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Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics.
Food Chem. 2017 Mar 15; 219:1-6.FC

Abstract

Thermal food processing mainly aims to control microorganism in order to extend its shelf life. However, it may induce chemical and nutritional changes in foodstuff. The Nuclear Magnetic Resonance (NMR) coupled to multivariate analysis was used to evaluate the effect of different thermal processing conditions (85 and 140°C for 4; 15; 30; and 60s) on the passion fruit juice using an Armfield pasteurizer. Through this approach it was possible to identify the changes in the juice composition. The temperature and the time lead to a hydrolysis of the sucrose to glucose and fructose. Additionally, juice submitted to 140°C for 60s results in the degradation of the sucrose and the formation of 5-(hydroxymethyl)-2-furfural (HMF). Despite no novel chemical marker has been identified, the 1H NMR chemometrics approach may contribute in the choice of the temperature and time to be employed in the juice processing.

Authors+Show Affiliations

Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, CEP 60455-760 Fortaleza, CE, Brazil.Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil; Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, CEP 60440-900 Fortaleza, CE, Brazil.Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil.Embrapa Solos, Rua Jardim Botânico, 1024, CEP 22460-000 Rio de Janeiro, RJ, Brazil.Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil.Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil.Universidade Federal de Sergipe, Núcleo de Pós-Graduação em Ciência e Tecnologia de Alimentos, Caixa Postal 49037470, CEP 49100-000 São Cristovão, SE, Brazil.Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil. Electronic address: edy.brito@embrapa.br.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27765203

Citation

Soares, Marcia Valeria L., et al. "Tracking Thermal Degradation On Passion Fruit Juice Through Nuclear Magnetic Resonance and Chemometrics." Food Chemistry, vol. 219, 2017, pp. 1-6.
Soares MV, Alves Filho EG, Silva LM, et al. Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics. Food Chem. 2017;219:1-6.
Soares, M. V., Alves Filho, E. G., Silva, L. M., Novotny, E. H., Canuto, K. M., Wurlitzer, N. J., Narain, N., & de Brito, E. S. (2017). Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics. Food Chemistry, 219, 1-6. https://doi.org/10.1016/j.foodchem.2016.09.127
Soares MV, et al. Tracking Thermal Degradation On Passion Fruit Juice Through Nuclear Magnetic Resonance and Chemometrics. Food Chem. 2017 Mar 15;219:1-6. PubMed PMID: 27765203.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics. AU - Soares,Marcia Valeria L, AU - Alves Filho,Elenilson G, AU - Silva,Lorena Mara A, AU - Novotny,Etelvino Henrique, AU - Canuto,Kirley Marques, AU - Wurlitzer,Nedio Jair, AU - Narain,Narendra, AU - de Brito,Edy Sousa, Y1 - 2016/09/20/ PY - 2016/05/18/received PY - 2016/09/19/revised PY - 2016/09/19/accepted PY - 2016/10/22/pubmed PY - 2016/12/31/medline PY - 2016/10/22/entrez KW - Maillard reaction KW - NMR KW - PCA KW - PLS-DA KW - Passiflora edulis f. flavicarpa KW - Sterilization KW - Tropical fruit SP - 1 EP - 6 JF - Food chemistry JO - Food Chem VL - 219 N2 - Thermal food processing mainly aims to control microorganism in order to extend its shelf life. However, it may induce chemical and nutritional changes in foodstuff. The Nuclear Magnetic Resonance (NMR) coupled to multivariate analysis was used to evaluate the effect of different thermal processing conditions (85 and 140°C for 4; 15; 30; and 60s) on the passion fruit juice using an Armfield pasteurizer. Through this approach it was possible to identify the changes in the juice composition. The temperature and the time lead to a hydrolysis of the sucrose to glucose and fructose. Additionally, juice submitted to 140°C for 60s results in the degradation of the sucrose and the formation of 5-(hydroxymethyl)-2-furfural (HMF). Despite no novel chemical marker has been identified, the 1H NMR chemometrics approach may contribute in the choice of the temperature and time to be employed in the juice processing. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27765203/Tracking_thermal_degradation_on_passion_fruit_juice_through_Nuclear_Magnetic_Resonance_and_chemometrics_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31522-9 DB - PRIME DP - Unbound Medicine ER -