Determination of pectin content in orange peels by near infrared hyperspectral imaging
Pectin has several purposes in the food and pharmaceutical industry making its quantification important for further extraction. Current techniques for pectin quantification require its extraction using chemicals and pro- ducing residues. Determination of pectin content in orange peels was investigat...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/140271 |
| Acceso en línea: | https://hdl.handle.net/11441/140271 https://doi.org/10.1016/j.foodchem.2020.126861 |
| Access Level: | acceso abierto |
| Palabra clave: | Principal component analysis Linear discriminant analysis Partial least squares regression, near infrared spectra Agriculture |
| Sumario: | Pectin has several purposes in the food and pharmaceutical industry making its quantification important for further extraction. Current techniques for pectin quantification require its extraction using chemicals and pro- ducing residues. Determination of pectin content in orange peels was investigated using near infrared hyper- spectral imaging (NIR-HSI). Hyperspectral images from orange peel (140 samples) with different amounts of pectin were acquired in the range of 900–2500 nm, and the spectra was used for calibration models using multivariate statistical analyses. Principal component analysis (PCA) and linear discriminant analysis (LDA) showed better results considering three groups: low (0–5%), intermediate (10–40%) and high (50–100%) pectin content. Partial least squares regression (PLSR) models based on full spectra showed higher precision (R2 > 0.93) than those based on few selected wavelengths (R2 between 0.92 and 0.94). The results demonstrate the potential of NIR-HSI to quantify pectin content in orange peels, providing a valuable technique for orange producers and processing industries. |
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