Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices
Health consciousness and the need to maintain immune system have increased the demand for fresh fruit and vegetable juices due to the presence of nutritional benefits including colorful pigments such as chlorophylls, carotenoids, and anthocyanins. Besides providing green, yellow, and red color in fr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-07-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://www.atlantis-press.com/article/125958455/view |
| _version_ | 1818240946473533440 |
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| author | Rosita Dwi Chandra Monika Nur Utami Prihastyanti Diah Mustika Lukitasari |
| author_facet | Rosita Dwi Chandra Monika Nur Utami Prihastyanti Diah Mustika Lukitasari |
| author_sort | Rosita Dwi Chandra |
| collection | DOAJ |
| description | Health consciousness and the need to maintain immune system have increased the demand for fresh fruit and vegetable juices due to the presence of nutritional benefits including colorful pigments such as chlorophylls, carotenoids, and anthocyanins. Besides providing green, yellow, and red color in fruits and vegetables, these phytochemical compounds play an important role in health maintenance through their antioxidant activity. However, natural pigments have been known to be susceptible to adverse conditions including pH and temperature. Heat treatment is commonly applied in the processing of fresh juices in order to extend shelf-life. Nevertheless, thermal treatments have been reported to cause detrimental impacts on the quality of juices. Thus, non-thermal treatments such as high pressure processing (HPP) and ultraviolet (UV) light have become alternative methods to preserve the juices without high impact on nutritional and sensory characteristics. This review underlines the chlorophyll, carotenoid, and anthocyanin pigments in green, yellow, and red fresh juices obtained from several fruits and vegetables, with the influence of pH and non-thermal treatments (HPP and UV) on the color and stability of pigments in the fresh juices. |
| first_indexed | 2024-12-12T13:21:31Z |
| format | Article |
| id | doaj.art-ffdb4cfa7ba34d14a8fe0b23dae9ea5e |
| institution | Directory Open Access Journal |
| issn | 2666-3066 |
| language | English |
| last_indexed | 2024-12-12T13:21:31Z |
| publishDate | 2021-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj.art-ffdb4cfa7ba34d14a8fe0b23dae9ea5e2022-12-22T00:23:18ZengWileyeFood2666-30662021-07-012310.2991/efood.k.210630.001Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable JuicesRosita Dwi ChandraMonika Nur Utami PrihastyantiDiah Mustika LukitasariHealth consciousness and the need to maintain immune system have increased the demand for fresh fruit and vegetable juices due to the presence of nutritional benefits including colorful pigments such as chlorophylls, carotenoids, and anthocyanins. Besides providing green, yellow, and red color in fruits and vegetables, these phytochemical compounds play an important role in health maintenance through their antioxidant activity. However, natural pigments have been known to be susceptible to adverse conditions including pH and temperature. Heat treatment is commonly applied in the processing of fresh juices in order to extend shelf-life. Nevertheless, thermal treatments have been reported to cause detrimental impacts on the quality of juices. Thus, non-thermal treatments such as high pressure processing (HPP) and ultraviolet (UV) light have become alternative methods to preserve the juices without high impact on nutritional and sensory characteristics. This review underlines the chlorophyll, carotenoid, and anthocyanin pigments in green, yellow, and red fresh juices obtained from several fruits and vegetables, with the influence of pH and non-thermal treatments (HPP and UV) on the color and stability of pigments in the fresh juices.https://www.atlantis-press.com/article/125958455/viewFresh juicepigmentcolorstabilitynon-thermalpH |
| spellingShingle | Rosita Dwi Chandra Monika Nur Utami Prihastyanti Diah Mustika Lukitasari Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices eFood Fresh juice pigment color stability non-thermal pH |
| title | Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices |
| title_full | Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices |
| title_fullStr | Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices |
| title_full_unstemmed | Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices |
| title_short | Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices |
| title_sort | effects of ph high pressure processing and ultraviolet light on carotenoids chlorophylls and anthocyanins of fresh fruit and vegetable juices |
| topic | Fresh juice pigment color stability non-thermal pH |
| url | https://www.atlantis-press.com/article/125958455/view |
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