Evaluation of SIMCA and PLS algorithms to detect adulterants in canola oil by FT‐IR

Gagneten, Maite; Buera, M. Pilar; Rodríguez, Silvio

doi:10.1111/ijfs.14866

Cited by 6 publications

(1 citation statement)

References 16 publications

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“…GA, MD, and SPI had weak absorption peaks at 2930 cm −1 , characteristic of C–H bonds [ 34 ]. SPI, SS, and FS had strong characteristic peaks associated with C=O bonds around 1730 cm −1 [ 18 ], and all samples had strong peaks at 1000 cm −1 , characteristic of C–C bonds [ 35 ]. The absence of any new absorption peak in the microcapsule spectra indicated that the chemical structures of PPO and the encapsulating agents remained unchanged during microcapsule preparation.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis

Zhang,

et al. 2024

Foods

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Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility, high volatility, difficulty in transport and storage, and decomposition by light, heat, and oxygen limit its wider application. To solve this problem, this study used freeze-drying or spray-drying, with soybean protein isolate (SPI) or gum Arabic (GA), combined with aqueous maltodextrin (MD) as the encapsulating agents to prepare four types of PPO microcapsules (POMs). Spray-dried microcapsules with GA as the encapsulating agent achieved a high encapsulation efficiency (EE) of 92.31 ± 0.31%, improved the thermal stability of the PPO, and had spherical morphology. (Headspace solid-phase microextraction/gas chromatography–mass spectrometry) HS-SPME/GC-MS detected 41 volatile compounds in PPO; of these, linalool, β-myrcene, sabinene, and D-limonene were identified as key flavor components. Principal component analysis (PCA) effectively distinguished the significant differences in flavor between PPO, spray-dried SPI/MD microcapsules (SS), and spray-dried GA/MD microcapsules (SG). During 15 days of air-exposure, the loss of flavor from SG (54.62 ± 0.54%) was significantly lower than PPO (79.45 ± 1.45%) and SS (57.55 ± 0.36%). During the air-exposure period, SG consistently had the highest antioxidant capacity, making it desirable for PPO packaging, and expanding its potential applications within the food industry.

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Section: Resultsmentioning

confidence: 99%