Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.
Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.
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DOI：
10.1016/j.foodchem.2018.03.039
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发表时间：
2018-08-30
期刊：
影响因子：
8.8
通讯作者：
Fisk ID
中科院分区：
文献类型：
--
作者：
Caporaso N;Whitworth MB;Fowler MS;Fisk ID
单颗可可豆的测量是用近红外HSI进行的。对几种化学性质建立PLS回归模型。对发酵（FI）、总酚（TP）和抗氧化活性（AA）进行了预测。预测性能适合筛选目的。本研究的目的是利用1000-2500 nm光谱范围内的高光谱成像（HSI），以非破坏性的方式定量预测单粒干燥发酵可可豆的发酵指数（FI）、总多酚（TP）和抗氧化活性（AA）。共获得17批可可豆，每批使用10颗可可豆。对170个样本建立PLS回归模型。发达恒生指数预测模型可以量化三个质量相关参数提供足够的性能筛选目的,与外部验证R2为0.50 (RMSEP = 0.27,RPD = 1.40),0.70 (RMSEP = 34.1 mg阿魏酸 g−1,RPD = 1.77)和0.74(60.0 更易Trolog 公斤−1,RPD = 1.91)FI,分别TP和AA。随后在单个豆子和像素水平上应用校准，以便在单个种子内部和之间可视化分布（化学图像）。因此，HSI被认为是一种有前途的方法，可以快速、无损地估计可可豆成分，从而为食品检验和质量控制提供有效的工具。
Measurements of single cocoa beans were made by NIR HSI. PLS regression models were built for several chemical properties. Fermentation (FI), total phenolics (TP) and antioxidant activity (AA) were predicted. Prediction performance was suitable for screening purposes. The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000–2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R2 of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g−1, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg−1, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to estimate cocoa bean composition rapidly and non-destructively, thus offering a valid tool for food inspection and quality control.
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作者：
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