کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190507 1492159 2007 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
چکیده انگلیسی

Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization and concentration. However, thermal effects on carotenoid pigment contents, especially violaxanthin and lutein, were clearly observed and significant (P < 0.05). Pasteurization reduced the content of violaxanthin by 38% and lutein by 20%. The concentration process resulted in loss of lutein (17%). With the loss of lutein, β-cryptoxanthin became the major carotenoid in the pasteurized and concentrated juices. The provitamin A content of the juice (β-carotene, α-carotene and β-cryptoxanthin) and the amount of zeaxanthin, which are considered to be active against age-related macular degeneration and cataracts, did not significantly decrease after pasteurization and concentration.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 4, 2007, Pages 1686–1690
نویسندگان
, ,