title: Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics.
abstract: Thermal food processing mainly aims to control microorganism in order to extend its shelf life. However, it may induce chemical and nutritional changes in foodstuff. The Nuclear Magnetic Resonance (NMR) coupled to multivariate analysis was used to evaluate the effect of different thermal processing conditions (85 and 140°C for 4; 15; 30; and 60s) on the passion fruit juice using an Armfield pasteurizer. Through this approach it was possible to identify the changes in the juice composition. The temperature and the time lead to a hydrolysis of the sucrose to glucose and fructose. Additionally, juice submitted to 140°C for 60s results in the degradation of the sucrose and the formation of 5-(hydroxymethyl)-2-furfural (HMF). Despite no novel chemical marker has been identified, the1H NMR chemometrics approach may contribute in the choice of the temperature and time to be employed in the juice processing.
authors.affiliation: Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, CEP 60455-760 Fortaleza, CE, Brazil.
authors.forename: Marcia Valeria L
authors.initials: MV
authors.lastname: Soares
authors.affiliation: Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil; Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, CEP 60440-900 Fortaleza, CE, Brazil.
authors.forename: Elenilson G
authors.initials: EG
authors.lastname: Alves Filho
authors.affiliation: Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil.
authors.forename: Lorena Mara A
authors.initials: LM
authors.lastname: Silva
authors.affiliation: Embrapa Solos, Rua Jardim Botânico, 1024, CEP 22460-000 Rio de Janeiro, RJ, Brazil.
authors.forename: Etelvino Henrique
authors.initials: EH
authors.lastname: Novotny
authors.affiliation: Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil.
authors.forename: Kirley Marques
authors.initials: KM
authors.lastname: Canuto
authors.affiliation: Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil.
authors.forename: Nedio Jair
authors.initials: NJ
authors.lastname: Wurlitzer
authors.affiliation: Universidade Federal de Sergipe, Núcleo de Pós-Graduação em Ciência e Tecnologia de Alimentos, Caixa Postal 49037470, CEP 49100-000 São Cristovão, SE, Brazil.
authors.forename: Narendra
authors.initials: N
authors.lastname: Narain
authors.affiliation: Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, 2270, Pici, CEP 60511-110 Fortaleza, CE, Brazil. Electronic address: edy.brito@embrapa.br.
authors.forename: Edy Sousa
authors.initials: ES
authors.lastname: de Brito
mesh_terms: D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D015416:Maillard Reaction; D013696:Temperature
keywords: Maillard reaction; NMR; PCA; PLS-DA; Passiflora edulis f. flavicarpa; Sterilization; Tropical fruit