COLOR MEASUREMENT and DETERIORATION IN GRAPE and BERRY JUICES and CONCENTRATES

Ponting, J. D.; Sanshuck, D. W.; Brekke, John E.

doi:10.1111/j.1365-2621.1960.tb00356.x

Cited by 35 publications

(19 citation statements)

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“…The decrease in the values following the initial sharp reduction was due to the development of a brown color. This color change is typical of heated grape juice (Flora, 1976;Ponting et al, 1960). Chroma values closely followed the avalues since b-values were relatively small and constant.…”

Section: Resultsmentioning

confidence: 78%

“…The sharp initial decrease of the Hunter Land a-values was due to fading of the red color as heat destroyed anthocyanin pigments. Anthocyanin pigments are unstable in fruit juices and loss of color in grape juice is influenced by time-temperature relationships during processing and storage, exposure to air and light, the presence of metal ions and enzymes, and many other factors (Simard et al, 1982;Flora, 1976;Cash et al, 1976;Skalski and Sistrunk, 1973;Ponting et al, 1960). The decrease in the values following the initial sharp reduction was due to the development of a brown color.…”

Section: Resultsmentioning

confidence: 95%

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Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature

Rhim

Nunes

Jones

et al. 1989

Journal of Food Science

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Kinetics of the color change of grape juice was studied using linearly increasing temperature for heating Noble grape juice in a stainless steel reactor. The juice was heated from 60" to 95°C in 9 hr. Kinetic parameters for the color change were determined using Hunter L,a,bvalues, chroma values, and Total Color Difference (TCD) values. The reaction of the color change of grape juice measured by L-and avalues, and Chroma value followed first order kinetics with activation energies of 114.75, 131.80, and 121.21 kJ/mol and frequency factors of 1.30 x 1012, 8.95 x lOI and 1.93 x 1013 set-', respectively. However, the reaction measured by TCD followed zero order kinetics with the activation energy and the frequency factor of 92.81 kJ/mol and 4.80 x lV" mol/l/sec, respectively.

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Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 95%

Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature

Rhim

Nunes

Jones

et al. 1989

Journal of Food Science

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“…For samples containing a mixture of anthocyanins, absorbance measurements at a single low pH value are proportional to their total concentration [392]. Estimates of the concentrations of individual anthocyanins in the mixture can only be obtained with prior knowledge of the proportions of individual pigments therein.…”

Section: Quantitative Analysismentioning

confidence: 99%

Natural Food Colorants

1996

111

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Preface to the second editionIn this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first.It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience.

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“…The rati o 535/41 5 was suggeste d for cranberry sauce ; 515/41 5 for cranberr y juice ; 440/50 0 for strawberry juice (Luktone/ al., 1956); 520/42 0 for grape and boysenberry juice (Ponting^/ al, 1960); 420/52 0 for wine (Riboreau-Gayon, 1964); 520/43 0 for blueberry wine (Fuleki, 1965). The rati o 535/41 5 was suggeste d for cranberry sauce ; 515/41 5 for cranberr y juice ; 440/50 0 for strawberry juice (Luktone/ al., 1956); 520/42 0 for grape and boysenberry juice (Ponting^/ al, 1960); 420/52 0 for wine (Riboreau-Gayon, 1964); 520/43 0 for blueberry wine (Fuleki, 1965).…”

Section: Absorption Ratiosmentioning

confidence: 99%