Commenced in January 2007
Paper Count: 31093
Colour Stability of Wild Cactus Pear Juice
Abstract:Prickly pear (Opuntia spp) fruit has received renewed interest since it contains a betalain pigment that has an attractive purple colour for the production of juice. Prickly pear juice was prepared by homogenizing the fruit and treating the pulp with 48 g of pectinase from Aspergillus niger. Titratable acidity was determined by diluting 10 ml prickly pear juice with 90 ml deionized water and titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a refractometer and ascorbic acid content assayed spectrophotometrically. Colour variation was determined colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that the red purple colour of prickly pear juice had been affected by juice treatments. This was indicated by low light values of colour difference meter (CDML*), hue, CDMa* and CDMb* values. It was observed that non-treated prickly pear juice had a high (colour difference meter of light) CDML* of 3.9 compared to juice treatments (range 3.29 to 2.14). The CDML* significantly (p<0.05) decreased as the juice was preserved. Spectrophotometric colour analysis showed that browning was low in all treated prickly juice samples as indicated by high values at 540 nm and low values at 476 nm (browning index). The brightness of prickly pear had been affected by acidification compared to other juice treatments. This study presents evidence that processing has a positive effect on the colour quality attribute that offers a clear advantage for the production of red-purple prickly pear juice.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1080476Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2412
 Saenz C. 2001. Cactus Pear Juices. Paris: Annals of the 22nd IFU Symposium Paris.
 Merin U, Gagel S, Popel G, Bernstein S, Rosenthal I.1987. Thermal Degradation Kinetics of Prickly Pear Fruit Red Pigment. J Food Sci 52:484-486.
 Forni E, Polesello A, Montefiori D, Maestrelli A. 1992. High- Perfomance Liquid Chromatographic Analysis of the Pigments of the Blood-Red Prickly Pear (Opuntia Ficus Indica) and Perspectives for the Storage of Its Juice. J Food Sci and Tech 28:377-387.
 Coskuner Y, Turker N, Ekiz H, Aksay S, Karababa E.2000. Effect of PH and Temperature on the Thermostability of Prickly Pear (Opuntia Ficus-Indica) Yellow-Orange Pigments. J Nahrung 44.4:261-263.
 Turker N, Coskuner Y, Ekiz H, Aksay S, Karababa E. 2001. The Effects of Fermentation on the Thermostability of the Yellow-Orange Pigments Extracted from Cactus Pear (Opuntia Ficus Indica). Euro Food Res and Tech 12:213-216.
 Segnini S., Dejmek P, ├ûste R.1999. A low cost video technique for color measurement of potato chips, Lebensm.-Wiss. U.-Tech. 32: 216- 222.
 Oey I, Van der Plancken I, Van Loey A,Hendrickx M.2008.. Does high pressure processing influence nutritional aspects of plant based food systems? Trends in Food Sci and Tech19: 300-308.
 Patras A, Brunton N, Butler F, Gerard D 2008. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innovative food science and emerging technologies.
 Calvo AS, Fiszman SM.2001. Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts, European Food Research and Tech 213: 99-103.
 Hunter RS.1985. Scales for the Measurements of Colour Differences in. The Measurements of Appearance. Editor RS Hunter, John Wiley and Sons. New York. P 133-140
 Iwe MO, van Zuilichem DJ, Ngoddy PO. 2000. Color of single-screw extruded blends of soy-sweet potato flour - A response surface analysis. Plant Foods for Human Nutr 55.2: 159-168.
 Apruzzese F, Balke ST, Diosady LL. 2000., In-line colour and composition monitoring in the extrusion cooking process, Food Research Inter 33.7: 621-628.
 Abdullah MZ, Guan LC, Lim KC Karim AA.2001. The applications of computer vision system and tomographic radar imaging for assessing physical properties of food J Food Eng 61: 125-135.
 Mackay G, Brown J,Torrence C. 1990. The processing potential of tubers of the cultivated potato, Solanum tuberosum L. after storage at low temperatures. Potato Res 33: 211-218.
 Fernando M, Dejmek P, Aguilera J.2006. Calibrated color measurements of agricultural foods using image analysis, Postharvest Biology and Tech 41.3:285-295.
 Abushita AA, Daood HG, Daood PA.2000. Biacs, Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors, JAgricultural and Food Chem 48.6:2075- 2081.
 Zanoni B, Pagliarini E, and Foschino R.2000. Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage, J Sci Food and Agriculture 80: 2203-2208.
 Contarelli C, Lanzarini G.1989. Biotechnology Applications in Beverage Production. London: Elsevier.65-70p.
 Deneke U, Michal G.1978. Spectrometry Application Areas of Food and Drink, Biochrom.uk.
 Sève R. 1991. New formula for the computation of CIE 1976 hue difference. Color Research and Application 16: 217-218
 Fang TT, Chen HE, Chiou LMJ.1986. Effects of Heat Treatment and Subsequent Storage on the Quality of Passion Fruit Juice. XIX Symposium of the International Federation of Fruit Juice Producers, Fruit Juice for Europe.
 Saenz C, Costell E, Calvo C. 1991. Effect of Thermal Treatment on the Rheological Behaviour and Colour Parameters of Passion Fruit Juice. XI International Congress of Fruit Juice, Report of Congress, Sao Paulo.
 Saenz C, Sepulveda E.1999. Physical and Sensory Characteristics of Fruit Juice. Paris: Annals of the 22nd IFU Symposium Paris.
 Saenz C, Sepulveda E, Calvo C and Araya E.1993. Colour Changes in Concentrated Juices of Prickly Pear (Opuntia Ficus Indica) During Storage at Different Temperatures. Lebensmittel - Wissenchaft Und Technologie 26:417-421.
 Margalist Y. 1997 Red wine color in: Concepts in wine chemistry. South San Francisco: The Wine Appreciation Guild Ltd.
 Zoecklein BW, Fugelsang KC, Gump BH and Nury FS. 1990. Influence of pH in Winemaking in: Production Wine Analysis. New York:Van Noststrand Reinhold VI..
 Ahmed AA, Watrou GH, Hargrove GL Dimick PS. 1976. Effects of Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated Orange Juice and Drinks. J Food Tech 39:332.
 Ryley J, Kajda P. 1994 Vitamins in Thermal Processing in Food Chemistry. Blackie Academic and Professional 49:119.