Authenticity of freeze-dried açai pulp by near-infrared spectroscopy

An Eco-Friendly Proposal by Integrating Chromatographic Fingerprinting and Multivariate Control Chart in a Non-Target Analysis to Evaluate Grape Juices from Different Farming Practices

“…In Figure 2, a clear differentiation can be observed for all brands of non-organic juices in the external validation data set, effectively distinguishing all non-organic samples and evaluating organic ones in the external validation set. Control charts based on Q residuals were successfully reported, for example, from Raman spectroscopy data in the online control of glucose fermentation by Saccharomyces cerevisiae, 30 from near-infrared (NIR) spectra, 15,31 and middle (MIR) spectra 15 to the evaluation of adulterated freeze-dried açai pulp. Here, the results proved that chromatographic fingerprint could be successfully integrated to control chart based on Q residuals, in a nontarget way, to evaluate organic and non-organic grape juice.…”

Current trends and recent advances on food authenticity technologies and chemometric approaches

“…The application of vibrational spectroscopy in food authenticity was also significantly increased with the development of analytical methods using Fourier transformation (FT) instrumentation, as FT-IR and FT-Raman, (Magdas, Guyon, Feher, & Pinzaru, 2018;Ríos-Reina, Callejón, Oliver-Pozo, Amigo, & García-González, 2017). Most recent studies using IR technique (FTIR, FT-NIR, FT-MIR) in food authentication aimed to assess the existence of food adulteration, as the reports involving saffron (Petrakis & Polissiou, 2017), paprika (Horn, Esslinger, Pfister, Fauhl-Hassek, & Riedl, 2018) and açai fruits (Lobato, Alamar, Caramês, & Pallone, 2018). Raman provides specific information related to the identification of samples and it is sensitive enough for analytes present at trace amounts.…”

“…It may be used for classification of categorical data variables and regression for continuous variables, although k-NN is not accurate when there are many features (Granato, Putnik, et al, 2018), but it may be a useful tool. For example, k-NN has been applied to classify results on açaí adulterations (Lobato et al, 2018) and to discriminate among the botanical origin of vegetables oils (Buratti et al, 2018). Finally, it should be mentioned receiver operating characteristic (ROC) curves.…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

“…It is a spherical dark grape with a size of around 1.0-1.8 cm [2]. This fruit is one of the most famous fruits of the Amazonian estuary, due to its nutritional properties (high contents of carbohydrates, proteins, fats and fibers) [3,4]. Açai pulp can be commercialized in fresh or frozen form, and it is commonly consumed like a thick soup [5].…”