INQUINOA   21218
INSTITUTO DE QUIMICA DEL NOROESTE
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Thermal degradation kinetics of carotenoids in a simulated cashew apple juice and its impact on the solution color
Autor/es:
L. Q. ZEPKA; M.A.A.P. DA SILVA; C. D. BORSARELLI; A. Z. MERCADANTE
Lugar:
Helsinki, Finlandia
Reunión:
Congreso; 5th INTERNATIONAL CONGRESS ON PIGMENTS IN FOOD; 2008
Institución organizadora:
Universidad de Helsinki
Resumen:
The Anacardium occidentale is a tropical tree native to the North and Northeast regions of Brazil. Its pseudo-fruit, known as cashew apple, is very popular and mostly consumed as ready-to-drink juice, concentrates, and nectar, amongst other thermally processed products. Thermal treatment is usually applied to extend shelf life of fruit products. However, the heating process can affect the product quality, which leads to consumer dissatisfaction. Pigment transformations have been found to be one of the major causes for such problems. Therefore, kinetics studies are required and used to predict quality degradation resulting from the thermal process. Color is one of the most important attributes of cashew apple juice. In this beverage, it is mainly due to the presence of carotenoid pigments, being b-cryptoxanthin and b-carotene the major ones (1). Depending on the severity of the thermal treatments, the degradation of carotenoids can generate color changes, which can be measured by several methods, amongst than, the Hunter parameters (L*, a* and b*). This method has been proven to be very useful for describing visual color change of various fruit products (2, 3). Thus, the aim of this work was to evaluate the degradation kinetics of the main carotenoids of cashew apple juice, and to measure the color changes during heating of a cashew apple juice system at 90oC.