Articles producció científica> Enginyeria Química

ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder

  • Dades identificatives

    Identificador: imarina:9226638
    Autors:
    Garcia-Gutierrez, NereaMellado-Carretero, JorgeBengoa, ChristopheSalvador, AnaSanz, TeresaWang, JunjingFerrando, MontseGuell, Carmede Lamo-Castellvi, Silvia
    Resum:
    In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and quantifying insect species once they are used as an ingredient in food products. The objective of this research was to study the potential of using attenuated total reflection Fourier transform mid-infrared spectroscopy (ATR-FTMIR) combined with multivariate analysis to discriminate doughs and 3D-printed baked snacks, enriched with Alphitobius diaperinus and Locusta migratoria powders. Several doughs were made with a variable amount of insect powder (0-13.9%) replacing the same amount of chickpea flour (46-32%). The spectral data were analyzed using soft independent modeling of class analogy (SIMCA) and partial least squares regression (PLSR) algorithms. SIMCA models successfully discriminated the insect species used to prepare the doughs and snacks. Discrimination was mainly associated with lipids, proteins, and chitin. PLSR models predicted the percentage of insect powder added to the dough and the snacks, with determination coefficients of 0.972, 0.979, and 0.994 and a standard error of prediction of 1.24, 1.08, and 1.90%, respectively. ATR-FTMIR combined with multivariate analysis has a high potential as a new tool in insect product authentication.
  • Altres:

    Autor segons l'article: Garcia-Gutierrez, Nerea; Mellado-Carretero, Jorge; Bengoa, Christophe; Salvador, Ana; Sanz, Teresa; Wang, Junjing; Ferrando, Montse; Guell, Carme; de Lamo-Castellvi, Silvia
    Departament: Enginyeria Química
    Autor/s de la URV: Bengoa, Christophe José / De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / García Gutiérrez, Nerea / Güell Saperas, Maria Carmen / Mellado Carretero, Jorge / Wang, Junjing
    Codi de projecte: Grant agreement No. 713679
    Paraules clau: Simca Proteins Prediction Multivariate analysis Mid-infrared spectroscopy Insect powder Infrared spectroscopy Heat Food Chitin Authentication 3d food printer
    Resum: In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and quantifying insect species once they are used as an ingredient in food products. The objective of this research was to study the potential of using attenuated total reflection Fourier transform mid-infrared spectroscopy (ATR-FTMIR) combined with multivariate analysis to discriminate doughs and 3D-printed baked snacks, enriched with Alphitobius diaperinus and Locusta migratoria powders. Several doughs were made with a variable amount of insect powder (0-13.9%) replacing the same amount of chickpea flour (46-32%). The spectral data were analyzed using soft independent modeling of class analogy (SIMCA) and partial least squares regression (PLSR) algorithms. SIMCA models successfully discriminated the insect species used to prepare the doughs and snacks. Discrimination was mainly associated with lipids, proteins, and chitin. PLSR models predicted the percentage of insect powder added to the dough and the snacks, with determination coefficients of 0.972, 0.979, and 0.994 and a standard error of prediction of 1.24, 1.08, and 1.90%, respectively. ATR-FTMIR combined with multivariate analysis has a high potential as a new tool in insect product authentication.
    Àrees temàtiques: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: nerea.garciagu@estudiants.urv.cat junjing.wang@estudiants.urv.cat jorge.mellado@estudiants.urv.cat jorge.mellado@estudiants.urv.cat christophe.bengoa@urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat
    Identificador de l'autor: 0000-0001-9160-5010 0000-0002-5261-6806 0000-0002-5261-6806 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222
    Data d'alta del registre: 2024-10-26
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.mdpi.com/2304-8158/10/8/1806
    Programa de finançament: Martí i Franquès COFUND Doctoral Programme
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Foods. 10 (8): 1806-
    Referència de l'ítem segons les normes APA: Garcia-Gutierrez, Nerea; Mellado-Carretero, Jorge; Bengoa, Christophe; Salvador, Ana; Sanz, Teresa; Wang, Junjing; Ferrando, Montse; Guell, Carme; de (2021). ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder. Foods, 10(8), 1806-. DOI: 10.3390/foods10081806
    Acrònim: MFP
    DOI de l'article: 10.3390/foods10081806
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2021
    Acció del programa de finançament: Marie Skłodowska-Curie Actions - European Union's Horizon 2020 research and innovation programme
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Simca
    Proteins
    Prediction
    Multivariate analysis
    Mid-infrared spectroscopy
    Insect powder
    Infrared spectroscopy
    Heat
    Food
    Chitin
    Authentication
    3d food printer
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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