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? - l'unam - université nantes angers le mans Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2020

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?

Résumé

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.
Fichier principal
Vignette du fichier
S030881462031219X.pdf (1.09 Mo) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-02993051 , version 1 (21-06-2022)

Licence

Paternité - Pas d'utilisation commerciale

Identifiants

Citer

Weijie Lan, Catherine M.G.C. Renard, Benoit Jaillais, Alexandre Leca, Sylvie Bureau. 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?. Food Chemistry, 2020, 330, pp.127357. ⟨10.1016/j.foodchem.2020.127357⟩. ⟨hal-02993051⟩
64 Consultations
47 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More