Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC-MS coupled to chemometrics

被引:53
作者
Alves Filho, Elenilson G. [1 ,2 ]
Silva, Lorena Mara A. [2 ]
de Brito, Edy S. [2 ]
Wurlitzer, Nedio Jair [2 ]
Fernandes, Fabiano A. N. [3 ]
Rabelo, Maria Cristiane [1 ]
Fonteles, Thatyane V. [1 ]
Rodrigues, Sueli [1 ]
机构
[1] Univ Fed Ceara, Dept Food Engn, Campus Pici,Bloco 858, BR-60440900 Fortaleza, Ceara, Brazil
[2] Embrapa Agroind Trop, Rua Dra Sara Mesquita 2270, BR-60511110 Fortaleza, Ceara, Brazil
[3] Univ Fed Ceara, Dept Chem Engn, Campus Pici,Bloco 709, BR-60440900 Fortaleza, Ceara, Brazil
关键词
Acerola juice; HTST; UHT; Plasma; Ultrasound; COLD-PLASMA TREATMENT; BIOACTIVE COMPOUNDS; NMR-SPECTROSCOPY; ASCORBIC-ACID; ORANGE JUICE; VITAMIN-C; FRUIT; OLIGOSACCHARIDES; L; CHROMATOGRAPHY;
D O I
10.1016/j.foodchem.2018.05.038
中图分类号
O69 [应用化学];
学科分类号
070301 [无机化学];
摘要
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 H-1 qNMR and GC-MS dataset was suitable to follow changes in acerola juice under different processing.
引用
收藏
页码:23 / 31
页数:9
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