Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Determination of pectin content in orange peels by near infrared hyperspectral imaging

Full text
Author(s):
Badaro, Amanda Teixeira [1] ; Francisco Garcia-Martin, Juan [2] ; del Carmen Lopez-Barrera, Maria [2] ; Barbin, Douglas Fernandes [1] ; Alvarez-Mateos, Paloma [2]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Dept Food Engn, UNICAMP, Rua Monteiro Lobato 80, Cidade Univ, BR-13083862 Campinas, SP - Brazil
[2] Univ Seville, Fac Quim, Dept Ingn Quim, Seville 41012 - Spain
Total Affiliations: 2
Document type: Journal article
Source: Food Chemistry; v. 323, SEP 1 2020.
Web of Science Citations: 0
Abstract

Pectin has several purposes in the food and pharmaceutical industry making its quantification important for further extraction. Current techniques for pectin quantification require its extraction using chemicals and producing residues. Determination of pectin content in orange peels was investigated using near infrared hyperspectral imaging (NIR-HSI). Hyperspectral images from orange peel (140 samples) with different amounts of pectin were acquired in the range of 900-2500 nm, and the spectra was used for calibration models using multivariate statistical analyses. Principal component analysis (PCA) and linear discriminant analysis (LDA) showed better results considering three groups: low (0-5%), intermediate (10-40%) and high (50-100%) pectin content. Partial least squares regression (PLSR) models based on full spectra showed higher precision (R-2 > 0.93) than those based on few selected wavelengths (R-2 between 0.92 and 0.94). The results demonstrate the potential of NIR-HSI to quantify pectin content in orange peels, providing a valuable technique for orange producers and processing industries. (AU)

FAPESP's process: 17/17628-3 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products
Grantee:Amanda Teixeira Badaró
Support type: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 19/06842-0 - Imaging techniques for determination of pasta composition during cooking
Grantee:Amanda Teixeira Badaró
Support type: Scholarships abroad - Research Internship - Doctorate (Direct)