Changes in orange juice color by addition of mandarin juice

Pérez‐López, Antonio J.; Beltrán, Felipe A.; Serrano-Megías, Marta; López, Domingo Saura

doi:10.1007/s00217-005-0099-6

Cited by 28 publications

(29 citation statements)

References 10 publications

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“…Therefore, these results suggested that color and flavor could be used to detect the 100% shiikuwasha juice from model adulterated juices. In a previous study, Pérez-López et al (2006) reported that 100 consumers differentiated pure orange juice from mandarin juice by color in sensory evaluation. Ayhan et al (2001) performed a sensory analysis for orange juice consisting of color and flavor, and their data suggested that juice color and flavor are important parameters in sensory analysis of citrus juice.…”

Section: Resultsmentioning

confidence: 99%

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Yamamoto

Yahada

Sasaki

et al. 2013

FSTR

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Section: Resultsmentioning

confidence: 99%

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Yamamoto

Yahada

Sasaki

et al. 2013

FSTR

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“…It is therefore important to characterize them to cater for the consumers' demands, above all because colour plays a key role in their acceptability (reviewed in (Melé ndez-Martínez et al, 2005)). Thus, a myriad of studies undertaken to study that property on its own (Melé ndez-Martínez et al, 2004Pé rez-Ló pez et al, 2006) or in relation to the pigment content (Arena et al, 2000;Lee, 2002;Melé ndez-Martínez et al, 2003, 2007c have been conducted in recent years.…”

Section: Introductionmentioning

confidence: 99%

Effect of ascorbic acid on deterioration of carotenoids and colour in ultrafrozen orange juice

Meléndez-Martínez

Vicario

Heredia

2009

Journal of Food Composition and Analysis

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“…A sample cup for reflectance measurements was used (5.9 cm internal diameter × 3.8 cm height) with a path length of light of 10 mm. Blank measurements were made with the cup filled with distilled water against a reference white background (Pérez‐López et al . 2006).…”

Section: Methodsmentioning

confidence: 99%

“…1999). Further details on selection, training and validation of the panel can be found in Pérez‐López et al . (2006).…”

Section: Methodsmentioning

confidence: 99%

Effects of Farming Practices on the Quality of Ultra‐frozen Mandarin Juice

Navarro¹,

Meléndez-Martínez²,

Heredia³

et al. 2011

J Food Process Engineering

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The effects of the farming type (organic or conventional) and cyclodextrin addition on the quality (loss of ascorbic acid, carotenoids composition, color and antioxidant activity) of freshly squeezed, nonpasteurized, ultra‐frozen mandarin juices were studied during a shelf life of 145 days. The vitamin C content was reduced from 540 and 470 mg/L to 515 and 447 mg/L in organic and conventional juices, respectively. Carotenoids were stable during the storage time (decreases being in the range 5–10%), with β‐cryptoxanthin (7.21 ± 0.31 mg/L) being the most abundant compound, followed by lutein and zeaxanthin. The juices color was not affected by thermal treatment and these data were provided by both instrumental Commission internationale de l'éclairage L*, a*, b* data and the sensory studies conducted. The antioxidant activity was 0.04 and 0.06 mMT/mL, at day 0, for the organic and conventional juices; the losses during the storage were below 18%. The addition of cyclodextrins did not have any significant effect on the parameters under study. This study showed that the nutritional and organoleptic quality of ultra‐frozen juices is quite stable during the storage period. PRACTICAL APPLICATIONS The application of cyclodextrins in the food industry is very important as solubilizing agents, stabilizers and emulsifiers. The molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavors, vitamins, colorants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf life, accelerated and long‐term storage stability.

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Changes in orange juice color by addition of mandarin juice

Cited by 28 publications

References 10 publications

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Effect of ascorbic acid on deterioration of carotenoids and colour in ultrafrozen orange juice

Effects of Farming Practices on the Quality of Ultra‐frozen Mandarin Juice

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