Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in fruit nectars : a pilot scale study : research data

Zia, Hassan (avtor), Murray, Helen (avtor), Hofsommer, Mikko (avtor), Moreno Barreto, Andrés (avtor), Pavón-Vargas, Darío (avtor), Puzović, Alema (avtor), Gędas, Astrid (avtor), Rincon, Sebastian (avtor), Gössinger, Manfred (avtor), Slatnar, Ana (avtor)

Method Development The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were selected and optimized for the corresponding ESI-MS/MS parameters. The details of the HPLC-MS/MS method can be found in the published articles. Method Validation According to the definition presented in ISO 5725, accuracy has two main components, trueness and precision, which must be assessed during the validation of an analytical method (International Organization for Standardization, 2020). These two characteristics can be evaluated holistically using the concept of accuracy profiles. The first step in method validation with accuracy profiles is deciding the acceptability limit (λ) which was set at 25 % in the current study. The following step is determining measurement uncertainty in the bias value at different concentration levels that cover the expected concentration range of target analytes (vitamins) in target samples (fruit juices). The data files summarizing validation results for different vitamins in different matrices (standard solution, strawberry nectar, and multifruit juice) are in Excel file format. They have three sheets inside each data file. The first three sheets contain the raw data from the different days the calibration or validation study was carried out. Please note that the concentrations are reported in µg/L, unless otherwise stated. Please refer to the coding scheme for samples in Figure 1 and Figure 2 for more details about the sample identity. Comparison of Technologies in Terms of Vitamin Retention The developed methods for B vitamins and vitamin C were used to determine the vitamin content in differently treated strawberry nectar (conventional thermal processing-TT, ohmic processing-OH, pulse electric field-PEF, high pressure processing-HPP). The analysis was done in triplicate.

• Jezik: Angleški jezik
• Ključne besede: HPLC-MS/MS, ascorbic acid, dehydroascorbic acid, high-pressure processing, ohmic heating, pulse electric field, thermal processing, strawberry nectar
• Organizacija: BF - Biotehniška fakulteta
• Leto izida: 2024
• PID: 20.500.12556/RUL-159567
• Metode zbir. podat.: Meritve in testi
• Datum objave v RUL: 12.07.2024

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Projekti

• Financer: EC - European Commission
• Program financ.: H2020
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura