Using spectroscopy and chemometrics to monitor jelly/jam production process

• Grant number: 13/22970-1
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: March 01, 2014
• End date: July 31, 2014
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Analytical Chemistry
• Principal Investigator: Luiz Alberto Colnago
• Grantee: Poliana Macedo dos Santos
• Host Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). São Carlos , SP, Brazil

Abstract

Brazil is currently the world's third largest producer of fresh fruit, after China and India, with 5.7 % of the world's production. Among Brazilian States, São Paulo State claims 45 % of the national production. Nowadays, the industry of processed fruits has been increasing rapidly due to the changes in consumer lifestyles. One of the most popular shelf-stable products made from fruit is jam/jelly. Historically, jams and jellies production was originated as an early effort to preserve fruit for consumption during the off-season. Jam and jelly production could also provide an opportunity to make better use of substandard pieces that are inappropriate for fresh ingestion. In the traditional manufacturing of jam and jelly, fruits and sugar are combined in suitable proportions, followed by cooking to produce a tasty product. However, this process can create undesirable impacts on jam/jelly color, nutritional value and flavor. In this project, Time domain nuclear magnetic resonance (TD-NMR), near infrared spectroscopy (NIR) and fluorescence spectroscopy techniques, combined with multivariate analysis, will be applied to monitor jam/jelly production process and investigate the changes in their constituents during the processing of fresh fruits. The project will also examine the feasibility to apply these techniques to evaluate how the jam/jelly composition and processing can affect the quality of the final product. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SANTOS, POLIANA M.; COLNAGO, LUIZ ALBERTO. Comparison Among MIR, NIR, and LF-NMR Techniques for Quality Control of Jam Using Chemometrics. FOOD ANALYTICAL METHODS, v. 11, n. 7, SI, p. 2029-2034, JUL 2018. (17/12864-0, 13/22970-1, 14/22126-9)

SANTOS, POLIANA M.; COLNAGO, LUIZ ALBERTO. Comparison Among MIR, NIR, and LF-NMR Techniques for Quality Control of Jam Using Chemometrics. FOOD ANALYTICAL METHODS, v. 11, n. 7, p. 6-pg., 2018-07-01. (14/22126-9, 17/12864-0, 13/22970-1)