Applications of ultrasound techniques in tandem with non-destructive approaches for the quality evaluation of edible oils.

Edible oils include triglycerides that are extracted from oil seeds or fruits such as sunflowers, palms, olives, soys, rapeseeds, cocoa and many others. They are the elementary origins of unsaturated fats and vitamins especially vitamin 'E' in people's diets. Edible oils are at risk of intentional (such as inadequate storage conditions) and unintentional adulteration, so it is necessary to pay attention to their safety, health and fraud. Generally, this evaluation can be destructive or non-destructive. There are numerous methods to evaluate quality of edible oils which include sensory analysis, chemical analysis, chromatography, ultrasound, etc. The Ultrasonic approach is a non-destructive way and also fast, accurate, inexpensive, repeatable, portable and simple. Combination of ultrasound with other techniques such as electronic nose, electronic tongue, visible spectroscopic fingerprints, chemical descriptors, Raman spectroscopy, mid-infrared and machine vision, will improve quality evaluation and detection accuracy. This review summarizes the ultrasound idea and the latest knowledge of its application with other techniques on evaluation of edible oils.

The effect of data fusion on improving the accuracy of olive oil quality measurement.

Olive oil is one of the healthiest and most nutritious edible oils, and it has a great potential to be adulterated. In this research, fraud samples of olive oil were detected with six different classification models by fusion of two methods of E-nose and ultrasound. The samples were prepared in six categories of adulteration. The E-nose system included eight various sensors. 2 MHz probes were used in through transmission ultrasound system. Principal Component Analysis method was used to reduce features and six classification models were used for classification. Feature with the greatest influence in the classification was "percentage of ultrasonic amplitude loss." It was found that the ultrasound system's data had worked more effectively than the E-nose system. Results showed that the ANN method was recognized as the most effective classifier with the highest accuracy (95.51%). The accuracy of classification in all the classification models significantly increased with data fusion.

Fraud detection and quality assessment of olive oil using ultrasound.

Today, food safety is recognized as one of the most important human priorities, so effective and new policies have been implemented to improve and develop the position of effective laws in the food industry. Extra virgin olive oil (EVOO) has many amazing benefits for human body's health. Due to the nutritional value and high price of EVOO, there is a lot of cheating in it. The ultrasound approach has many advantages in the food studies, and it is fast and nondestructive for quality evaluation. In this study, to fraud detection of EVOO four ultrasonic properties of oil in five levels of adulteration (5%, 10%, 20%, 35%, and 50%) were extracted. The 2 MHz ultrasonic probes were used in the DOI 1,000 STARMANS diagnostic ultrasonic device in a "probe holding mechanism." The four extracted ultrasonic features include the following: "percentage of amplitude reduction, time of flight (TOF), the difference between the first and second maximum amplitudes of the domain (in the time-amplitude diagram), and the ratio of the first and second maximum of amplitude." Seven classification algorithms including "Naïve Bayes, support vector machine, gradient boosting classifier, K-nearest neighbors, artificial neural network, logistic regression, and AdaBoost" were used to classify the preprocessed data. Results showed that the Naïve Bayes algorithm with 90.2% provided the highest accuracy among the others, and the support vector machine and gradient boosting classifier with 88.2% were in the next ranks.

Effects of power ultrasound treatment on the shelf life of button mushrooms: Digital image processing and microbial counting can reveal the effects.

Edible button mushroom (Agaricus bisporus) is the most common commercial-grade mushroom in the world. The shelf life of button mushrooms is limited to a range between two and four days because of enzymatic browning at medium ambient temperature if it is minimally processed. This study aimed to investigate the effects of power ultrasonics and its interaction with several treatments including H2O2 and O3 on increasing the storage quality of edible button mushroom by controlling enzymatic browning. A 100 W ultrasonic bath with a frequency between 20 and 35 kHz was used during the experiments. The storage quality was studied by examining the changes in color and microbial content over 12 days. The results obtained from the digital image processing and total microbial counting showed that the ultrasonic treatment for 6 min is an appropriate method for controlling the color preservation of mushrooms to improve their shelf life. The maximum changes in RGB band, HSV band, L*a*b* band, and microbial content of the mushroom samples under the ultrasonic treatment were equal to 7%, 12%, 10%, and 11%, respectively. Furthermore, having the color properties and microbial content of the samples, the artificial neural network (ANN) was capable of predicting their storage period with an MSE of 0.011.

Effect of power ultrasound on the extraction of black caraway (Carum carvi L.) and evaluation of their qualitative properties using response surface methodology.

In this research, ultrasound-assisted extraction (UAE) with two types of continuous and pulsed sonication extraction was compared with the Soxhlet method in the evaluation of qualitative traits of caraway seeds as a medicinal plant. Treatment conditions were performed at three levels of treatment (continuous and on-off levels), ultrasound power (100, 200, and 300 W), and sonication duration (10, 15, and 20min) using the response surface methodology (RSM) to compare them. Results indicated that yield of the dry extract weight and amount of ascorbic acid increased by the intensity and sonication duration directly but about DPPH radical scavenging capacity there is no direct relation, actually comparing DPPH radical scavenging capacity yields showed that it increased initially from 100W to 200 W, then from 200 to 300W, the result was reversed. It is due to the occurrence of power peaks during extraction , degradation of more and better plant matrices, and better released of the extract in low powers. Results also showed that pulsed sonication method was more effective than continuous to extraction of sensitive components.