Use of Multivariate Analysis of MIR Spectra to Study Bread Staling

Cocchi, Marina; Foca, Giorgia; Marchetti, Andrea; Sighinolfi, Simona; Tassi, Lorenzo; Ulrici, Alessandro

doi:10.1002/adic.200590076

Cited by 10 publications

(9 citation statements)

References 29 publications

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“…Cocchi and others () coupled middle‐infrared spectroscopy (MIR) with principal component analysis (PCA) to follow bread shelf‐life in a rapid and affordable way. Spectra of breads stored up to 7 d at ambient temperature were acquired in attenuated total reflection mode with an FTIR spectrometer, normalized and then subjected to PCA.…”

Section: Measurement Methodsmentioning

confidence: 99%

Bread Staling: Updating the View

Fadda

Sanguinetti

Del

et al. 2014

Comp Rev Food Sci Food Safe

186

106

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Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.

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Section: Measurement Methodsmentioning

confidence: 99%

Bread Staling: Updating the View

Fadda

Sanguinetti

Del

et al. 2014

Comp Rev Food Sci Food Safe

186

106

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“…Cocchi et al [21] reported that IR spectroscopy is more rapid, sensitive, and cheaper than other methods used to measure bread staling. They reported that mid infrared spectroscopy (MIR) is easier to interpret than NIR and more valuable in observing the molecular conformational changes, while NIR was better in reflecting chemical and physical aspects of bread staling especially those related to hydrogen bonding during starch crystalline network formation.…”

Section: Introductionmentioning

confidence: 99%

“…They reported that mid infrared spectroscopy (MIR) is easier to interpret than NIR and more valuable in observing the molecular conformational changes, while NIR was better in reflecting chemical and physical aspects of bread staling especially those related to hydrogen bonding during starch crystalline network formation. Cocchi et al [21] used MIR spectroscopy and principle component analysis (PCA) as a rapid and cheap method to monitor the bread staling during a storage period of one week. Ringsted et al [22] reported the use of a 2D MIR-NIR correlation spectroscopy successfully to evaluate wheat bread crumb staling during aging.…”

Section: Introductionmentioning

confidence: 99%

Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling

Al-Mahsaneh

Aljarrah

Rababah

et al. 2018

Journal of Food Quality

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Textural deterioration of pita bread, PB, due to staling is an important quality parameter during storage. Loss of freshness due to PB staling results in significant quality and economic loss. PB staling was studied using both MR-FTIR spectroscopy and textural profile including time to rupture and tensile and compressive forces. The study was conducted at room temperature (23°C) and freezing temperature (−18°C) over 96 h of storage time after baking. Some physical properties of PB such as loaf weight, dimensions, water activity, and density were measured. MR-FTIR measurement spectra in the wavelength 900–1150 cm−1 corresponding to the “saccharides” regions and the range 3000–3600 cm−1 corresponding to O-H bond stretching vibration were able to clearly detect the PB deterioration at different storage times as shown by statistical significance test. Mechanical measurements of tearing force, time to rupture, and 25% compression force were also found to be good indicators of PB quality deterioration. Time to rupture, however, was found to be the best PB deterioration indicator. In addition, PB stored at room temperature showed a significant deterioration (toughening) compared to that stored at freezing temperature which showed little or nonsignificant deterioration during storage. High negative correlation, r = -0.97, was observed between the 25% compression force and the wavenumber 960 cm−1 at room temperature.

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“…Assim, a avaliação da distribuição de picos em diversas regiões do espectro de infravermelho gera a necessidade de utilização de ferramentas quimiométricas que permitam a compressão de dados sem que haja perda de informação relevante 6,11,12 . A associação entre a espectroscopia no infravermelho e procedimentos quimiométricos, como a Análise por Componentes Principais (ACP), tem recebido muita atenção de pesquisadores de diversas áreas 4,7,10,14 , por se tratar de uma ferramenta analítica rápida que pode detectar diferentes tipos de adulterações em uma única análise.…”

Section: Introductionunclassified

Análise exploratória de adoçantes de mesa via espectroscopia no infravermelho (FTIR) e análise por componentes principais (ACP)

Tozetto¹,

Demiate²,

Nagata³

2007

Ciênc. Tecnol. Aliment.

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ResumoNos últimos vinte anos, o consumo de alimentos diet e light tem aumentado sistematicamente, o que tem propiciado o constante desenvolvimento de produtos desse gênero. Grande ênfase tem sido dada àqueles produtos que substituem sacarose por edulcorantes de baixos conteúdos calóricos ou não calóricos. Seguindo esta tendência, adoçantes de mesa têm sido desenvolvidos variando-se amplamente o veículo e o tipo de edulcorante empregado. Neste trabalho, a análise de componentes principais associada à espectroscopia na região do infravermelho médio foi utilizada com sucesso para diferenciar os veículos empregados na produção destes adoçantes, sendo que esta metodologia quimiométrica reduziu o espaço dimensional para dois fatores, explicando cerca de 82 % da variância total dos dados. As variáveis responsáveis por esta discriminação estão localizadas na região da impressão digital do espectro de infravermelho (752,2 a 1284,5 cm -1 ). A análise exploratória mostrou-se útil para a visualização destes dados, gerando informações semiquantitativas para os adoçantes constituídos por lactose/aspartame, observações que seriam dificilmente visualizadas sem o recurso quimiométrico aplicado. Palavras-chave: adoçantes; quimiometria; PCA; FTIR. AbstractIn the last twenty years, the consumption of diet and light foods has grown steadily, leading to the constant development of such products. Much emphasis has been placed on products that replace sucrose with sweeteners of low or zero calorie content. The development of new commercial sweeteners illustrates this tendency. In this work, principal component analysis and infrared spectroscopy were used to successfully differentiate the vehicles (mediums) employed in the production of sweeteners. This chemometric methodology reduced the dimensional space to two factors, accounting for 82% of the total variance of the data. The variables responsible for this discrimination were localized in the fingerprint region of the infrared spectrum (752.2 to 1284.5 cm -1 ). The exploratory analysis proved effective for visualizing these data, generating semi-quantitative information for the sweeteners composed of lactose/aspartame, which would have been impossible to obtain without the use of the chemometric tool. Keywords: sweeteners; chemometrics; PCA; FTIR. Análise exploratória de adoçantes de mesa via espectroscopia no infravermelho (FTIR) e análise por componentes principais (ACP)Exploratory analysis of commercial sweeteners by infrared spectroscopy (FTIR) and principal component analysis (PCA)Adriana TOZETTO 1 , Ivo Mottin DEMIATE 1 , Noemi NAGATA 2 * IntroduçãoNos últimos vinte anos, o consumo de produtos light e "diet" vem aumentando sistematicamente. Basicamente, estes produtos estão direcionados a pessoas que apresentam algum distúrbio no metabolismo de açúcares (diabéticos) ou, mais recentemente, consumidores que estão em busca de produtos alimentícios de baixo valor calórico 16,17 . A indústria de alimentos geralmente utiliza a mistura de edulcorantes artificiais para propiciar um e...

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Use of Multivariate Analysis of MIR Spectra to Study Bread Staling

Cited by 10 publications

References 29 publications

Bread Staling: Updating the View

Bread Staling: Updating the View

Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling

Análise exploratória de adoçantes de mesa via espectroscopia no infravermelho (FTIR) e análise por componentes principais (ACP)

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