Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance-Transmission and
Ewa Sikorska1, Przemysław Nowak2, Katarzyna Pawlak-Lemańska1
1Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznan University of Economics and Business, al. Niepodległosci 10, 61-875 Poznan, Poland.
Foods (Basel, Switzerland)
|July 27, 2022
Summary
Spectral analysis successfully differentiated strawberry juices, distinguishing direct from commercial products. This method identifies key compounds like polyphenols, aiding quality and authenticity testing.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Spectroscopy
Background:
- Strawberry beverages encompass direct juices and commercial pasteurized products.
- Distinguishing between these product types is crucial for quality control and authenticity verification.
Purpose of the Study:
- To characterize the spectral properties (absorption and fluorescence) of strawberry beverages.
- To evaluate the potential of spectral data for differentiating direct juices from commercial products.
Main Methods:
- Utilized Absorbance and Transmission Excitation-Emission Matrix (A-TEEM) spectroscopy for spectral data acquisition.
- Employed chemometric methods including Principal Component Analysis (PCA), Parallel Factor Analysis (PARAFAC), and Partial Least Squares-Discriminant Analysis (PLS-DA) for spectral analysis.
Main Results:
- PCA revealed distinct spectral differences between direct and commercial strawberry juices.
- PARAFAC identified four fluorescent components related to polyphenols and browning products.
- PLS-DA models achieved 100% accuracy in classifying juices based on spectral data.
Conclusions:
- Spectral properties, particularly those related to polyphenols and browning products, can effectively differentiate strawberry juice types.
- The developed spectral methods offer a promising approach for rapid quality and authenticity assessment of strawberry beverages.
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