Changes in quality parameters of orange juice deacidified by ion exchange resins. (1st May 2022)
- Record Type:
- Journal Article
- Title:
- Changes in quality parameters of orange juice deacidified by ion exchange resins. (1st May 2022)
- Main Title:
- Changes in quality parameters of orange juice deacidified by ion exchange resins
- Authors:
- Akyıldız, Asiye
Önür, Eda
Ağçam, Erdal
Dündar Kirit, Burcu
Uçan Türkmen, Filiz - Abstract:
- Highlights: The effect of deacidification on carotenoids changed with resin type Acidity of orange juice was reduced by 42–65% Total carotenoid content of orange juice was not affected by deacidification Least color change and highest carotenoid content were obtained with AmberliteFPA54 Phenolic content of orange juice was affected significantly by deacidification Abstract: In this study, the effectiveness of five different ion exchange resins (Amberlite-IRA96, -FPA51, -FPA53, -FPA54 and Lewatit-S4528) in reducing the acidity of Valencia orange juice and effects on juice quality were determined. The greatest decrease in titratable acidity (65%) and increase (23%) in pH were determined in the juices deacidified using Amberlite-FPA51. The greatest color change (Δ E *=4.89) was identified by treatment of Lewatit-S4528. Ascorbic acid contents were decreased between 12 and 28% by deacidification. Changes ((-4.43)–(+8.18)%) in the carotenoid contents were also assessed in juices treated with different resins. The changes in amount of hydroxycinnamic, hydroxybenzoic acids, flavanones, flavonol and flavone were determined. The largest decrease (ca.28%) in total phenolics was observed with Amberlite-FPA54. The most abundant organic acids in juices were citric acid followed by quinic, malic, ascorbic, tartaric, succinic and oxalic acid, which were decreased after deacidification. Lowest color change and highest carotenoid content were obtained with Amberlite-FPA54.
- Is Part Of:
- Food chemistry. Volume 375(2022)
- Journal:
- Food chemistry
- Issue:
- Volume 375(2022)
- Issue Display:
- Volume 375, Issue 2022 (2022)
- Year:
- 2022
- Volume:
- 375
- Issue:
- 2022
- Issue Sort Value:
- 2022-0375-2022-0000
- Page Start:
- Page End:
- Publication Date:
- 2022-05-01
- Subjects:
- Orange juice -- Deacidification -- Ion exchange resin treatments -- Organic acid compounds -- Phenolic and carotenoid compounds
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2021.131837 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 20418.xml