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: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.11/7570 |
Resumo: | 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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Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contentsPrunus persicaMIR spectroscopyFructoseGlucoseSucroseFruit juicaFruit 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.Repositório Científico do Instituto Politécnico de Castelo BrancoCoelho, M.T.Valério, Fátima AlexandraPedro, SoraiaAnjos, O.2021-06-07T11:56:21Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.11/7570engCOELHO, M.T. [et al.] (2020) - Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents. Braz. J. Food Technol. ISSN 1981-6723. Vol. 23, e2018194. DOI https://doi.org/10.1590/1981-6723.1941810.1590/1981-6723.19418info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-12T01:46:38Zoai:repositorio.ipcb.pt:10400.11/7570Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:38:04.752503Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
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, M.T. Prunus persica MIR spectroscopy Fructose Glucose Sucrose Fruit juica |
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, M.T. |
author_facet |
Coelho, M.T. Valério, Fátima Alexandra Pedro, Soraia Anjos, O. |
author_role |
author |
author2 |
Valério, Fátima Alexandra Pedro, Soraia Anjos, O. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Castelo Branco |
dc.contributor.author.fl_str_mv |
Coelho, M.T. Valério, Fátima Alexandra Pedro, Soraia Anjos, O. |
dc.subject.por.fl_str_mv |
Prunus persica MIR spectroscopy Fructose Glucose Sucrose Fruit juica |
topic |
Prunus persica MIR spectroscopy Fructose Glucose Sucrose Fruit juica |
description |
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 2020-01-01T00:00:00Z 2021-06-07T11:56:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.11/7570 |
url |
http://hdl.handle.net/10400.11/7570 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
COELHO, M.T. [et al.] (2020) - Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents. Braz. J. Food Technol. ISSN 1981-6723. Vol. 23, e2018194. DOI https://doi.org/10.1590/1981-6723.19418 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 |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799130844970876928 |