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

Autor: Hayet Ghnimi, Romdhane Karoui, Hamadi Attia, Christine Chénè, Monia Ennouri
Přispěvatelé: Transfrontalière BioEcoAgro - UMR 1158 (BioEcoAgro), Université d'Artois (UA)-Université de Liège-Université de Picardie Jules Verne (UPJV)-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA), Université catholique de Lille (UCL)-Université catholique de Lille (UCL)
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Food Science & Nutrition
Food Science & Nutrition, 2022, 10 (12), pp.4380-4393. ⟨10.1002/fsn3.3032⟩
Food Science & Nutrition, 10(12):4380-4393
ISSN: 2048-7177
Popis: 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 (R2 = 0.95), and L* values (R2 = 0.92), and approximate prediction of hardness (R2 = 0.78), b* values (R2 = 0.74), and moisture content (R2 = 0.74) were shown. However, the FFFS failed to predict a* values, primary and secondary oxidation products (R2
Databáze: OpenAIRE
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