Articles
New applications of infrared spectroscopy to detect and bridge the variability before and after apple processing
Article number
1353_12
Pages
87 – 96
Language
English
Abstract
How to face the variability of horticultural materials and optimize their processing into food products? The challenges here were to show how near infrared (NIR) and mid infrared (MIR) spectroscopy coupled with advanced chemometrics can: i) highlight the large variability of raw apples and processed purees, ii) predict puree quality from spectra of raw apples, and iii) provide new solutions to formulate defined fruit products.
Experimental trials were designed to modulate fruit quality during production in orchard (cultivars, agricultural practices), storage at 4°C (0-6 months) and processing (temperature, grinding and refining) in order to modify properties and composition of apples and/or purees.
The inter-batch variability of apples and the intra-batch variability between individual apples intensively changed the cooked purees.
Good linear correlations were observed between raw and processed apples for titratable acidity (R2=0.919), soluble solids content (R2=0.787), dry matter content (R2=0.725) and physical properties (textual and rheological parameters (R2>0.723)). Therefore, NIR techniques allowed to estimate puree characteristics from spectra acquired non-destructively on corresponding apples such as viscosity (Rv2=0.83), cell wall content (Rv2=0.81) and also dry matter content (Rv2=0.83), soluble solids content (Rv2=0.80) and titratable acidity (Rv2=0.80). MIR spectroscopy was the best tool to detect the variability of purees and assess their biochemical (soluble solids, acidity, dry matter) (Rv2>0.84) and viscosity (Rv2=0.85) at different cooking conditions based on the spectra of crushed raw apples.
Moreover, MIR spectroscopy was tested to guide puree formulation by using the spectra of single-cultivar purees.
Our innovative approaches provided objective data to better manage apples and adapt processing conditions according to their initial properties.
The ultimate goal is to improve the quality of fresh and processed fruits while reducing losses.
Experimental trials were designed to modulate fruit quality during production in orchard (cultivars, agricultural practices), storage at 4°C (0-6 months) and processing (temperature, grinding and refining) in order to modify properties and composition of apples and/or purees.
The inter-batch variability of apples and the intra-batch variability between individual apples intensively changed the cooked purees.
Good linear correlations were observed between raw and processed apples for titratable acidity (R2=0.919), soluble solids content (R2=0.787), dry matter content (R2=0.725) and physical properties (textual and rheological parameters (R2>0.723)). Therefore, NIR techniques allowed to estimate puree characteristics from spectra acquired non-destructively on corresponding apples such as viscosity (Rv2=0.83), cell wall content (Rv2=0.81) and also dry matter content (Rv2=0.83), soluble solids content (Rv2=0.80) and titratable acidity (Rv2=0.80). MIR spectroscopy was the best tool to detect the variability of purees and assess their biochemical (soluble solids, acidity, dry matter) (Rv2>0.84) and viscosity (Rv2=0.85) at different cooking conditions based on the spectra of crushed raw apples.
Moreover, MIR spectroscopy was tested to guide puree formulation by using the spectra of single-cultivar purees.
Our innovative approaches provided objective data to better manage apples and adapt processing conditions according to their initial properties.
The ultimate goal is to improve the quality of fresh and processed fruits while reducing losses.
Authors
W. Lan, B. Jaillais, C.M.G.C. Renard, A. Leca, S. Chen, S. Bureau
Keywords
apples puree, fruit processing, food quality control, near infrared spectroscopy, mid infrared spectroscopy
Groups involved
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Vegetables, Roots and Tubers
- Division Plant-Environment Interactions in Field Systems
- Division Horticulture for Human Health
- Division Postharvest and Quality Assurance
- Division Sustaining Horticulture in a Changing World
- Division Tropical and Subtropical Fruit and Nuts
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