Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100430 |
Resumo: | Abstract Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach. |
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Brazilian Journal of Food Technology |
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Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contentsPrunus persicaMIR spectroscopyFructoseGlucoseSucroseFruit juiceAbstract Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100430Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.19418info:eu-repo/semantics/openAccessCoelho,Maria TeresaValério,Fátima AlexandraPedro,Soraia Inêsdos Anjos,Ofélia Maria Serralhaeng2020-03-25T00:00:00Zoai:scielo:S1981-67232020000100430Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-03-25T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents |
title |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents |
spellingShingle |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents Coelho,Maria Teresa Prunus persica MIR spectroscopy Fructose Glucose Sucrose Fruit juice |
title_short |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents |
title_full |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents |
title_fullStr |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents |
title_full_unstemmed |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents |
title_sort |
Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents |
author |
Coelho,Maria Teresa |
author_facet |
Coelho,Maria Teresa Valério,Fátima Alexandra Pedro,Soraia Inês dos Anjos,Ofélia Maria Serralha |
author_role |
author |
author2 |
Valério,Fátima Alexandra Pedro,Soraia Inês dos Anjos,Ofélia Maria Serralha |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Coelho,Maria Teresa Valério,Fátima Alexandra Pedro,Soraia Inês dos Anjos,Ofélia Maria Serralha |
dc.subject.por.fl_str_mv |
Prunus persica MIR spectroscopy Fructose Glucose Sucrose Fruit juice |
topic |
Prunus persica MIR spectroscopy Fructose Glucose Sucrose Fruit juice |
description |
Abstract Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100430 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100430 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.19418 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702224793600 |