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

Autor(es)

Badaro, Amanda Teixeira ^[1] ; Francisco Garcia-Martin, Juan ^[2] ; del Carmen Lopez-Barrera, Maria ^[2] ; Barbin, Douglas Fernandes ^[1] ; Alvarez-Mateos, Paloma ^[2]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 323, SEP 1 2020.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 17/17628-3 - Análise de imagens e espectroscopia de infravermelho próximo (NIR) na avaliação de qualidade e autenticação de alimentos
• Beneficiário: Amanda Teixeira Badaró
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 19/06842-0 - Técnicas de imagem para determinação da composição de macarrão durante cozimento
• Beneficiário: Amanda Teixeira Badaró
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado Direto