Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging
Abstract This study examines the impact of puffing drying on the physicochemical and structural properties of apple slices using multispectral imaging (UV-NIR spectroscopy), FTIR spectroscopy, and chemometric analysis. Puffing drying significantly impacted apple slice quality, reducing lightness (L*...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-08-01
|
| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-13464-8 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849333524194131968 |
|---|---|
| author | Cem Baltacıoğlu Mehmet Yetişen Hande Baltacıoğlu Aberham Hailu Feyissa |
| author_facet | Cem Baltacıoğlu Mehmet Yetişen Hande Baltacıoğlu Aberham Hailu Feyissa |
| author_sort | Cem Baltacıoğlu |
| collection | DOAJ |
| description | Abstract This study examines the impact of puffing drying on the physicochemical and structural properties of apple slices using multispectral imaging (UV-NIR spectroscopy), FTIR spectroscopy, and chemometric analysis. Puffing drying significantly impacted apple slice quality, reducing lightness (L* from 75.00 to 43.62) and moisture content (from 10.34 to 7.41%), while increasing redness (a* from 5.41 to 12.32), acidity (from 0.37 to 0.49%), and hardness (from 422.06 to 2967.06). Despite enhanced texture, total phenolic content decreased from 3650.03 to 3307.28 mg GAE/kg, indicating some loss of nutritional compounds during processing. FTIR analysis revealed structural modifications in carbohydrates and lipids, while total phenolic content decreased, indicating thermal degradation. PCA distinguished control and puffed-dried samples, with the first principal component accounting for 98.5% of total variability. PLS regression effectively predicted lightness, redness, and hardness using FTIR spectral data. Multispectral imaging confirmed notable color and texture differences, with reduced lightness and increased surface heterogeneity. PCA of UV-NIR spectra further separated the sample groups, confirming compositional changes. These findings highlighted the potential of multispectral imaging as a non-destructive tool for monitoring drying-induced transformations. |
| format | Article |
| id | doaj-art-dd743c4970074811997b069b0785a4fb |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-dd743c4970074811997b069b0785a4fb2025-08-20T03:45:49ZengNature PortfolioScientific Reports2045-23222025-08-0115111210.1038/s41598-025-13464-8Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imagingCem Baltacıoğlu0Mehmet Yetişen1Hande Baltacıoğlu2Aberham Hailu Feyissa3Food Engineering Department, Niğde Ömer Halisdemir UniversityFood Engineering Department, Niğde Ömer Halisdemir UniversityFood Engineering Department, Niğde Ömer Halisdemir UniversityFood Production Engineering, National Food Institute, Technical University of DenmarkAbstract This study examines the impact of puffing drying on the physicochemical and structural properties of apple slices using multispectral imaging (UV-NIR spectroscopy), FTIR spectroscopy, and chemometric analysis. Puffing drying significantly impacted apple slice quality, reducing lightness (L* from 75.00 to 43.62) and moisture content (from 10.34 to 7.41%), while increasing redness (a* from 5.41 to 12.32), acidity (from 0.37 to 0.49%), and hardness (from 422.06 to 2967.06). Despite enhanced texture, total phenolic content decreased from 3650.03 to 3307.28 mg GAE/kg, indicating some loss of nutritional compounds during processing. FTIR analysis revealed structural modifications in carbohydrates and lipids, while total phenolic content decreased, indicating thermal degradation. PCA distinguished control and puffed-dried samples, with the first principal component accounting for 98.5% of total variability. PLS regression effectively predicted lightness, redness, and hardness using FTIR spectral data. Multispectral imaging confirmed notable color and texture differences, with reduced lightness and increased surface heterogeneity. PCA of UV-NIR spectra further separated the sample groups, confirming compositional changes. These findings highlighted the potential of multispectral imaging as a non-destructive tool for monitoring drying-induced transformations.https://doi.org/10.1038/s41598-025-13464-8Apple slicesFTIR spectroscopyMultispectral imagingPuffing dryingQuality assessmentUV-NIR spectroscopy |
| spellingShingle | Cem Baltacıoğlu Mehmet Yetişen Hande Baltacıoğlu Aberham Hailu Feyissa Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging Scientific Reports Apple slices FTIR spectroscopy Multispectral imaging Puffing drying Quality assessment UV-NIR spectroscopy |
| title | Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging |
| title_full | Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging |
| title_fullStr | Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging |
| title_full_unstemmed | Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging |
| title_short | Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging |
| title_sort | determination of physicochemical properties and bioactive compounds of dried apples by ftir spectroscopy and multispectral imaging |
| topic | Apple slices FTIR spectroscopy Multispectral imaging Puffing drying Quality assessment UV-NIR spectroscopy |
| url | https://doi.org/10.1038/s41598-025-13464-8 |
| work_keys_str_mv | AT cembaltacıoglu determinationofphysicochemicalpropertiesandbioactivecompoundsofdriedapplesbyftirspectroscopyandmultispectralimaging AT mehmetyetisen determinationofphysicochemicalpropertiesandbioactivecompoundsofdriedapplesbyftirspectroscopyandmultispectralimaging AT handebaltacıoglu determinationofphysicochemicalpropertiesandbioactivecompoundsofdriedapplesbyftirspectroscopyandmultispectralimaging AT aberhamhailufeyissa determinationofphysicochemicalpropertiesandbioactivecompoundsofdriedapplesbyftirspectroscopyandmultispectralimaging |