| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1186744 | Food Chemistry | 2010 | 5 Pages |
The influence of processing on the levels of bioactive amines and proline as well as on some physico-chemical characteristics of concentrated orange juice was investigated. Samples were collected at seven points of a production line on three non-consecutive days, and analysed for the levels of 12 bioactive amines, proline, and reducing and non-reducing sugars, and for some physico-chemical characteristics. Among the amines analysed, only putrescine, spermidine and synephrine were found in the samples at all processing stages. Significant differences were observed for spermidine and total amine levels throughout processing. Synephrine and putrescine were resistant to processing. Proline levels changed significantly throughout processing, as did levels of reducing and non-reducing sugars. The pH varied from 3.59 to 3.72, acidity from 0.873 to 0.918 g citric acid/100 mL, and density from 1.0378 to 1.0970 g/mL. Among these parameters, pH, acidity and density were significantly affected by processing.
