Alves Filho Elenilson G, Almeida Francisca D L, Cavalcante Rosane S, de Brito Edy S, Cullen Patrick J, Frias Jesus M, Bourke Paula, Fernandes Fabiano A N, Rodrigues Sueli
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.
Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza-CE, Brazil.
Food Chem. 2016 Aug 1;204:102-107. doi: 10.1016/j.foodchem.2016.02.121. Epub 2016 Feb 18.
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.
本研究通过核磁共振（NMR）和化学计量学分析，评估了常压冷等离子体和臭氧处理对橙汁中关键化合物（糖类、氨基酸和短链有机酸）的影响。将橙汁直接和间接暴露于70kV的常压冷等离子体场中，进行不同处理时间（15、30、45和60秒）的处理。对于臭氧处理，评估了不同的负载量。主成分分析表明，不同的处理方式对化合物组的影响不同。臭氧处理对芳香族化合物的影响更大，而常压冷等离子体处理对脂肪族化合物的影响更大。然而，这些变化并未导致橙汁整体成分发生显著变化。因此，NMR数据和化学计量学适用于跟踪常压冷等离子体和臭氧处理橙汁过程中的质量变化。
