Kinetic models for colour changes in pear puree during heating at relatively high temperatures

Ibarz, Albert; Pagán, Jordi; Garza, S.

doi:10.1016/s0260-8774(99)00032-1

Cited by 178 publications

(151 citation statements)

References 15 publications

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“…On the other hand, when F 10 100 = 11 was used, the scenario of color variations upon the pasteurization of the apple-RCW beverage dramatically changed: L*, C*, and h • increased, indicating that in lot B, the apple-RCW beverage color was lighter, became yellower (Table 5), and had higher R values, mainly in the 680-720 nm range (Figure 4) Similarly to what found for lot A of the apple-RCW beverage, in the pear-based formulation, L*, C*, and h° decreased with pasteurization, indicating that the color was darker and less intense than that of the TQ beverage, as well as that it shifted toward earth-yellow (Table 5). This is similar to Ibarz et al's [34] findings on kinetic models of color changes for pear puree, which indicate a decrease of lightness with both the increase of heating temperature and the treatment time, as well as a loss of the sample's yellow hues, which shifted into reddish hues. The fact that changes in L* and h° were higher in lot B could be due to the technical problems which occurred during lot A pasteurization (Figure 2), causing a decrease in the temperature at the core of the product, from 100 °C to 90 °C at the 16-24 min pasteurization time, leading to an actual value lower than the theoretical one of 16, which had a lower impact on the color characteristic of the drink.…”

Section: Influence Of Pasteurization On Fruit-rcw Beveragescolorsupporting

confidence: 90%

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

Rizzolo

Cortellino

2017

Beverages

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Abstract:In order to minimize the precipitate formation upon pasteurization for whey-fruit juice-based beverages, a novel type of functional beverage was prepared, in which whey was replaced with Ricotta-cheese whey (RCW). Aiming at evaluating the influence of fruit juice type (yellow: apple, pear; red: blueberry, strawberry) and pasteurization conditions on color and antioxidants, four fruit-RCW-based beverages (juice/RCW ratio: 80/20, 14% soluble solids content) were prepared and divided into two lots, and each lot was pasteurized according to different times/temperatures. After pasteurization, no formation of precipitate was observed in the bottles, even if some turbidity, ranging from 25 NTU (pear-RCW) to 190 NTU (blueberry-RCW), was observed. The blending of juices with RCW caused color darkening in apple, pear, and strawberry blends, and brightening in the blueberry one. The pasteurization conditions had a greater impact on the color changes of 'yellow' beverages than those of the 'red' ones. With a lethal rate F 10 100 = 14, there was a greater decrease in the total phenolic content (TPC) in blueberry-, strawberry-, and apple-RCW beverages, and a greater decrease in the monomeric anthocyanin pigment (MAP) and a smaller increase in the percent of polymeric color, in the blueberry-RCW beverage. Results on the antioxidant activity suggested that the Maillard reaction products formed in response to thermal treatment and/or the formation of anthocyanin polymers, likely compensate for the loss of antioxidant activity due to TPC and MAP degradations.

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Section: Influence Of Pasteurization On Fruit-rcw Beveragescolorsupporting

confidence: 90%

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

Rizzolo

Cortellino

2017

Beverages

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“…Parameter b*, on the other hand, showed a slight decrease in intensity of yellow color also obtaining the lowest value under the most extreme conditions, when compared to the blanched pulp (Table 2). Similar results were found by Jorge et al (2004) in their study on the pasteurization of umbu pulps in the green stage of maturation and by Ibarz, Pagán and Garza (1999) in their studies on the pasteurization of pear puree. The color parameters of a mixed carrot and orange juice were not affected by HTST pasteurization (RIVAS et al, 2006).…”

Section: Variations In the Color Parameterssupporting

confidence: 89%

Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

Oliveira¹,

Borges²,

Furtado³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Pua et al (2008) observed that the treatments at various storage conditions followed the zero-order reaction, whereas Avila and Silva (1999) and Ibarz et al (1999) have observed that first-order kinetic model fitted well for "L*" and "b*" values of peach puree and pear puree. The kinetic rate constants of all the colour parameters were more in zero-order model as compared to first-order model for uncoated samples (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…The higher "L*" values in the coated samples indicated the development of light coloured samples by the process of coating. The variation in the lightness of the dried samples can be taken as a measurement of browning (Avila and Silva, 1999;Ibarz et al, 1999). The development of discolouration of samples may be related to pigment destruction, ascorbic acid browning and non-enzymatic Maillard browning (Abers and Wrolstad, 1979;Skrede, 1985).…”

Section: Resultsmentioning

confidence: 99%

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

Saini

Sharma

2016

AJDFR

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The effect of storage on the colour and quality parameters of uncoated and pectin coated dehydrated pineapple samples were studied during storage. The dehydrated pineapple samples were packed in aluminium foil pouches and stored at 30 ± 1°C and 75% RH. The colour change was determined using L*, a*, b*, hue, total colour difference and browning index values. The kinetics of changes in colour parameters was determined using zero-order and first-order reaction kinetics. Non-linear regression of experimental data was done to obtain the reaction rate constants. L*, b*, and hue values decreased, while a*, total colour difference and browning index increased during storage in both coated and uncoated samples. Both the models were found to describe the data of colour parameters adequately. The correlation coefficient value of most of the colour parameters was more than 0.95 indicating good agreement between experimental and model predicted values. The browning was more observed in uncoated samples than coated samples, which increased in the later stages of storage. Rehydration ratio decreased, while moisture content increased with storage. The sensory evaluation scores of coated samples remained acceptable for longer period than uncoated samples.

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Kinetic models for colour changes in pear puree during heating at relatively high temperatures

Cited by 178 publications

References 15 publications

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

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