Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids and antioxidant capacity of orange juices were studied. After pasteurisation at 98°C (20s) and subsequently storage along 145days at room temperature (20-25°C), the loss of...
| Autores: | , , , , , , |
|---|---|
| Tipo de documento: | artigo |
| Estado: | Versión aceptada para publicación |
| Data de publicação: | 2011 |
| País: | España |
| Recursos: | Universidad de Sevilla (US) |
| Repositório: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/156155 |
| Acesso em linha: | https://hdl.handle.net/11441/156155 https://doi.org/10.1111/j.1365-2621.2011.02734.x |
| Access Level: | Acceso aberto |
| Palavra-chave: | β-cryptoxanthin Antioxidant Carotenoids Citrus Colour Orange juice |
| Resumo: | The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids and antioxidant capacity of orange juices were studied. After pasteurisation at 98°C (20s) and subsequently storage along 145days at room temperature (20-25°C), the loss of vitamin C content was around 30%. The effects of the thermal process on carotenoid were clearly observed in lutein (loss of 16% for organic and traditional 8%) and especially β-cryptoxanthin (loss of 30%). The colour changes were noticeable after the pasteurisation of orange juice and subsequent storage, with significant decreases being observed in lightness and the coordinate a*, while increases were found for coordinates b*, Hue* and chroma. The antioxidant capacity was 0.075±0.01 and 0.053±0.01mMTmL-1 for organic and conventional, respectively, with losses around 40% being found at the end of the storage period. The addition of β-cyclodextrin caused no significant effects on the parameters under analysis. These data showed that strong thermal treatments, such as pasteurisation, adversely affect the nutritional and sensory quality of orange juices. |
|---|