Assessing food by-products macrocomposition by FTIR microspectroscopy.

IF 3.8 2区化学 Q1 BIOCHEMICAL RESEARCH METHODS

Analytical and Bioanalytical Chemistry Pub Date : 2025-07-02 DOI:10.1007/s00216-025-05984-z

Paula Varas Perez, Alexis Fagot, Martijn Heleven, Karen Smeets, Pieter Samyn, Peter Adriaensens, Wouter Marchal, Dries Vandamme

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引用次数: 0

Abstract

Food by-products offer a promising opportunity for extracting valuable compounds that can be used in the food, pharmaceutical, and polymer industries. However, unpredictable variations in the chemical composition and spatial distribution of the various components within these biological matrices create challenges for new valorization processes. These inconsistencies can lead to variable recovery efficiency and differing quality of extracts. Understanding the chemical composition and spatial distribution of these components is essential, as it will facilitate the effective valorization of these by-products in future applications. Fourier transform infrared (FTIR) microspectroscopy was employed to evaluate the chemical composition and structural organization of industrial food by-products, specifically potato trimmings, carrot pomace, and brewer's spent grain. Frozen sectioning was employed as a sample preparation method. Hierarchical cluster analysis was applied to differentiate the spectral information from the background, allowing the determination of representative average spectra with good reproducibility across sample replicates. Derivative FTIR spectra further revealed previously hidden information by resolving overlapping signals, such as multiple bands in the 1750-1550 cm $^{- 1}$ region, facilitating the assignment of functional groups to compounds of interest such as proteins, lipids, or pectin and the creation of chemical images. However, some macroconstituents exhibited overlapping absorbance peaks, complicating the precise identification of individual components. Despite this limitation, FTIR microspectroscopy provided valuable semi-quantitative information on the composition of these by-products. The results demonstrated that chemical imaging by FTIR microspectroscopy is a valuable tool for food by-product evaluation, providing insight into their composition and supporting the potential for their valorization in industrial applications.

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FTIR显微光谱法测定食品副产物宏观成分。

食品副产品为提取有价值的化合物提供了一个很好的机会，这些化合物可用于食品、制药和聚合物工业。然而，这些生物基质中各种成分的化学成分和空间分布的不可预测的变化为新的增值过程带来了挑战。这些不一致性可能导致不同的回收率和不同的提取物质量。了解这些成分的化学成分和空间分布是必不可少的，因为它将促进这些副产品在未来应用中的有效增值。采用傅里叶变换红外（FTIR）显微光谱法对工业食品副产品，特别是马铃薯切屑、胡萝卜渣和啤酒废粮的化学成分和结构组织进行了评价。样品制备方法为冷冻切片。采用层次聚类分析将光谱信息与背景信息区分开来，从而确定具有代表性的平均光谱，并具有良好的重复性。衍生FTIR光谱通过解析重叠信号进一步揭示了先前隐藏的信息，例如1750-1550 cm -1区域的多个波段，促进了功能基团对感兴趣的化合物（如蛋白质，脂质或果胶）的分配和化学图像的创建。然而，一些宏观成分表现出重叠的吸光度峰，使单个成分的精确鉴定复杂化。尽管有这种限制，FTIR微光谱提供了这些副产物组成的有价值的半定量信息。结果表明，FTIR微光谱化学成像是食品副产品评估的一种有价值的工具，可以深入了解其成分并支持其在工业应用中的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Analytical and Bioanalytical Chemistry 化学-分析化学

CiteScore

8.00

自引率

4.70%

发文量

638

审稿时长

2.1 months

期刊介绍： Analytical and Bioanalytical Chemistry’s mission is the rapid publication of excellent and high-impact research articles on fundamental and applied topics of analytical and bioanalytical measurement science. Its scope is broad, and ranges from novel measurement platforms and their characterization to multidisciplinary approaches that effectively address important scientific problems. The Editors encourage submissions presenting innovative analytical research in concept, instrumentation, methods, and/or applications, including: mass spectrometry, spectroscopy, and electroanalysis; advanced separations; analytical strategies in “-omics” and imaging, bioanalysis, and sampling; miniaturized devices, medical diagnostics, sensors; analytical characterization of nano- and biomaterials; chemometrics and advanced data analysis.