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Mapping the spatiotemporal distribution of acid and moisture in food structures during gastric juice diffusion using hyperspectral imaging

journal contribution
posted on 2023-05-03, 18:31 authored by Geeshani Somaratne, Marlon Martins dos ReisMarlon Martins dos Reis, Maria Ferrua, Aiquian Ye, Francoise Nau, Juliane Floury, Didier Dupont, Paul Singh, Jaspreet SinghJaspreet Singh
This study investigated the feasibility of using hyperspectral imaging (HSI) to characterize the diffusion of acid and water within food structures during gastric digestion. Two different sweet potatoes (steamed and fried) and egg white gel (pH5 and pH9 EWGs) structures were exposed to in vitro gastric digestion before scanning by HSI. Afterward, the moisture or acid present in the digested sample was analyzed for calibration purposes. Calibration models were subsequently built using partial least-squares (PLS). The PLS models indicated that the full-wavelength spectral range (550–1700 nm) had a good ability to predict the spatial distribution of acid (Rcal2 > 0.82) and moisture (Rcal2 > 0.88). The spatiotemporal distributions of moisture and acid were mapped across the digested food, and they were shown to depend on the food composition and structure. The kinetic data revealed that the acid and moisture uptakes are governed by Fickian diffusion or by both diffusion and erosion-controlled mechanisms.

History

Rights statement

Copyright © 2019 American Chemical Society

Publication date

2019-07-15

Project number

  • Non revenue

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

American Chemical Society

Journal title

Journal of Agricultural & Food Chemistry

ISSN

0021-8561

Volume/issue number

67(33)

Page numbers

9399–9410

Citation

Somaratne, G., Reis, M. M., Ferrua, M. J., Ye, A., Nau, F., Floury, J., … Singh, J. (2019). Mapping the spatiotemporal distribution of acid and moisture in food structures during gastric juice diffusion using hyperspectral imaging. Journal of Agricultural & Food Chemistry, 67(33), 9399–9410. doi:10.1021/acs.jafc.9b02430

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