Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality

Lan, Weijie; Bureau, Sylvie; Chen, Songchao; Leca, Alexandre; Jaillais, Benoît

doi:10.1016/j.foodcont.2020.107546

Cited by 25 publications

(11 citation statements)

References 28 publications

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“…The algorithms perform best when the product is homogeneous rather than inconsistent. Similar investigations were conducted on calçot onions and on apple purees, and also obtained accurate predictions for soluble solids, glucose, malic acid, and dry matter (33,34). These studies indicate that the quality evaluation of purees can be successfully performed using spectral analysis.…”

Section: Figuresupporting

confidence: 66%

“…However, rheological constants and color values were found to underperform. This may be due to the non-linear nature of rheological variations or the overlapping of spectral bands ( 33 ). Prediction of puree characteristics by evaluating the quality of intact apples was challenging and semi-quantitative, suitable for the industrial process ( 33 ).…”

Section: Applications Of Spectroscopic Techniquesmentioning

confidence: 99%

“…This may be due to the non-linear nature of rheological variations or the overlapping of spectral bands ( 33 ). Prediction of puree characteristics by evaluating the quality of intact apples was challenging and semi-quantitative, suitable for the industrial process ( 33 ). NIRS works based on the chemical compositions and photon response; thus, processing commodities and converting raw produce to value-added end product will drastically alter the product's chemical nature.…”

Section: Applications Of Spectroscopic Techniquesmentioning

confidence: 99%

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Recent advancements in NIR spectroscopy for assessing the quality and safety of horticultural products: A comprehensive review

et al. 2022

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The qualitative and quantitative evaluation of agricultural products has often been carried out using traditional, i.e., destructive, techniques. Due to their inherent disadvantages, non-destructive methods that use near-infrared spectroscopy (NIRS) coupled with chemometrics could be useful for evaluating various agricultural products. Advancements in computational power, machine learning, regression models, artificial neural networks (ANN), and other predictive tools have made their way into NIRS, improving its potential to be a feasible alternative to destructive measurements. Moreover, the incorporation of suitable preprocessing techniques and wavelength selection methods has arguably proven its practical feasibility. This review focuses on the various computation methods used for processing the spectral data collected and discusses the potential applications of NIRS for evaluating the quality and safety of agricultural products. The challenges associated with this technology are also discussed, as well as potential future perspectives. We conclude that NIRS is a potentially useful tool for the rapid assessment of the quality and safety of agricultural products.

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Section: Figuresupporting

confidence: 66%

Section: Applications Of Spectroscopic Techniquesmentioning

confidence: 99%

Section: Applications Of Spectroscopic Techniquesmentioning

confidence: 99%

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Recent advancements in NIR spectroscopy for assessing the quality and safety of horticultural products: A comprehensive review

et al. 2022

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“…The Vis/NIR region (380–1050 nm) is promising as this is usually attributed to the 3rd and 4th overtones of O–H and C–H bands in sugar molecules ( Cen and He, 2007 ). Numerous studies on Vis/NIR application in SSC quantification have also been conducted on citrus fruits (P. Li et al., 2020 ; Song et al., 2019 ), apple ( Fan et al., 2020 ; Lan et al., 2021 ; Xia et al., 2020 ), pear ( Mishra et al., 2021 ), melon (M. Li et al., 2019 ), grape ( Fernández-Novales et al., 2019 ) and tomato ( Huang et al., 2018 ). This technique was also able to accurately predict water content in pomelo ( Xu et al., 2020 ), dates ( Alhamdan and Atia, 2017 ), plum ( Mulisa Bobasa et al., 2020 ; Posom et al., 2020 ), maize seed ( Zhang and Guo, 2020 ) and olives ( Lee et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Multi-product calibration model for soluble solids and water content quantification in Cucurbitaceae family, using visible/near-infrared spectroscopy

Kusumiyati

Hadiwijaya

Putri

et al. 2021

Heliyon

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Latest studies on Vis/NIR research mostly focused on particular products. Developing a model for a specific product is costly and laborious. This study utilized visible/near-infrared (Vis/NIR) spectroscopy to evaluate the quality attributes of six products of the Cucurbitaceae family, with a single estimation model, rather than individually. The study made use of six intact products, zucchini, bitter gourd, ridge gourd, melon, chayote, and cucumber. Subsequently, the multi-product models for soluble solids content (SSC) and water content were created using partial least squares regression (PLSR) method. The PLSR modeling produced satisfactory results, the coefficient of determination in calibration set (R 2 c) was discovered to be 0.95 and 0.92, while the root mean squares error of calibration (RMSEC) was found to be 0.41 and 0.61, for SSC and water content, respectively. These models were able to accurately predict the unknown samples with coefficient of determination in prediction set (R 2 p) of 0.96 and 0.92, as well as root mean squares error of prediction (RMSEP) of 0.32 and 0.58, while the ratio of prediction to deviation (RPD) was found to be 5.68 and 3.69 for SSC and water content, respectively. This shows Vis/NIR spectroscopy was able to quantify the SSC and water content of six products of Cucurbitaceae family, using a single model.

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“…According to the Food and Agriculture Organization (FAO) of the United Nations, apple is one of the most important and popular fruit species in the World [1][2][3], because of its good sensory properties and health benefits [4]. The main apple products are juice, cider, vinegar, and fermented apple juice [5], as well as dehydrated [6][7][8][9], canned [1,10], and purées [11,12].…”

Section: Introductionmentioning

confidence: 99%

Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

Bartkienė

Zokaitytė

Zavistanavičiūtė

et al. 2021

Foods

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The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122—L. plantarum and LUHS210—L. casei) were used. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. Very strong positive correlations were found between AJ and C OA and the emotion ‘happy’; comparing lactofermented AJ, the highest OA was obtained for AJ fermented for 48 h with LUHS122, and a moderate positive correlation was found between AJ OA and the emotion ‘happy’ (r = 0.7617). This sample also showed the highest viable LAB count (7.59 log10 CFU mL−1) and the broadest spectrum of pathogen inhibition (inhibited 6 out of 10 tested pathogens). Further, acetic, alcoholic, and lactofermented AJ product combinations were tested. For the preparation of NCC, the combination consisting of 50 mL of AJ fermented with LUHS122 for 48 h + 50 mL C-No.3 + 2 mL V was selected because it showed the highest OA, induced a high intensity of the emotion ‘happy’ for the judges, and inhibited 8 out of 10 tested pathogens. Finally, the OA of the prepared NCC was, on average, 9.03 points. The combination of acetic, alcoholic, and lactofermented AJ products leads to the formation of a specific VC profile and increases the OA and antimicrobial activity of the products which could be successfully applied in the food and nutraceutical industries.

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Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality

Cited by 25 publications

References 28 publications

Recent advancements in NIR spectroscopy for assessing the quality and safety of horticultural products: A comprehensive review

Recent advancements in NIR spectroscopy for assessing the quality and safety of horticultural products: A comprehensive review

Multi-product calibration model for soluble solids and water content quantification in Cucurbitaceae family, using visible/near-infrared spectroscopy

Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

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