Effect of temperature on the evolution of colour during the maceration of fruits in liquor

Abstract

Paz I., Fernández A., Matías C., Pinto G. (2014): Effect of temperature on the evolution of colour during the maceration of fruits in liquor. Czech J. Food Sci., 32: 90-95.The effect of temperature on the kinetics of pigment extraction during the maceration of different fruits (raspberry, blackberry, and cranberry) into a commercially available hard spirit (orujo, with 42% v/v ethanol) was evaluated. The analytical method used was UV-Vis spectrophotometry. The initial extraction rate showed an Arrhenius-type dependence with apparent energy activation of 28.8, 69.8, and 55.6 kJ/mol, respectively. Furthermore, a study about the evolution of the colour (from colourless to reddish colour appearance) during the soaking process was done by calculating the CIE tristimulus values (X, Y, Z) for illuminant C, until reaching the apparent stabilisation of colour, which occurs after about two to four weeks for the studied temperatures (5, 23, and 40°C). Studies about the evolution of colour in the soaking process of this kind of fruit liquors can lead to a better understanding of this process, and thus to a better control over the mechanisms underlying it.

Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions

“…Namely, many of the liqueurs are home‐made fruit liqueurs produced with available agricultural raw materials, whose production are in accordance with some traditional recipes. These recipes commonly suggest fruit maceration in the sunlight, most likely due to faster extraction at higher temperatures (Paz, Fernández, Matías, & Pinto, ). In alignment to our research, it should be highlighted that such conditions should be avoided and these habits need to be changed due the sensitivity and degradation of phenolic compounds exposed to sunlight and in order to preserve liqueur antioxidant potential.…”