Colour and carotenoid changes of pasteurised orange juice during storage

• Published in: Food chemistry Vol. 171; pp. 330 - 340
• Main Authors: Wibowo, Scheling, Vervoort, Liesbeth, Tomic, Jovana, Santiago, Jihan Santanina, Lemmens, Lien, Panozzo, Agnese, Grauwet, Tara, Hendrickx, Marc, Van Loey, Ann
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-03-2015
• Subjects: Beverages - analysis; Carotenoids; Carotenoids - analysis; Citrus sinensis; Cold Temperature; Color; Colour; Cryptoxanthins - analysis; Food Preservation - methods; Fruit - chemistry; Hot Temperature; Kinetics; Multivariate data analysis; Orange juice; Pasteurization; Storage; Temperature; Thermodynamics; Xanthophylls - analysis; Antheraxanthin (PubChem CID: 5281223); β-Carotene (PubChem CID: 5280489); Mutatoxanthin (PubChem CID: 5376325); ζ-Carotene (PubChem CID: 5280788); Lutein (PubChem CID: 5281243); Colour; Multivariate data analysis; β-Cryptoxanthin (PubChem CID: 5281235); Carotenoids; Storage; Orange juice; α-Carotene (PubChem CID: 4369188); Zeaxanthin (PubChem CID: 5280899); Kinetics
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.09.007

•Colour changes during storage were best described by a zero-order kinetic model.•The estimated activation energies for all colour parameters were 64–73kJmol−1.•Carotenoids are fairly stable and decreased faster at higher storage temperatures.•Several carotenoids displayed an important correlation with colour changes.•Changes of individual carotenoids may impact on the perceived orange juice colour.
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32weeks of storage. Changes in colour were assessed using the CIELAB system and were kinetically described by a zero-order model. L∗, a∗, b∗, ΔE∗, Cab∗ and hab were significantly changed during storage (p<0.05). Activation energies for all colour parameters were 64–73kJmol−1. Several carotenoids showed important changes and appeared to have different susceptibilities to storage. A decrease of β-cryptoxanthin was observed at higher temperatures, whereas antheraxanthin started to decrease at lower temperatures. Depending on the time and temperature, changes in carotenoids could be due to isomerisation reactions, which may lead to a perceptible colour change. Although the contribution of carotenoids was recognised to some extent, other reactions seem of major importance for colour degradation of orange juice during storage.