|Lim, Jongguk - Rural Development Administration - Korea|
|Kim, Giyoung - Rural Development Administration - Korea|
|Mo, Changyeun - Rural Development Administration - Korea|
Submitted to: Sensors
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/26/2015
Publication Date: 11/1/2015
Citation: Lim, J., Kim, G., Mo, C., Kim, M.S. 2015. Design and fabrication of a real-time measurement system for the capsaicinoid content of Korean red pepper (Capsicum annuum L.) powder by visible and near-infrared spectroscopy. Sensors. 15(11):27420-27435.
Interpretive Summary: Produce quality parameters can be obtained nondestructively using visible-near infrared (VNIR) spectroscopic technologies. An automated sensing platform using VNIR spectroscopy techniques was developed to rapidly scan and determine capcinosin content in red pepper powder, a major food ingredient in Korean cuisine. The results show that the automated platform can predict capcinocine contents of red pepper powders with approximately 85% accuracy, with an error rate of ±13.6388 mg/100 g. The method and system presented in this paper can be used to provide a rapid means to assess contents of food ingredients and is beneficial to food technologists and the food ingredient industry.
Technical Abstract: This research aims to design and fabricate a system to measure the capsaicinoid content of red pepper powder in a non-destructive and rapid method through visible and near infrared spectroscopy (VNIR). The developed system scans a well-leveled powder surface continuously to minimize the influence of the placenta distribution, thus acquiring stable and representative reflectance spectra. The system incorporates flat belts driven by a sample input hopper and stepping motor, a powder surface leveler, charge-coupled device (CCD) image sensor-embedded VNIR spectrometer, fiber optic probe, and tungsten halogen lamp, and an automated reference measuring unit with a reference panel to measure the standard spectrum. The operation program includes device interface, standard reflectivity measurement, and a graphical user interface to measure the capsaicinoid content. A partial least square regression (PLSR) model was developed to predict the capsaicinoid content; 44 red pepper powder samples whose measured capsaicinoid content ranged 13.45–159.48 mg/100 g by per high-performance liquid chromatography (HPLC) and 1,242 VNIR absorbance spectra acquired by the pungency measurement system were used. The determination coefficient of validation (RV2) and standard error of prediction (SEP) for the model with the first-order derivative pretreatment for Korean red pepper powder were 0.8484 and ±13.6388 mg/100 g, respectively.