Incorporation of Antocianins for the elimination of the cooked odor of pausteurized orange juice (Citrus sinensis L)
DOI:
https://doi.org/10.29105/mdi.v8i12.254Keywords:
Anthocyanins, juice, pasteurization, cooked smell, Citrus sinensis LAbstract
Nowadays, citrus fruits are the most used fruits in obtaining natural beverages due to their highly appreciated and valued flavor worldwide. Among these fruits, orange (Citrus sinensis L) stands out from above others. The juice of this fruit is of great importance in the food industry, due to the economic importance of its commercialization. However, during the industrialization of this juice, specifically during pasteurization process, and due to the effect of high temperatures in this process, organoleptic changes occur, such as a "cooked smell" which has a negative impact on the sensory characteristics in processed juice. Minimizing or eliminating this smell is highly desirable, for which different natural additives that fulfill this function are being investigated. An option is to incorporate anthocyanins from different fruits, which have a positive impact on the smell of pasteurized juice. For this study, sensory analyzes were performed by incorporating extracts of raspberry and blackberry anthocyanins in order to determine the treatment conditions that allow obtaining pasteurized orange juice with the least “cooked smell”. To evaluate the effect of the aforementioned extracts, the smell was differentiated between pasteurized juice with and without anthocyanins, through a triangular test with 12 untrained tasters. Based on the results obtained, it was found that the incorporation of raspberry anthocyanins to pasteurized orange juice allowed the smell of cooking to be reduced to a greater extent.
References
Anzaldúa-Morales, A. (1994). La evaluación sensorial de los alimentos en la teoría y la práctica. Editorial Acribia. Zaragoza, España.
Carpenter, R. P., Lyon, D. H., Hasdell, T. A., & Aguilera, M. A. (2002). Análisis sensorial en el desarrollo y control de la calidad de alimentos. Acribia.
Cerón-Salazar, I., & Cardona-Alzate, C. (2011). Evaluación del proceso integral para la obtención de aceite esencial y pectina a partir de la cáscara de naranja. Ingeniería y ciencia, 7(13), 65-86.
Delgado-Vargas, F., Jiménez, A. R., & Paredes-López, O. (2000). Natural pigments: carotenoids, anthocyanins, and betalains—characteristics, biosynthesis, processing, and stability. Critical reviews in food science and nutrition, 40(3), 173-289. DOI: https://doi.org/10.1080/10408690091189257
Guemes-Vera, N., Bernardino-Nicanor, A., Gonzalez, L. & Totosaus-Sanchez, A. (2011). Effect of the addition of orange peel flour on the physicochemical characteristics of texture profile analysis and sensory in bakery products and sausages, Chapter 9. In Citric Acid, Dominic A. Vargas, Editor, Nova Science Publishers, Inc., 1-10.
Giusti, M. M., & Wrolstad, R. E. (2001). Characterization and measurement of anthocyanins by UV‐visible spectroscopy. Current protocols in food analytical chemistry, (1), F1-2. DOI: https://doi.org/10.1002/0471142913.faf0102s00
Lewis, M. J., & Neil, J. H. (2000). Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization. Edited by MJ Lewis and N. J. Heppell. Food Engineering Series Malden, MA, USA: Blackwell Publishing.
Mejia, D. F., & Osorio, O. (2012). Efecto del tratamiento térmico sobre las propiedades fisicoquímicas y sensoriales del zumo de tamarillo (Solanum betaceum). Vitae, 19(1), S120-S122.
Moreno Álvarez, M. J., Camacho, D. R. B., Sánchez, M. P., Matos, M. V., & García, D. (2004). Evaluación de la actividad antioxidante de extractos de flavonoides de cáscara de naranja en el aceite de soja desodorizado. Interciencia, 29(9), 532-538.
NMX-F-118-1984. Alimentos para humanos. Bebidas no alcohólicas jugo de naranja envasado. Foods for humans. Soft drinks. Canned orange juice. Normas mexicanas. Dirección general de normas (1984). Secretaría de Economía, México., 1-10
Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and Bioprocess Technology, 6(1), 36-60. DOI: https://doi.org/10.1007/s11947-012-0867-9
Peña-Varela, G., Salinas-Moreno, Y., & Ríos-Sánchez, R. (2006). Contenido de antocianinas totales y actividad antioxidante en frutos de frambuesa (Rubus idaeus L.) con diferente grado de maduración. Revista Chapingo Serie Horticultura, 12(2), 159-163. DOI: https://doi.org/10.5154/r.rchsh.2006.02.017
Solano, M., & Reidy, A. (2012). Evaluación físico-químico, microbiológica sensorial de una salchicha a base de pollo con vísceras de cerdo y harina de naranja (Citrus sinensis) y maracuyá (Passiflora edulis) (Bachelor's thesis, Zamorano: Escuela Agrícola Panamericana, 2012.).
Valls, J. S., Prieto, E. B., & De Castro Martín, J. J. (1999). Introducción al análisis sensorial de los alimentos (Vol. 4). Edicions Universitat Barcelona.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
