Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees. (June 2022)

• Record Type: Journal Article
• Authors: Lan, Weijie; Baeten, Vincent; Jaillais, Benoit; Renard, Catherine M.G.C.; Arnould, Quentin; Chen, Songchao; Leca, Alexandre; Bureau, Sylvie
• Is Part Of: Journal of food engineering. Volume 323(2022)
• Publication Date: 2022-06
• Subjects: Malus x domestica borkh. -- Infrared spectroscopy -- Raman -- Process analytical technique -- Puree quality; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111002
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Near-infrared (NIR), mid-infrared (MIR), Raman spectroscopy and hyperspectral imaging (HSI) were comprehensively compared for their capacity to evaluate the composition and texture characteristics of apple purees issued from a large variability (cultivar, fruit thinning, post-harvest mealy texture and processing). NIR, MIR and HSI techniques had a good ability to estimate puree composition such as soluble solids (RPD >2.5), titratable acidity (RPD >2.4) and dry matter (RPD >2.3). Raman spectroscopy was less accurate to determine puree biochemical (RPD <1.8) and textural parameters (RPD <1.4) than the other techniques. MIR was the best tool to identify aforementioned factors (>91.7% of correct classification) and satisfactory predict the puree average particle size (RPD = 2.9), viscosity (RPD ≥2.1) and viscoelasticity (RPD >2.3). Consequently, NIR, MIR and HSI should be prioritized as process analytical technologies to detect apple puree variability, and assess their texture and taste. Highlights: MIR provided a better discrimination of puree variability than other techniques. MIR gave the best prediction of puree textural and rheological properties. HSI technique had a better ability to assess puree quality and variability than NIR. Raman spectroscopy could not provide sufficient assessment of puree quality.