Flóra Vitális - MATE Research
Overview
Flora Vitalis PhD, food engineer and researcher, specialised in food preservation technologies and process design. Her work focuses on developing advanced measurement protocols and chemometric models using near infrared spectroscopy, hyperspectral image processing and multisensorial analysis for predicting fruit variety, ripeness and key quality attributes, as well as the early detection of spoilage and food adulteration. Recently, Flora’s interest turned to the holistic modelling of food shelf life. In framing her projects, she addresses real-world challenges, fosters collaborations and presents her findings in scientific, professional and public forums. Her research journey has taken her to Kobe University (Japan) and University of Innsbruck (Austria) as a visiting researcher.
Research keywords:
Publications
Food Authentication
Lukacs, M., Vitalis, F., Bardos, A., Tormási, J., Bec, K. B., Grabska, J., Gillay, Z., Tömösközi-Farkas, R. A., Abrankó, L., Albanese, D., Malvano, F., Huck, C. W., & Kovacs, Z. (2024). Comparison of Multiple NIR Instruments for the Quantitative Evaluation of Grape Seed and Other Polyphenolic Extracts with High Chemical Similarities. Foods, 13(24), 4164. http://doi.org/10.3390/foods13244164
Vitalis, F., Zaukuu, J.-L. Z., Bodor, Z., Aouadi, B., Hitka, G., Kaszab, T., Zsom-Muha, V., Gillay, Z., & Kovacs, Z. (2020). Detection and Quantification of Tomato Paste Adulteration Using Conventional and Rapid Analytical Methods. Sensors, 20(21), 6059. http://doi.org/10.3390/s20216059
Food Control
Vitalis, F., Muncan, J., Anantawittayanon, S., Kovacs, Z., & Tsenkova, R. (2023). Aquaphotomics Monitoring of Lettuce Freshness during Cold Storage. Foods, 12(2), 258. https://doi.org/10.3390/foods12020258
Vitalis, F., Tjandra Nugraha, D., Aouadi, B., Aguinaga Bósquez, J. P., Bodor, Z., Zaukuu, J.-L. Z., Kocsis, T., Zsom-Muha, V., Gillay, Z., & Kovacs, Z. (2021). Detection of Monilia Contamination in Plum and Plum Juice with NIR Spectroscopy and Electronic Tongue. Chemosensors, 9(12), 355. http://doi.org/10.3390/chemosensors9120355
Darnay, L., Vitális, F., Szepessy, A., Bencze, D., Csurka, T., Surányi, J., ... & Firtha, F. (2022). Comparison of different visual methods to follow the effect of milk heat treatment and MTGase on appearance of semi-hard buffalo cheese. Food Control, 139, 109049. http://doi.org/10.1016/j.foodcont.2022.109049
Projects
Exploring the applicability of near infrared spectroscopy for predicting water activity and shelf life of various foods
In this research, we aim to explore the effectiveness of near infrared spectroscopy-based modelling to predict variation in water activity, water molecular structure and certain physicochemical properties of foods, indirectly contributing to the prediction of the shelf-life of foods with different water content.
Development of new generation rapid methods for non-destructive qualification of fruit products
A major priority for the project is to provide an effective and sustainable solution to the problems and challenges of food production, which can be easily transferred to support technological and qualification processes. The focus of our research is on monitoring quality changes in products (e.g., juices, jams) made from stone fruits (e.g. sour cherries, plums) using a combination of traditional and analytical rapid methods. The aim is to establish a measurement and evaluation protocol that will allow the objective classification of products with different compositions, the estimation of certain qualitative and quantitative characteristics and the determination of the authenticity of products of traditional and special qualities.
Monitoring changes in the physiological state of fruits (e.g., ripening, microbial spoilage) using near infrared spectroscopy and hyperspectral imaging
The research focuses on the monitoring of physiological alterations and changes caused by Monilinia spp. during ripening and storage of seasonal fruits using a combination of innovative rapid methods (NIRS, HSI) and relevant chemometric methods. Our aim is to develop non-destructive and/or non-contact models that contribute to the determination of optimal harvest maturity of fruits for different uses, changes during postharvest and the detection of Monilia species causing brown rot on fruits. The research results could be potential input for an automatic fruit grading system, allowing optimal use according to the actual and predicted quality of the fruit.
Authetication of different plant-based foods using conventional and non-destructive correlative methods
Economically motivated food adulteration is a concern for a wide variety of food products. There is a paucity of scientific literature on the detection of food adulteration using a combination of commonly applied instruments (e.g., consistometer) and analytical rapid methods in food quality control. We have carried out gap-filling research and investigated the detectability and predictability of adulteration of tomato concentrates, coffee, spices, dietary supplements, among others, using near infrared spectroscopy and electronic tongue.
