Autor segons l'article: Alsaqri SN; Mabood F; Boqué R; Jabeen F; Ahmad A; Hussain J; Sohail M; Syed MG; Melhi S; Shahzad A; Khan MN; Al-Amri I; Shah R; Din IU
Departament: Química Analítica i Química Orgànica
Autor/s de la URV: Boqué Martí, Ricard
Paraules clau: Pls-da Near-infrared spectroscopy Ice cream Halal food Gelatin
Resum: This study aimed at developing a fast and low-cost detection method to discriminate between ice cream samples containing pork or non-pork gelatin by using Fourier Transform Near Infrared (FT-NIR) spectroscopy and Partial Least Squares Discriminant Analysis (PLS-DA). Forty two samples of ice cream were used, among which twenty three samples were adulterated with different levels i.e. 1%, 5%, 10%, and 20 % of pork gelatin (Non-Halal). Whereas, the remaining nineteen samples containing only cow gelatin (Halal) were used as a control. All the ice cream samples were measured with the FT-NIR spectrophotometer in the reflection mode. Spectra were collected in the wavenumber range from 10000 to 4000 cm−1 (1000 to 2500 nm). The results show that the PLS-DA model with Unit Vector Normalization (UVN) spectral transformations for 1% pork gelatin adulteration is the optimal one which was based on a compromise between the lowest value of root mean square error of cross validation (RMSECV) for the calibration set. The lowest value of root mean square error of prediction (RMSEP) for the test set, the least number of factors and the percentage of correctly classified samples, the Halal and Non-Halal, for both calibration and test sets. This newly developed method is fast, involves simple sample preparation and is low cost.
Àrees temàtiques: Organic chemistry Food science
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: ricard.boque@urv.cat
Identificador de l'autor: 0000-0001-7311-4824
Data d'alta del registre: 2023-12-16
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S2772753X23000357
Referència a l'article segons font original: Food Chemistry Advances. 2
Referència de l'ítem segons les normes APA: Alsaqri SN; Mabood F; Boqué R; Jabeen F; Ahmad A; Hussain J; Sohail M; Syed MG; Melhi S; Shahzad A; Khan MN; Al-Amri I; Shah R; Din IU (2023). Rapid detection of pork gelatin in ice cream samples by using non-destructive FT-NIR spectroscopy and Partial least squares-discriminant analysis. Food Chemistry Advances, 2(), -. DOI: 10.1016/j.focha.2023.100215
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.focha.2023.100215
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV