Colour and carotenoid changes of pasteurised orange juice during storage.
Colour and carotenoid changes of pasteurised orange juice during storage.
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DOI：
10.1016/j.foodchem.2014.09.007
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发表时间：
2015-03
期刊：
影响因子：
8.8
通讯作者：
Scheling Wibowo;L. Vervoort;J. Tomić;J. Santiago;Lien Lemmens;Agnese Panozzo;T. Grauwet;M. Hendrickx;A. V. Van Loey
中科院分区：
文献类型：
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作者：
Scheling Wibowo;L. Vervoort;J. Tomić;J. Santiago;Lien Lemmens;Agnese Panozzo;T. Grauwet;M. Hendrickx;A. V. Van Loey
研究了巴氏灭菌单一浓度橙汁在 20、28、35 和 42°C 总共 32 周储存条件下类胡萝卜素变化与颜色退化的相关性。使用 CIELAB 系统评估颜色变化，并通过零级模型进行动力学描述。 L*、a*、b*、ΔE*、Cab* 和 h ab 在储存期间发生显着变化（p<0.05）。所有颜色参数的活化能为 64–73 kJ mol− 1。几种类胡萝卜素显示出重要的变化，并且似乎对储存具有不同的敏感性。在较高温度下观察到β-隐黄质减少，而在较低温度下炭黄素开始减少。根据时间和温度的不同，类胡萝卜素的变化可能是由于异构化反应造成的，这可能会导致可察觉的颜色变化。尽管类胡萝卜素的贡献在一定程度上得到了认可，但其他反应似乎对橙汁在储存过程中的颜色降解至关重要。
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42° 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∗, ΔE∗, C ab∗ 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 β-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.