Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588820 | Food Chemistry | 2016 | 26 Pages |
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 70Â kV for different treatment time (15, 30, 45 and 60Â sec). 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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
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,