1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice
| Autor: | Rosane S. Cavalcante, Edy Sousa de Brito, Patrick J. Cullen, Paula Bourke, Fabiano A.N. Fernandes, Francisca Diva Lima Almeida, Sueli Rodrigues, Elenilson G. Alves Filho, Jesus M. Frias |
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| Rok vydání: | 2016 |
| Předmět: |
1h nmr spectroscopy
Atmospheric cold plasma Magnetic Resonance Spectroscopy Ozone Food Handling Analytical chemistry 01 natural sciences Analytical Chemistry Chemometrics chemistry.chemical_compound 0404 agricultural biotechnology Thermal Amino Acids Orange juice Principal Component Analysis Chromatography 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science Nmr data 0104 chemical sciences Fruit and Vegetable Juices chemistry Composition (visual arts) Citrus sinensis Food Science |
| Zdroj: | Food Chemistry. 204:102-107 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.02.121 |
| Popis: | This study evaluated the effect of atmospheric cold plasma and ozone treatments on the key compounds (sugars, amino acids and short chain organic acids) in orange juice by NMR and chemometric analysis. The juice was directly and indirectly exposed to atmospheric cold plasma field at 70kV for different treatment time (15, 30, 45 and 60sec). For ozone processing different loads were evaluated. The Principal Component Analysis shown that the groups of compounds are affected differently depending on the processing. The ozone was the processing that more affected the aromatic compounds and atmospheric cold plasma processing affected more the aliphatic compounds. However, these variations did not result in significant changes in orange juice composition as a whole. Thus, NMR data and chemometrics were suitable to follow quality changes in orange juice processing by atmospheric cold plasma and ozone. |
| Databáze: | OpenAIRE |
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