Abstract
The objective of this study was to quantify the sucrose amount in commercial lemon-type soft drinks through dispersive Raman spectroscopy, comparing the amount listed in the nutritional table of each product to the predicted by a least-square model, in order to obtain a method for quality assurance applied to soft drinks. A dispersive Raman spectrometer was employed using 830 nm laser and imaging spectrograph coupled to a CCD camera, and a total of 48 samples from four brands of lemon-type soft drinks were analyzed. A calibration curve using sucrose from refined sugar (sugarcane) diluted in spring water was elaborated in the range between 0 and 15.0 g/100 ml, and a quantification model based on Partial Least Squares (PLS) regression was developed to correlate the Raman spectra and the amount of sucrose in each dilution. Then, the sucrose in each soft drink sample was predicted employing the calibration curve. The mean error of calibration for the PLS method was 0.30 g/100 ml (3.0%). Results indicated that soft drinks samples have predicted sugar content ranging from 8.1 to 10.9 g/100 ml, with an error of the predicted value compared to the nutritional table ranged from 1.1% to 5.5%. Therefore, Raman spectroscopy in association with PLS regression was an effective method for quantifying the sucrose, with small prediction error. Thus, the present work allows to infer auspicious possibilities of Raman spectroscopy application in the quantification of relevant nutritional facts in beverages.
Highlights
The lemon-type soft drink was introduced in the Brazilian market in 1912
The objective of this study is to evaluate the feasibility of dispersive Raman spectroscopy to calculate the sucrose content in 48 samples of four brands of commercial lemon-type soft drinks
The correct quantification of food composition is important for diet purposes and, in case of quality control in industries, the advantages of using Raman spectroscopy at the production line, the amount of a specific compound could be determined in real time in line [15]. This resource would useful by government institutions such as FDA or the equivalent food and drugs quality control government organism of countries for monitoring the consumed products. It was verified the potential of dispersive Raman spectroscopy applied to soft drink quality control for evaluating the nutritional specifications listed on the nutritional table of products, aiming the quality assurance and monitoring
Summary
The lemon-type soft drink was introduced in the Brazilian market in 1912. Several similar products were available to the consumer because of the success of lemon-flavor in the soft drink segment. Basic ingredients found in this type of drink are artificially gasified filtered or spring water, sucrose, natural lemon juice (2.5% on average), natural flavored, acidifier and conservator [1]. To the manufacturers, these soft drinks do not contain significant amounts of protein, fat, dietary fiber or other vitamins or minerals. The sucrose is the common type of sugar used as sweetener for soft drinks and is a basic conservant for most industrialized non-dietetic foods. It comes mainly from sugarcane that may contain from
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