Tracing the addition of black soldier fly larvae to barley flour using near infrared spectroscopy - Effects of batch and processing treatment
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882493" target="_blank" >RIV/62157124:16270/25:43882493 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0889157525005897" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157525005897</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2025.107774" target="_blank" >10.1016/j.jfca.2025.107774</a>
Alternative languages
Result language
angličtina
Original language name
Tracing the addition of black soldier fly larvae to barley flour using near infrared spectroscopy - Effects of batch and processing treatment
Original language description
This study evaluated the ability of two near infrared (NIR) instruments (e.g. bench top and portable) combined with chemometrics (e.g. PCA and PLS regression) to trace the addition of different levels (0.5-20 % w/w) of black soldier fly larvae (BSFL) meal into barley flour samples. The effects of batch, BSFL processing treatment (drying and blanching) and the number of replicates on the prediction (SECV-standard error of cross validation) of the level of addition was evaluated. Mixture samples were prepared by combining three batches (B1 to B3), three processing methods (T1 to T3), and replicates (triplicates). The PCA score plot showed a separation between samples according to batch and mixtures (level of addition). The PLS regression models predicted the level of addition of BSFL meal to barley flour with a coefficient of determination in cross-validation (R2CV) ranging from 0.76 to 0.90, depending on the instrument used to collect the spectra. The RPD values ranged from 2 to 6.1 depending on the combination of batch, treatment and instrument used during calibration. The standard error of prediction (SEP) obtained for the prediction of the level of BSFL meal addition was 2.63 % using the benchtop or 4.10 % using the portable NIR instrument. The study demonstrated that the prediction of the addition of BSFL to barley flour is possible, however, the accuracy of the method will depend on factors such as level of addition of BSFL meal to the barley flour, while batch or processing might have an effect. The development and implementation of rapid analytical methods such as those based on the utilization of NIR spectroscopy, will provide with no-destructive and green tools to the BSFL industry.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40301 - Veterinary science
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of food composition and analysis
ISSN
0889-1575
e-ISSN
1096-0481
Volume of the periodical
145
Issue of the periodical within the volume
September
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
nestránkováno
UT code for WoS article
001501984800002
EID of the result in the Scopus database
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