Details

Autor(en) / Beteiligte

• Alves Filho, Elenilson G.
• Silva, Lorena Mara A.
• de Brito, Edy S.
• Wurlitzer, Nedio Jair
• Fernandes, Fabiano A.N.
• Rabelo, Maria Cristiane
• Fonteles, Thatyane V.
• Rodrigues, Sueli

Titel

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

Ist Teil von

• Food chemistry, 2018-11, Vol.265, p.23-31

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2018

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •Prebiotics addition reduced composition changes due to thermal processing.•Chemical evaluation (NMR and GC–MS) of non-thermal processes of acerola juice.•Plasma and Ultrasound processing clustered with unprocessed juice.•Thermal processing was not deletery.•Vitamin C content may be improved by thermal processing. 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.