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The aim of this study was to evaluate and compare potential of different optical spectroscopic techniques for quality assessment of apple juices. The calibration partial least squares (PLS) regression models were developed and optimized for determination of quality parameters of apple juice non-destructively from the NIR spectra of fruit or directly from the UV-VIS-NIR spectra of juices. The external models validation was performed using the test sample set. Calibration models based on the NIR spectra of fruit were characterized by high predictive ability for soluble solids content, SSC (R2P = 0.93, RPDP = 3.5), moderate for titratable acidity, TA (R2P = 0.81, RPDP = 2.1), pH (R2P = 0.82, RPDP = 2.1) and ratio of SSC to TA, SSC/TA (R2P = 0.72, RPDP = 1.8), and low for total phenolic content, TPC (R2P = 0.44, RPDP = 1.3) and total flavonoid content, TFC (R2P = 0.49, RPDP = 1.2). The performance of PLS models based on the juice spectra was dependent on the spectral region used for analysis. The models with the highest predictive ability for SSC (R2P = 0.95, RPDP = 5.0) and TA (R2P = 0.96, RPDP = 4.6) were obtained using UV-VIS-NIR spectra of juice. The models with the highest predictive ability for SSC/TA (R2P = 0.89, RPDP = 3.0) and pH (R2P = 0.91, RPDP = 3.3) were obtained using VIS-NIR spectra. The optimal model for TPC (R2P = 0.95, RPDP = 4.1) was obtained using UV-VIS spectra, and for TFC using UV spectra of juices (R2P = 0.80, RPDP = 2.5). The results may contribute to the development of method for fast quality control of juices.
Katarzyna Włodarska; Paweł Piasecki; Ana Lobo-Prieto; Katarzyna Pawlak-Lemańska; Tomasz Górecki; Ewa Sikorska. Rapid screening of apple juice quality using ultraviolet, visible, and near infrared spectroscopy and chemometrics: A comparative study. Microchemical Journal 2021, 164, 106051 .
AMA StyleKatarzyna Włodarska, Paweł Piasecki, Ana Lobo-Prieto, Katarzyna Pawlak-Lemańska, Tomasz Górecki, Ewa Sikorska. Rapid screening of apple juice quality using ultraviolet, visible, and near infrared spectroscopy and chemometrics: A comparative study. Microchemical Journal. 2021; 164 ():106051.
Chicago/Turabian StyleKatarzyna Włodarska; Paweł Piasecki; Ana Lobo-Prieto; Katarzyna Pawlak-Lemańska; Tomasz Górecki; Ewa Sikorska. 2021. "Rapid screening of apple juice quality using ultraviolet, visible, and near infrared spectroscopy and chemometrics: A comparative study." Microchemical Journal 164, no. : 106051.
Ewa Sikorska; Katarzyna Włodarska; Igor Khmelinskii. Application of multidimensional and conventional fluorescence techniques for classification of beverages originating from various berry fruit. Methods and Applications in Fluorescence 2020, 8, 015006 .
AMA StyleEwa Sikorska, Katarzyna Włodarska, Igor Khmelinskii. Application of multidimensional and conventional fluorescence techniques for classification of beverages originating from various berry fruit. Methods and Applications in Fluorescence. 2020; 8 (1):015006.
Chicago/Turabian StyleEwa Sikorska; Katarzyna Włodarska; Igor Khmelinskii. 2020. "Application of multidimensional and conventional fluorescence techniques for classification of beverages originating from various berry fruit." Methods and Applications in Fluorescence 8, no. 1: 015006.
The aim of this study was to evaluate the influence of intrinsic product characteristics and extrinsic packaging-related factors on the food quality perception. Sensory and visual attention methods were used to study how consumers perceive the quality of commercial apple juices from four product categories: clear juices from concentrate, cloudy juices from concentrate, pasteurized cloudy juices not from concentrate, and fresh juices. Laboratory tests included the assessment of sensory liking in blind and informed conditions and expected liking based on packages only. The results showed that brand and package information have a large impact on consumers’ sensory perceptions and generate high sensory expectations. An innovative visual attention tracking technique was used in online experiments to identify packages and label areas on individual packages, which attracted consumer attention. During an online shelf test, consumers mostly focused on not from concentrate juices from local producers, which were perceived as more natural, healthy, and expensive than juices reconstituted from concentrate. When individual labels were analyzed, consumers predominantly focused on nutritional data, brand name, and information about the type of product. The present results confirm a large impact of information and visual stimuli related to packaging on product perception.
Katarzyna Włodarska; Katarzyna Pawlak-Lemańska; Tomasz Górecki; Ewa Sikorska; Pawlak- Lemańska. Factors Influencing Consumers’ Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods. Foods 2019, 8, 545 .
AMA StyleKatarzyna Włodarska, Katarzyna Pawlak-Lemańska, Tomasz Górecki, Ewa Sikorska, Pawlak- Lemańska. Factors Influencing Consumers’ Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods. Foods. 2019; 8 (11):545.
Chicago/Turabian StyleKatarzyna Włodarska; Katarzyna Pawlak-Lemańska; Tomasz Górecki; Ewa Sikorska; Pawlak- Lemańska. 2019. "Factors Influencing Consumers’ Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods." Foods 8, no. 11: 545.
Purpose The purpose of this paper is to analyse physicochemical and sensory profiles of apple juices using multivariate methods and to predict the essential sensory properties by means of instrumental measurements. Design/methodology/approach The studied set included apple juices reconstituted from concentrate (clear and cloudy) and direct (pasteurised and freshly squeezed, not pasteurised). The physicochemical (colour, turbidity, total soluble solids, sucrose, D-glucose, D-fructose content, pH, total acidity, total phenolic, total flavonoid content and antioxidant capacity) and sensory profiles of juices were analysed by principal component analysis and partial least squares (PLS) regression. Findings An exploratory study of physicochemical and sensory profiles revealed dimensions differentiating apple juices. The first dimension was related to their physical properties (clarity, sediment and colour coordinates L*, C*, h°), whereas the second dimension referred to their flavour, being positively correlated with sourness and astringency, and negatively with sweetness. The PLS regression analysis revealed the quantitative relationship between sweet and sour flavours and the instrumental measurements. The physicochemical parameters of apple juices contributing positively or negatively to the key sensory attributes were determined based on the regression coefficients. Originality/value This study presents a possibility to predict the key sensory attributes of apple juice on the basis of selected physicochemical parameters. This approach could be a supporting tool for sensory analysis that could allow the quality characterisation on a large sample set and hence shorten the time necessary for routine quality control, product design and development.
Katarzyna Włodarska; Katarzyna Pawlak-Lemańska; Ewa Sikorska. Prediction of key sensory attributes of apple juices by multivariate analysis of their physicochemical profiles. British Food Journal 2019, ahead-of-p, 1 .
AMA StyleKatarzyna Włodarska, Katarzyna Pawlak-Lemańska, Ewa Sikorska. Prediction of key sensory attributes of apple juices by multivariate analysis of their physicochemical profiles. British Food Journal. 2019; ahead-of-p (ahead-of-p):1.
Chicago/Turabian StyleKatarzyna Włodarska; Katarzyna Pawlak-Lemańska; Ewa Sikorska. 2019. "Prediction of key sensory attributes of apple juices by multivariate analysis of their physicochemical profiles." British Food Journal ahead-of-p, no. ahead-of-p: 1.
BACKGROUND 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. RESULTS Near infrared (NIR) spectra were measured for strawberry fruit and ultraviolet (UV), visible (VIS) and NIR spectra were measured for juices. The partial least squares regression models were validated using the test sample set and their predictive ability was evaluated on the basis of determination coefficients (R2P) and root mean square error of prediction (RMSEP). For SSC the models with high predictive ability were obtained using spectra of fruit (R2P = 0.929, RMSEP = 0.46 %) or juices (R2P = 0.979, RMSEP = 0.25 %) in the NIR range. The optimal models for TPC were obtained using NIR spectra of fruit (R2P = 0.834, RMSEP = 130.8 mg GA L‐1) or UV‐VIS‐NIR spectra of juices (R2P = 0.844, RMSEP = 126.7 mg GA L‐1). CONCLUSION The results show the potential of spectroscopy for predicting quality parameters of strawberry juices from the juice spectra itself or non‐destructively from the fruit spectra. They may contribute to the development of fruit sorting systems in order to optimise their use in juice production, as well as fast screening methods for quality control of juices. This article is protected by copyright. All rights reserved.
Katarzyna Włodarska; Julia Szulc; Igor Khmelinskii; Ewa Sikorska. Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near‐infrared spectroscopy. Journal of the Science of Food and Agriculture 2019, 99, 5953 -5961.
AMA StyleKatarzyna Włodarska, Julia Szulc, Igor Khmelinskii, Ewa Sikorska. Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near‐infrared spectroscopy. Journal of the Science of Food and Agriculture. 2019; 99 (13):5953-5961.
Chicago/Turabian StyleKatarzyna Włodarska; Julia Szulc; Igor Khmelinskii; Ewa Sikorska. 2019. "Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near‐infrared spectroscopy." Journal of the Science of Food and Agriculture 99, no. 13: 5953-5961.
Near-infrared (NIR) spectra were recorded for commercial apple juices. Analysis of these spectra using partial least squares (PLS) regression revealed quantitative relations between the spectra and quality- and taste-related properties of juices: soluble solids content (SSC), titratable acidity (TA), and the ratio of soluble solids content to titratable acidity (SSC/TA). Various spectral preprocessing methods were used for model optimization. The optimal spectral variables were chosen using the jack-knife-based method and different variants of the interval PLS (iPLS) method. The models were cross-validated and evaluated based on the determination coefficients (R2), root-mean-square error of cross-validation (RMSECV), and relative error (RE). The best model for the prediction of SSC (R2 = 0.881, RMSECV = 0.277 °Brix, and RE = 2.37%) was obtained for the first-derivative preprocessed spectra and jack-knife variable selection. The optimal model for TA (R2 = 0.761, RMSECV = 0.239 g/L, and RE = 4.55%) was obtained for smoothed spectra in the range of 6224–5350 cm−1. The best model for the SSC/TA (R2 = 0.843, RMSECV = 0.113, and RE = 5.04%) was obtained for the spectra without preprocessing in the range of 6224–5350 cm−1. The present results show the potential of the NIR spectroscopy for screening the important quality parameters of apple juices.
Katarzyna Włodarska; Igor Khmelinskii; Ewa Sikorska. Evaluation of Quality Parameters of Apple Juices Using Near-Infrared Spectroscopy and Chemometrics. Journal of Spectroscopy 2018, 2018, 1 -8.
AMA StyleKatarzyna Włodarska, Igor Khmelinskii, Ewa Sikorska. Evaluation of Quality Parameters of Apple Juices Using Near-Infrared Spectroscopy and Chemometrics. Journal of Spectroscopy. 2018; 2018 ():1-8.
Chicago/Turabian StyleKatarzyna Włodarska; Igor Khmelinskii; Ewa Sikorska. 2018. "Evaluation of Quality Parameters of Apple Juices Using Near-Infrared Spectroscopy and Chemometrics." Journal of Spectroscopy 2018, no. : 1-8.
Katarzyna Włodarska; Igor Khmelinskii; Ewa Sikorska. Authentication of apple juice categories based on multivariate analysis of the synchronous fluorescence spectra. Food Control 2018, 86, 42 -49.
AMA StyleKatarzyna Włodarska, Igor Khmelinskii, Ewa Sikorska. Authentication of apple juice categories based on multivariate analysis of the synchronous fluorescence spectra. Food Control. 2018; 86 ():42-49.
Chicago/Turabian StyleKatarzyna Włodarska; Igor Khmelinskii; Ewa Sikorska. 2018. "Authentication of apple juice categories based on multivariate analysis of the synchronous fluorescence spectra." Food Control 86, no. : 42-49.
Katarzyna Włodarska; Katarzyna Pawlak-Lemańska; Igor Khmelinskii; Ewa Sikorska. Multivariate curve resolution – Alternating least squares analysis of the total synchronous fluorescence spectra: An attempt to identify polyphenols contribution to the emission of apple juices. Chemometrics and Intelligent Laboratory Systems 2017, 164, 94 -102.
AMA StyleKatarzyna Włodarska, Katarzyna Pawlak-Lemańska, Igor Khmelinskii, Ewa Sikorska. Multivariate curve resolution – Alternating least squares analysis of the total synchronous fluorescence spectra: An attempt to identify polyphenols contribution to the emission of apple juices. Chemometrics and Intelligent Laboratory Systems. 2017; 164 ():94-102.
Chicago/Turabian StyleKatarzyna Włodarska; Katarzyna Pawlak-Lemańska; Igor Khmelinskii; Ewa Sikorska. 2017. "Multivariate curve resolution – Alternating least squares analysis of the total synchronous fluorescence spectra: An attempt to identify polyphenols contribution to the emission of apple juices." Chemometrics and Intelligent Laboratory Systems 164, no. : 94-102.
Currently, a wide range of differently processed apple juices is available on the market. In this study the quality of commercial apple juices from four product categories was evaluated on the basis of their chemical profiles (total soluble solids, pH, titratable acidity, ratio of soluble solids to acidity, sugars, total phenolics content, and antioxidant activity) using multivariate methods. Principal component analysis has revealed, that the chemical parameters, such as titratable acidity, ratio of soluble solids to acidity, and pH (PC1) and sugars and total soluble solids (PC2) appears to be the parameters most differentiating the samples. Five classes of juices with similar chemical composition were detected using hierarchical cluster analysis. The exploratory analysis of the overall chemical profiles revealed that the juices clear from concentrate, cloudy not from concentrate and freshly squeezed, were easily distinguishable due to their unique properties. In contrast, cloudy juices from concentrate showed properties similar to juices of other classes. The classification based on k-nearest neighbors method had high sensitivity and low classification error for clear juices from concentrate and cloudy not from concentrate. The classification failed for the cloudy juices from concentrate.
Katarzyna Włodarska; Katarzyna Pawlak-Lemanska; Tomasz Górecki; Ewa Sikorska. Classification of commercial apple juices based on multivariate analysis of their chemical profiles. International Journal of Food Properties 2016, 20, 1773 -1785.
AMA StyleKatarzyna Włodarska, Katarzyna Pawlak-Lemanska, Tomasz Górecki, Ewa Sikorska. Classification of commercial apple juices based on multivariate analysis of their chemical profiles. International Journal of Food Properties. 2016; 20 (8):1773-1785.
Chicago/Turabian StyleKatarzyna Włodarska; Katarzyna Pawlak-Lemanska; Tomasz Górecki; Ewa Sikorska. 2016. "Classification of commercial apple juices based on multivariate analysis of their chemical profiles." International Journal of Food Properties 20, no. 8: 1773-1785.
Fluorescence spectroscopy is gaining increasing attention in food analysis due to its higher sensitivity and selectivity as compared to other spectroscopic techniques. Synchronous scanning fluorescence technique is particularly useful in studies of multi-fluorophoric food samples, providing a further improvement of selectivity by reduction in the spectral overlapping and suppressing light-scattering interferences. Presently, we study the feasibility of the prediction of the total phenolics, flavonoids, and antioxidant capacity using front-face synchronous fluorescence spectra of apple juices. Commercial apple juices from different product ranges were studied. Principal component analysis (PCA) applied to the unfolded synchronous fluorescence spectra was used to compare the fluorescence of the entire sample set. The regression analysis was performed using partial least squares (PLS1 and PLS2) methods on the unfolded total synchronous and on the single-offset synchronous fluorescence spectra. The best calibration models for all of the studied parameters were obtained using the PLS1 method for the single-offset synchronous spectra. The models for the prediction of the total flavonoid content had the best performance; the optimal model was obtained for the analysis of the synchronous fluorescence spectra at Δλ = 110 nm (R2 = 0.870, residual predictive deviation (RPD) = 2.7). The optimal calibration models for the prediction of the total phenolic content (Δλ = 80 nm, R2 = 0.766, RPD = 2.0) and the total antioxidant capacity (Δλ = 70 nm, R2 = 0.787, RPD = 2.1) had only an approximate predictive ability. These results demonstrate that synchronous fluorescence could be a useful tool in fast semi-quantitative screening for the antioxidant properties of the apple juices.
Katarzyna Włodarska; Katarzyna Pawlak-Lemanska; Igor Khmelinskii; Ewa Sikorska. Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics. Food Analytical Methods 2016, 10, 1582 -1591.
AMA StyleKatarzyna Włodarska, Katarzyna Pawlak-Lemanska, Igor Khmelinskii, Ewa Sikorska. Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics. Food Analytical Methods. 2016; 10 (5):1582-1591.
Chicago/Turabian StyleKatarzyna Włodarska; Katarzyna Pawlak-Lemanska; Igor Khmelinskii; Ewa Sikorska. 2016. "Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics." Food Analytical Methods 10, no. 5: 1582-1591.
Total fluorescence spectra (excitation-emission matrices, EEM) were recorded for a series of commercial apple juices, including clear and cloudy juices produced from concentrate, cloudy juices that were not from concentrate, and freshly squeezed juices. An exploratory study of the spectra with parallel factor analysis (PARAFAC) revealed three groups of fluorophores with different emission properties, and these properties were characterized by excitation/emission maxima at 270/315 nm, (310, 370)/455 nm, and 430/(550, 680) nm, respectively. A regression analysis of the total fluorescence spectra arranged into three-way arrays using N-way partial least squares regression methods (NPLS1 and NPLS2) and an analysis of the unfolded spectra by partial least squares methods (PLS1 and PLS2) revealed quantitative relations between the fluorescence and antioxidant properties of juices. The best models for the total phenolic contents and total antioxidant capacities were obtained by applying the NPLS1 method to the EEM. The model parameters were as follows: R2CV=0.802, RPD=2.3 for the total phenolic content and R2CV=0.808 and RPD=2.3 for the total antioxidant capacity. These results show the potential use of fluorescence spectroscopy for screening apple juices for their antioxidant properties.
Katarzyna Włodarska; Katarzyna Pawlak-Lemańska; Igor Khmelinskii; Ewa Sikorska. Explorative study of apple juice fluorescence in relation to antioxidant properties. Food Chemistry 2016, 210, 593 -599.
AMA StyleKatarzyna Włodarska, Katarzyna Pawlak-Lemańska, Igor Khmelinskii, Ewa Sikorska. Explorative study of apple juice fluorescence in relation to antioxidant properties. Food Chemistry. 2016; 210 ():593-599.
Chicago/Turabian StyleKatarzyna Włodarska; Katarzyna Pawlak-Lemańska; Igor Khmelinskii; Ewa Sikorska. 2016. "Explorative study of apple juice fluorescence in relation to antioxidant properties." Food Chemistry 210, no. : 593-599.
Katarzyna Włodarska; Katarzyna Pawlak-Lemanska; Tomasz Górecki; Ewa Sikorska. Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses. Journal of Food Quality 2016, 39, 351 -361.
AMA StyleKatarzyna Włodarska, Katarzyna Pawlak-Lemanska, Tomasz Górecki, Ewa Sikorska. Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses. Journal of Food Quality. 2016; 39 (4):351-361.
Chicago/Turabian StyleKatarzyna Włodarska; Katarzyna Pawlak-Lemanska; Tomasz Górecki; Ewa Sikorska. 2016. "Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses." Journal of Food Quality 39, no. 4: 351-361.
Katarzyna Włodarska; Uniwersytet Ekonomiczny W Poznaniu; Katarzyna Pawlak-Lemańska; Tomasz Górecki; Ewa Sikorska; Uniwersytet Im. A. Mickiewicza W Poznaniu. FOOD CHOICE MOTIVES OF JUICES’ CONSUMERS - PILOT STUDIES. Journal of Agribusiness and Rural Development 2015, 9, 1 .
AMA StyleKatarzyna Włodarska, Uniwersytet Ekonomiczny W Poznaniu, Katarzyna Pawlak-Lemańska, Tomasz Górecki, Ewa Sikorska, Uniwersytet Im. A. Mickiewicza W Poznaniu. FOOD CHOICE MOTIVES OF JUICES’ CONSUMERS - PILOT STUDIES. Journal of Agribusiness and Rural Development. 2015; 9 (4):1.
Chicago/Turabian StyleKatarzyna Włodarska; Uniwersytet Ekonomiczny W Poznaniu; Katarzyna Pawlak-Lemańska; Tomasz Górecki; Ewa Sikorska; Uniwersytet Im. A. Mickiewicza W Poznaniu. 2015. "FOOD CHOICE MOTIVES OF JUICES’ CONSUMERS - PILOT STUDIES." Journal of Agribusiness and Rural Development 9, no. 4: 1.