1. Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging
- Author
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Didier Dupont, Geeshani Somaratne, Juliane Floury, R. Paul Singh, Françoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, Marlon M. Reis, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Riddet Institute, School of Food and Advanced Technology, Massey University, Food & Biobased Products, AgResearch Limited, Fonterra Research and Development Centre, Riddet Institute Palmerston North, University of California [Davis] (UC Davis), University of California, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
0106 biological sciences ,distribution spatio temporelle ,digestion ,allégations nutritionnelles et de santé ,01 natural sciences ,structure de l'aliment ,Egg White ,eau ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Partial least squares regression ,Animals ,absorption de l'eau ,cartographie spatio temporelle ,Ipomoea batatas ,Diffusion (business) ,acidic ,Gastric Juice ,Chromatography ,blanc d'oeuf ,Moisture ,Chemistry ,diffusion ,010401 analytical chemistry ,Water ,Hyperspectral imaging ,Food composition data ,General Chemistry ,acide ,Fick's laws of diffusion ,image hyperspectral ,0104 chemical sciences ,Kinetics ,patate douce ,imagerie hyperspectrale ,Digested food ,General Agricultural and Biological Sciences ,Acids ,Chickens ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,010606 plant biology & botany ,Egg white - Abstract
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.
- Published
- 2019
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