Study of the influence of carotenoid structure and individual carotenoids in the qualitative and quantitative attributes of orange juice colour

Meléndez-Martínez, Antonio J.; Escudero-Gilete, M. Luisa; Vicario, Isabel M.; Heredia, Francisco J.

doi:10.1016/j.foodres.2010.03.012

Cited by 43 publications

(34 citation statements)

References 28 publications

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“…Although Meléndez-Martínez et al (2010) concluded in their study that the carotenoids best correlated with the angle Hº of a juice sample are not necessarily those related to Chroma, the present study demonstrated a change in both parameters upon supplementation with potassium fertilizer, indicating that juice color is a parameter sensitive to soil supplementation with K and its increase in juice.…”

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confidence: 80%

Production and composition of oranges cv. Lane Late under maintenance potassium fertilization

et al. 2016

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This study aimed to assess the production and composition of oranges from cv. Lane Late trees submitted to maintenance potassium fertilization. The experiment was conducted in an orchard of cv. Lane Late at Rosário do Sul (RS). The orange trees were submitted to supplementation with 0, 50 or 100% of the recommended dose of foi avaliada a produção de frutos, o diâmetro de fruto, espessura da casca, volume de suco, os teores de K no suco, nas folhas e no solo. Nas safras de 2010/2011 e 2011/2012 foi avaliado o teor de vitamina C no suco, sólidos solúveis totais (SST), acidez total titulável (ATT), calculado o ratio e determinada a cor do suco e da epiderme dos frutos. A dose do fertilizante potássico, em três safras, não afeta a produção de frutos. A adição de 100% da dose aumenta o teor de K trocável no solo, o teor nas folhas e no suco, que apresenta cor mais amarelada. Palavras-chave: Análise foliar. Citrus sinensis L. Qualidade do fruto.

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confidence: 80%

Production and composition of oranges cv. Lane Late under maintenance potassium fertilization

et al. 2016

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“…These quality aspects are crucial for orange juice mainly consumed for its contribution to the daily intake of essential vitamins that must be preserved during processing (Meléndez-Martínez, Escudero-Gilete, Vicario, & Heredia, 2010;Penicaud, Peyron, Bohuon, Gontard, & Guillard, 2010). Consequently, agro-industries are increasingly interested in innovative non-thermal processing alternatives.…”

Section: Introductionmentioning

confidence: 99%

Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

Wong

Vaillant-Barka

Chaves-Olarte

2012

Food Research International

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“…Mandarin is the fruit that has more carotenoids in its composition, providing β ‐cryptoxanthin and β ‐carotene in outstanding amounts (Meléndez‐Martínez et al . 2010).…”

Section: Introductionmentioning

confidence: 99%

“…2003a). The synthesis and composition of these compounds can oscillate depending on the type of species, fruit variety, climatic factors, industrial processing and storage conditions (Meléndez‐Martínez et al . 2010).…”

Section: Introductionmentioning

confidence: 99%

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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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Study of the influence of carotenoid structure and individual carotenoids in the qualitative and quantitative attributes of orange juice colour

Cited by 43 publications

References 28 publications

Production and composition of oranges cv. Lane Late under maintenance potassium fertilization

Production and composition of oranges cv. Lane Late under maintenance potassium fertilization

Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

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

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