000127635 001__ 127635
000127635 005__ 20230921142939.0
000127635 0247_ $$2doi$$a10.3920/JIFF2019.0032
000127635 0248_ $$2sideral$$a117657
000127635 037__ $$aART-2020-117657
000127635 041__ $$aeng
000127635 100__ $$aMellado-Carretero, J.
000127635 245__ $$aRapid discrimination and classification of edible insect powders using ATR-FTIR spectroscopy combined with multivariate analysis
000127635 260__ $$c2020
000127635 5060_ $$aAccess copy available to the general public$$fUnrestricted
000127635 5203_ $$aInsects are being proposed as an alternative way to ensure world''s food and feed security. Methods to determine edible insect powder''s origin and species will be needed for quality control purposes. Infrared spectroscopy has been extensively used in rapid chemical fingerprinting of food products. The present research explores a new approach to discriminate and classify commercial edible insect powders using attenuated total reflectance mid-infrared spectroscopy combined with multivariate analysis. Infrared spectra of seven commercial edible insect powders from different species (Tenebrio molitor, Alphitobius diaperinus, Gryllodes sigillatus, Acheta domesticus and Locusta migratoria) and origins (the Netherlands and New Zealand) were collected to build up soft independent modelling of class analogy (SIMCA) models. SIMCA models clearly discriminated insects by their species and origin linking their differences to lipids and chitin. SIMCA models performance was tested using five spectra of each class not used to build up the training set. 100% correct predictions were obtained for all the samples analysed with the exception of one sample of Alphitobius diaperinus. Infrared spectroscopy coupled to multivariate analysis provided a powerful method for the assurance of insect powder''s authenticity.
000127635 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000127635 590__ $$a3.484$$b2020
000127635 591__ $$aENTOMOLOGY$$b12 / 101 = 0.119$$c2020$$dQ1$$eT1
000127635 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b49 / 143 = 0.343$$c2020$$dQ2$$eT2
000127635 592__ $$a0.637$$b2020
000127635 593__ $$aInsect Science$$c2020$$dQ2
000127635 593__ $$aFood Science$$c2020$$dQ2
000127635 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/submittedVersion
000127635 700__ $$aGarcia-Gutietzez, N.
000127635 700__ $$aFerrando, M.
000127635 700__ $$aGuell, C.
000127635 700__ $$0(orcid)0000-0002-7629-8101$$aGarcia-Gonzalo, D.$$uUniversidad de Zaragoza
000127635 700__ $$aDe Lamo-Castellvi, S.
000127635 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000127635 773__ $$g6, 2 (2020), 141-148$$tJournal of insects as food and feed$$x2352-4588
000127635 85641 $$uhttps://www.wageningenacademic.com/doi/epdf/10.3920/JIFF2019.0032?role=tab$$zTexto completo de la revista
000127635 8564_ $$s497468$$uhttps://zaguan.unizar.es/record/127635/files/texto_completo.pdf$$yPreprint
000127635 8564_ $$s2866656$$uhttps://zaguan.unizar.es/record/127635/files/texto_completo.jpg?subformat=icon$$xicon$$yPreprint
000127635 909CO $$ooai:zaguan.unizar.es:127635$$particulos$$pdriver
000127635 951__ $$a2023-09-21-13:01:54
000127635 980__ $$aARTICLE