Repository logo
 
Publication

Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation

2020Journal article Restricted access
Simple item page
dc.contributor.authorBarbosa, Cosme Damião
dc.contributor.authorBaqueta, Michel Rocha
dc.contributor.authorSantos, Wildon César Rodrigues
dc.contributor.authorGomes, Dhionne
dc.contributor.authorAlvarenga, Verônica O.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorLacerda, Inayara Cristina Alves
dc.contributor.authorAlbano, Helena
dc.contributor.authorRosas, Carlos Augusto
dc.contributor.authorValderrama, Patrícia
dc.date.accessioned2020-08-07T10:35:54Z
dc.date.available2020-08-07T10:35:54Z
dc.date.issued2020
dc.description.abstractKombucha consumption has become popular due to health benefits and sensorial properties. Different analytical techniques were associated with unsupervised chemometrics to evaluate kombucha fermentation using a low-level data fusion strategy. Kombucha was prepared from green and black teas (Camellia sinensis). The samples were analyzed by ultra-performance liquid chromatography (UPLC), portable near-infrared spectroscopy (NIR), and physicochemical analyses (ethanol, pH, total reducing sugars, and total titratable acidity). Also, the bioactive phenolic compounds were evaluated in the fermented samples. The merged results were analyzed by principal component analysis (PCA). The PCA was applied to discriminate substrate for kombucha production and the fermentation time. Although the fermentation behavior was similar for both substrates, the kombucha showed quantitative differences in physicochemical parameters. They also showed differences in bioactive compounds for each kombucha. Data fusion strategy was more effective to differentiate the two types of kombucha than single analysis. The portable NIR can be a reliable and robust analysis for fermentation monitoring. Moreover, the results can be used as a base to further studies and mainly to help in which substrate composition is better to be produced on an industrial scale.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationBarbosa, C. D., Baqueta, M. R., Santos, W. C. R., Gomes, D., Alvarenga, V. O., Teixeira, P., ... & Lacerda, I. C. A. (2020). Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation. LWT - Food Science and Technology, art. n.º 109875pt_PT
dc.identifier.doi10.1016/j.lwt.2020.109875pt_PT
dc.identifier.eid85089835075
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/30830
dc.identifier.wos000582735400009
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectFermented beveragept_PT
dc.subjectBioactive compoundspt_PT
dc.subjectPCA analysispt_PT
dc.subjectAcetic acid bacteriapt_PT
dc.titleData fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarbosa
person.familyNameRocha Baqueta
person.familyNameAlvarenga
person.familyNameTeixeira
person.familyNameLacerda
person.familyNameAlbano
person.givenNameCosme Damião
person.givenNameMichel
person.givenNameVerônica
person.givenNamePaula
person.givenNameInayara Cristina
person.givenNameHelena
person.identifier548686
person.identifier.ciencia-id201A-0D1F-C0FC
person.identifier.orcid0000-0003-2924-5143
person.identifier.orcid0000-0002-3626-3481
person.identifier.orcid0000-0002-7958-9983
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-8729-5184
person.identifier.orcid0000-0002-2798-1924
person.identifier.ridB-2427-2018
person.identifier.ridM-6242-2014
person.identifier.ridJ-8678-2014
person.identifier.ridK-3400-2014
person.identifier.scopus-author-id57187828100
person.identifier.scopus-author-id57201681975
person.identifier.scopus-author-id55855503900
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id9245424400
person.identifier.scopus-author-id6602934854
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication75b6afe7-fa25-40db-977b-a79f3d21e7cb
relation.isAuthorOfPublication0810f860-f409-4834-b570-366d9cd88027
relation.isAuthorOfPublication4e5ee293-794f-48cd-8e11-444b6a733aee
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublicationa70f1a59-1d04-4149-a777-fb68a2daed96
relation.isAuthorOfPublicationd48923b4-519c-419b-b105-6a8ba5ed02ac
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isProjectOfPublication1f76a7db-2520-482f-b56b-7e01ea36dd1f
relation.isProjectOfPublication.latestForDiscovery1f76a7db-2520-482f-b56b-7e01ea36dd1f

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
20224102.pdf
Size:
690.26 KB
Format:
Adobe Portable Document Format
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals