期刊
FOOD CHEMISTRY
卷 187, 期 -, 页码 140-151出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.131
关键词
Orange juice; Quality; Colour; Kinetics; Storage; Multivariate data analysis
资金
- European Union under the Marie Curie Initial Training Network 'HST FoodTrain' [264470]
- Research Foundation Flanders (FWO) - Belgium
In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters as a function of time and as well as temperature (20-42 degrees C). A zero-order (degrees Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) were selected to model the evolution of the parameters between parentheses. Activation energies ranged from 22 to 136 kJ mol(-1), HMF formation being the most temperature sensitive. High correlations were found between sugars, ascorbic acid, their degradation products (furfural and HMF) and total colour difference (Delta E*). Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient storage. (C) 2015 Elsevier Ltd. All rights reserved.
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