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Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy?
- Source :
-
Food chemistry [Food Chem] 2020 Nov 15; Vol. 330, pp. 127357. Date of Electronic Publication: 2020 Jun 16. - Publication Year :
- 2020
-
Abstract
- Attenuated total reflectance Fourier transform spectroscopy (ATR-FTIR) was applied on fresh (NF), freeze-dried (FD) and cell wall materials (AIS) of raw and processed apples. These samples prepared from 36 apple sets and the corresponding 72 purees, issued from different varieties, agricultural practices, storage periods and processing conditions, were used to build models including exploratory analysis, supervised classification and multivariate calibration. Fresh and freeze-dried samples presented similar fingerprint spectral variations due to processing. ATR-FTIR directly on fresh purees satisfactorily predicted textural properties such as particle average size and volume (RPD > 3.0), while freeze-drying improved assessment of chemical (RPD > 3.2) and rheological (RPD > 3.1) parameters using partial least-squares regression. The assessment of texture and macrocomponents of purees can be obtained with a limited sample preparation. For research applications because of a need of sample preparation, changes of cell wall composition during fruit processing could be assessed in relationship with pectin degradation.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Calibration
Food Analysis methods
Food Analysis statistics & numerical data
Freeze Drying
Fruit chemistry
Least-Squares Analysis
Malus cytology
Particle Size
Rheology
Spectroscopy, Fourier Transform Infrared statistics & numerical data
Cell Wall chemistry
Food-Processing Industry methods
Malus chemistry
Spectroscopy, Fourier Transform Infrared methods
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 330
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 32569943
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.127357