Evaluation of Nutritional Values of Edible Algal Species Using a Shortwave Infrared Hyperspectral Imaging and Machine Learning Technique.

ABSTRACT: In recent years, the growing demand for algae in Western countries is due to their richness in nutrients and bioactive compounds, and their use as ingredients for foods, cosmetics, nutraceuticals, fertilizers, biofuels,, etc. Evaluation of the qualitative characteristics of algae involves assessing their physicochemical and nutritional components to determine their suitability for specific end uses, but this assessment is generally performed using destructive, expensive, and time-consuming traditional chemical analyses, and requires sample preparation. The hyperspectral imaging (HSI) technique has been successfully applied in food quality assessment and control and has the potential to overcome the limitations of traditional biochemical methods. In this study, the nutritional profile (prot

SUBMITTER: Amoriello T 

PROVIDER: S-EPMC11275431 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature