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Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique

The subject of this study was to characterize the absorption and fluorescence spectra of various types of strawberry beverages and to test the possibility of distinguishing between direct juices and pasteurized commercial products on the basis of their spectral properties. An absorbance and transmis...

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Autores principales: Sikorska, Ewa, Nowak, Przemysław, Pawlak-Lemańska, Katarzyna, Sikorski, Marek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323525/
https://www.ncbi.nlm.nih.gov/pubmed/35885386
http://dx.doi.org/10.3390/foods11142143
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author Sikorska, Ewa
Nowak, Przemysław
Pawlak-Lemańska, Katarzyna
Sikorski, Marek
author_facet Sikorska, Ewa
Nowak, Przemysław
Pawlak-Lemańska, Katarzyna
Sikorski, Marek
author_sort Sikorska, Ewa
collection PubMed
description The subject of this study was to characterize the absorption and fluorescence spectra of various types of strawberry beverages and to test the possibility of distinguishing between direct juices and pasteurized commercial products on the basis of their spectral properties. An absorbance and transmission excitation–emission matrix (A-TEEM(TM)) technique was used for the acquisition of spectra. The obtained spectra were analyzed using chemometric methods. The principal component analysis (PCA) revealed differences in both the absorption spectra and excitation–emission matrices (EEMs) of two groups of juices. The parallel factor analysis (PARAFAC) enabled the extraction and characterization of excitation and emission profiles and the relative contribution of four fluorescent components of juices, which were related to various groups of polyphenols and nonenzymatic browning products. Partial least squares–discriminant analysis (PLS-DA) models enabled 100% correct class assignment using the absorption spectra in the visible region, unfolded EEMs, and set of emission spectra with excitation at wavelengths of 275, 305, and 365 nm. The analysis of variable importance in projection (VIP) suggested that the polyphenols and nonenzymatic browning products may contribute significantly to the differentiation of commercial and direct juices. The results of the research may contribute to the development of fast methods to test the quality and authenticity of direct and processed strawberry juices.
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spelling pubmed-93235252022-07-27 Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique Sikorska, Ewa Nowak, Przemysław Pawlak-Lemańska, Katarzyna Sikorski, Marek Foods Article The subject of this study was to characterize the absorption and fluorescence spectra of various types of strawberry beverages and to test the possibility of distinguishing between direct juices and pasteurized commercial products on the basis of their spectral properties. An absorbance and transmission excitation–emission matrix (A-TEEM(TM)) technique was used for the acquisition of spectra. The obtained spectra were analyzed using chemometric methods. The principal component analysis (PCA) revealed differences in both the absorption spectra and excitation–emission matrices (EEMs) of two groups of juices. The parallel factor analysis (PARAFAC) enabled the extraction and characterization of excitation and emission profiles and the relative contribution of four fluorescent components of juices, which were related to various groups of polyphenols and nonenzymatic browning products. Partial least squares–discriminant analysis (PLS-DA) models enabled 100% correct class assignment using the absorption spectra in the visible region, unfolded EEMs, and set of emission spectra with excitation at wavelengths of 275, 305, and 365 nm. The analysis of variable importance in projection (VIP) suggested that the polyphenols and nonenzymatic browning products may contribute significantly to the differentiation of commercial and direct juices. The results of the research may contribute to the development of fast methods to test the quality and authenticity of direct and processed strawberry juices. MDPI 2022-07-20 /pmc/articles/PMC9323525/ /pubmed/35885386 http://dx.doi.org/10.3390/foods11142143 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sikorska, Ewa
Nowak, Przemysław
Pawlak-Lemańska, Katarzyna
Sikorski, Marek
Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
title Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
title_full Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
title_fullStr Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
title_full_unstemmed Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
title_short Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
title_sort characterization and classification of direct and commercial strawberry beverages using absorbance–transmission and fluorescence excitation–emission matrix technique
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323525/
https://www.ncbi.nlm.nih.gov/pubmed/35885386
http://dx.doi.org/10.3390/foods11142143
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