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Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging.

ABSTRACT: In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spectra allowed a clear discrimination between biscuit samples according to the nature of antioxidants, while fluorescent Maillard reaction products spectra showed clear differentiation between samples according to the storage time. Clear differentiation between biscuits according to the used antioxidants and storage time was achieved by using common components and specific weights analysis. Using partial least-squares regression, excellent prediction of water activity (R ² = 0.95), and L* values (R ² = 0.92), and approximate prediction of hardness (R ² = 0.78), b* values (R ² = 0.74), and moisture content (R ² = 0.74) were shown. However, the FFFS failed to predict a* values, primary and secondary oxidation products (R ² < 0.6).

SUBMITTER: Ghnimi H

PROVIDER: S-EPMC9731564 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature

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Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging.

Ghnimi Hayet H Karoui Romdhane R Attia Hamadi H Chénè Christine C Ennouri Monia M

Food science & nutrition 20220820 12

In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spectra allowed a clear discrimination between biscuit samples according to the nature of antioxidants, while fluorescent Maillard reaction products spectra showed clear differentiation between samples ac ...[more]

PMID: 36514760

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Project description:In the present work, the provenance discrimination of Argentinian honeys was used as case study to compare the capabilities of three spectroscopic techniques as fast screening platforms for honey authentication purposes. Multifloral honeys were collected among three main honey-producing regions of Argentina over four harvesting seasons. Each sample was fingerprinted by FT-MIR, NIR and FT-Raman spectroscopy. The spectroscopic platforms were compared on the basis of the classification performance achieved under a supervised chemometric approach. Furthermore, low- mid- and high-level data fusion were attempted in order to enhance the classification results. Finally, the best-performing solution underwent to SIMCA modelling with the purpose of reproducing a food authentication scenario. All the developed classification models underwent to a "year-by-year" validation strategy, enabling a sound assessment of their long-term robustness and excluding any issue of model overfitting. Excellent classification scores were achieved by all the technologies and nearly perfect classification was provided by FT-MIR. All the data fusion strategies provided satisfying outcomes, with the mid- and high-level approaches outperforming the low-level data fusion. However, no significant advantage over the FT-MIR alone was obtained. SIMCA modelling of FT-MIR data produced highly sensitive and specific models and an overall prediction ability improvement was achieved when more harvesting seasons were used for the model calibration (86.7% sensitivity and 91.1% specificity). The results obtained in the present work suggested the major potential of FT-MIR for fingerprinting-based honey authentication and demonstrated that accuracy levels that may be commercially useful can be reached. On the other hand, the combination of multiple vibrational spectroscopic fingerprints represents a choice that should be carefully evaluated from a cost/benefit standpoint within the industrial context.

Dataset Information

Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging.

Publications

Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging.

Similar Datasets

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