Changes on colour parameters caused by high‐pressure processing of apple juice made from six different varieties |
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| Authors: | Víctor Falguera Ferran Gatius Albert Ibarz Gustavo V Barbosa‐Cánovas |
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| Affiliation: | 1. Food Technology Department, University of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain;2. Chemistry Department, University of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain;3. Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164‐6120, USA |
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| Abstract: | The colour changes caused by high‐pressure processing at different temperatures of apple juice were investigated. Six apple varieties were used (Braeburn, Fuji, Gala, Golden Delicious, Granny Smith and Red Delicious), searching for the influence of the variety from two different approaches: a kinetic study, finding the best model for each one of them, and a multivariate study consisting of a principal component analysis of data. Although it had lower initial values, redness (a*) was more influenced by high pressure than yellowness (b*). The pattern followed by colour changes was found to be definitively dependent on the variety. High‐pressure processing affects in a stronger way the absorbances located near 400 nm (i.e. 400.5 nm in Fuji and 434.0 nm in Braeburn). |
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| Keywords: | Apple juice colour high pressure multivariate analysis processing effects |
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