Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

Caporaso, Nicola and Whitworth, Martin B. and Fowler, Mark S. and Fisk, Ian D. (2018) Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. Food Chemistry . ISSN 0308-8146 (In Press)

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Abstract

The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R2 of 0.50 (RMSEP=0.27, RPD=1.40), 0.70 (RMSEP=34.1 mg ferulic acid g-1, RPD=1.77) and 0.74 (60.0 mmol Trolog kg-1, RPD=1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds. HSI is thus suggested as a promising approach to estimate cocoa bean composition rapidly and non-destructively, thus offering a valid tool for food inspection and quality control.

Item Type: Article
Keywords: Theobroma cacao; Hyperspectral chemical imaging; Cocoa quality; Antioxidant capacity; Phenolics; Near-infrared spectroscopy
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: 10.1016/j.foodchem.2018.03.039
Depositing User: Eprints, Support
Date Deposited: 22 Mar 2018 10:25
Last Modified: 22 Mar 2018 10:25
URI: http://eprints.nottingham.ac.uk/id/eprint/50590

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