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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics

Full text
Author(s):
Alamar, Priscila D. ; Carames, Elem T. S. ; Poppi, Ronei J. ; Pallone, Juliana A. L.
Total Authors: 4
Document type: Journal article
Source: Food Research International; v. 85, p. 209-214, JUL 2016.
Web of Science Citations: 12
Abstract

The present study investigated the application of near infrared spectroscopy as a green, quick, and efficient alternative to analytical methods currently used to evaluate the quality (moisture, total sugars, acidity, soluble solids, pH and ascorbic acid) of frozen guava and passion fruit pulps. Fifty samples were analyzed by near infrared spectroscopy (NIR) and reference methods. Partial least square regression (PLSR) was used to develop calibration models to relate the NIR spectra and the reference values. Reference methods indicated adulteration by water addition in 58% of guava pulp samples and 44% of yellow passion fruit pulp samples. The PLS models produced lower values of root mean squares error of calibration (RMSEC), root mean squares error of prediction (RMSEP), and coefficient of determination above 0.7. Moisture and total sugars presented the best calibration models (RMSEP of 0.240 and 0.269, respectively, for guava pulp; RMSEP of 0.401 and 0.413, respectively, for passion fruit pulp) which enables the application of these models to determine adulteration in guava and yellow passion fruit pulp by water or sugar addition. The models constructed for calibration of quality parameters of frozen fruit pulps in this study indicate that NIR spectroscopy coupled with the multivariate calibration technique could be applied to determine the quality of guava and yellow passion fruit pulp. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 15/15848-0 - Development of calibration models using NIR for evaluate adulteration and physical-chemical properties of whole UHT liquid milk and investigation of quality and antioxidant capacity of nectars and fruit pulps
Grantee:Juliana Azevedo Lima Pallone
Support Opportunities: Regular Research Grants