(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice

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 Rodrigues

doi:10.1016/j.foodchem.2016.02.121

(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice

Food Chem. 2016 Aug 1:204:102-107. doi: 10.1016/j.foodchem.2016.02.121. Epub 2016 Feb 18.

Authors

Elenilson G Alves Filho¹, Francisca D L Almeida², Rosane S Cavalcante², Edy S de Brito³, Patrick J Cullen⁴, Jesus M Frias⁵, Paula Bourke⁵, Fabiano A N Fernandes⁶, Sueli Rodrigues²

Affiliations

¹ 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: [email protected].
² Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.
³ Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil.
⁴ 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.
⁵ Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
⁶ Departamento de Engenharia Química (DEQ), Universidade Federal do Ceará, Campus do Pici, Bloco 709, CEP 60440-900 Fortaleza-CE, Brazil.

PMID: 26988481
DOI: 10.1016/j.foodchem.2016.02.121

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.

Keywords: ACP; Citrus; NMR; Ozone; PCA.

Publication types

Evaluation Study
Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids / chemistry
Citrus sinensis / chemistry*
Food Handling
Fruit and Vegetable Juices / analysis*
Magnetic Resonance Spectroscopy / methods*
Principal Component Analysis

Substances

Amino Acids