Near- and Mid-Infrared Spectroscopy Combined with Machine Learning Algorithms to Determine Minerals and Antioxidant Activity in Commercial Cheese

Ahmed Menevşeoglu; Nurhan Gunes; Huseyin Ayvaz; Sevim Beyza Öztürk Sarıkaya; Cuma Zehiroglu

doi:10.24925/turjaf.v11i12.2435-2445.6526

Authors

Ahmed Menevşeoglu Department of Gastronomy and Culinary Arts, School of Tourism and Hotel Management, Agri Ibrahim Cecen University, Agri 04100, Türkiye https://orcid.org/0000-0003-2454-7898
Nurhan Gunes Department of Electrical and Electronics Engineering, Faculty of Engineering and Natural Sciences, Sivas University of Science and Technology, Sivas 58100, Türkiye https://orcid.org/0000-0003-4163-8679
Huseyin Ayvaz Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale 17100, Türkiye https://orcid.org/0000-0001-9705-6921
Sevim Beyza Öztürk Sarıkaya Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gumushane University, Gumushane 29100, Türkiye https://orcid.org/0000-0002-7820-4260
Cuma Zehiroglu Scientific Research Projects Coordinatorship, Rectorate, Gumushane University, Gumushane 29100, Türkiye https://orcid.org/0000-0002-7185-9977

DOI:

https://doi.org/10.24925/turjaf.v11i12.2435-2445.6526

Keywords:

Erzincan Tulum cheese, minerals, FT-NIRS, FT-MIR, machine learning

Abstract

Erzincan Tulum Cheese (ETC) holds a significant place among the most popular cheeses in Türkiye. It has been awarded Protected Geographical Indication status, which restricts the allowable milk species, its production area, and specific sheep breed used in its production. Mineral content and antioxidant activity of ETC were aimed to be predicted using conventional FT-NIR and a portable FT-MIR spectrometer combined with partial least square regression (PLSR) and machine learning algorithms based on conditional entropy. Seventy ETC samples were analyzed for their mineral (Al, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, and P) content using ICP-MS. The samples' antioxidant activity was measured using the DPPH•+ scavenging activity method. PLSR combined with FT-NIR spectral data correlated with antioxidant activity (r=0.89) and minerals (as low as r=0.83) except for Cr and Fe. FT-MIR data provided a good correlation for minerals (as low as r=0.82) except for Cr and Mn and a moderate correlation with antioxidant activity (r=0.64). Information theory was applied to select wavenumbers used in machine learning algorithms, and better results were obtained compared to PLSR. Overall, FT-NIR and FT-MIR spectroscopy provided rapid (~ 1 min), non-destructive, sensitive, and reliable output for mineral and antioxidant activity predictions in commercial cheese samples.

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Near- and Mid-Infrared Spectroscopy Combined with Machine Learning Algorithms to Determine Minerals and Antioxidant Activity in Commercial Cheese

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