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

Abstract

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 qNMR and GC-MS dataset was suitable to follow changes in acerola juice under different processing.

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

“…On the whole, the main components of the terpenes, alcohols, and esters (such as ethanol, 3-methyl-4-oxopentanoic acid, hexanal, (E)-2-hexenal, 1-hexanol, hexanoic acid, and ethyl ester) in CK were significantly higher than those in other three groups, which indicated that the sterilization methods in this experiment significantly reduced the contents of the main volatile components in the grape juice. Similar conclusions were also observed in Filho et al [ 51 ]. In addition to the reduction in the contents of the main volatile components, sterilization treatment also resulted in the formation of some new substances.…”

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

“…NMR spectroscopy has been used for the quality control of foods in terms of monitoring stability (Alonso‐Salces, Holland, & Guillou, ; Guillen & Goicoechea, ; Lamanna, Piscioneri, Romanelli, & Sharma, ; Souza, Martínez, Ferreira, & Kaiser, ), storage history (Belloque et al., ; Fronimaki et al., ; Graham et al., ), packaging (Pentimalli et al., ), safety (Beer et al., ; Marchand et al., ; Monakhova, Kuballa, & Lachenmeier, ), evaluation of agronomic practices (Consonni et al., ; Gallo et al., ; Jahangir et al., ; Winning et al., ; Zhang, Breksa, Mishchuk, & Slupsky, ), and studying process‐induced effects (Alves Filho et al., ; García‐García, Lamichhane, Castejón, Cambero, & Bertram, ; Lopez‐Sanchez et al., ; Sinanoglou et al., ; Vermathen et al., ; Wakamatsu, Handa, & Chiba, ; Zoumpoulakis et al., ; Hwang et al, ). Characteristic examples of foods include fish (Erikson et al., ; Martinez et al., ; Tan et al, ), meat (Straadt, Aaslyng, & Bertram, ), spices (Cagliani, Culeddu, Chessa, & Consonni, ; Ordoudi et al., ), beverages (Almeida et al., ; Le Gall, Colquhoun, & Defernez, ; Spevacek, Benson, Bamforth, & Slupsky, ; Walch, Stühlinger, Lachenmeier, Monakhova, & Kuballa, 2012a), oils (Lucas‐Torres, Pérez, Cabañas, & Moreno, ), and dairy products (Maher & Rochfort, ; Shintu & Caldarelli, ).…”

“…PCA scores (A), and loadings (B) plots of acerola juices upon various processings: Cont, control; HTST, pasteurized; UHT, sterilized; Plas.10, 10 min of plasma treatment; Plas.20, 20 min of plasma treatment; US.5, 5 min of ultrasound application; US.15, 15 min of ultrasound application. (Reprinted from Alves Filho et al., , with permission from Elsevier).…”

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

“…The growing market of functional foods, associated with the highly perishable nature of ripe fruits, has been pushing food industry to develop new product‐oriented technologies in order to best exploit the dietary and therapeutic value of fruit (Belwal et al, ; Moura et al, ). Frozen fruit and pulps (Vergara, Reissig, Franzon, Rodrigues, & Chim, ), prebiotic fortification of juice (Alves Filho et al, ), flavored beverages (Cappato et al, ) and powdered food ingredients (Correia, Grace, Esposito, & Lila, ; de Moraes, Gonçalves, Miguel, Borges, & Correia, ) are among the processing strategies for increasing the alternative consumption of fruits.…”

“…Frozen fruit and pulps (Vergara, Reissig, Franzon, Rodrigues, & Chim, 2018), prebiotic fortification of juice (Alves Filho et al, 2018), flavored beverages (Cappato et al, 2018) and powdered food ingredients (Correia, Grace, Esposito, & Lila, 2017;de Moraes, Gonçalves, Miguel, Borges, & Correia, 2017) are among the processing strategies for increasing the alternative consumption of fruits.…”