title: Colour and carotenoid changes of pasteurised orange juice during storage.
abstract: The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were kinetically described by a zero-order model. L(∗), a(∗), b(∗), ΔE(∗), Cab(∗) and hab were significantly changed during storage (p<0.05). Activation energies for all colour parameters were 64-73 kJ mol(-1). Several carotenoids showed important changes and appeared to have different susceptibilities to storage. A decrease of β-cryptoxanthin was observed at higher temperatures, whereas antheraxanthin started to decrease at lower temperatures. Depending on the time and temperature, changes in carotenoids could be due to isomerisation reactions, which may lead to a perceptible colour change. Although the contribution of carotenoids was recognised to some extent, other reactions seem of major importance for colour degradation of orange juice during storage.
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Scheling
authors.initials: S
authors.lastname: Wibowo
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Liesbeth
authors.initials: L
authors.lastname: Vervoort
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Jovana
authors.initials: J
authors.lastname: Tomic
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Jihan Santanina
authors.initials: JS
authors.lastname: Santiago
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Lien
authors.initials: L
authors.lastname: Lemmens
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Agnese
authors.initials: A
authors.lastname: Panozzo
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Tara
authors.initials: T
authors.lastname: Grauwet
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
authors.forename: Marc
authors.initials: M
authors.lastname: Hendrickx
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium. Electronic address: ann.vanloey@biw.kuleuven.be.
authors.forename: Ann
authors.initials: A
authors.lastname: Van Loey
mesh_terms: D001628:Beverages / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis*; D032084:Citrus sinensis; D003080:Cold Temperature; D003116:Color; D065366:Cryptoxanthins / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D061352:Pasteurization; D013696:Temperature; D013816:Thermodynamics; D024341:Xanthophylls / Q000032:analysis
chemical_list: D065366:Cryptoxanthins; D024341:Xanthophylls; C031140:antheraxanthin; D002338:Carotenoids
keywords: Antheraxanthin (PubChem CID: 5281223); Carotenoids; Colour; Kinetics; Lutein (PubChem CID: 5281243); Multivariate data analysis; Mutatoxanthin (PubChem CID: 5376325); Orange juice; Storage; Zeaxanthin (PubChem CID: 5280899); α-Carotene (PubChem CID: 4369188); β-Carotene (PubChem CID: 5280489); β-Cryptoxanthin (PubChem CID: 5281235); ζ-Carotene (PubChem CID: 5280788)