Additive patterns in near-infrared diffuse reflectance spectra: Implications for product formulation and analysis

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2024-06-25 DOI:10.1016/j.foodcont.2024.110676
Le Zhao , Youyan Liang , Nuohan Zhang , Yanbin Chang , Meijuan Fan , Cong Wang , Beibei Li , Hongbo Wang , Yu Liu , Hongxiao Yu , Song Yang , Fuwei Xie , Cong Nie , Junwei Guo
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Abstract

In this study, we investigated the additive patterns observed in near-infrared (NIR) diffuse reflectance spectra within the context of food and pharmaceutical product formulation. Employing the Kubelka–Munk theory, we examined the linear correlation between spectra and concentration in polymer materials and tobacco powder samples. Our findings confirm the principle of spectral additivity in diffuse reflectance spectra, demonstrating a linear relationship when the sample scattering coefficient remains constant. Moreover, our results validate the feasibility of substituting actual mixed spectra with NIR additive spectra in tobacco leaf systems. This approach can potentially enhance formulation design, thereby improving efficiency and accuracy while expanding the scope and combination of formulation materials. Furthermore, this study offers a rapid, information-rich, and environmentally friendly alternative to traditional methods, with significant implications for the future of product formulation.

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近红外漫反射光谱中的添加模式:对产品配方和分析的影响
在本研究中,我们研究了在食品和药品配方中观察到的近红外(NIR)漫反射光谱中的添加模式。利用库伯卡-蒙克理论,我们研究了聚合物材料和烟草粉末样品中光谱与浓度之间的线性相关关系。我们的研究结果证实了漫反射光谱中的光谱相加原理,在样品散射系数保持不变的情况下,两者之间呈现线性关系。此外,我们的结果还验证了在烟叶体系中用近红外添加剂光谱替代实际混合光谱的可行性。这种方法有可能增强配方设计,从而提高效率和准确性,同时扩大配方材料的范围和组合。此外,本研究还提供了一种快速、信息丰富且环保的替代传统方法,对未来的产品配方具有重要意义。
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来源期刊
Food Control
Food Control 工程技术-食品科技
CiteScore
12.20
自引率
6.70%
发文量
758
审稿时长
33 days
期刊介绍: Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
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