title: (1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.
abstract: This study evaluated the effect of atmospheric cold plasma and ozone treatments on the key compounds (sugars, amino acids and short chain organic acids) in orange juice by NMR and chemometric analysis. The juice was directly and indirectly exposed to atmospheric cold plasma field at 70kV for different treatment time (15, 30, 45 and 60sec). For ozone processing different loads were evaluated. The Principal Component Analysis shown that the groups of compounds are affected differently depending on the processing. The ozone was the processing that more affected the aromatic compounds and atmospheric cold plasma processing affected more the aliphatic compounds. However, these variations did not result in significant changes in orange juice composition as a whole. Thus, NMR data and chemometrics were suitable to follow quality changes in orange juice processing by atmospheric cold plasma and ozone.
authors.affiliation: Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil; Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil. Electronic address: elenilson.godoy@yahoo.com.br.
authors.forename: Elenilson G
authors.initials: EG
authors.lastname: Alves Filho
authors.affiliation: Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.
authors.forename: Francisca D L
authors.initials: FDL
authors.lastname: Almeida
authors.affiliation: Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.
authors.forename: Rosane S
authors.initials: RS
authors.lastname: Cavalcante
authors.affiliation: Embrapa Agroindustria Tropical, Rua Doutora Sara Mesquita, 2270 - Pici, CEP 60511-110 Fortaleza-CE, Brazil.
authors.forename: Edy S
authors.initials: ES
authors.lastname: de Brito
authors.affiliation: Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland; School of Chemical Engineering, UNSW, Sydney, Australia.
authors.forename: Patrick J
authors.initials: PJ
authors.lastname: Cullen
authors.affiliation: Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
authors.forename: Jesus M
authors.initials: JM
authors.lastname: Frias
authors.affiliation: Bioplasma Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
authors.forename: Paula
authors.initials: P
authors.lastname: Bourke
authors.affiliation: Departamento de Engenharia Química (DEQ), Universidade Federal do Ceará, Campus do Pici, Bloco 709, CEP 60440-900 Fortaleza-CE, Brazil.
authors.forename: Fabiano A N
authors.initials: FAN
authors.lastname: Fernandes
authors.affiliation: Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.
authors.forename: Sueli
authors.initials: S
authors.lastname: Rodrigues
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D032084:Citrus sinensis / Q000737:chemistry*; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D025341:Principal Component Analysis
chemical_list: D000596:Amino Acids
keywords: ACP; Citrus; NMR; Ozone; PCA