Assessment of neohesperidine DC stability during pasteurization of juice-based drinks

The stability of neohesperidine DC during pasteurization of citrus juice-based soft drinks was investigated in representative (orange, lemon, apple and pineapple) model beverages and under different temperature and acidity conditions. Results showed no significant hydrolysis after 1 h at 90 degrees C in the four drinks, or after pasteurization at temperatures ranging from 60 degrees C (4 h) to 100 degrees C (45 min). Only at the lowest pH tested (2.0 in a lemon beverage) was a significant loss (8%) of neohesperidine DC detected.