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.
Influence of carotenoids and pulps on the color modification of blood orange juice
ARENA, ELENA;FALLICO, Biagio;
2000-01-01
Abstract
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.| File | Dimensione | Formato | |
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arena et al 2000 JFood sci.pdf
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