(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.
Identifieur interne : 000366 ( Main/Exploration ); précédent : 000365; suivant : 000367(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.
Auteurs : Elenilson G. Alves Filho [Brésil] ; Francisca D L. Almeida [Brésil] ; Rosane S. Cavalcante [Brésil] ; Edy S. De Brito [Brésil] ; Patrick J. Cullen [Australie] ; Jesus M. Frias [Irlande (pays)] ; Paula Bourke [Irlande (pays)] ; Fabiano A N. Fernandes [Brésil] ; Sueli Rodrigues [Brésil]Source :
- Food chemistry [ 0308-8146 ] ; 2016.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Amino Acids.
- analysis : Fruit and Vegetable Juices.
- chemistry : Citrus sinensis.
- methods : Magnetic Resonance Spectroscopy.
- Food Handling, Principal Component Analysis.
Abstract
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.
DOI: 10.1016/j.foodchem.2016.02.121
PubMed: 26988481
Affiliations:
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Le document en format XML
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<front><div type="abstract" xml:lang="en">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.</div>
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