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Non-destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near-infrared spectroscopy

2019-10Journal article Restricted
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dc.contributor.authorWlodarska, Katarzyna
dc.contributor.authorSzulc, Julia
dc.contributor.authorKhmelinskii, Igor
dc.contributor.authorSikorska, Ewa
dc.date.accessioned2020-07-24T10:51:56Z
dc.date.available2020-07-24T10:51:56Z
dc.date.issued2019-10
dc.description.abstractBACKGROUND The development of rapid methods for the determination of the soluble solids content (SSC) and total phenolic content (TPC) in fruit juices is of great interest. Soluble solids content is related to sensory attributes, whereas TPC is related to the antioxidant capacity of juices. The aim of this study was to develop and optimize the calibration models for the prediction of the SSC and TPC of strawberry juices from the spectra of fruit and juices. RESULTS Near infrared (NIR) spectra were measured for strawberry fruit and ultraviolet (UV), visible (VIS), and NIR spectra were measured for juices. The partial least squares regression models were validated using the test sample set and their predictive ability was evaluated on the basis of determination coefficients (R-P(2)) and root mean square error of prediction (RMSEP). For SSC the models with high predictive ability were obtained using spectra of fruit (R-P(2) = 0.929, RMSEP = 0.46%) or juices (R-P(2) = 0.979, RMSEP = 0.25%) in the NIR range. The optimal models for TPC were obtained using NIR spectra of fruit (R-P(2) = 0.834, RMSEP = 130.8 mg GA L-1) or UV-VIS-NIR spectra of juices (R-P(2) = 0.844, RMSEP = 126.7 mg GA L-1). CONCLUSION The results show the potential of spectroscopy for predicting quality parameters of strawberry juices from the juice spectra itself or non-destructively from the fruit spectra. They may contribute to the development of fruit sorting systems to optimize their use in juice production, as well as fast-screening methods for quality control of juices. (c) 2019 Society of Chemical Industry
dc.description.sponsorshipNational Science Centre, Poland [2016/23/B/NZ9/03591]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1002/jsfa.9870
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.urihttp://hdl.handle.net/10400.1/14292
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.subjectNir spectroscopy
dc.subjectFoods
dc.subjectAuthentication
dc.subjectIdentification
dc.subjectMethodologies
dc.subjectAssay
dc.subjectAcid
dc.titleNon-destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near-infrared spectroscopy
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage5961
oaire.citation.issue13
oaire.citation.startPage5953
oaire.citation.titleJournal of the Science of Food and Agriculture
oaire.citation.volume99
person.familyNameKhmelinskii
person.familyNameSikorska
person.givenNameIgor
person.givenNameEwa
person.identifier0000000420541031
person.identifier.ciencia-id0D1A-CB6C-6316
person.identifier.orcid0000-0002-6116-184X
person.identifier.orcid0000-0002-0425-5807
person.identifier.ridC-9587-2011
person.identifier.scopus-author-id6701444934
person.identifier.scopus-author-id7003664027
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublicationfcb9f09f-2e99-41fb-8c08-7e1acbc65076
relation.isAuthorOfPublicationcd3474df-a911-4952-bb2d-b2429e65a7bb
relation.isAuthorOfPublication.latestForDiscoveryfcb9f09f-2e99-41fb-8c08-7e1acbc65076

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