Articles producció científica> Química Analítica i Química Orgànica

Rapid detection of pork gelatin in ice cream samples by using non-destructive FT-NIR spectroscopy and Partial least squares-discriminant analysis

  • Datos identificativos

    Identificador: imarina:9332749
    Autores:
    Alsaqri SNMabood FBoqué RJabeen FAhmad AHussain JSohail MSyed MGMelhi SShahzad AKhan MNAl-Amri IShah RDin IU
    Resumen:
    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.
  • Otros:

    Autor según el artículo: 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
    Departamento: Química Analítica i Química Orgànica
    Autor/es de la URV: Boqué Martí, Ricard
    Palabras clave: Pls-da Near-infrared spectroscopy Ice cream Halal food Gelatin
    Resumen: 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.
    Áreas temáticas: Organic chemistry Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: ricard.boque@urv.cat
    Identificador del autor: 0000-0001-7311-4824
    Fecha de alta del registro: 2023-12-16
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S2772753X23000357
    Referencia al articulo segun fuente origial: Food Chemistry Advances. 2
    Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1016/j.focha.2023.100215
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Ice cream; Gelatin; Halal food; Near-infrared spectroscopy; PLS-DA
    Pls-da
    Near-infrared spectroscopy
    Ice cream
    Halal food
    Gelatin
    Organic chemistry
    Food science
  • Documentos:

  • Cerca a google

    Search to google scholar