Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer

Brito, Annelisa Arruda de; Campos, Fernanda; Nascimento, Abadia dos Reis; Damiani, Clarissa; Silva, Flávio Alves da; Teixeira, Gustavo Henrique de Almeida; Júnior, Luís Carlos Cunha

doi:10.1016/j.jfca.2021.104288

Cited by 28 publications

(9 citation statements)

References 75 publications

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“…In the case of TA, the relevant wavelengths responsible for the acidity may coincide with other molecules with functional groups OH and CO providing less pronounced calibration. Similar low correlation results for TA were found in many fruits, e.g., tomato [38]. In previous work, SSC was predicted by means of the full spectrum, e.g., providing R = 0.72, while MC reached enhanced correlation coefficients [11,39].…”

Section: Mlp Prediction Modelssupporting

confidence: 81%

Towards a Multispectral Imaging System for Spatial Mapping of Chemical Composition in Fresh-Cut Pineapple (Ananas comosus)

Mollazade,

Hashim,

Zude-Sasse

2023

Foods

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With increasing public demand for ready-to-eat fresh-cut fruit, the postharvest industry requires the development and adaptation of monitoring technologies to provide customers with a product of consistent quality. The fresh-cut trade of pineapples (Ananas comosus) is on the rise, favored by the sensory quality of the product and mechanization of the cutting process. In this paper, a multispectral imaging-based approach is introduced to provide distribution maps of moisture content, soluble solids content, and carotenoids content in fresh-cut pineapple. A dataset containing hyperspectral images (380–1690 nm) and reference measurements in 10 regions of interest of 60 fruit (n = 600) was prepared. Ranking and uncorrelatedness (based on ReliefF algorithm) and subset selection (based on CfsSubset algorithm) approaches were applied to find the most informative wavelengths in which bandpass optical filters or light sources are commercially available. The correlation coefficient and error metrics obtained by cross-validated multilayer perceptron neural network models indicated that the superior selected wavelengths (495, 500, 505, 1215, 1240, and 1425 nm) resulted in prediction of moisture content with R = 0.56, MAPE = 1.92%, soluble solids content with R = 0.52, MAPE = 14.72%, and carotenoids content with R = 0.63, MAPE = 43.99%. Prediction of chemical composition in each pixel of the multispectral images using the calibration models yielded spatially distributed quantification of the fruit slice, spatially varying according to the maturation of single fruitlets in the whole pineapple. Calibration models provided reliable responses spatially throughout the surface of fresh-cut pineapple slices with a constant error. According to the approach to use commercially relevant wavelengths, calibration models could be applied in classifying fruit segments in the mechanized preparation of fresh-cut produce.

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Section: Mlp Prediction Modelssupporting

confidence: 81%

Towards a Multispectral Imaging System for Spatial Mapping of Chemical Composition in Fresh-Cut Pineapple (Ananas comosus)

Mollazade,

Hashim,

Zude-Sasse

2023

Foods

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“…1) Total Acidity: Total acidity was determined by the titration method using total titratable acid [16]. The soy sauce diluent (10 mL) was combined with deionized water (30 mL) and then titrated to a pH value of 8.2 using NaOH (0.05 M).…”

Section: B Physicochemical Analysismentioning

confidence: 99%

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

Setiani,

Yunianta,

Zubaidah

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Soy sauce, a widely consumed condiment, undergoes intricate physicochemical transformations during its natural fermentation process. This research delved into the analysis of physical and chemical properties in naturally brewed soy sauce, aiming to elucidate the impact of fermentation stages (Koii, earlier moromi, final moromi, soy sauce product) and sample variations on these properties. Parameters such as pH, total acid, total soluble solids, and water activity (aw) were assessed. Additionally, chemical attributes were analyzed, including total nitrogen, crude protein, formol nitrogen, and sodium chloride (NaCl) content. The correlation between physical and chemical properties during the fermentation stages was determined using the principal component analysis (PCA) method. The fermentation process significantly affected soy sauce's physical and chemical properties. Key factors include total dissolved solids, water activity, total acids, salt, total nitrogen, crude protein, and formol nitrogen, which display distinct patterns. These fluctuations were primarily driven by microbial activity and enzymatic hydrolysis, and total nitrogen, crude protein, and formol nitrogen play pivotal roles in characterizing soy sauce quality. Remarkably, total acid content and pH values exhibited significant variations that deviate from expected correlations due to weak acids. Samples C and D were deemed the most suitable out of the five tested, aligning better with quality standards for soy sauce. This study sheds light on the complex physicochemical changes during soy sauce fermentation, emphasizing the impact of raw materials and microbial processes on its properties.

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“…Resulting informations indicated the possibility to predict tomatoes time-after-harvest ( Emsley et al, 2022 ). Arruda de Brito et al also proposed the possibility to determine important parameters (color, dry matter, etc) by NIR spectroscopy ( Arruda de Brito et al, 2022 ). Handheld NIR for in-field fresh tomato quality control analysis was reported by ( Borba et al, 2021 ) and by ( de Oliveira Aguiar et al, 2022 ).…”

Section: Applications To Food Quality Characterization and Adulterationsmentioning

confidence: 99%

Portable NIR spectroscopy: the route to green analytical chemistry

Gullifa,

Barone,

Papa

et al. 2023

Front. Chem.

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There is a growing interest for cost-effective and nondestructive analytical techniques in both research and application fields. The growing approach by near-infrared spectroscopy (NIRs) pushes to develop handheld devices devoted to be easily applied for in situ determinations. Consequently, portable NIR spectrometers actually result definitively recognized as powerful instruments, able to perform nondestructive, online, or in situ analyses, and useful tools characterized by increasingly smaller size, lower cost, higher robustness, easy-to-use by operator, portable and with ergonomic profile. Chemometrics play a fundamental role to obtain useful and meaningful results from NIR spectra. In this review, portable NIRs applications, published in the period 2019–2022, have been selected to indicate starting references. These publications have been chosen among the many examples of the most recent applications to demonstrate the potential of this analytical approach which, not having the need for extraction processes or any other pre-treatment of the sample under examination, can be considered the “true green analytical chemistry” which allows the analysis where the sample to be characterized is located. In the case of industrial processes or plant or animal samples, it is even possible to follow the variation or evolution of fundamental parameters over time. Publications of specific applications in this field continuously appear in the literature, often in unfamiliar journal or in dedicated special issues. This review aims to give starting references, sometimes not easy to be found.

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Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer

Cited by 28 publications

References 75 publications

Towards a Multispectral Imaging System for Spatial Mapping of Chemical Composition in Fresh-Cut Pineapple (Ananas comosus)

Towards a Multispectral Imaging System for Spatial Mapping of Chemical Composition in Fresh-Cut Pineapple (Ananas comosus)

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

Portable NIR spectroscopy: the route to green analytical chemistry

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