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García-Gutiérrez N, Mellado-Carretero J, Bengoa C, Salvador A, Sanz T, Wang J, Ferrando M, Güell C, de Lamo-Castellví S. ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder. Foods 2021; 10:foods10081806. [PMID: 34441584 PMCID: PMC8394341 DOI: 10.3390/foods10081806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 01/26/2023] Open
Abstract
In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and quantifying insect species once they are used as an ingredient in food products. The objective of this research was to study the potential of using attenuated total reflection Fourier transform mid-infrared spectroscopy (ATR-FTMIR) combined with multivariate analysis to discriminate doughs and 3D-printed baked snacks, enriched with Alphitobius diaperinus and Locusta migratoria powders. Several doughs were made with a variable amount of insect powder (0–13.9%) replacing the same amount of chickpea flour (46–32%). The spectral data were analyzed using soft independent modeling of class analogy (SIMCA) and partial least squares regression (PLSR) algorithms. SIMCA models successfully discriminated the insect species used to prepare the doughs and snacks. Discrimination was mainly associated with lipids, proteins, and chitin. PLSR models predicted the percentage of insect powder added to the dough and the snacks, with determination coefficients of 0.972, 0.979, and 0.994 and a standard error of prediction of 1.24, 1.08, and 1.90%, respectively. ATR-FTMIR combined with multivariate analysis has a high potential as a new tool in insect product authentication.
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Affiliation(s)
- Nerea García-Gutiérrez
- Departament d’Enginyeria Química (DEQ), Campus Sescelades, Universitat Rovira i Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain; (N.G.-G.); (J.M.-C.); (C.B.); (J.W.); (M.F.); (C.G.)
| | - Jorge Mellado-Carretero
- Departament d’Enginyeria Química (DEQ), Campus Sescelades, Universitat Rovira i Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain; (N.G.-G.); (J.M.-C.); (C.B.); (J.W.); (M.F.); (C.G.)
| | - Christophe Bengoa
- Departament d’Enginyeria Química (DEQ), Campus Sescelades, Universitat Rovira i Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain; (N.G.-G.); (J.M.-C.); (C.B.); (J.W.); (M.F.); (C.G.)
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Spain; (A.S.); (T.S.)
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Spain; (A.S.); (T.S.)
| | - Junjing Wang
- Departament d’Enginyeria Química (DEQ), Campus Sescelades, Universitat Rovira i Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain; (N.G.-G.); (J.M.-C.); (C.B.); (J.W.); (M.F.); (C.G.)
| | - Montse Ferrando
- Departament d’Enginyeria Química (DEQ), Campus Sescelades, Universitat Rovira i Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain; (N.G.-G.); (J.M.-C.); (C.B.); (J.W.); (M.F.); (C.G.)
| | - Carme Güell
- Departament d’Enginyeria Química (DEQ), Campus Sescelades, Universitat Rovira i Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain; (N.G.-G.); (J.M.-C.); (C.B.); (J.W.); (M.F.); (C.G.)
| | - Sílvia de Lamo-Castellví
- Departament d’Enginyeria Química (DEQ), Campus Sescelades, Universitat Rovira i Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain; (N.G.-G.); (J.M.-C.); (C.B.); (J.W.); (M.F.); (C.G.)
- Correspondence:
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Zia S, Khan MR, Shabbir MA, Aslam Maan A, Khan MKI, Nadeem M, Khalil AA, Din A, Aadil RM. An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1772283] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sania Zia
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Ahmad Din
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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