Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near infrared spectroscopy

Katarzyna Włodarska , Julia Szulc , Igor Khmelinskii , Ewa Sikorska

Abstract

The development of rapid methods for determination of the soluble solids content (SSC) and total phenolic content (TPC) in fruit juices is of great interest. SSC are related to the sensory attributes, while TPC is related to the antioxidant capacity of juices. The aim of this study was to develop and optimize the calibration models for prediction SSC, and TPC of strawberry juices from the spectra of fruit and juices.
Author Katarzyna Włodarska (WT / KTiAI)
Katarzyna Włodarska,,
- Department of Technology and Instrumental Analysis
, Julia Szulc (PUEB)
Julia Szulc,,
- Poznań University of Economics and Business
, Igor Khmelinskii - Universidade do Algarve, Portugal
Igor Khmelinskii,,
-
, Ewa Sikorska (WT / KTiAI)
Ewa Sikorska,,
- Department of Technology and Instrumental Analysis
Journal seriesJournal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (N/A 100 pkt)
Issue year2019
Pages1-42
Publication size in sheets2.05
Keywords in Polishekstrakt, całkowita zawartość związków polifenolowych, spektroskopia UV, VIS, NIR, wybór zmiennych, regresja PLS
Keywords in Englishsoluble solids content, total phenolic content, UV, VIS and NIR spectroscopy, variable selection, PLS regression
ASJC Classification2916 Nutrition and Dietetics; 1102 Agronomy and Crop Science; 1106 Food Science; 1305 Biotechnology
DOIDOI:10.1002/jsfa.9870
URL https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9870
Languageen angielski
Score (nominal)100
Score sourcejournalList
ScoreMinisterial score = 100.0, 09-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.205; WoS Impact Factor: 2018 = 2.422 (2) - 2018=2.733 (5)
Citation count*3 (2020-06-24)
Additional fields
UwagiFirst published: 18 June 2019
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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