Determination of Quality Parameters for Mustard Sauces in Sealed Packets Using Time-Domain Nuclear Magnetic Resonance Spectroscopy and Chemometrics

Abstract

Nowadays, most analytical methods used in the quality control of food products are based on wet chemical methods, which are destructive and generate toxic chemical waste. Therefore, in this study, we are proposing a nondestructive, noninvasive, wasteless method for quality control of mustard sauces, in sealed packets, using time-domain nuclear magnetic resonance (TD-NMR) spectroscopy. The method measures the content of soluble solid content (SSC) and moisture content (MC). The analysis is also performed without weighting, which is a time-consuming step. The samples were analyzed in a TD-NMR spectrometer using a wide-bore (10 cm in diameter) Halbach permanent magnet. The TD-NMR signals were acquired with Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence, and the full decay data were processed using chemometric tools. The chemometric models show good correlation and low errors when compared to the SSC and MC values obtained with standard methods. These are good indicator that the proposed method has the potential to be used in quality control of both raw and final products. Furthermore, these parameters can be predicted, without violating the seal of packages.

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Acknowledgments

We are grateful to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (The National Council for Scientific and Technological Development) for the fellowship awarded to F.M.V. Pereira (Process 150776/2012-8) and grants 476819/2013-3 and 301087/2009-1 and also grant 2012/20247-8 from Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), São Paulo Research Support Foundation.

Conflict of Interest

Fabíola Manhas Verbi Pereira declares that she has no conflict of interest. Juliana Campos Hashimoto declares that she has no conflict of interest. Juliana Azevedo Lima Pallone declares that she has no conflict of interest. Luiz Alberto Colnago declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Correspondence to Fabíola Manhas Verbi Pereira.

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Pereira, F.M.V., Hashimoto, J.C., Pallone, J.A.L. et al. Determination of Quality Parameters for Mustard Sauces in Sealed Packets Using Time-Domain Nuclear Magnetic Resonance Spectroscopy and Chemometrics. Food Anal. Methods 8, 122–125 (2015). https://doi.org/10.1007/s12161-014-9877-8

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Keywords

  • Quality control
  • TD-NMR
  • Mustards
  • Chemometrics
  • Nondestructive analysis