Comparing the Potential of Near- and Mid-Infrared Spectroscopy in Determining the Freshness of Strawberry Powder from Freshly Available and Stored Strawberry. (17th March 2019)

• Record Type: Journal Article
• Authors: Wang, Da; Wei, Wenwen; Lai, Yanhua; Yang, Xiangzheng; Li, Shaojia; Jia, Lianwen; Wu, Di
• Other Names: Kontoyannis Christos Academic Editor.
• Is Part Of: Journal of analytical methods in chemistry. Volume 2019(2019)
• Publication Date: 2019-03-17
• Subjects: Chemistry, Analytic -- Periodicals; Chemistry, Analytic -- Technique -- Periodicals; 543.05
• DOI: 10.1155/2019/2360631
• Languages: English
• ISSNs: 2090-8865

Abstract

Abstract : The quality of strawberry powder depends on the freshness of the fruit that produces the powder. Therefore, identifying whether the strawberry powder is made from freshly available, short-term stored, or long-term stored strawberries is important to provide consumers with quality-assured strawberry powder. Nevertheless, such identification is difficult by naked eyes, as the powder colours are very close. In this work, based on the measurement of near-infrared (NIR) spectroscopy and mid-infrared (MIR) spectra of strawberry powered, good classification results of 100.00% correct rates to distinguish whether the strawberry powder was made from freshly available or stored fruit was obtained. Furthermore, partial least squares regression and least squares support vector machines (LS-SVM) models were established based on NIR, MIR, and combination of NIR and MIR data with full variables or optimal variables of strawberry powder to predict the storage days of strawberries that produced the powder. Optimal variables were selected by successive projections algorithm (SPA), uninformation variable elimination, and competitive adaptive reweighted sampling, respectively. The best model was determined as the SPA-LS-SVM model based on MIR spectra, which had the residual prediction deviation (RPD) value of 11.198 and the absolute difference between root-mean-square error of calibration and prediction (AB_RMSE) value of 0.505. The results of this work confirmed the feasibility of using NIR and MIR spectroscopic techniques for rapid identification of strawberry powder made from freshly available and stored strawberry.