Nienke Köllmann , Jos Hageman , Dieke Groot Nibbelink , Lu Zhang , Atze Jan van der Goot
{"title":"通过波长选择,可在不同加热条件下利用近红外光谱对豌豆蛋白凝胶中的油脂含量进行可靠定量","authors":"Nienke Köllmann , Jos Hageman , Dieke Groot Nibbelink , Lu Zhang , Atze Jan van der Goot","doi":"10.1016/j.foodcont.2024.110995","DOIUrl":null,"url":null,"abstract":"<div><div>Thermal processing influences the near-infrared (NIR) spectra of food products, causing inaccuracy when quantifying the composition of the product. In this study, the effect of thermal processing on NIR measurements of the oil content in pea protein isolate (PPI) gels was investigated. Analysis of variance showed that the heating temperature (30°C–120 °C) during the production of PPI gels influenced large parts of the NIR spectra and time (2.5–15 min) only had a limited effect. Stepwise multiple linear regression was used to select a combination of 5 wavelengths that was suitable to create a robust model for the prediction of oil content (Q<sup>2</sup> = 0.9928 ± 0.002, root mean standard error of prediction = 0.2806 ± 0.0423 wt%). This combination of wavelengths was shown to reduce the effect of the history of thermal processing on the measurement, improving the accuracy of oil content quantification. This approach can be applied for in-line quantification of the oil content of food products subjected to varying heating conditions using specialized sensors.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110995"},"PeriodicalIF":5.6000,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions\",\"authors\":\"Nienke Köllmann , Jos Hageman , Dieke Groot Nibbelink , Lu Zhang , Atze Jan van der Goot\",\"doi\":\"10.1016/j.foodcont.2024.110995\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Thermal processing influences the near-infrared (NIR) spectra of food products, causing inaccuracy when quantifying the composition of the product. In this study, the effect of thermal processing on NIR measurements of the oil content in pea protein isolate (PPI) gels was investigated. Analysis of variance showed that the heating temperature (30°C–120 °C) during the production of PPI gels influenced large parts of the NIR spectra and time (2.5–15 min) only had a limited effect. Stepwise multiple linear regression was used to select a combination of 5 wavelengths that was suitable to create a robust model for the prediction of oil content (Q<sup>2</sup> = 0.9928 ± 0.002, root mean standard error of prediction = 0.2806 ± 0.0423 wt%). This combination of wavelengths was shown to reduce the effect of the history of thermal processing on the measurement, improving the accuracy of oil content quantification. This approach can be applied for in-line quantification of the oil content of food products subjected to varying heating conditions using specialized sensors.</div></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":\"169 \",\"pages\":\"Article 110995\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-11-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524007126\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524007126","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions
Thermal processing influences the near-infrared (NIR) spectra of food products, causing inaccuracy when quantifying the composition of the product. In this study, the effect of thermal processing on NIR measurements of the oil content in pea protein isolate (PPI) gels was investigated. Analysis of variance showed that the heating temperature (30°C–120 °C) during the production of PPI gels influenced large parts of the NIR spectra and time (2.5–15 min) only had a limited effect. Stepwise multiple linear regression was used to select a combination of 5 wavelengths that was suitable to create a robust model for the prediction of oil content (Q2 = 0.9928 ± 0.002, root mean standard error of prediction = 0.2806 ± 0.0423 wt%). This combination of wavelengths was shown to reduce the effect of the history of thermal processing on the measurement, improving the accuracy of oil content quantification. This approach can be applied for in-line quantification of the oil content of food products subjected to varying heating conditions using specialized sensors.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.