Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation

Detalhes bibliográficos
Autor(a) principal: Cosme Damião Barbosa
Data de Publicação: 2020
Outros Autores: Michel Rocha Baqueta, Wildon César Rodrigues Santos, Dhionne Gomes, Verônica Ortiz Alvarenga, Paula Teixeira, Helena Albano, Carlos Augusto Rosa, Patrícia Valderrama, Inayara Cristina Alves Lacerda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/41301
Resumo: CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
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spelling 2022-05-02T21:08:05Z2022-05-02T21:08:05Z2020-111331710.1016/j.lwt.2020.1098750023-6438http://hdl.handle.net/1843/41301CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorOutra AgênciaKombucha consumption has become popular due to health benefits and sensorial properties. Different analytical techniques were associated with unsupervised chemometrics to evaluate kombucha fermentation using a low-level data fusion strategy. Kombucha was prepared from green and black teas (Camellia sinensis). The samples were analyzed by ultra-performance liquid chromatography (UPLC), portable near-infrared spectroscopy (NIR), and physicochemical analyses (ethanol, pH, total reducing sugars, and total titratable acidity). Also, the bioactive phenolic compounds were evaluated in the fermented samples. The merged results were analyzed by principal component analysis (PCA). The PCA was applied to discriminate substrate for kombucha production and the fermentation time. Although the fermentation behavior was similar for both substrates, the kombucha showed quantitative differences in physicochemical parameters. They also showed differences in bioactive compounds for each kombucha. Data fusion strategy was more effective to differentiate the two types of kombucha than single analysis. The portable NIR can be a reliable and robust analysis for fermentation monitoring. Moreover, the results can be used as a base to further studies and mainly to help in which substrate composition is better to be produced on an industrial scale.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIALWT - Food Science and TechnologyKombuchaFermentaçãoTecnologia de alimentosFermented beverageBioactive compoundsPCA analysisAcetic acid bacteriaData fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0023643820308641Cosme Damião BarbosaMichel Rocha BaquetaWildon César Rodrigues SantosDhionne GomesVerônica Ortiz AlvarengaPaula TeixeiraHelena AlbanoCarlos Augusto RosaPatrícia ValderramaInayara Cristina Alves Lacerdaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/41301/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALData fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation.pdfData fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation.pdfapplication/pdf3019144https://repositorio.ufmg.br/bitstream/1843/41301/2/Data%20fusion%20of%20UPLC%20data%2c%20NIR%20spectra%20and%20physicochemical%20parameters%20with%20chemometrics%20as%20an%20alternative%20to%20evaluating%20kombucha%20fermentation.pdfd57e5f93cd7d1ebf382099d13f656edaMD521843/413012022-05-02 18:08:05.907oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-05-02T21:08:05Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
title Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
spellingShingle Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
Cosme Damião Barbosa
Fermented beverage
Bioactive compounds
PCA analysis
Acetic acid bacteria
Kombucha
Fermentação
Tecnologia de alimentos
title_short Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
title_full Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
title_fullStr Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
title_full_unstemmed Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
title_sort Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
author Cosme Damião Barbosa
author_facet Cosme Damião Barbosa
Michel Rocha Baqueta
Wildon César Rodrigues Santos
Dhionne Gomes
Verônica Ortiz Alvarenga
Paula Teixeira
Helena Albano
Carlos Augusto Rosa
Patrícia Valderrama
Inayara Cristina Alves Lacerda
author_role author
author2 Michel Rocha Baqueta
Wildon César Rodrigues Santos
Dhionne Gomes
Verônica Ortiz Alvarenga
Paula Teixeira
Helena Albano
Carlos Augusto Rosa
Patrícia Valderrama
Inayara Cristina Alves Lacerda
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cosme Damião Barbosa
Michel Rocha Baqueta
Wildon César Rodrigues Santos
Dhionne Gomes
Verônica Ortiz Alvarenga
Paula Teixeira
Helena Albano
Carlos Augusto Rosa
Patrícia Valderrama
Inayara Cristina Alves Lacerda
dc.subject.por.fl_str_mv Fermented beverage
Bioactive compounds
PCA analysis
Acetic acid bacteria
topic Fermented beverage
Bioactive compounds
PCA analysis
Acetic acid bacteria
Kombucha
Fermentação
Tecnologia de alimentos
dc.subject.other.pt_BR.fl_str_mv Kombucha
Fermentação
Tecnologia de alimentos
description CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
publishDate 2020
dc.date.issued.fl_str_mv 2020-11
dc.date.accessioned.fl_str_mv 2022-05-02T21:08:05Z
dc.date.available.fl_str_mv 2022-05-02T21:08:05Z
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/1843/41301
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.lwt.2020.109875
dc.identifier.issn.pt_BR.fl_str_mv 0023-6438
identifier_str_mv 10.1016/j.lwt.2020.109875
0023-6438
url http://hdl.handle.net/1843/41301
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv LWT - Food Science and Technology
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.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
ICB - DEPARTAMENTO DE BOTÂNICA
ICB - DEPARTAMENTO DE MICROBIOLOGIA
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/41301/1/License.txt
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