Thermal Pasteurization Effects on Color of Red Grapefruit Juices

Lee, H.S.; Coates, G. A.

doi:10.1111/j.1365-2621.1999.tb15106.x

Cited by 107 publications

(59 citation statements)

References 11 publications

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“…The content of ascorbic acid was measured according to the method reported by Lee & Coates (1999) with slight modifications. An Agilent 1200 HPLC (Agilent Technologies Co., Santa Clara, USA) with a SB-C18 column (4.6 × 250 mm) was used.…”

Section: Determination Of Ascorbic Acidmentioning

confidence: 99%

Effect of ultrasound treatment on quality and microbial load of carrot juice

Zou

Jiang

2016

Food Sci. Technol

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Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity and color values gradually increased (p<0.05) with treatment time increase. Total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice were significantly improved (p<0.05) due to ultrasound treatment. Moreover, significant decrease (p<0.05) in microbial load of sonicated carrot juice was observed. Results from present study suggested that ultrasound treatment could improve quality and safety of carrot juice.

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Section: Determination Of Ascorbic Acidmentioning

confidence: 99%

Effect of ultrasound treatment on quality and microbial load of carrot juice

Zou

Jiang

2016

Food Sci. Technol

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“…It has been reported that many reactions can affect color during processing of fruits and their derivatives. Among them, the most common are pigment degradation, especially carotenoids and chlorophylls, and browning reactions such as Maillard condensation of hexoses and amino components, and oxidation of ascorbic acid [2]. One of the most important changes during drying is the volume reduction suffered by the sample.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Bejar¹,

Kechaou²,

Mihoubi³

2011

J Food Process Technol

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NomenclatureK, n: Page Model constants; r: Coefficient of Correlation; SE: Standard Error; P: Relative Percent Error (%); t: Time; X r: : Reduced moisture content; X 0 : Initial moisture content (kg water/kg db); X f : Final moisture content (kg water/kg db); R r : Reduced drying rate; N: Numbers of data points; n p : Numbers of parameters SubscriptsCal: Calculated; exp: Experimental; j: Samples number. Material and Methods MaterialFresh oranges (Citrus sinensis) and leaves of "Maltaise" variety were picked in Manzel Bouzalfa (Nabeul, Tunisia) in an advanced stage AbstractThe effect of microwave drying on drying characteristics of "Maltaise" peel and leaves was investigated. The effect of microwave power on color, total phenols and water and oil holding capacities was determined. By increasing microwave powers (100-850W), drying time decreased from 6960 to 420 s for peel and from 4800 to 210 s for leaves. Page model successfully described the drying kinetics. For microwave powers ranging from 100 to 850W, the values of r, SE and P are ranging respectively from 0.8636 to 0.9806, from 0.2292 to 0.4307 and from 15.0381 to 34.1190. The applied microwave powers affect significantly all color parameters of peel and leaves (P<0.001).Compared to the fresh state, functional properties of peel and leaves decreased after microwave drying except the water holding capacity of peel that increased. For both dried peel and leaves and at each applied microwave power, water holding capacity values were higher than oil holding capacity values. Microwave drying decreased total phenols of the dried leaves compared to the fresh ones. However, drying at 450W improved the extractible phenols amounts from peel (1.880 ± 0.050g caffeic acid/100g db).

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“…1b), indicating an increase in the intensity of redness and eventual browning reactions, probably due to the decomposition of chlorophyll and carotenoid pigments (Kostaropoulos and Saravacos, 1995;Lee and Coates, 1999;Weemaes et al, 1999) and formation of brown pigments (Rhim et al, 1989;Lopez et al, 1997;Maskan, 2000). The "a*" value of uncoated samples was significantly higher (p0.05) than that of coated samples throughout.…”

Section: Resultsmentioning

confidence: 91%

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

Saini

Sharma

2016

AJDFR

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The effect of storage on the colour and quality parameters of uncoated and pectin coated dehydrated pineapple samples were studied during storage. The dehydrated pineapple samples were packed in aluminium foil pouches and stored at 30 ± 1°C and 75% RH. The colour change was determined using L*, a*, b*, hue, total colour difference and browning index values. The kinetics of changes in colour parameters was determined using zero-order and first-order reaction kinetics. Non-linear regression of experimental data was done to obtain the reaction rate constants. L*, b*, and hue values decreased, while a*, total colour difference and browning index increased during storage in both coated and uncoated samples. Both the models were found to describe the data of colour parameters adequately. The correlation coefficient value of most of the colour parameters was more than 0.95 indicating good agreement between experimental and model predicted values. The browning was more observed in uncoated samples than coated samples, which increased in the later stages of storage. Rehydration ratio decreased, while moisture content increased with storage. The sensory evaluation scores of coated samples remained acceptable for longer period than uncoated samples.

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Thermal Pasteurization Effects on Color of Red Grapefruit Juices

Cited by 107 publications

References 11 publications

Effect of ultrasound treatment on quality and microbial load of carrot juice

Effect of ultrasound treatment on quality and microbial load of carrot juice

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

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