Abstract
Blood orange juice samples with two different levels of ascorbic acid content were placed in HDPE plastic bottles, pasteurized, and stored at 4.5 °C. The influence of ascorbic acid retention on color stability of blood orange juice was investigated using CIE L* a* b*, hue, chroma, polymeric color, and browning index during the storage period. Changes in monomeric anthocyanin pigments, total carotenoid contents, cyanidin-3-glucoside, and ascorbic acid were also measured. Ascorbic acid degradation was highly correlated ( r>0.93) to anthocyanin pigment degradation. Ascorbic acid content also showed linear correlation with red color intensity (CIE a*, and chroma) in the juice. Polymeric color and browning index increased with storage time and were more pronounced for juice fortified with ascorbic acid.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
