Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide

Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

“…The color change during storage was also investigated among these studies. The lightness of HPCD-treated cloudy apple juice was higher than that of the control during the four-week storage at 4 • C, and the initial lightness of the control was 55.27 ± 0.01 (Gui et al, 2006). Similar results were found in other studies (Kincal et al, 2006;Ferrentino et al, 2009b;Chen et al, 2010).…”

“…Niu et al (2010a) also reported the redness increased by approximately 50% in cloudy apple juice from HPCD-treated apple slices (The specific data was not given in Niu's study). However, Gui et al (2006) showed that the redness in cloudy apple juice remained constant after HPCD. The yellowness did not change in HPCDtreated orange juice (Kincal et al, 2006), cloudy apple juice (Gui et al, 2006), carrot juice , and red grape juice (Ferrentino et al, 2009b).…”

“…Table 5 gave a survey of HPCD on food color. HPCD led to the increase of lightness in Hunter system for orange juice (Kincal et al, 2006;Arreola et al, 1991;Yagiz et al, 2005), cloudy apple juice (Gui et al, 2006), carrot juice (Park et al, 2002;Zhou et al,2009), hami-melon juice (Chen et al, 2010), bovine colostrum , chilled pork (Yan et al, 2010), and meat (Choi et al, 2008). However, some studies observed that the lightness did not significantly change in orange juice (Niu et al, 2010b), cloudy apple juice (Niu et al, 2010a), and red grape juice (Ferrentino et al, 2009b).…”

Effect of high pressure carbon dioxide on the quality of carrot juice

“…where L-lightness of treated juice, L 0 -lightness of untreated juice, aredness of treated juice, b-yellowness of treated juice, a 0 -redness of untreated juice, and b 0 -yellowness of untreated juice (Gui et al, 2006b). …”

Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

“…Other studies measured colour change of fruit juice after HPCD treatment as well. Gui et al (2006) found that the L, a and b value of cloudy apple juice remained the same after HPCD treatments (55°C, 8-30 MPa, 60 min). However, in Kincal et al (2006) study, the L value of orange juice significantly increased, the a value significantly decreased, and the b value exhibited no change after continuous HPCD treatment (room temperature, 38, 72, and 107 MPa for 10 min).…”