Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584573 | Food Chemistry | 2018 | 38 Pages |
Abstract
The effects of thermal (pasteurization and sterilization) and non-thermal (ultrasound and plasma) processing on the composition of prebiotic and non-prebiotic acerola juices were evaluated using NMR and GC-MS coupled to chemometrics. The increase in the amount of Vitamin C was the main feature observed after thermal processing, followed by malic acid, choline, trigonelline, and acetaldehyde. On the other hand, thermal processing increased the amount of 2-furoic acid, a degradation product from ascorbic acid, as well as influenced the decrease in the amount of esters and alcohols. In general, the non-thermal processing did not present relevant effect on juices composition. The addition of prebiotics (inulin and gluco-oligosaccharides) decreased the effect of processing on juices composition, which suggested a protective effect by microencapsulation. Therefore, chemometric evaluation of the 1H qNMR and GC-MS dataset was suitable to follow changes in acerola juice under different processing.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Elenilson G. Alves Filho, Lorena Mara A. Silva, Edy S. de Brito, Nedio Jair Wurlitzer, Fabiano A.N. Fernandes, Maria Cristiane Rabelo, Thatyane V. Fonteles, Sueli Rodrigues,