Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 33, Pages 9399-9410Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b02430
Keywords
diffusion; hyperspectral imaging; sweet potatoes; egg white gels; partial least-squares
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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 (R-cal(2) > 0.82) and moisture (R-cal(2) > 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.
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