Colour and carotenoid changes of pasteurised orange juice during storage

Wibowo, Scheling; Vervoort, Liesbeth; Tomić, Jovana; Santiago, Jihan Santanina; Lemmens, Lien; Panozzo, Agnese; Grauwet, Tara; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.foodchem.2014.09.007

Cited by 140 publications

(137 citation statements)

References 30 publications

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“…shown from the result of our previous shelf-life study in orange juice (Wibowo et al, 2015b;Wibowo et al, 2015a). All mango juice samples were stored at accelerated storage temperature conditions of 42 °C for 8 weeks.…”

Section: Resultsmentioning

confidence: 99%

“…Because different chemical compositions may lead to different chemical reactions, in our work, besides the control mango juice (mango puree and water), mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions (e.g., degradation of ascorbic acid, acidcatalysed degradation of sugars): ascorbic acid, citric acid and sugars. In our previous study, these compounds were linked to changes in targeted quality parameters (e.g., colour, HMF and furfural) of pasteurised orange juice during storage at ambient and elevated temperature (Wibowo et al, 2015b;Wibowo et al, 2015a). Moreover, in the work on orange juice, fingerprinting of the volatile fraction showed potential to investigate different quality-related chemical reactions (Wibowo, Grauwet, Kebede, Hendrickx, & Van Loey, 2015).…”

Section: Introductionmentioning

confidence: 98%

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Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Wibowo¹,

Grauwet²,

Gedefa³

et al. 2015

Food Research International

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For the first time, a multivariate approach combining targeted and untargeted data was used to obtain insight into quality changes in pasteurised mango juice (cv. 'Totapuri') as a function of storage (42 °C for 8 weeks). Mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions: ascorbic acid, citric acid and sugars. Control (diluted mango puree with water), ascorbic acid-enriched (AA 250 and AA 500 ), citric acid-enriched (CA, CA+AA 250 and CA+AA 500 ) and sugar-enriched (S) samples were characterised for a range of targeted quality parameters as well as for a volatile fingerprint (untargeted). Selection of shelf-life markers or quality parameters significantly changing during shelf-life was performed over all formulations as well as per mango juice formulation. Our study showed that a common trend over all formulations was observed for colour values (VID > 0.90), while specific shelf-life markers were selected for each formulation. In acidified mango juice samples (CA, CA+AA 250 , CA+AA 500 ), more terpene oxides were selected compared to other formulations. In ascorbic acid-enriched samples (AA 250 , AA 500 , CA+AA 250 , CA+AA 500 ), furfural and ascorbic acid were significantly changing during shelf-life. It seems that the reaction pathways for compounds being formed or degraded upon shelf-life are clearly affected by the acidity level.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Wibowo¹,

Grauwet²,

Gedefa³

et al. 2015

Food Research International

Self Cite

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“…[11] The colour is one of the important visual properties of food products that would be changed by physicochemical processes during thermal treatments like non-enzymatic browning [12,13] and enzymatic reactions. [14] As the colour of food product is a concern for food manufacturers and customers, its changes can be used as an indicator to evaluate the extent of deterioration and quality of the food during different processing. [14] In addition, the colour measurement is simpler and faster than lots of chemical analyses.…”

Section: Introductionmentioning

confidence: 99%

“…[14] As the colour of food product is a concern for food manufacturers and customers, its changes can be used as an indicator to evaluate the extent of deterioration and quality of the food during different processing. [14] In addition, the colour measurement is simpler and faster than lots of chemical analyses. Physical indicators based on the Hunter Lab parameters are beneficial to study the colour changes of food products.…”

Section: Introductionmentioning

confidence: 99%

“…[12] For example, researchers found that thermal processing resulted in a decrement in lightness (L*-value) due to changes in PME content in pineapple puree, pineapple juice, blended orange-carrot juice, and grapefruit juice. [14,16,17,19] Fractal is another useful method which is used to quantify the food colour and structural changes. [20][21][22][23] In the 1960s, Mandelbrot used the 'fractal' to indicate objects whose complex geometry can't be simply described by Euclidean dimension.…”

Section: Introductionmentioning

confidence: 99%

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Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Aghajanzadeh

Kashaninejad

Ziaiifar

2017

International Journal of Food Properties

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Cloud stability of the juice is affected by pectin methylesterase (PME) activity. Come up time (CUT) of thermal treatment showed inactivation effect on PME. In this study, lacunarity and fractal dimension (FD) were used to evaluate the effect of CUT on PME activity and appearance of the sour orange juice. The CUT lasted 2.68, 2.58, 2.51, 2.46, 2.43, 2.33, and 2.28 min at 60, 65, 70, 75, 80, 85, and 90°C, respectively. The fractal dimension and lacunarity were estimated using the box counting method. PME activity, cloud value and lightness were measured according to Kimball, spectroscopy methods, and image processing, respectively. Higher PME inactivation and cloud value and lower lightness of the juice were obtained at a higher temperature. FD showed a high correlation with changes in PME activity, cloud, and lightness of the juice. Lacunarity was used to describe the shape and gap distribution within the image. As the combination of FD and lacunarity was useful in the study of the image, these factors could be applied to evaluate the effect of CUT on some of the physical and chemical properties of fruit juice. ARTICLE HISTORY

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Changes in color and carotenoids of sweet corn juice during high‐temperature heating

et al. 2018

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Background and objectives Changes in color and carotenoid content of sweet corn juice due to thermal treatment were studied. The visual color was assessed using the CIELAB system, and predominant carotenoids were identified by the C30‐HPLC‐APCI‐MS technique. Findings The color L* and b* values were overall decreased, while ΔE value increased to some extent during heating treatment. First‐order kinetic models were well applied to describe carotenoid changes with activation energies of 12.34–17.66 kJ/mol. Several carotenoids showed important changes and had different susceptibilities to high temperature. According to the principal component analysis, PC1 was associated with lutein, zeaxanthin, and α‐cryptoxanthin contents and PC2 with L*×b*/a* value. Limited degradation of carotenoids in juice system led to an imperceptible color change. However, the color L* value was a good indicator monitoring the changes in zeaxanthin and lutein of sweet corn juice. Conclusions There was a good relationship between visual color L* value and dominant zeaxanthin/lutein content in sweet corn juice during thermal processing, suggesting the suitability of the visual color parameter in place of carotenoid content for online quality control. Significance and novelty Although limited degradation of carotenoids in sweet corn juice system led to an imperceptible color change, the color L* value could be applied for monitoring the changes in zeaxanthin and lutein.

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Colour and carotenoid changes of pasteurised orange juice during storage

Cited by 140 publications

References 30 publications

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Changes in color and carotenoids of sweet corn juice during high‐temperature heating

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