Development of calibration models using NIR for evaluate adulteration and physical-chemical properties of whole UHT liquid milk and investigation of quality and antioxidant capacity of nectars and fruit pulps

Abstract

The research in food analysis with application in the near infrared spectroscopy (NIR) and chemometrics was initiated in the Department of Food Science, Faculty of Food Engineering, UNICAMP, in 2010 with the approval of a research project by FAPESP (2010/15172-3), under my coordination. Financial resources were used for purchase of an accessory for analysis by diffuse reflectance, installed in equipment located in Chemometrics in analytical chemistry laboratory, Institute of Chemistry, Unicamp, under the supervision of Prof. Dr. Ronei Jesus Poppi, collaborator in the project, consumables and other permanent materials smaller were purchased. The research project resulted in a doctoral thesis "Spectroscopy Application Infrared and multivariate analysis for the prediction of quality parameters in soy and quinoa", defended in 2013. Four scientific papers have been published. Also in the area of NIR and chemometrics in food analysis, another doctoral thesis entitled "Characterization of cocoa beans produced in different Brazilian states and application of near infrared spectroscopy and chemometrics as an alternative for quality control," was defended in March 2015 and at least four articles are being prepared for publication. Research papers involving NIR and chemometrics use non-destructive method, related to green chemistry and have been shown to be viable alternatives to laborious analytical methods, with high demand for toxic reagents, waste generation and high electricity consumption. In this proposal, we intend to develop calibration models using spectral data for analysis of quality parameters and adulteration in UHT milk (subproject 1). This part of the work has the support of the Analytical Laboratory Animal Products (POA) of the National Agricultural Laboratory (Lanagro) - Campinas (SP), which will provide the samples and are interested in implementing the technique for routine analysis; in addition, propose the use of NIR and chemometrics for the evaluation of identity and quality parameters, bioactive compounds and antioxidant activity nectars and fruit pulp (subproject 2). Besides the participation of graduate students, the project has the support of Dr. Ronei Jesus Poppi (IQ, UNICAMP) and Dra. Daniela Souza Ferreira (Department of Food and Nutrition, FEA, Unicamp). (AU)