Influence of carotenoids and pulps on the color modification of blood orange juice

被引：35

作者：

Arena, E ^{[1
]}

Fallico, B ^{[1
]}

Maccarone, E ^{[1
]}

机构：

[1] Univ Catania, Ist Ind Agr, I-95123 Catania, Italy

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 03期

关键词：

anthocyanins; blood orange juice; carotenoids; color heating;

D O I：

10.1111/j.1365-2621.2000.tb16027.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The causes of color modification in blood orange juice due to the heating concentration process were investigated. A Not From Concentrate (NFC) juice and a Reconstituted From Concentrated (RFC) juice, arising from the same stock of pigmented oranges, appeared very different in color although they had the same content of anthocyanins. CIE (Commision Internationale des Enclarages)-Lab measurements showed a slight decrease of L* and a* values and a very large increase of b* and hue values in RFC juice. Different distribution of carotenoids between serum and pulps and modification of pulp size appeared to be responsible for color modification.

引用

页码：458 / 460

页数：3

共 17 条

[1]

ARENA E, 2000, IN PRESS J FOOD SCI, V35

[2] CHANGES OF CAROTENOIDS, COLOR, AND VITAMIN-A CONTENTS DURING PROCESSING OF CARROT JUICE [J].