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NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition

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Abstract

Atmospheric and vacuum cold plasma technologies were applied to the Amazonian sapota-do-Solimões juice (Quararibea cordata Vischer) to evaluate its effects on several physicochemical and nutritional characteristics. The study was carried out applying atmospheric cold plasma using the dielectric barrier discharge (DBD) system operating at different frequencies (50 to 960 Hz) and processing times (5 to 15 min); and vacuum plasma operating at different synthetic air flow rates (10 to 30 mL/min) and processing times (10 to 30 min). The results from 1H NMR coupled with chemometrics showed a decrease in the amount of sucrose, glucose, fructose, and alanine in sapota-dos-Solimões juice. The increase in frequency and processing time increased the concentration of phenolic when applying atmospheric cold plasma, while a decrease in concentration was observed when vacuum plasma was applied. Atmospheric cold plasma processing increased the antioxidant activity of sapota-dos-Solimões more than vacuum plasma. The juice pH and total soluble solids content were not significantly affected by plasma processing. Plasma treated did not significantly change the perceived color (DE < 3), maintaining the yellow characteristic color (h° ~ 70).

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Acknowledgements

The authors thank the financial support of Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico (FUNCAP) for the financial support and scholarships, Conselho Nacional de Desenvolvimento Tecnológico e Científico (CNPq) and to National Institute of Tropical Fruits (INFT- CNPq/FUCAP). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.

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  1. Food Engineering Department, Federal University of Ceara, Fortaleza-CE, Brazil

    Rhonyele M. Silva, Elenilson G. Alves Filho & Sueli Rodrigues

  2. Agriculture Sciences Faculty, Federal University of Amazon, Manaus -AM, Brazil

    Pedro H. Campelo

  3. Organic and Inorganic Chemistry Department, Federal University of Ceara, Fortaleza-CE, Brazil

    Francisco Erivaldo F. Silva, Dávila S. Zampieri & Nilce V. Gramosa

  4. Chemical Engineering Department, Federal University of Ceara, Fortaleza-CE, Brazil

    Rhonyele M. Silva & Fabiano A. N. Fernandes

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Silva, R.M., Filho, E.G.A., Campelo, P.H. et al. NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition. Food Bioprocess Technol 15, 875–890 (2022). https://doi.org/10.1007/s11947-022-02792-6

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