Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA

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dc.contributor.authorUysal, Reyhan Selin
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2024-06-13T20:17:47Z
dc.date.available2024-06-13T20:17:47Z
dc.date.issued2020
dc.departmentFakülteler, Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.description.abstractBACKGROUND 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.
dc.identifier.doi10.1002/jsfa.10097
dc.identifier.endpage862
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue2
dc.identifier.pmid31646648
dc.identifier.scopus2-s2.0-85075002313
dc.identifier.scopusqualityQ1
dc.identifier.startpage855
dc.identifier.urihttps://doi.org/10.1002/jsfa.10097
dc.identifier.urihttps://hdl.handle.net/11501/1057
dc.identifier.volume100
dc.identifier.wosWOS:000496023300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorUysal, Reyhan Selin
dc.institutionauthorid0000-0003-0028-7286
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAdulteration
dc.subjectAuthenticity
dc.subjectLiquid Egg
dc.subjectATR-FTIR Spectroscopy
dc.subjectNIR Spectroscopy
dc.subjectPrincipal Component Analysis
dc.titleAuthentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA
dc.typeArticle

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