Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging

In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spec...

Full description

Saved in:
Bibliographic Details
Published in:Food science & nutrition 2022-12, Vol.10 (12), p.4380-4393
Main Authors: Ghnimi, Hayet, Karoui, Romdhane, Attia, Hamadi, Chénè, Christine, Ennouri, Monia
Format: Article
Language:English
Subjects:
Aging
Antioxidants
Biscuits
Butylated hydroxytoluene
chemometry
Chromatography
Data analysis
Differentiation
Fluorescence
Fluorescence spectroscopy
front face fluorescence spectroscopy
Life Sciences
Lipids
Maillard reaction
Maillard reaction products
Moisture content
Moisture effects
Multivariate analysis
Original
Original Research
Oxidation
Plant extracts
pomegranate peel extract
Principal components analysis
Shear tests
Snack foods
Spectra
Spectroscopy
Spectrum analysis
storage
Tryptophan
Variance analysis
Vitamin A
Water activity
Water content
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spectra allowed a clear discrimination between biscuit samples according to the nature of antioxidants, while fluorescent Maillard reaction products spectra showed clear differentiation between samples according to the storage time. Clear differentiation between biscuits according to the used antioxidants and storage time was achieved by using common components and specific weights analysis. Using partial least‐squares regression, excellent prediction of water activity (R2 = 0.95), and L* values (R2 = 0.92), and approximate prediction of hardness (R2 = 0.78), b* values (R2 = 0.74), and moisture content (R2 = 0.74) were shown. However, the FFFS failed to predict a* values, primary and secondary oxidation products (R2 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.3032