On-line monitoring of total sugar during kombucha fermentation process by near-infrared spectroscopy: Comparison of linear and non-linear multiple calibration methods

Songguang Zhao; Selorm Yao-Say Solomon Adade; Zhen Wang; Jizhong Wu; Tianhui Jiao; Huanhuan Li; Quansheng Chen

doi:10.1016/j.foodchem.2023.136208

On-line monitoring of total sugar during kombucha fermentation process by near-infrared spectroscopy: Comparison of linear and non-linear multiple calibration methods

Food Chem. 2023 Oct 15:423:136208. doi: 10.1016/j.foodchem.2023.136208. Epub 2023 Apr 20.

Authors

Songguang Zhao¹, Selorm Yao-Say Solomon Adade¹, Zhen Wang¹, Jizhong Wu¹, Tianhui Jiao², Huanhuan Li³, Quansheng Chen⁴

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
² College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
³ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. Electronic address: jiona1044@ujs.edu.cn.
⁴ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China. Electronic address: qschen@ujs.edu.cn.

PMID: 37163914
DOI: 10.1016/j.foodchem.2023.136208

Abstract

Kombucha is widely recognized for its health benefits, and it facilitates high-quality transformation and utilization of tea during the fermentation process. Implementing on-line monitoring for the kombucha production process is crucial to promote the valuable utilization of low-quality tea residue. Near-infrared (NIR) spectroscopy, together with partial least squares (PLS), backpropagation neural network (BPANN), and their combination (PLS-BPANN), were utilized in this study to monitor the total sugar of kombucha. In all, 16 mathematical models were constructed and assessed. The results demonstrate that the PLS-BPANN model is superior to all others, with a determination coefficient (R²p) of 0.9437 and a root mean square error of prediction (RMSEP) of 0.8600 g/L and a good verification effect. The results suggest that NIR coupled with PLS-BPANN can be used as a non-destructive and on-line technique to monitor total sugar changes.

Keywords: Bioprocess monitoring; Kombucha; Multivariate calibration; Near-infrared spectroscopy; Total sugar.

Publication types

Comparative Study

MeSH terms

Calibration
Fermentation
Kombucha Tea* / analysis
Linear Models
Nonlinear Dynamics
Online Systems
Spectroscopy, Near-Infrared
Sugars / chemistry
Sugars / metabolism

Substances

Kombucha Tea
Sugars