Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy

Abstract

Moisture migration plays an important role in the stability and quality of bakery products. In this study, pectin, alginate and whey protein edible coating was used as an edible barrier to evaluate its effectiveness for retaining the quality of bread by reducing moisture loss and textural changes during storage. Mini-buns as model systems were applied with 1 layer and 2 layers of coating and evaluated for moisture and texture attributes by both mechanical and spectroscopic techniques. The coatings displayed a retaining effect with the percentage increase in crumb hardness lower for coated samples (1 L: 126.5% and 2 L: 231.2%) than control samples (Control: 271.8%). Further, the spectral data for the crust and crumb surfaces were pre-treated and subjected to Principal Component analysis (PCA) for the evolution along storage time. In particular for moisture content, discrimination at 8 h for crust and after 24 h for crumb was noted for both 1 L and 2 L coating layers with a R 2 > 0.85. Subsequently, PLS models with spectral data described satisfactorily the evolution of hardness with low (<10.8) RMSE values.

Impact of carboxymethyl cellulose coating enriched with Thymus vulgaris L. extract on physicochemical, microbial, and sensorial properties of fresh hazelnut ( Corylus avellana L.) during storage

“…As can be seen in Figure 7b, hazelnut samples control, C0.5T0, C1.5T0.5, and C1.5 T1 presented low intensity of investigated factors, while C0.5T0.5, C0.5T1, and C1.5T0 showed higher intensity. Other researchers also used the PCA to investigate the correlation between sensory attribute, different edible coating types, and storage time (Chakravartula et al., 2019; Cliffe‐Byrnes & O'Beirne, 2007; Zhang et al., 2018). Also, the PCA plot between storage time and overall acceptance of samples is shown in Figure 7c.…”

Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review

“…Quality assessment of bread includes loaf tests (e.g., loaf volume, weight, specific volume, and height), texture analyses (e.g., crumb pore size, crumb grain score, crumb hardness, and crust brittleness), and other analyses (e.g., moisture content) (Ahmad et al., 2016). Because of its nondestructive feature, NIRS has gained increasing interest for bread quality assessment (Abu‐Ghoush, Herald, Dowell, Xie, Aramouni, & Madl, 2008; Abu‐Ghoush, Herald, Dowell, Xie, Aramouni, & Walker, 2008; Amigo et al., 2019; Nallan Chakravartula et al., 2019). A comprehensive summary of bread quality assessment studies in the past 10 years is shown in Table 6.…”

“…Bread storage is of great importance. Bread staling is associated with a complicated interaction between starch, water, and protein in bread, and it is because of this that NIRS may be used to measure staling‐related parameters (Amigo et al., 2019; Nallan Chakravartula et al., 2019). The first study to explore the possibility of using NIRS for measuring staling was conducted by Wilson et al., 1991, and the results show that NIRS was able to follow bread staling in a specific time scale.…”

Evaluation of chemical properties of intact green coffee beans using near‐infrared spectroscopy

“…28 Water absorption bands are approximately 970, 1450 and 1940 nm. [38][39][40] For Reh et al 41 at 1940 nm there is virtually no interference and therefore this would be the ideal wavelength to determine the moisture content of a food. Chen et al 29 developed predictive models for identifying teas with moisture content Coffee constituents expressed as g kg −1 dry matter basis.…”