Colour and carotenoid changes of pasteurised orange juice during storage

被引：137

作者：

Wibowo, Scheling ^{[1
]}

Vervoort, Liesbeth ^{[1
]}

Tomic, Jovana ^{[1
]}

Santiago, Jihan Santanina ^{[1
]}

Lemmens, Lien ^{[1
]}

Panozzo, Agnese ^{[1
]}

Grauwet, Tara ^{[1
]}

Hendrickx, Marc ^{[1
]}

Van Loey, Ann ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Lab Food Technol, B-3001 Heverlee, Belgium

来源：

FOOD CHEMISTRY | 2015年 / 171卷

关键词：

Carotenoids; Colour; Storage; Orange juice; Kinetics; Multivariate data analysis; GEOMETRICAL-ISOMERS; THERMAL PASTEURIZATION; REFRIGERATED STORAGE; HIGH-PRESSURE; FOOD QUALITY; KINETICS; IDENTIFICATION; PARAMETERS; RETENTION; PRODUCTS;

D O I：

10.1016/j.foodchem.2014.09.007

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42 degrees C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were kinetically described by a zero-order model. L*, a*, b*, Delta E*, C-ab(star) and h(ab) were significantly changed during storage (p < 0.05). Activation energies for all colour parameters were 64-73 kJ mol(-1). Several carotenoids showed important changes and appeared to have different susceptibilities to storage. A decrease of beta-cryptoxanthin was observed at higher temperatures, whereas antheraxanthin started to decrease at lower temperatures. Depending on the time and temperature, changes in carotenoids could be due to isomerisation reactions, which may lead to a perceptible colour change. Although the contribution of carotenoids was recognised to some extent, other reactions seem of major importance for colour degradation of orange juice during storage. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：330 / 340

页数：11

共 40 条

[1] ζ-Carotene cis isomers as products and substrates in the plant poly-cis carotenoid biosynthetic pathway to lycopene [J].

Breitenbach, J ;

Sandmann, G .

PLANTA, 2005, 220 (05) :785-793

[2]

Britton G., 2014, CAROTENOIDS NUTR HLT, V5

[3]

Britton George., 2004, Carotenoids

[4]

Burdurlu HS, 2003, FOOD CHEM, V80, P91, DOI 10.1016/S0308-8146(02)00245-5

[5] Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage [J].

Choi, MH ;

Kim, GH ;

Lee, HS .

FOOD RESEARCH INTERNATIONAL, 2002, 35 (08) :753-759

[6]

CIE, 1978, 15E131 CIE S2

[7] Identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with ultraviolet-diode array detection [J].

Cortés, C ;

Esteve, MJ ;

Frígola, A ;

Torregrosa, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (08) :2203-2212

[8] Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields [J].

Cortes, Clara ;

Torregrosa, Francisco ;

Esteve, Maria J. ;

Frigola, Ana .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (17) :6247-6254

[9] Study of pulsed electric field treated citrus juices [J].

Cserhalmi, Zs. ;

Sass-Kiss, A. ;

Toth-Markus, M. ;

Lechner, N. .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2006, 7 (1-2) :49-54

[10] Colour training and colour differences thresholds in orange juice [J].

Fernandez-Vazquez, Rocio ;

Stinco, Carla M. ;

Hernanz, Dolores ;

Heredia, Francisco J. ;

Vicario, Isabel M. .

FOOD QUALITY AND PREFERENCE, 2013, 30 (02) :320-327

← 1 2 3 4 →