Kinetics of colour changes in pasteurised strawberry juice during storage

Buvé, Carolien; Kebede, Biniam; Batselier, Cédric De; Carrillo, Celia; Pham, Huong Tran Thuy; Hendrickx, Marc; Grauwet, Tara; Loey, Ann Van

doi:10.1016/j.jfoodeng.2017.08.002

Cited by 86 publications

(84 citation statements)

References 34 publications

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“…The similar trend was also observed by Lachowicz et al (2018) who found that the a* and b* of chokeberry juice were significantly decreased with guar gum addition. Previous studies had reported that the decrease of redness in juice might cause by the degradation of anthocyanin pigments in the samples, thus affect the redness property (Buvé et al, 2018;Liu et al, 2018). As supported in section 3.1.5, the present study also found a reduction in anthocyanin content when GA was added.…”

Section: Coloursupporting

confidence: 85%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

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Section: Coloursupporting

confidence: 85%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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“…d). Buve et al . reported a fractional conversion model for ΔE in pasteurized (95 °C for 120 s) strawberry juice stored at 20 °C for 32 weeks.…”

Section: Resultsmentioning

confidence: 99%

“…6d). Buve et al 38 reported a fractional conversion model for ΔE in pasteurized (95 ∘ C for 120 s) strawberry juice stored at 20 ∘ C for 32 weeks. Other studies have reported a similar model for ΔE during storage of frozen products, including Gonçalves et al 39 for pumpkin and Martins et al 40 for green beans.…”

Section: Kinetics Of Color Change and Pigments Degradationmentioning

confidence: 99%

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

et al. 2019

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BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m−2 day−1. Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality of P90°C10°C = 12.8–13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50–1.70, 1.00–4.55 and 7.41–8.08, respectively. Betalains and chlorophylls degradation followed first‐order and fractional conversion kinetics, whereas ΔE followed zero‐order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll‐containing products. © 2019 Society of Chemical Industry

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“…The change of b * value in this study was not analyzed during drying due to the negligible change of b * value. Similar consideration is taken for color measurements in pomegranate juice [35] , chestnut kernel [25] and strawberry juice [36] . Figures 3-5 show the values of L * , a * and ΔE, respectively, of kiwifruit un-pretreated or pretreated by 1% ascorbic acid solution for 15 min during hot air drying (60°C).…”

Section: Color Changesmentioning

confidence: 99%

Comparative analyses of three pretreatments on color of kiwifruits during hot air drying

Zhou

Wang

2020

International Journal of Agricultural and Biological Engineering

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Color is one of the most important quality attributes for agricultural products due to its great influence on consumers' appetite. Effects of pretreatments, including blanching with hot water, osmosis with sucrose solution, and soaking with ascorbic acid solution on the color of kiwifruit slices were investigated during hot air drying, and three models (i.e. zero-order, first-order and Weibull models) were used to describe the color change kinetics of soaking samples. The results illustrated that color parameters (L * , a * and b *) of dried kiwifruit slices were improved significantly by immersing in sucrose solution or ascorbic acid solution before drying, whereas immersing in hot water for long time led to severe color deterioration. For un-pretreated samples, the Weibull model was the best to describe change kinetics of L * and a * values with R 2 =0.974 and 0.996, respectively, while the zero-order model was best for the changes of ΔE value (R 2 =0.996). For samples immersed in 1% ascorbic acid solution for 15 min, change kinetics of L * and ΔE values were best fitted to zero-order models with R 2 =0.988 and 0.972, respectively. ΔE of dried samples without pretreatment was 12.55, but decreased by approximately 16.33% when samples soaked in 1% ascorbic acid solution for 15 min before drying.

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Kinetics of colour changes in pasteurised strawberry juice during storage

Cited by 86 publications

References 34 publications

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Comparative analyses of three pretreatments on color of kiwifruits during hot air drying

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