In this experiment, 16 varieties of citrus were used as raw material. After hand-squeezing, the juices were treated with pasteurization and ultrasound sterilization, respectively. The contents of carotenoids in the samples were detected by HPLC, and the color was measured by colorimeter. The contents of vitamin A (VA), β-cryptoxanthin ester in citrus juice, and the relationship between carotenoids and color parameters were calculated. The results showed that ultrasounic sterilization could significantly increase the contents of carotenoids, VA, and β-cryptoxanthin ester in fruit juice than pasteurization did. Both sterilization methods showed similar effects on color changes in citrus juice. In other words, the lightness, yellowness, and saturation of citrus juice increased, while the redness and the orange juice index decreased. In addition, lutein, zeaxanthin, and β-cryptoxanthin were positively correlated with each color parameters significantly or highly significantly.
YU Fengsheng
,
SUN Zhigao
,
FANG Ming
,
ZHANG Qunlin
,
LI Tian
,
SHENG Ran
,
HAO Jingmei
. Effects of pasteurization and ultrasonic sterilization on carotenoids in citrus juice and the color of the juice[J]. Food and Fermentation Industries, 2019
, 45(7)
: 221
-228
.
DOI: 10.13995/j.cnki.11-1802/ts.018148
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