Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.
Identifieur interne : 000476 ( Main/Exploration ); précédent : 000475; suivant : 000477Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.
Auteurs : Scheling Wibowo [Belgique] ; Tara Grauwet [Belgique] ; Jihan Santanina Santiago [Belgique] ; Jovana Tomic [Belgique] ; Liesbeth Vervoort [Belgique] ; Marc Hendrickx [Belgique] ; Ann Van Loey [Belgique]Source :
- Food chemistry [ 0308-8146 ] ; 2015.
English descriptors
- KwdEn :
- MESH :
- chemical , analogs & derivatives : Furaldehyde.
- chemical , analysis : Ascorbic Acid, Carbohydrates, Furaldehyde.
- analysis : Fruit and Vegetable Juices.
- chemistry : Citrus sinensis.
- Color, Food Storage, Kinetics, Pasteurization, Temperature.
Abstract
In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters as a function of time and as well as temperature (20-42 °C). A zero-order (°Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) were selected to model the evolution of the parameters between parentheses. Activation energies ranged from 22 to 136 kJ mol(-1), HMF formation being the most temperature sensitive. High correlations were found between sugars, ascorbic acid, their degradation products (furfural and HMF) and total colour difference (ΔE(∗)). Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient storage.
DOI: 10.1016/j.foodchem.2015.03.131
PubMed: 25977009
Affiliations:
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A zero-order (°Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) were selected to model the evolution of the parameters between parentheses. Activation energies ranged from 22 to 136 kJ mol(-1), HMF formation being the most temperature sensitive. High correlations were found between sugars, ascorbic acid, their degradation products (furfural and HMF) and total colour difference (ΔE(∗)). Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient storage.</div></front></TEI><affiliations><list><country><li>Belgique</li></country><region><li>Province du Brabant flamand</li></region><settlement><li>Heverlee</li><li>Louvain</li></settlement></list><tree><country name="Belgique"><region name="Province du Brabant flamand"><name sortKey="Wibowo, Scheling" sort="Wibowo, Scheling" uniqKey="Wibowo S" first="Scheling" last="Wibowo">Scheling Wibowo</name></region><name sortKey="Grauwet, Tara" sort="Grauwet, Tara" uniqKey="Grauwet T" first="Tara" last="Grauwet">Tara Grauwet</name><name sortKey="Hendrickx, Marc" sort="Hendrickx, Marc" uniqKey="Hendrickx M" first="Marc" last="Hendrickx">Marc Hendrickx</name><name sortKey="Santiago, Jihan Santanina" sort="Santiago, Jihan Santanina" uniqKey="Santiago J" first="Jihan Santanina" last="Santiago">Jihan Santanina Santiago</name><name sortKey="Tomic, Jovana" sort="Tomic, Jovana" uniqKey="Tomic J" first="Jovana" last="Tomic">Jovana Tomic</name><name sortKey="Van Loey, Ann" sort="Van Loey, Ann" uniqKey="Van Loey A" first="Ann" last="Van Loey">Ann Van Loey</name><name sortKey="Vervoort, Liesbeth" sort="Vervoort, Liesbeth" uniqKey="Vervoort L" first="Liesbeth" last="Vervoort">Liesbeth Vervoort</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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