Quality Evaluation Of Frozen Guava And Yellow Passion Fruit Pulps By Nir Spectroscopy And Chemometrics

dc.creatorAlamar
dc.creatorPriscila D.; Carames
dc.creatorElem T. S.; Poppi
dc.creatorRonei J.; Pallone
dc.creatorJuliana A. L.
dc.date2016
dc.datejul
dc.date2017-11-13T13:12:57Z
dc.date2017-11-13T13:12:57Z
dc.date.accessioned2018-03-29T05:51:02Z
dc.date.available2018-03-29T05:51:02Z
dc.identifierFood Research International. Elsevier Science Bv, v. 85, p. 209 - 214, 2016.
dc.identifier0963-9969
dc.identifier1873-7145
dc.identifierWOS:000379634300024
dc.identifier10.1016/j.foodres.2016.04.027
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0963996916301673
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326965
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363990
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe 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.
dc.description85
dc.description209
dc.description214
dc.descriptionFAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo) [2015/15848-0]
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationFood Research International
dc.rightsfechado
dc.sourceWOS
dc.subjectFrozen Pulps
dc.subjectWater Adulteration
dc.subjectChemometrics
dc.subjectPls Regression
dc.subjectNir Spectroscopy
dc.titleQuality Evaluation Of Frozen Guava And Yellow Passion Fruit Pulps By Nir Spectroscopy And Chemometrics
dc.typeArtículos de revistas


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