Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

Esteve, María J.; Frígola, Ana; Rodrigo, Cristián; Rodrigo, D.

doi:10.1016/j.fct.2005.03.016

Cited by 89 publications

(61 citation statements)

References 23 publications

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“…Color is an important visual characteristic of food, and it also affects consumer preference and purchase decisions. Moreover, color correlates well with other physical, chemical and sensory quality indicators in food (Esteve et al 2005;Tiwari et al 2008). In fact, color plays a major role in assessment of internal quality in food industry (Cornforth 1994;Segnini et al 1999;Abdullah et al 2001;Mancini and Hunt 2005;Alcicek and Balaban 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of frying temperature and time on image characterizations of pellet snacks

2014

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The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190°C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing the frying time from 0.5 min to 2.5 min increased the fractal dimension; but its increase from 2.5 min to 4.5 min could not expand the samples. Then, the highest volume of pellet snacks was observed at 2.5 min. Features derived from the image texture contained better information than color features. The best result was for U channel which showed that increasing the frying time increased the contrast, entropy and correlation. Developing the frying temperature up to 170°C decreased contrast, entropy and correlation of images; however these factors were increased when frying temperature was 190°C. These results were invert for homogeneity.

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Section: Introductionmentioning

confidence: 99%

Effect of frying temperature and time on image characterizations of pellet snacks

2014

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“…Juices are no exception, and there is, therefore, a strong tendency towards consumption of premium quality juices. These juices are directly obtained from fruits (not from concentrate), are distributed through the refrigerated chain and have a relatively short shelf life (Esteve et al, 2005). Traditionally, thermal pasteurization is used to inactivate micro-organisms to prolong shelf life on the one hand, and to inactivate heat-stable pectinmethylesterase (PME) for preventing cloud loss on the other hand (Chen and Wu, 1998).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

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Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a better quality considering the parameters assessed. The results of the laboratory prepared orange juice showed that the chemically treated, pasteurized, concentrated and carbonated orange juice had pH 1.6 to 4.5, TTA 0.03 to 0.31%, maturity ratio 1.16 to 8.55, total soluble solids (TSS) ranging from 26 to 33°Brix. The vitamin C content for the untreated juice (fresh) and the commercially produced were 43 and 2.67 mg/100 ml, respectively. The experimental samples of chemically treated, pasteurized, concentrated and carbonated had vitamin C content ranging from 22-29, 27-32, 28-30 and 17-29 mg/100 ml, respectively. Sodium and phosphorus were found in small amounts ranging from 0.01-0.12 and 0.001-0.02%, respectively in the orange juice. Among the various processing methods concentrated orange juice ranked first followed by chemically treated, pasteurized and carbonated in terms of the sensory evaluation as assessed by the panelists.

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“…In other types of juices such as orange, pasteurization at 94.6 ∘ C for 30 s maintained pH and SSC during the 22 days of storage at 4 ∘ C, after which the microorganisms reduced the pH and ∘ Brix values [23]. Esteve et al [24] reported that the decrease in pH in refrigerated orange juices from Spain could indicate the start of spoilage or fermentation of the sample.…”

Section: Analysis Of Physical and Chemicalmentioning

confidence: 99%

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Tarazona-Díaz

Martínez-Sánchez

Aguayo

2017

Journal of Food Quality

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L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80 ∘ C for 40 s or 90 s) and storage (4 ∘ C for 30 days) on different parameters were evaluated in a watermelon juice (3.68 g kgof natural L-citrulline) enriched with external L-citrulline (12 g kg −1 ). Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase) was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp.) with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice's elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10-16% for lycopene and 19-20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.

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Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

Cited by 89 publications

References 23 publications

Effect of frying temperature and time on image characterizations of pellet snacks

Effect of frying temperature and time on image characterizations of pellet snacks

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

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