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Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics
Article

Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools

Institute of Sciences of Food Production (ISPA), CNR-National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
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Foods 2020, 9(11), 1551; https://doi.org/10.3390/foods9111551
Received: 21 September 2020 / Revised: 16 October 2020 / Accepted: 23 October 2020 / Published: 27 October 2020
Italy is the country with the largest durum wheat pasta production and consumption. The mandatory labelling for pasta indicating the country of origin of wheat has made consumers more aware about the consumed pasta products and is influencing their choice towards 100% Italian wheat pasta. This aspect highlights the need to promote the use of domestic wheat as well as to develop rapid methodologies for the authentication of pasta. A rapid, inexpensive, and easy-to-use method based on infrared spectroscopy was developed and validated for authenticating pasta made with 100% Italian durum wheat. The study was conducted on pasta marketed in Italy and made with durum wheat cultivated in Italy (n = 176 samples) and on pasta made with mixtures of wheat cultivated in Italy and/or abroad (n = 185 samples). Pasta samples were analyzed by Fourier transform-near infrared (FT-NIR) spectroscopy coupled with supervised classification models. The good performance results of the validation set (sensitivity of 95%, specificity and accuracy of 94%) obtained using principal component-linear discriminant analysis (PC-LDA) clearly demonstrated the high prediction capability of this method and its suitability for authenticating 100% Italian durum wheat pasta. This output is of great interest for both producers of Italian pasta pointing toward authentication purposes of their products and consumer associations aimed to preserve and promote the typicity of Italian products. View Full-Text
Keywords: FT-NIR spectroscopy; durum wheat pasta; Italian durum wheat; authentication; geographical origin; PC-LDA; SVM; PLS-DA FT-NIR spectroscopy; durum wheat pasta; Italian durum wheat; authentication; geographical origin; PC-LDA; SVM; PLS-DA
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MDPI and ACS Style

De Girolamo, A.; Cervellieri, S.; Mancini, E.; Pascale, M.; Logrieco, A.F.; Lippolis, V. Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools. Foods 2020, 9, 1551. https://doi.org/10.3390/foods9111551

AMA Style

De Girolamo A, Cervellieri S, Mancini E, Pascale M, Logrieco AF, Lippolis V. Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools. Foods. 2020; 9(11):1551. https://doi.org/10.3390/foods9111551

Chicago/Turabian Style

De Girolamo, Annalisa, Salvatore Cervellieri, Erminia Mancini, Michelangelo Pascale, Antonio F. Logrieco, and Vincenzo Lippolis. 2020. "Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools" Foods 9, no. 11: 1551. https://doi.org/10.3390/foods9111551

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