title: Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.
abstract: In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters as a function of time and as well as temperature (20-42 °C). A zero-order (°Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) were selected to model the evolution of the parameters between parentheses. Activation energies ranged from 22 to 136 kJ mol(-1), HMF formation being the most temperature sensitive. High correlations were found between sugars, ascorbic acid, their degradation products (furfural and HMF) and total colour difference (ΔE(∗)). Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient 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: 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: 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: 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: 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: 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: D001205:Ascorbic Acid / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D032084:Citrus sinensis / Q000737:chemistry*; D003116:Color; D061353:Food Storage; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D007700:Kinetics; D061352:Pasteurization; D013696:Temperature
chemical_list: D002241:Carbohydrates; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D001205:Ascorbic Acid
keywords: 5-Hydroxymethylfurfural (PubChem: CID 237332); Ascorbic acid (PubChem CID: 54670067); Colour; Fructose (PubChem CID: 5984); Furfural (PubChem: CID 7362); Glucose (PubChem: CID 5793); Kinetics; Multivariate data analysis; Orange juice; Quality; Storage; Sucrose (PubChem: CID 5988)