Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA
Yükleniyor...
Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
BACKGROUND The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by using attenuated total reflectance Fourier-transform infrared (ATR-FTIR), near infrared (NIR) spectroscopy and chemometrics. RESULTS Liquid (n = 50) and dry (n = 50) samples of whole egg, egg yolk, egg white, and whole egg containing extra egg white (BXEW) and water (BXW) were prepared. Principal component analysis (PCA) models were formed using the data obtained from ATR-FTIR and NIR measurements of liquid and dry samples. A better classification was achieved with PCA model of ATR-FTIR measurements formed by using dry samples (100%) instead of liquid ones (80%). The best separation was obtained between dry sample groups of BXEW and BXW (adulterated). The presence of water content in liquid samples showed a negative effect on classification of the samples, while a good classification (100%) was obtained for NIR measurements of both liquid and dry sample groups. The developed PCA models achieved classification regardless of the form of egg samples (liquid or dry). CONCLUSION The results of the study revealed that adulterated egg samples (with water) could be qualitatively detected using ATR-FTIR and NIR spectroscopy techniques in combination with PCA.
Açıklama
Anahtar Kelimeler
Adulteration, Authenticity, Liquid Egg, ATR-FTIR Spectroscopy, NIR Spectroscopy, Principal Component Analysis
Kaynak
Journal of the Science of Food and Agriculture
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
100
Sayı
2