Banaś Joanna, Michalczyk Magdalena, Banaś Marian
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Department of Power Systems and Environmental Protection Facilities, Faculty of Mechanical Engineering and Robotics, AGH University of Kraków, A. Mickiewicza 30, 30-059 Krakow, Poland.
Molecules. 2025 Feb 22;30(5):1012. doi: 10.3390/molecules30051012.
The aim of this study was to use a rapid and non-invasive spectrofluorimetric method to evaluate the qualitative changes occurring in stored Kamchatka berry preserves. Honeysuckle berries were preserved by freezing (-24 °C) and pasteurisation with and without sugar addition. Pasteurised samples were stored at 6 ± 1 °C and 22 ± 1 °C for 9 months. During storage, spectrofluorimetric spectra in the bioactive compounds' fluorescence range were registered. The obtained synchronous spectra were used in a statistical analysis involving principal component analysis (PCA) and linear discriminant analysis (LDA). The analysis of both types of registered spectra indicated that sugar addition could stabilise some phenolic compounds, like gallic acid, p-coumaric acid, and phloridzin. Moreover, some differences in the degradation rate of each analysed compound were observed depending on the preservation method used. Besides the phenolic compounds, other fluorescent compounds like B-vitamins and chlorophyll forms were also observed. Pasteurisation caused the distinct degradation of protochlorophyll forms, whereas practically no changes in the amounts of vitamins B and B were observed. Based on the results of statistical analyses of PCA and LDA, the effect on the products' composition was moderate for the storage time and relatively low in the case of the storage temperature. The obtained results indicated that spectrofluorimetry would be a useful method for the detailed characterisation of fruit products.
本研究的目的是使用一种快速且非侵入性的荧光光谱法来评估堪察加半岛浆果蜜饯在储存过程中发生的质量变化。金银花浆果通过冷冻（-24°C）以及添加和不添加糖的巴氏杀菌法进行保存。巴氏杀菌后的样品分别在6±1°C和22±1°C下储存9个月。在储存期间，记录生物活性化合物荧光范围内的荧光光谱。所获得的同步光谱用于涉及主成分分析（PCA）和线性判别分析（LDA）的统计分析。对两种记录光谱的分析表明，添加糖可以稳定一些酚类化合物，如没食子酸、对香豆酸和根皮苷。此外，根据所使用的保存方法，观察到每种分析化合物的降解速率存在一些差异。除了酚类化合物外，还观察到其他荧光化合物，如B族维生素和叶绿素形式。巴氏杀菌导致原叶绿素形式明显降解，而维生素B和B的含量几乎没有变化。基于PCA和LDA的统计分析结果，储存时间对产品成分的影响适中，而储存温度的影响相对较小。所得结果表明，荧光光谱法将是一种用于详细表征水果产品的有用方法。
