alexa Detection and quantification of apple adulteration in diluted and sulfited strawberry and raspberry purées using visible and near-infrared spectroscopy.
Nutrition

Nutrition

Journal of Food & Industrial Microbiology

Author(s): Downey G, Kelly JD

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Abstract Adulteration of sulfited strawberry and raspberry purées by apple is a commercial problem. Strawberry (n = 31) and raspberry (n = 30) purées were prepared from Irish-grown fruit and adulterated at levels of 10-75\% w/w using cooking apples. Visible and near-infrared transflectance spectra were recorded using a 0.1 mm sample thickness. Classification and quantification models were developed using raw and scatter-corrected and/or derivatized spectral data. Classification as pure strawberry or raspberry was attempted using soft independent modeling of class analogy. The best models used spectral data in the wavelength ranges 400-1098 nm (strawberry) and 750-1098 nm (raspberry) and produced total correct classification rates of 75\% (strawberry) and 95\% (raspberry). Quantification of apple content was performed using partial least-squares regression. Lowest predictive errors obtained were 11.3\% (raspberry) and 9.0\% (strawberry). These results were obtained using spectral data in the wavelength ranges 400-1880 and 1100-1880 nm, respectively. These results suggest minimum detection levels of apple in soft fruit purées of approximately 25 and 20\% w/w for raspberry and strawberry, respectively. This article was published in J Agric Food Chem and referenced in Journal of Food & Industrial Microbiology

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