(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.
Identifieur interne : 000025 ( PubMed/Corpus ); précédent : 000024; suivant : 000026(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.
Auteurs : Elenilson G. Alves Filho ; Francisca D L. Almeida ; Rosane S. Cavalcante ; Edy S. De Brito ; Patrick J. Cullen ; Jesus M. Frias ; Paula Bourke ; Fabiano A N. Fernandes ; Sueli RodriguesSource :
- 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
Links to Exploration step
pubmed:26988481Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.</title><author><name sortKey="Alves Filho, Elenilson G" sort="Alves Filho, Elenilson G" uniqKey="Alves Filho E" first="Elenilson G" last="Alves Filho">Elenilson G. Alves Filho</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil; Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil. Electronic address: elenilson.godoy@yahoo.com.br.</nlm:affiliation></affiliation></author><author><name sortKey="Almeida, Francisca D L" sort="Almeida, Francisca D L" uniqKey="Almeida F" first="Francisca D L" last="Almeida">Francisca D L. Almeida</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="Cavalcante, Rosane S" sort="Cavalcante, Rosane S" uniqKey="Cavalcante R" first="Rosane S" last="Cavalcante">Rosane S. Cavalcante</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="De Brito, Edy S" sort="De Brito, Edy S" uniqKey="De Brito E" first="Edy S" last="De Brito">Edy S. De Brito</name><affiliation><nlm:affiliation>Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="Cullen, Patrick J" sort="Cullen, Patrick J" uniqKey="Cullen P" first="Patrick J" last="Cullen">Patrick J. Cullen</name><affiliation><nlm:affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland; School of Chemical Engineering, UNSW, Sydney, Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Frias, Jesus M" sort="Frias, Jesus M" uniqKey="Frias J" first="Jesus M" last="Frias">Jesus M. Frias</name><affiliation><nlm:affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.</nlm:affiliation></affiliation></author><author><name sortKey="Bourke, Paula" sort="Bourke, Paula" uniqKey="Bourke P" first="Paula" last="Bourke">Paula Bourke</name><affiliation><nlm:affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.</nlm:affiliation></affiliation></author><author><name sortKey="Fernandes, Fabiano A N" sort="Fernandes, Fabiano A N" uniqKey="Fernandes F" first="Fabiano A N" last="Fernandes">Fabiano A N. Fernandes</name><affiliation><nlm:affiliation>Departamento de Engenharia Química (DEQ), Universidade Federal do Ceará, Campus do Pici, Bloco 709, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="Rodrigues, Sueli" sort="Rodrigues, Sueli" uniqKey="Rodrigues S" first="Sueli" last="Rodrigues">Sueli Rodrigues</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2016">2016</date><idno type="RBID">pubmed:26988481</idno><idno type="pmid">26988481</idno><idno type="doi">10.1016/j.foodchem.2016.02.121</idno><idno type="wicri:Area/PubMed/Corpus">000025</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.</title><author><name sortKey="Alves Filho, Elenilson G" sort="Alves Filho, Elenilson G" uniqKey="Alves Filho E" first="Elenilson G" last="Alves Filho">Elenilson G. Alves Filho</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil; Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil. Electronic address: elenilson.godoy@yahoo.com.br.</nlm:affiliation></affiliation></author><author><name sortKey="Almeida, Francisca D L" sort="Almeida, Francisca D L" uniqKey="Almeida F" first="Francisca D L" last="Almeida">Francisca D L. Almeida</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="Cavalcante, Rosane S" sort="Cavalcante, Rosane S" uniqKey="Cavalcante R" first="Rosane S" last="Cavalcante">Rosane S. Cavalcante</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="De Brito, Edy S" sort="De Brito, Edy S" uniqKey="De Brito E" first="Edy S" last="De Brito">Edy S. De Brito</name><affiliation><nlm:affiliation>Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="Cullen, Patrick J" sort="Cullen, Patrick J" uniqKey="Cullen P" first="Patrick J" last="Cullen">Patrick J. Cullen</name><affiliation><nlm:affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland; School of Chemical Engineering, UNSW, Sydney, Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Frias, Jesus M" sort="Frias, Jesus M" uniqKey="Frias J" first="Jesus M" last="Frias">Jesus M. Frias</name><affiliation><nlm:affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.</nlm:affiliation></affiliation></author><author><name sortKey="Bourke, Paula" sort="Bourke, Paula" uniqKey="Bourke P" first="Paula" last="Bourke">Paula Bourke</name><affiliation><nlm:affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.</nlm:affiliation></affiliation></author><author><name sortKey="Fernandes, Fabiano A N" sort="Fernandes, Fabiano A N" uniqKey="Fernandes F" first="Fabiano A N" last="Fernandes">Fabiano A N. Fernandes</name><affiliation><nlm:affiliation>Departamento de Engenharia Química (DEQ), Universidade Federal do Ceará, Campus do Pici, Bloco 709, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author><author><name sortKey="Rodrigues, Sueli" sort="Rodrigues, Sueli" uniqKey="Rodrigues S" first="Sueli" last="Rodrigues">Sueli Rodrigues</name><affiliation><nlm:affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Amino Acids (chemistry)</term><term>Citrus sinensis (chemistry)</term><term>Food Handling</term><term>Fruit and Vegetable Juices (analysis)</term><term>Magnetic Resonance Spectroscopy (methods)</term><term>Principal Component Analysis</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Amino Acids</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Fruit and Vegetable Juices</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Magnetic Resonance Spectroscopy</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Food Handling</term><term>Principal Component Analysis</term></keywords></textClass></profileDesc></teiHeader><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></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26988481</PMID><DateCreated><Year>2016</Year><Month>3</Month><Day>18</Day></DateCreated><DateCompleted><Year>2016</Year><Month>10</Month><Day>31</Day></DateCompleted><DateRevised><Year>2016</Year><Month>11</Month><Day>1</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>204</Volume><PubDate><Year>2016</Year><Month>Aug</Month><Day>1</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.</ArticleTitle><Pagination><MedlinePgn>102-7</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2016.02.121</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(16)30289-8</ELocationID><Abstract><AbstractText>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.</AbstractText><CopyrightInformation>Copyright © 2016 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Alves Filho</LastName><ForeName>Elenilson G</ForeName><Initials>EG</Initials><AffiliationInfo><Affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil; Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil. Electronic address: elenilson.godoy@yahoo.com.br.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Almeida</LastName><ForeName>Francisca D L</ForeName><Initials>FD</Initials><AffiliationInfo><Affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Cavalcante</LastName><ForeName>Rosane S</ForeName><Initials>RS</Initials><AffiliationInfo><Affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>de Brito</LastName><ForeName>Edy S</ForeName><Initials>ES</Initials><AffiliationInfo><Affiliation>Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Cullen</LastName><ForeName>Patrick J</ForeName><Initials>PJ</Initials><AffiliationInfo><Affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland; School of Chemical Engineering, UNSW, Sydney, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Frias</LastName><ForeName>Jesus M</ForeName><Initials>JM</Initials><AffiliationInfo><Affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Bourke</LastName><ForeName>Paula</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Fernandes</LastName><ForeName>Fabiano A N</ForeName><Initials>FA</Initials><AffiliationInfo><Affiliation>Departamento de Engenharia Química (DEQ), Universidade Federal do Ceará, Campus do Pici, Bloco 709, CEP 60440-900 Fortaleza-CE, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Rodrigues</LastName><ForeName>Sueli</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D023362">Evaluation Studies</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2016</Year><Month>Feb</Month><Day>18</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000596">Amino Acids</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000596" MajorTopicYN="N">Amino Acids</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000067030" MajorTopicYN="N">Fruit and Vegetable Juices</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009682" MajorTopicYN="N">Magnetic Resonance Spectroscopy</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D025341" MajorTopicYN="N">Principal Component Analysis</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">ACP</Keyword><Keyword MajorTopicYN="N">Citrus</Keyword><Keyword MajorTopicYN="N">NMR</Keyword><Keyword MajorTopicYN="N">Ozone</Keyword><Keyword MajorTopicYN="N">PCA</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2015</Year><Month>10</Month><Day>26</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2016</Year><Month>2</Month><Day>16</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2016</Year><Month>2</Month><Day>18</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2016</Year><Month>3</Month><Day>19</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2016</Year><Month>3</Month><Day>19</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>11</Month><Day>1</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26988481</ArticleId><ArticleId IdType="pii">S0308-8146(16)30289-8</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2016.02.121</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PubMed/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000025 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/PubMed/Corpus/biblio.hfd -nk 000025 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= PubMed
|étape= Corpus
|type= RBID
|clé= pubmed:26988481
|texte= (1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/PubMed/Corpus/RBID.i -Sk "pubmed:26988481" \
| HfdSelect -Kh $EXPLOR_AREA/Data/PubMed/Corpus/biblio.hfd \
| NlmPubMed2Wicri -a OrangerV1
| This area was generated with Dilib version V0.6.25. |  |