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.
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.
Food Chem. 2015 Nov 15;187:140-51. doi: 10.1016/j.foodchem.2015.03.131. Epub 2015 Apr 4.
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.
鉴于了解巴氏杀菌橙汁在储存过程中的颜色不稳定性，据我们所知，这项研究首次以系统和定量的方式报告了一系列特定质量参数随时间和温度（20-42°C）的变化。选择零级（°Brix、果糖、葡萄糖）、一级（维生素 C）、二级（蔗糖）和分数转化模型（氧气）来模拟括号内参数的演变。活化能范围为 22 至 136 kJ mol(-1)，HMF 形成对温度最敏感。发现糖、抗坏血酸与其降解产物（糠醛和 HMF）和总色差（ΔE(∗)）之间存在高度相关性。基于 PLS 回归，对质量参数对颜色降解的重要性进行了相对排序：在环境储存期间，糖的酸催化降解和抗坏血酸降解反应似乎对巴氏杀菌橙汁的褐变发展很重要。
