Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

被引：217

作者：

Choi, MH

Kim, GH

Lee, HS ^{[1
]}

机构：

[1] Duksung Womens Univ, Dept Food & Nutr, Seoul, South Korea

[2] Florida Dept Citrus, Citrus Res & Educ Ctr, Lake Alfred, FL 33850 USA

来源：

FOOD RESEARCH INTERNATIONAL | 2002年 / 35卷 / 08期

关键词：

anthocyanin; ascorbic acid; blood orange juice; color; storage;

D O I：

10.1016/S0963-9969(02)00071-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Blood orange juice samples with two different levels of ascorbic acid content were placed in HDPE plastic bottles, pasteurized, and stored at 4.5 degreesC. The influence of ascorbic acid retention on color stability of blood orange juice was investigated using CIE L*a*b*, hue, chroma, polymeric color, and browning index during the storage period. Changes in monomeric anthocyanin pigments, total carotenoid contents, cyanidin-3-glucoside, and ascorbic acid were also measured. Ascorbic acid degradation was highly correlated (r>0.93) to anthocyanin pigment degradation. Ascorbic acid content also showed linear correlation with red color intensity (CIE a*, and chroma) in the juice. Polymeric color and browning index increased with storage time and were more pronounced for juice fortified with ascorbic acid. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：753 / 759

页数：7

共 26 条

[1]

BONAVENTURA S, 1993, FRUIT PROCESSING, V10, P284

[2] Anthocyanins as natural food colours - Selected aspects [J].

Bridle, P ;

Timberlake, CF .

FOOD CHEMISTRY, 1997, 58 (1-2) :103-109

[3] DEGRADATION KINETICS OF ANTHOCYANINS IN SOUR CHERRY JUICE AND CONCENTRATE [J].

CEMEROGLU, B ;

VELIOGLU, S ;

ISIK, S .

JOURNAL OF FOOD SCIENCE, 1994, 59 (06) :1216-1218

[4]

De Ritter E., 1981, Carotenoids as colorants and vitamin A precursors: Technological and nutritional applications, P815, DOI DOI 10.1021/LA0477183

[5]

FRANCIS FJ, 1975, FOOD COLORIMETRY THE

[6] Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid [J].

Garcia-Viguera, C ;

Bridle, P .

FOOD CHEMISTRY, 1999, 64 (01) :21-26

[7] Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid content [J].

Iversen, CK .

JOURNAL OF FOOD SCIENCE, 1999, 64 (01) :37-41

[8]

JURD L, 1972, P123

[9]

KLAUI H, 1981, CAROTENOIDS COLORANT, P48

[10] Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study [J].

Lee, HS ;

Coates, GA .

FOOD CHEMISTRY, 1999, 65 (02) :165-168

← 1 2 3 →