TY - JOUR
T1 - Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
AU - Barbosa, Cosme Damião
AU - Baqueta, Michel Rocha
AU - Santos, Wildon César Rodrigues
AU - Gomes, Dhionne
AU - Alvarenga, Verônica O.
AU - Teixeira, Paula
AU - Albano, Helena
AU - Rosa, Carlos Augusto
AU - Valderrama, Patrícia
AU - Lacerda, Inayara C.A.
N1 - Funding Information:
The authors thank the CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for the Doctoral Program Sandwich Abroad (Cosme D. Barbosa) [ 88881190024/2018–1, 2018 ] and the scientific collaboration under the Fundação para a Ciência e a Tecnologia (FCT, Portugal) , project UID/Multi/50016/2019 . Michel R. Baqueta thanks CAPES for MSc scholarship. Patrícia Valderrama thanks Fundação Araucária (process 033/2019).
Funding Information:
The authors thank the CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for the Doctoral Program Sandwich Abroad (Cosme D. Barbosa) [88881190024/2018–1, 2018] and the scientific collaboration under the Fundação para a Ciência e a Tecnologia (FCT, Portugal), project UID/Multi/50016/2019. Michel R. Baqueta thanks CAPES for MSc scholarship. Patrícia Valderrama thanks Fundação Araucária (process 033/2019).
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/11
Y1 - 2020/11
N2 - Kombucha 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.
AB - Kombucha 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.
KW - Acetic acid bacteria
KW - Bioactive compounds
KW - Fermented beverage
KW - PCA analysis
UR - http://www.scopus.com/inward/record.url?scp=85089835075&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2020.109875
DO - 10.1016/j.lwt.2020.109875
M3 - Article
AN - SCOPUS:85089835075
SN - 0023-6438
VL - 133
SP - 1
EP - 7
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 109875
ER -