Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion - Institut Agro Rennes-Angers Accéder directement au contenu
Communication Dans Un Congrès Année : 2018

Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion

Résumé

The diffusion of gastric juice within solid food matrices is one of the main mechanisms underlying food disintegration and nutrient release during gastric digestion. Understanding how the initial composition and structure of food influence the diffusion of gastric juice during digestion is essential to the design of novel products with enhanced functionalities. Using sweet potatoes and egg white gels as carbohydrate and protein based food models, the current work investigated the possibility of using hyperspectral imaging technology to characterize the diffusion of acid and moisture within different products and structures during gastric digestion. Cylindrical samples (2cm diameter, 3cm length) of two different sweet potato structures (steamed and fried), and two different egg white gels (granular-spongy pH5 and smooth-rigid pH9) were prepared and exposed to in-vitro oral-gastric digestion. Samples were removed at different gastric digestion times (0 to 240 min) and two slices (5mm thickness) were obtained from their central parts. The spatial distribution of moisture and acid within the digested samples were determined by scanning each of the slices with a hyperspectral imaging system. After that, each corresponding slice was used to determine (using gravimetric analytical methods) the total amount of moisture or acid present in it for calibration purposes. The experimental acid and moisture values were related with the hyperspectral information by partial least-squares (PLS) regression models. The coefficient of determination obtained by PLS models indicated that the full-wavelength spectral range (550–1700 nm) had a good ability to predict the spatial distribution of acid (R2>0.82) and moisture (R2>0.89) in the selected product models. Moreover, the generated gastric juice visualisation maps provided a rapid way to estimate the gastric juice diffusivity of food products during simulated gastric digestion.
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Dates et versions

hal-02737325 , version 1 (02-06-2020)

Identifiants

  • HAL Id : hal-02737325 , version 1
  • PRODINRA : 450718

Citer

- Geeshani M. Somaratne, Marlon M. Reis, Jaspreet Singh, Maria J. Ferrua, Aiqian Yea, et al.. Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion. 19.IUFoST World Food Science and Technology Congress, Oct 2018, Navi Mumbai, India. ⟨hal-02737325⟩
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