1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice

Filho, Elenilson G. Alves; Almeida, Francisca Diva Lima; Cavalcante, Rosane Souza; Brito, Edy Sousa de; Cullen, Patrick J.; Frias, Jesus Maria; Bourke, Paula; Fernandes, Fabiano A. N.; Rodrigues, Suelí

doi:10.1016/j.foodchem.2016.02.121

Cited by 70 publications

(22 citation statements)

References 31 publications

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“…For the construction of the Table 3 , all the 1 H NMR data were converted to American Standard Code for Information Interchange (ASCII) files and imported to Microsoft Excel software (Elenilson G. [2] ). For the construction of the Table 4 , each spectrum was divided into 0.04 ppm wide buckets, using simple rectangular bucket, sum of intensities in integration mode and scaled to total intensity in scaling process (Elenilson G. [1] ) .…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

1 H NMR spectra dataset and solid-state NMR data of cowpea ( Vigna unguiculata )

et al. 2017

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In this article the NMR data from chemical shifts, coupling constants, and structures of all the characterized compounds were provided, beyond a complementary PCA evaluation for the corresponding manuscript (E.G. Alves Filho, L.M.A. Silva, E.M. Teofilo, F.H. Larsen, E.S. de Brito, 2017) [3]. In addition, a complementary assessment from solid-state NMR data was provided. For further chemometric analysis, numerical matrices from the raw 1H NMR data were made available in Microsoft Excel workbook format (.xls).

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Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

1 H NMR spectra dataset and solid-state NMR data of cowpea ( Vigna unguiculata )

et al. 2017

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“…Alves Filho et al. () compared the effect of ozone treatment and NTP treatment of orange juice using NMR and chemometric analysis. They stated that the ozone processing affects the aromatic compounds, whereas NTP treatment affects the aliphatic compounds.…”

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 99%

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Perinban

Orsat

Raghavan

2019

Comp Rev Food Sci Food Safe

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Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in food preservation. In food applications of NTP, liquid interactions are the most prevalent. The NTP reactivity and product storability are altered during this interaction. The water activated by NTP (plasma‐activated water [PAW]) has gained considerable attention during recent years as a potential disinfectant in fruits and vegetable washing. However, detailed understanding of the interactions of NTP reactive species with food nutritional components in the presence of water and their stability in food is required to be explored to establish the potential of this emerging technology. Hence, the main objective of this review is to give a complete overview of existing NTP–liquid interactions. Further, their microbial inactivation mechanisms and the effects on food quality are discussed in detail. Most of the research findings have suggested the successful application of NTP and PAW for microbial inactivation and food preservation. Still, there are some research gaps identified and a complete analysis of the stability of plasma reactive species in food is still missing. By addressing these issues, along with the available research output in this field, it is possible that NTP can be successfully used as a food decontamination method in the near future.

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“…However, recent consumer demands for safe and minimally processed foods with high‐quality attributes have encouraged food industry and scientific researchers to design alternative nonthermal technologies to produce foods with a minimum of changes induced by the technologies themselves (Bhat and Stamminger ; Jiménez‐Sánchez and others ). Although nonthermal treatment seems less detrimental than the thermal ones, the effects are strongly dependent on the food matrix (Alves Filho and others ). Therefore, the main motivation for food processors is to select the most appropriate nonthermal technology along with validated processing conditions to retain nutritive constituents and color and flavor attributes (Koutchma and others ).…”

Section: Introductionmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice

Cited by 70 publications

References 31 publications

1 H NMR spectra dataset and solid-state NMR data of cowpea ( Vigna unguiculata )

1 H NMR spectra dataset and solid-state NMR data of cowpea ( Vigna unguiculata )

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

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