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

Elenilson G Alves Filho; Lorena Mara A Silva; Edy S de Brito; Nedio Jair Wurlitzer; Fabiano A N Fernandes; Maria Cristiane Rabelo; Thatyane V Fonteles; Sueli Rodrigues

doi:10.1016/j.foodchem.2018.05.038

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

Food Chem. 2018 Nov 1:265:23-31. doi: 10.1016/j.foodchem.2018.05.038. Epub 2018 May 9.

Authors

Elenilson G Alves Filho¹, Lorena Mara A Silva², Edy S de Brito³, Nedio Jair Wurlitzer², Fabiano A N Fernandes⁴, Maria Cristiane Rabelo⁵, Thatyane V Fonteles⁵, Sueli Rodrigues⁵

Affiliations

¹ Department of Food Engineering, Universidade Federal do Ceará, Campus do Pici, Bloco 858, 60440-900 Fortaleza, CE, Brazil; Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, 60511-110 Fortaleza, CE, Brazil.
² Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, 60511-110 Fortaleza, CE, Brazil.
³ Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, 60511-110 Fortaleza, CE, Brazil. Electronic address: edy.brito@embrapa.br.
⁴ Department of Chemical Engineering, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil.
⁵ Department of Food Engineering, Universidade Federal do Ceará, Campus do Pici, Bloco 858, 60440-900 Fortaleza, CE, Brazil.

PMID: 29884378
DOI: 10.1016/j.foodchem.2018.05.038

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 ¹H qNMR and GC-MS dataset was suitable to follow changes in acerola juice under different processing.

Keywords: Acerola juice; HTST; Plasma; UHT; Ultrasound.

MeSH terms

Food Handling / methods*
Fruit and Vegetable Juices / analysis*
Gas Chromatography-Mass Spectrometry
Informatics*
Magnetic Resonance Spectroscopy
Malpighiaceae / chemistry*
Prebiotics / analysis*
Temperature*

Substances

Prebiotics