Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

Abstract

In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary stream of the corn wet-milling industry. The biosurfactant extract is composed of natural polymers and biocompounds released during the spontaneous fermentation of corn kernels during the steeping process of corn. The reason for this study is based on the importance of colour as a visual attribute that can determine the consumer’s preferences; it is important to study the effect of the biosurfactant extract under evaluation before including it in juice matrices. For this, a surface response factorial design was employed and the effects of the biosurfactant extract concentration (0–1 g/L), the storage time (1–7 days), and the conservation temperature (4–36 °C) on the CIELAB colour parameters (L*, a*, b*) of the juice matrices were evaluated, as well as the total colour differences (ΔE*) regarding the control juices and the saturation index (Cab*). Moreover, the CIELAB coordinates of each conducted treatment were converted into RGB values to obtain visual colour differences that can be appreciated by testers or consumers.

Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials

“…The measurement of the color parameters of the kvasses was carried out using an UltraScanVIS spectrophotometer (HunterLab, Reston, VA, USA) according to the method described by other authors [33,34]. The color parameters were measured using the CIE L*a*b* system.…”