Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)

Pandiselvam, R.; Rathnakumar, Kaavya; Monteagudo, Sergio I. Martinez; Divya, V.; Jain, Surangna; Khanashyam, Anandu Chandra; Kothakota, Anjineyulu; Prasath, V. Arun; Ramesh, S. V.; Sruthi, N. U.; Kumar, Manoj; Manikantan, M. R.; Kumar, Chinnaraja Ashok; Khaneghah, Amin Mousavi; Cozzolino, Daniel

doi:10.3390/molecules27103250

Cited by 17 publications

(8 citation statements)

References 90 publications

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“…Pandiselvam et al [59] investigated various spectroscopic techniques, including NIR, to assess the oxidative stability, detect adulteration, and identify harmful additives, pathogens, and toxins in coconut products. These non-destructive methods, including NIR, were successful in authenticating and determining the quality of coconut products, including the identification of adulterants in coconut oil.…”

Section: Introductionmentioning

confidence: 99%

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis

Elamshity,

Alhamdan

2024

Foods

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A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow’s and camel’s milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible–near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model’s future predictive performance compared to RMSEC, and the R2 value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product’s properties examined.

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Section: Introductionmentioning

confidence: 99%

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis

Elamshity,

Alhamdan

2024

Foods

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“…Acoustic emission technology involves the mechanical destruction of produce when subjected to mechanical or thermal stimulus ( Aboonajmi et al., 2015 ) and is not appropriate for all categories of fruits and vegetables ( Adedeji et al, 2020 ). Extensive works have been published on the evaluation of fruits and vegetables by spectral measurements such as Fourier transform infrared (FTIR) spectroscopy ( Egidio et al., 2009 ), Near-infrared (NIR), Raman spectroscopy ( Pandiselvam et al., 2022 ), and hyperspectral imaging (HSI) ( Wang and Zhai, 2018 ). Generally, these reports have concentrated on the utilization of spectral measurements for determining targeted quality parameters of a particular fruit or vegetable variety.…”

Section: Introductionmentioning

confidence: 99%

Advancement of non-destructive spectral measurements for the quality of major tropical fruits and vegetables: a review

Aline,

Bhattacharya,

Faqeerzada

et al. 2023

Front. Plant Sci.

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The quality of tropical fruits and vegetables and the expanding global interest in eating healthy foods have resulted in the continual development of reliable, quick, and cost-effective quality assurance methods. The present review discusses the advancement of non-destructive spectral measurements for evaluating the quality of major tropical fruits and vegetables. Fourier transform infrared (FTIR), Near-infrared (NIR), Raman spectroscopy, and hyperspectral imaging (HSI) were used to monitor the external and internal parameters of papaya, pineapple, avocado, mango, and banana. The ability of HSI to detect both spectral and spatial dimensions proved its efficiency in measuring external qualities such as grading 516 bananas, and defects in 10 mangoes and 10 avocados with 98.45%, 97.95%, and 99.9%, respectively. All of the techniques effectively assessed internal characteristics such as total soluble solids (TSS), soluble solid content (SSC), and moisture content (MC), with the exception of NIR, which was found to have limited penetration depth for fruits and vegetables with thick rinds or skins, including avocado, pineapple, and banana. The appropriate selection of NIR optical geometry and wavelength range can help to improve the prediction accuracy of these crops. The advancement of spectral measurements combined with machine learning and deep learning technologies have increased the efficiency of estimating the six maturity stages of papaya fruit, from the unripe to the overripe stages, with F1 scores of up to 0.90 by feature concatenation of data developed by HSI and visible light. The presented findings in the technological advancements of non-destructive spectral measurements offer promising quality assurance for tropical fruits and vegetables.

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“…Coconut oil, obtained by pressing the dried copra, contains fatty acids, mainly caprylic and capric [1,2]. There are four possibilities for extracting oil from oleaginous materials: extraction by mechanical methods (with mechanical presses and hydraulic presses), extraction by chemical methods (extraction with solvents and extraction with enzymes), extraction with supercritical fluids, and extraction by distillation [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Mechanical Pressing of Coconut Oil and Evaluation of Its Lubricant Properties

Mizera,

Aleš,

Herák

et al. 2023

Processes

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Vegetable oils represent an important element in protecting a sustainable environment. The pursuit of environmentally friendly solutions and the ever-increasing costs of synthetic oil production are increasing the interest in natural vegetable oils. This paper presents and discusses the possibilities of using the oils obtained from coconuts (Cocos nucifera L.) harvested in Indonesia (North Sumatra region), with three maturity levels (green, yellow, and brown), as lubricants. The specific mechanical energy for linear pressing of the green, yellow, and brown types was 22.3, 20.7, and 18.5 J·goil−1, respectively. The water content of the oils obtained from the green, yellow, and brown types was 1786, 2033, and 1902 mg H2O·g−1, respectively. The mathematical models for linear pressing were established. The sizes of the wear area for the green, yellow, and brown types were 25.7, 24.4, and 34.3 mm2, respectively. The UV–visible spectral curves of the oils, in the range of 180–320 nm, were determined. The results of the lubrication properties of the Reichert test showed that better lubrication properties were exhibited by the green and yellow types, which are comparable to the lubricating properties of engine oils. The results from the SEM images also showed a better structure of the worn surface and fewer traces of abrasive wear.

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Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)

Cited by 17 publications

References 90 publications

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis

Advancement of non-destructive spectral measurements for the quality of major tropical fruits and vegetables: a review

Mechanical Pressing of Coconut Oil and Evaluation of Its Lubricant Properties

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