期刊
FOOD CHEMISTRY
卷 171, 期 -, 页码 330-340出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.007
关键词
Carotenoids; Colour; Storage; Orange juice; Kinetics; Multivariate data analysis
资金
- European Union under the Marie Curie Initial Training Network 'HST FoodTrain' [264470]
- Research Foundation Flanders (FWD)
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据