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Assessment of neohesperidine DC stability during pasteurization of juice‐based drinks
Author(s) -
Montijano Helena,
D. Coll María,
Borrego Francisco
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1996.00354.x
Subject(s) - pasteurization , food science , orange juice , lemon juice , fruit juice , chemistry , orange (colour) , hydrolysis , biochemistry , sugar
The stability of neohesperidine DC during pasteurization of citrus juice‐based soft drinks was investigated in representative (orange, lemon, apple and pineapple) model beverages and under different temperature and acidity conditions. Results showed no significant hydrolysis after 1h at 90°C in the four drinks, or after pasteurization at temperatures ranging from 60°C (4h) to 100°C (45 min). Only at the lowest pH tested (2.0 in a lemon beverage) was a significant loss (8%) of neohesperidine DC detected.