Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice

Chen, B. H.; Peng, Han; Chen, H. E.

doi:10.1021/jf00055a029

Cited by 258 publications

(180 citation statements)

References 22 publications

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“…Juice samples were placed in a dish with 3 cm depth on a provided white background, the measuring head was immersed in the solution and the values for L*, a*, b* were recorded. Hue was expressed as a*/b*, while chroma is expressed as (a 2 + b 2 ) 1/2 [10]. Total soluble solids (TSS), pH and titratable acidity (TA) were analyzed in triplicate using previously described methods [11].…”

Section: Turbidity Colour Brix and Titratablementioning

confidence: 99%

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Gao¹,

Rupasinghe²

2012

FNS

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Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4˚C. TAC were similar in ultrasound-treated and thermal pasteurized juice blends. Changes of turbidity of juice during storage followed the same pattern of TAC. Other juice quality parameters such as color, pH, titratable acid, total soluble solids, antioxidant capacity and beta-carotene did not change significantly during the storage period. The results suggest that ultrasound treatment has a potential to use as an alternative non-thermal technique for traditional thermal pasteurization process for maintaining the quality of beverages prepared from fruit and vegetable juices.

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Section: Turbidity Colour Brix and Titratablementioning

confidence: 99%

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Gao¹,

Rupasinghe²

2012

FNS

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“…This increase in absorbance could be explained by nonenzymatic browning reactions such as the assumption that high temperature accelerated the carotenoid isomerization, which led to the loss of yellowness (CHEN;PENG;CHEN, 1995). Despite the losses during processing, after pasteurization the product showed a level of vitamin C of 6.66 mg.100 mL -1 (Table 2), which corresponds to 0.74 mg.100 mL -1 juice after going through a dilution of 1 part of juice to 8 parts of water as suggested in commercial brand labels Therefore, the consumption of a 200 mL portion of processed juice would supply only 3.29% of recommended daily intake (RDI) of vitamin C for adults, which is 45 mg (BRASIL, 2005).…”

Section: Processingmentioning

confidence: 99%

Chemical and physicochemical characteristics changes during passion fruit juice processing

Fernandes¹,

Santos²,

Silva³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…KIRCA et al (2005gac) The color parameter showed a decrease of 26.31% with a significant statistical difference at a level of 5% of probability during the processing phases. This increase in absorbance could be explained by nonenzymatic browning reactions such as the assumption that high temperature accelerated the carotenoid isomerization which led to the loss of yellowness (CHEN et al, 1995).…”

Section: Resultsmentioning

confidence: 99%

Effect of the Processing on Some Chemical Components of Pineapple Tropical Juice

Maia

Fernandes

Santos

et al. 2007

Revista Brasileira De Engenharia De Biossistemas

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The chemical and physicochemical changes during the tropical pineapple juice processing were evaluated. It was verified that all the chemical and physicochemical parameters evaluated showed a statistical difference at a level of 5% of probability by the Tukey test, exception for carotenoid content. Total titratable acidity, reducing sugar and carotenoid content increased during the processing. The pH, total soluble solids (Brix), total sugars and anthocyanins content did not differed statistically among formulation/homogenation and after thermal treatment phases. The results suggested that processing phases such as extraction, formulation/homogenation and thermal treatment had a significant effect on the chemical and physicochemical characteristics of the tropical pineapple juice. Keywords: Pineapple juice, hot fill processing, industrial processing RESUMOAlterações químicas e físico-químicas durante o processamento de suco tropical de abacaxi foram avaliadas. Verificou-se que todos os parâmetros químicos e físico-químicos avaliados apresentaram conteúdo de carotenóides. Acidez total titulável, açúcar redutor e conteúdo de carotenóide aumentaram durante o processamento. O pH, sólidos solúveis totais ( o Brix), açúcares totais e conteúdo de antocianinas não apresentaram diferença estatística entre as fases de tratamento formulação/homogeneização e tratamento térmico. Os resultados sugerem que as fases do processamento como

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Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice

Cited by 258 publications

References 22 publications

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Chemical and physicochemical characteristics changes during passion fruit juice processing

Effect of the Processing on Some Chemical Components of Pineapple Tropical Juice

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