Cozzolino Daniel, Phan Anh Dao T, Netzel Michael, Smyth Heather, Sultanbawa Yasmina
ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia.
ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia.
Spectrochim Acta A Mol Biomol Spectrosc. 2021 Feb 15;247:119121. doi: 10.1016/j.saa.2020.119121. Epub 2020 Oct 27.
The effect of drying (oven and freeze-drying) and the addition of maltodextrin as a carrier to Kakadu plum (Terminalia ferdinandiana) puree powder samples were evaluated using a combination of two dimensional (2DCOS) and near infrared (NIR) spectroscopy. Fruit powder samples were obtained from an experiment where oven and freeze-drying methods were compared together with the addition of seven levels of maltodextrin to the samples (control, 5, 7.5, 10, 15, 20 and 25% w/w). Samples were scanned using a FT-NIR instrument (Tango, Bruker, Germany) and data analysed using 2DCOS. Asynchronous and synchronous 2DCOS spectroscopy were used to analyse and interpret the effects of the method of drying and the addition of maltodextrin on the NIR spectra of the fruit samples. The utilization of 2DCOS combined with NIR spectroscopy showed how the drying method affect the NIR spectra and thus the main implications of developing an effective, quick, and easy to use protocol for determining the drying method.
使用二维相关光谱（2DCOS）和近红外（NIR）光谱相结合的方法，评估了干燥（烘箱干燥和冷冻干燥）以及添加麦芽糊精作为载体对卡卡杜李（费氏榄仁）果泥粉末样品的影响。水果粉末样品来自一项实验，该实验将烘箱干燥和冷冻干燥方法进行了比较，并向样品中添加了七个水平的麦芽糊精（对照、5%、7.5%、10%、15%、20%和25% w/w）。使用傅里叶变换近红外仪器（德国布鲁克公司的Tango）对样品进行扫描，并使用二维相关光谱对数据进行分析。异步和同步二维相关光谱用于分析和解释干燥方法以及添加麦芽糊精对水果样品近红外光谱的影响。二维相关光谱与近红外光谱相结合的应用表明了干燥方法如何影响近红外光谱，从而说明了开发一种有效、快速且易于使用的确定干燥方法的方案的主要意义。
