Non-invasive quantification of vitamin C, citric acid, and sugar in ‘Valência’ oranges using infrared spectroscopies

Borba, Karla Rodrigues; Spricigo, Poliana Cristina; Aykas, Didem Peren; Colnago, Luiz Alberto; Ferreira, Marcos D.

doi:10.1007/s13197-020-04589-x

Cited by 26 publications

(24 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For example, the fundamental bending mode (1δ) of water at 6300 nm (infrared range) may combine with the fundamental stretching mode at 2700 nm (1ν), to generate a combination band around 1900 nm [ν+δ (O-H)]. Having in mind that the fruit tissue is composed by many different organic molecules, it is easy to understand that the spectral landscape of fruit NIR reflectance is a continuum, due to band superposition, as previously shown by [74], when comparing NIR and medium infrared spectroscopies (MIR), to assess several compounds in 'Valencia' oranges. Summarizing, the NIR spectra of a fruit contains mainly overtones and combination bands of stretching and bending vibrations of the main functional organic groups of relevant organic compounds regarding the fruit IQA, such as O-H and C-H.…”

Section: Setup For the Acquisition Of Vis-nir Reflectance Spectra In (A) Reflectance (B) Transmittance And (C) Interactance Modes Based Omentioning

confidence: 93%

“…The fundamental transitions (corresponding to a fundamental band) refer to the transition from the ground state to the first excited state, and take place mainly in the infrared range, that is above 2500 nm. In this range, the absorption peaks are distinguishable and correlate directly to specific compounds, allowing a better assessment of organic compounds such as vitamin C, citric acid or sucrose, as reported in 'Valencia' orange [74]. In contrast, the overtone bands correspond to transitions to higher excited states, with a large number falling in the NIR range.…”

Section: Setup For the Acquisition Of Vis-nir Reflectance Spectra In (A) Reflectance (B) Transmittance And (C) Interactance Modes Based Omentioning

confidence: 97%

“…The large number of possible vibrations and corresponding bands originates a spectral landscape with very broad and unspecific features, from which it is nevertheless possible to retrieve useful information. For instance, [74] obtained better prediction of fructose and reducing sugars when using NIRS than MIRS.…”

Section: Setup For the Acquisition Of Vis-nir Reflectance Spectra In (A) Reflectance (B) Transmittance And (C) Interactance Modes Based Omentioning

confidence: 99%

“…Additionally, calibration models for firmness have been difficult to obtain, although there are a few exceptions reported for several orange varieties, in the reflectance mode and in the ranges 500-1690 nm [67], and 1000-2500 nm [73]. Of course, the calibration models for specific compounds, such as sugars, acids or antioxidants, require in most cases the longer NIR spectral range [12,69,74].…”

Section: Prediction Of Quality Attributesmentioning

confidence: 99%

See 3 more Smart Citations

Nondestructive Assessment of Citrus Fruit Quality and Ripening by Visible–Near Infrared Reflectance Spectroscopy

Cavaco¹,

Passos²,

Pires³

et al. 2021

Citrus - Research, Development and Biotechnology

View full text Add to dashboard Cite

As non-climacteric, citrus fruit are only harvested at their optimal edible ripening stage. The usual approach followed by producers and packinghouses to establish the internal quality and ripening of citrus fruit is to collect fruit sets throughout ripening and use them to determine the quality attributes (QA) by standard and, in many cases, destructive and time-consuming methods. However, due to the large variability within and between orchards, the number of measured fruits is seldom statistically representative of the batch, resulting in a fallible assessment of their internal QA (IQA) and a weak traceability in the citrus supply chain. Visible/near-infrared reflectance spectroscopy (Vis–NIRS) is a nondestructive method that addresses this problem, and has proved to predict many IQA of a wide number of fruit including citrus. Yet, its application on a daily basis is not straightforward, and there are still several questions to address by researchers in order to implement it routinely in the crop supply chain. This chapter reviews the application of Vis–NIRS in the assessment of the quality and ripening of citrus fruit, and makes a critical evaluation on the technique’s limiting issues that need further attention by researchers.

show abstract

Section: Setup For the Acquisition Of Vis-nir Reflectance Spectra In (A) Reflectance (B) Transmittance And (C) Interactance Modes Based Omentioning

confidence: 93%

Section: Setup For the Acquisition Of Vis-nir Reflectance Spectra In (A) Reflectance (B) Transmittance And (C) Interactance Modes Based Omentioning

confidence: 97%

Section: Setup For the Acquisition Of Vis-nir Reflectance Spectra In (A) Reflectance (B) Transmittance And (C) Interactance Modes Based Omentioning

confidence: 99%

Section: Prediction Of Quality Attributesmentioning

confidence: 99%

See 2 more Smart Citations

Nondestructive Assessment of Citrus Fruit Quality and Ripening by Visible–Near Infrared Reflectance Spectroscopy

Cavaco¹,

Passos²,

Pires³

et al. 2021

Citrus - Research, Development and Biotechnology

View full text Add to dashboard Cite

show abstract

“…Quantification of ascorbic acid in soft drinks and juices has been demonstrated using NIR spectroscopy coupled with partial least squares analysis (rather than the typical methods of titration or chromatography) providing to a non-destructive and in-line option for controlling the addition of this antioxidant during the manufacturing process [105]. A similar method applied NIR and mid-IR spectroscopy for the quantification of citric acid, ascorbic acid, and the total and reducing sugar in Valência oranges, demonstrating the use of NIR spectroscopy for rapidly determining the quality of orange fruit and juice [106].…”

Section: Food Additivesmentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

View full text Add to dashboard Cite

Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

show abstract

Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index

Baviera‐Puig,

López‐Cortés,

Ortolá

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

Spain is the leading exporter of fresh citrus for consumption. In order to adapt to market needs, it is key to analyze the attributes that most influence each variety, the time of ripening and the color of the fruit. In this way, the producer can select the right fruit for each moment of the season. The main objective was to evaluate the fruit quality of three interesting orange tree varieties for fresh consumption: “Washington Navel,” “Navelate,” and “Lanelate” sweet orange. To achieve this goal, sensory analysis was combined with instrumental analysis. In Washington Navel, the maturity index provided a positive contribution to overall liking. Both herbaceous and fruity aroma have a negative influence on the overall liking score. In Navelina, the color and aromas (herbaceous and fruity) played an important positive role in overall liking. The importance of this smell could be related to the freshness of the oranges. In contrast, the maturity index provided a negative contribution. Lanelate is the only variety in which vitamin C provided a positive contribution to overall liking. However, L* value showed a negative contribution. Therefore, there were clearly different characteristics among varieties that were detected. So far, different orange varieties have not been compared according to their maturity index and using sensory analysis. Descriptive analysis and the variables that influence overall liking are fundamental to adapt to consumer expectations. The results obtained would help to select the fruit with better acceptability in the market.

show abstract

Non-invasive quantification of vitamin C, citric acid, and sugar in ‘Valência’ oranges using infrared spectroscopies

Cited by 26 publications

References 35 publications

Nondestructive Assessment of Citrus Fruit Quality and Ripening by Visible–Near Infrared Reflectance Spectroscopy

Nondestructive Assessment of Citrus Fruit Quality and Ripening by Visible–Near Infrared Reflectance Spectroscopy

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index

Contact Info

Product

Resources

About