Determination of flavonone compounds in citrus juices by high performance liquid chromatography

Ressonância magnética nuclear no domínio do tempo, infravermelho próximo e ciência de dados para análise de citros

“…Além dos parâmetros físico-químicas analisados no suco de laranja como, cor, pH, acidez, ºBrix e viscosidade é necessário o monitoramento do equipamento de filtração do suco (Baba, Acar, Önta, Sabri, & Sevdan, 2016;Cruz et al, 2020;Galant, Widmer, Luzio, & Cameron, 2014; Rojas J., Perea A., Torres Sáez R., & Ortiz-López C., 2007). Os finalizadores ou finisher do tipo parafuso e pá, por exemplo, dependem do suco a ser extrudado através de uma tela de filtração, que regula o tamanho da polpa que é mantida dentro do fluxo de suco.…”

Use of non-destructive instrumental techniques to evaluate effects of gamma irradiation, quality and sensory attributes in orange juice

“…The color of orange juice, for example, is mainly due to the presence of pigments and carotenoids present in a complex mixture of more than 115 natural substances (Lee & Coates, 2003;Meléndez-Martinez et al, 2005). The flavor and aroma of orange juice, on the other hand, are related to the presence of key compounds such as limonene, mircene, α-pinene, decanal, octanal, ethyl butanoate, linalool and also with the composition of glycosidic flavonones (Moshonas & Shaw, 1997;Rojas et al, 2007). Also, attributes such as total soluble solids (TSS), total titratable acidity (ATT), ratio (SST / ATT) and pH are parameters that are highly linked to the taste perceived in orange juice .…”