spectral techniques. Food Chemistry, v. 289, p. 195-203, . (15/24351-2, 17/17628-3)
NOLASCO PEREZ, IRENE MARIVEL; BADARO, AMANDA TEIXEIRA; BARBON, JR., SYLVIO; BARBON, ANA PAULA A. C.; RODRIGUES POLLONIO, MARISE APARECIDA; BARBIN, DOUGLAS FERNANDES. Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning. Applied Spectroscopy, v. 72, n. 12, p. 1774-1780, . (15/24351-2, 06/03263-9)
BARBIN, DOUGLAS FERNANDES; BADARO, AMANDA TEIXEIRA; HONORATO, DANIELLE C. B.; IDA, ELZA YOUKO; SHIMOKOMAKI, MASSAMI. Identification of turkey meat and processed products using near infrared spectroscopy. FOOD CONTROL, v. 107, . (17/17628-3, 15/24351-2)
VARGAS-MUNOZ, DIANA PATRICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; DA SILVA, LETICIA CARDOSO; GODOY, HELENA TEIXEIRA; KUROZAWA, LOUISE EMY. Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend. Food Research International, v. 137, . (15/24351-2, 17/16835-5, 11/04230-5)
KAUFMANN, KARINE CRISTINE; SAMPAIO, KLICIA ARAUJO; GARCIA-MARTIN, JUAN F.; BARBIN, DOUGLAS FERNANDES. Identification of coriander oil adulteration using a portable NIR spectrometer. FOOD CONTROL, v. 132, . (14/21252-0, 15/24351-2)
DIANA PATRICIA VARGAS-MUÑOZ; LOUISE EMY KUROZAWA. Influência da mistura de colágeno hidrolizado e maltodextrina como agentes carreadores na secagem por atomização de polpa de cocona. Brazilian Journal of Food Technology, v. 23, . (15/24351-2, 11/04230-5)
PERES, LOUISE M.; BARBON JUNIOR, SYLVIO; LOPES, JESSICA F.; FUZYI, ESTEFANIA M.; BARBON, ANA P. A. C.; ARMANGUE, JOEL G.; BRIDI, ANA M.. Meta-recommendation of pork technological quality standards. BIOSYSTEMS ENGINEERING, v. 210, p. 13-19, . (15/24351-2, 18/02500-4, 19/04833-3)
OLIVEIRA, M. M.; CRUZ-TIRADO, J. P.; ROQUE, J. V.; TEOFILO, R. F.; BARBIN, D. F.. Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder. Journal of Food Composition and Analysis, v. 87, . (15/24351-2)
TEIXEIRA BADARO, AMANDA; MANUEL AMIGO, JOSE; BLASCO, JOSE; ALEIXOS, NURIA; FERREIRA, AMANDA RIOS; PEDROSA SILVA CLERICI, MARIA TERESA; BARBIN, DOUGLAS FERNANDES. Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta. Food Chemistry, v. 343, . (14/50951-4, 17/17628-3, 08/57808-1, 19/06842-0, 15/24351-2)
BADARO, AMANDA TEIXEIRA; DE MATOS, GUSTAVO VECHIN; KARAZIACK, CAROLINE BILHAR; VIOTTO, WALKIRIA HANADA; BARBIN, DOUGLAS FERNANDES. Automated Method for Determination of Cheese Meltability by Computer Vision. FOOD ANALYTICAL METHODS, v. 14, n. 12, . (17/17628-3, 19/06842-0, 15/24351-2)
BARBIN, DOUGLAS FERNANDES; MACIEL, LEONARDO FONSECA; VIDIGAL BAZONI, CARLOS HENRIQUE; RIBEIRO, MARGARETH DA SILVA; SALES CARVALHO, ROSEMARY DUARTE; BISPO, ELIETE DA SILVA; SPINOLA MIRANDA, MARIA DA PUREZA; HIROOKA, ELISA YOKO. Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 7, p. 2457-2466, . (15/24351-2)
SANTANA, EVERTON J.; GERONIMO, BRUNA C.; MASTELINI, SAULO M.; CARVALHO, RAFAEL H.; BARBIN, DOUGLAS F.; IDA, ELZA I.; BARBON, JR., SYLVIO. Predicting poultry meat characteristics using an enhanced multi-target regression method. BIOSYSTEMS ENGINEERING, v. 171, p. 193-204, . (15/24351-2)
BARBON JR, SYLVIO; AYUB DA COSTA BARBON, ANA PAULA; MANTOVANI, RAFAEL GOMES; BARBIN, DOUGLAS FERNANDES. Machine Learning Applied to Near-Infrared Spectra for Chicken Meat Classification. JOURNAL OF SPECTROSCOPY, . (15/24351-2)
VARGAS-MUNOZ, DIANA PATRICIA; CARDOSO DA SILVA, LETICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; TEIXEIRA GODOY, HELENA; KUROZAWA, LOUISE EMY. 5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents. Drying Technology, v. 39, n. 12, p. 1854-1868, . (15/24351-2, 17/16835-5, 11/04230-5)
BRASIL, YASMIN LIMA; CRUZ-TIRADO, J. P.; BARBIN, DOUGLAS FERNANDES. Fast online estimation of quail eggs freshness using portable NIR spectrometer and machine learning. FOOD CONTROL, v. 131, . (15/24351-2, 20/09198-1, 19/11896-1, 18/02500-4)
NETTO, JOSE MARCELINO S.; HONORATO, FERNANDA A.; AZOUBEL, PATRICIA M.; KUROZAWA, LOUISE E.; BARBIN, DOUGLAS F.. valuation of melon drying using hyperspectral imaging technique in the near infrared regio. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 143, . (15/24351-2)
MARSON, GABRIELA VOLLET; SOARES DE CASTRO, RUANN JANSER; DA COSTA MACHADO, MARIANA TEIXEIRA; ZANDONADI, FLAVIA DA SILVA; DE FREITAS QUEIROZ BARROS, HELENA DIAS; MAROSTICA JUNIOR, MARIO ROBERTO; SUSSULINI, ALESSANDRA; HUBINGER, MIRIAM DUPAS. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochemistry, v. 91, p. 34-45, . (18/04067-6, 15/50333-1, 06/03263-9, 11/51707-1, 15/24351-2, 11/06083-0, 17/04231-8, 16/18465-8, 09/54137-1)
CRUZ-TIRADO, J. P.; DA SILVA MEDEIROS, MARIA LUCIMAR; BARBIN, DOUGLAS FERNANDES. On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning. Journal of Food Engineering, v. 306, . (18/02500-4, 15/24351-2, 19/04833-3, 19/06846-5)
CRUZ-TIRADO, J. P.; FERNANDEZ PIERNA, JUAN ANTONIO; ROGEZ, HERVE; FERNANDES BARBIN, DOUGLAS; BAETEN, VINCENT. Authentication of cocoa (Theobroma cacao) bean hybrids by NIR-hyperspectral imaging and chemometrics. FOOD CONTROL, v. 118, . (19/04833-3, 18/02500-4, 15/24351-2)
MARSON, GABRIELA VOLLET; SATURNO, RAFAELA POLESSI; COMUNIAN, TALITA ALINE; CONSOLI, LARISSA; DA COSTA MACHADO, MARIANA TEIXEIRA; HUBINGER, MIRIAM DUPAS. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Research International, v. 136, . (18/04067-6, 11/51707-1, 15/11984-7, 15/24351-2, 06/03263-9, 16/18465-8, 11/06083-0, 12/50411-4, 09/54137-1)

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