Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation

Página do item simplificado
dc.creatorCosme Damião Barbosa
dc.creatorMichel Rocha Baqueta
dc.creatorWildon César Rodrigues Santos
dc.creatorDhionne Gomes
dc.creatorVerônica Ortiz Alvarenga
dc.creatorPaula Teixeira
dc.creatorHelena Albano
dc.creatorCarlos Augusto Rosa
dc.creatorPatrícia Valderrama
dc.creatorInayara Cristina Alves Lacerda
dc.date.accessioned2022-05-02T21:08:05Z
dc.date.accessioned2025-09-09T00:30:35Z
dc.date.available2022-05-02T21:08:05Z
dc.date.issued2020-11
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2020.109875
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/41301
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectKombucha
dc.subjectFermentação
dc.subjectTecnologia de alimentos
dc.subject.otherFermented beverage
dc.subject.otherBioactive compounds
dc.subject.otherPCA analysis
dc.subject.otherAcetic acid bacteria
dc.titleData fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
dc.typeArtigo de periódico
local.citation.epage7
local.citation.spage1
local.citation.volume133
local.description.resumoKombucha consumption has become popular due to health benefits and sensorial properties. Different analytical techniques were associated with unsupervised chemometrics to evaluate kombucha fermentation using a low-level data fusion strategy. Kombucha was prepared from green and black teas (Camellia sinensis). The samples were analyzed by ultra-performance liquid chromatography (UPLC), portable near-infrared spectroscopy (NIR), and physicochemical analyses (ethanol, pH, total reducing sugars, and total titratable acidity). Also, the bioactive phenolic compounds were evaluated in the fermented samples. The merged results were analyzed by principal component analysis (PCA). The PCA was applied to discriminate substrate for kombucha production and the fermentation time. Although the fermentation behavior was similar for both substrates, the kombucha showed quantitative differences in physicochemical parameters. They also showed differences in bioactive compounds for each kombucha. Data fusion strategy was more effective to differentiate the two types of kombucha than single analysis. The portable NIR can be a reliable and robust analysis for fermentation monitoring. Moreover, the results can be used as a base to further studies and mainly to help in which substrate composition is better to be produced on an industrial scale.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICB - DEPARTAMENTO DE BOTÂNICA
local.publisher.departmentICB - DEPARTAMENTO DE MICROBIOLOGIA
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820308641

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation.pdf
Tamanho:
2.88 MB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG