Indore Navnath S, Chaudhry Mudassir, Jayas Digvir S, Paliwal Jitendra, Karunakaran Chithra
Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada.
President's Office, A762 University Hall, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada.
Foods. 2024 Jan 29;13(3):433. doi: 10.3390/foods13030433.
The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage.
对高光谱成像（HSI）和同步辐射相衬显微计算机断层扫描（SR-µCT）的潜力进行了评估，以确定鹰嘴豆在储存期间品质的变化。鹰嘴豆样品在不同水分含量（湿基分别为9%、11%、13%和15%）和温度（10℃、20℃和30℃）的组合条件下储存16周。利用高光谱成像研究整体品质劣化情况，并用SR-µCT研究储存期间的微观结构变化。主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）被用作HSI数据的多元数据分析方法。主成分分析成功地根据相对湿度（RH）和储存温度对样品进行了分组，PLS-DA分类对于基于RH和基于温度的分类也产生了可靠的准确率（80%至99%）。SR-µCT结果表明，在储存期间，与较低温度（10℃）相比，较高温度（20℃以上）下籽粒（9%和15%水分含量）的微观结构变化更为显著，这是因为在较高温度（20℃以上）下变质加速。储存前内部有不规则情况（如胚乳开裂和有空隙）的鹰嘴豆在较低水分含量下从储存8周起就开始变质。
