Identification of Edible Gelatin Origins by Data Fusion of NIRS, Fluorescence Spectroscopy, and LIBS
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Identification of Edible Gelatin Origins by Data Fusion of NIRS, Fluorescence Spectroscopy, and LIBS Hao Zhang 1,2 & Zhen Liu 1 & Juntao Zhang 1 & Lu Zhang 1 & Shun Wang 3 & Ling Wang 1,2 & Jing Chen 1 & Caihong Zou 1 & Jiandong Hu 1,2 Received: 9 June 2020 / Accepted: 14 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The potential for a data fusion of near infrared spectroscopy (NIRS), fluorescence spectroscopy, and laser-induced breakdown spectroscopy (LIBS) was investigated to improve the identification accuracy of different origins of edible gelatin (porcine skin, porcine bone, bovine skin, bovine bone, and fish skin). Competitive adaptive reweighted sampling method (CARSM) was applied to extract feature variables, and the feature variables from individual spectroscopic methods were combined to form the fused data. Then, random forest model (RFM) was built for classification of five origins of edible gelatin. The classification accuracy in the validation set for individual spectroscopic methods and the data fusion strategy were obtained as 97.1%, 98.55%, 81.16%, and 100%, respectively. Moreover, the precision, recall, and F score for the data fusion method were all up to 100%, which are apparently higher than those for the individual spectroscopic methods. The results demonstrate that the data fusion of NIRS, fluorescence spectroscopy, and LIBS can complement each other and improve the accuracy for discrimination of gelatin origins. Keywords Data fusion . NIRS . Fluorescence spectroscopy . LIBS . Gelatin origins . Identification
Introduction Gelatin is a protein solubilized and extracted from animal skins, bones, and connective tissues, and thus consists of abundant amino acids without fat and cholesterol. Generally, gelatin is produced from different origins, such as porcine skin, porcine bone, bovine skin, bovine bone, and fish skin. According to its gelling properties and surface behavior, gelatin has been primarily used as thickener, gelling, and adhesive agent in commercial food and pharmaceutical products, such as yogurt, jelly, candy, ice cream, and capsules (GMIA 2012; Schrieber and Gareis 2007). To ensure the consumers to select the desired food, it is required for food producers to
* Hao Zhang [email protected] 1
College of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
2
Henan International Joint Laboratory of Laser Technology in Agriculture Sciences, Zhengzhou 450002, China
3
College of Science, Henan Agricultural University, Zhengzhou 450002, China
accurately label the gelatin origins in food products. Moreover, the gelatin-derived food could bring a debated issue for several consumer communities, such as Muslims and Jews who are forbidden to consume food products with porcine origins. Therefore, it is absolutely important to develop some reliable methods to discriminate the origins of gelatin and gelatin adulteration. Some advanced analytical methods have already applied to gain knowledge on
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