Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis

[EN] Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case of a low efficient peeling process or the intentional addition of cocoa shell to cocoa products (i.e. cocoa powders) to increase the economic benefit, quality of the final product could be unpleasa...

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Autores: Quelal-Vásconez, Maribel Alexandra, Lerma-García, María Jesús, Arnau-Bonachera, Alberto, Pérez-Esteve, Édgar|||0000-0002-0452-1394, Barat Baviera, José Manuel|||0000-0001-8487-7114, Talens Oliag, Pau|||0000-0001-7318-3336
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/145563
Acceso en línea:https://riunet.upv.es/handle/10251/145563
Access Level:acceso abierto
Palabra clave:Cocoa powder
Cocoa shell
NIR
PLS
PLS-DA
TECNOLOGIA DE ALIMENTOS
PRODUCCION ANIMAL
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network_acronym_str ES
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repository_id_str
spelling Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysisQuelal-Vásconez, Maribel AlexandraLerma-García, María JesúsArnau-Bonachera, AlbertoPérez-Esteve, Édgar|||0000-0002-0452-1394Barat Baviera, José Manuel|||0000-0001-8487-7114Talens Oliag, Pau|||0000-0001-7318-3336Cocoa powderCocoa shellNIRPLSPLS-DATECNOLOGIA DE ALIMENTOSPRODUCCION ANIMAL[EN] Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case of a low efficient peeling process or the intentional addition of cocoa shell to cocoa products (i.e. cocoa powders) to increase the economic benefit, quality of the final product could be unpleasantly affected. In this scenario, the Codex Alimentarius on cocoa and chocolate has established that cocoa cake must not contain more than 5% of cocoa shell and germ (based on fat-free dry matter). Traditional analysis of cocoa shell is very laborious. Thus, the aim of this work is to develop a methodology based on near infrared (NIR) spectroscopy and multivariate analysis for the fast detection of cocoa shell in cocoa powders. For this aim, binary mixtures of cocoa powder and cocoa shell containing increasing proportions of cocoa shell (up to ca. 40% w/w based on fat-free dried matter) have been prepared. After acquiring NIR spectra (1100-2500 nm) of pure samples (cocoa powder and cocoa shell) and mixtures, qualitative and quantitative analysis were done. The qualitative analysis was performed by using principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), finding that the model was able to correctly classify all samples containing less than 5% of cocoa shell. The quantitative analysis was performed by using a partial least squares (PLS) regression. The best PLS model was the one constructed using extended multiple signal correction plus orthogonal signal correction pre-treatment using the 6 main wavelengths selected according to the Variable Importance in Projection (VIP) scores. Determination coefficient of prediction and root mean square error of prediction values of 0.967 and 2.43, respectively, confirmed the goodness of the model. According to these results it is possible to conclude that NIR technology in combination with multivariate analysis is a good and fast tool to determine if a cocoa powder contains a cocoa shell content out of Codex Alimentarius specifications.The authors wish to acknowledge the financial assistance provided the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). M. A. Quelal thanks the Ministry of Higher Education, Science, Technology and Innovation (SENESCYT) of the Republic of Ecuador for her PhD grant.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaSecretaría de Educación Superior, Ciencia, Tecnología e Innovación, EcuadorMinisterio de Economía y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20192019-05-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/145563reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTC-2016-5241-2 Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamientoopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1455632026-06-13T07:49:27Z
dc.title.none.fl_str_mv Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
title Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
spellingShingle Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
Quelal-Vásconez, Maribel Alexandra
Cocoa powder
Cocoa shell
NIR
PLS
PLS-DA
TECNOLOGIA DE ALIMENTOS
PRODUCCION ANIMAL
title_short Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
title_full Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
title_fullStr Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
title_full_unstemmed Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
title_sort Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
dc.creator.none.fl_str_mv Quelal-Vásconez, Maribel Alexandra
Lerma-García, María Jesús
Arnau-Bonachera, Alberto
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
author Quelal-Vásconez, Maribel Alexandra
author_facet Quelal-Vásconez, Maribel Alexandra
Lerma-García, María Jesús
Arnau-Bonachera, Alberto
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
author_role author
author2 Lerma-García, María Jesús
Arnau-Bonachera, Alberto
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Secretaría de Educación Superior, Ciencia, Tecnología e Innovación, Ecuador
Ministerio de Economía y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Cocoa powder
Cocoa shell
NIR
PLS
PLS-DA
TECNOLOGIA DE ALIMENTOS
PRODUCCION ANIMAL
topic Cocoa powder
Cocoa shell
NIR
PLS
PLS-DA
TECNOLOGIA DE ALIMENTOS
PRODUCCION ANIMAL
description [EN] Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case of a low efficient peeling process or the intentional addition of cocoa shell to cocoa products (i.e. cocoa powders) to increase the economic benefit, quality of the final product could be unpleasantly affected. In this scenario, the Codex Alimentarius on cocoa and chocolate has established that cocoa cake must not contain more than 5% of cocoa shell and germ (based on fat-free dry matter). Traditional analysis of cocoa shell is very laborious. Thus, the aim of this work is to develop a methodology based on near infrared (NIR) spectroscopy and multivariate analysis for the fast detection of cocoa shell in cocoa powders. For this aim, binary mixtures of cocoa powder and cocoa shell containing increasing proportions of cocoa shell (up to ca. 40% w/w based on fat-free dried matter) have been prepared. After acquiring NIR spectra (1100-2500 nm) of pure samples (cocoa powder and cocoa shell) and mixtures, qualitative and quantitative analysis were done. The qualitative analysis was performed by using principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), finding that the model was able to correctly classify all samples containing less than 5% of cocoa shell. The quantitative analysis was performed by using a partial least squares (PLS) regression. The best PLS model was the one constructed using extended multiple signal correction plus orthogonal signal correction pre-treatment using the 6 main wavelengths selected according to the Variable Importance in Projection (VIP) scores. Determination coefficient of prediction and root mean square error of prediction values of 0.967 and 2.43, respectively, confirmed the goodness of the model. According to these results it is possible to conclude that NIR technology in combination with multivariate analysis is a good and fast tool to determine if a cocoa powder contains a cocoa shell content out of Codex Alimentarius specifications.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-05-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/145563
url https://riunet.upv.es/handle/10251/145563
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTC-2016-5241-2 Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamiento
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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