Detection of encapsulant addition in butterfly-pea (<i>Clitoria ternatea</i> L.) extract powder using visible–near-infrared spectroscopy and chemometrics analysis

Abstract Butterfly-pea ( Clitoria ternatea L.) extract powder is a functional product with numerous benefits obtained by extraction followed the drying process. During drying, encapsulations can be added to protect color and antioxidants of samples. Using visible-near-infrared (Vis–NIR) spectroscopy, this research aimed detect maltodextrin soybean protein isolate (SPI) as encapsulants butterfly-pea powder. were 10, 20, 30, 40, 50% concentrations SPI. Spectral data acquired using Vis–NIR fiber optic spectrometer at 350–1,000 nm. The chemometric methods used principal component analysis (PCA), PCA-discriminant (PCA–DA), partial least square regression (PLSR), discriminant (PLS-DA). results showed that PCA discriminate pure maltodextrin- SPI-added samples low components. PCA-DA determined accuracy levels 88% for 94.67% SPIs. PLSR models predicted addition following variables: coefficient determination calibration R c 2 ), 0.98; prediction p root mean error (RMSEC), 2.1%; (RMSEP), 4.02%. values SPI 0.97, RMSEC 2.72%, RMSEP 2.83%. PLS-DA resulted in an 98 91% identification SPI, respectively. In conclusion, potency spectroscopy combined proper additives powders.