Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage
The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet...
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| Format: | Article |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/433 |
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| author | Navnath S. Indore Mudassir Chaudhry Digvir S. Jayas Jitendra Paliwal Chithra Karunakaran |
| author_facet | Navnath S. Indore Mudassir Chaudhry Digvir S. Jayas Jitendra Paliwal Chithra Karunakaran |
| author_sort | Navnath S. Indore |
| collection | DOAJ |
| description | The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage. |
| first_indexed | 2024-03-08T03:57:14Z |
| format | Article |
| id | doaj.art-f7b831be64b3498586c74e4b1a5ec456 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:57:14Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f7b831be64b3498586c74e4b1a5ec4562024-02-09T15:12:11ZengMDPI AGFoods2304-81582024-01-0113343310.3390/foods13030433Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during StorageNavnath S. Indore0Mudassir Chaudhry1Digvir S. Jayas2Jitendra Paliwal3Chithra Karunakaran4Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, CanadaDepartment of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, CanadaDepartment of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, CanadaDepartment of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, CanadaDepartment of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, CanadaThe potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage.https://www.mdpi.com/2304-8158/13/3/433storagemicrostructural changeshyperspectral imagingsynchrotron X-ray imagingchickpea |
| spellingShingle | Navnath S. Indore Mudassir Chaudhry Digvir S. Jayas Jitendra Paliwal Chithra Karunakaran Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage Foods storage microstructural changes hyperspectral imaging synchrotron X-ray imaging chickpea |
| title | Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage |
| title_full | Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage |
| title_fullStr | Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage |
| title_full_unstemmed | Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage |
| title_short | Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage |
| title_sort | non destructive assessment of microstructural changes in kabuli chickpeas during storage |
| topic | storage microstructural changes hyperspectral imaging synchrotron X-ray imaging chickpea |
| url | https://www.mdpi.com/2304-8158/13/3/433 |
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