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5206588 
Journal Article 
Sugarcane cells as origin of acid beverage floc in cane sugar 
Bergamin Lima, R; Andreia Tessmer, M; Appezzato da Gloria, B; Neves Dos Santos, F; Nogueira Eberlin, M; Lima de Aguiar, C 
2017 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
237 
1004-1011 
English 
28763943 
WOS:000406199900126 
Brazil stands out as the largest producer of crystal sugar in the world, exporting much of its production to the soft drinks industry. However, the chemical composition of sugar may contain numerous compounds that promote the formation of acid beverage flocs (ABF), reducing product acceptance. This study aimed to identify the chemical composition of ABF using different analytical techniques. We could observe the ABF are formed by several chemical classes. Regarding the histochemical analysis, we observed the presence of cellular sugarcane tissues, which are not fully removed in sugarcane processing. Mineral compounds, such as silicon, were found in great amounts by the Scanning electron microscopy and energy dispersive system (SEM/EDS) analysis. The mass spectrometry, high resolution mass by Q-ToF analysis and MALDI-MS allowed identification of compounds, such as p-hydroxybenzaldehyde, vanillin, triacontanoic acid, hexadecanoic acid, octadecanoic acid and n-octacosanoic acid, in the ABF composition. These compounds are widely found in vegetable tissues, confirming that the ABF are formed by tiny particles of plant cells of sugar cane.