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ORANGE PEEL COLOR EXTRACT: ITS USE AND STABILITY IN CITRUS PRODUCTS
Author(s) -
BERRY R. E.,
BISSETT O. W.,
KEW T. J.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06364.x
Subject(s) - browning , orange (colour) , chemistry , food science , orange juice , color difference , colored , chromatography , materials science , composite material , filter (signal processing) , computer science , computer vision
SUMMARY— Storage stability of the color was tested alone and in various citrus products using an extraction process which had been developed for obtaining a highly colored concentrated extract from orange peel. When concentrated color extract was added to single‐strength orange juice in tin‐lined or enamel‐lined cans or clear glass bottles, color stability was good during storage at 35° F; except for some fading in glass‐packed samples, no notable changes in color were observed after 10 wk. However, at 70° F and 85° F color changes occurred, mainly from darkening due to browning. These storage changes were more predominant in glass‐packed juice and enamellined cans. Color in frozen concentrated orange juice remained stable more than 10 wk, showing no notable change in color during storage at −5° F. Stored in the concentrated form the color extract required protection from light and heat. Color was stable for more than 6 months when stored at −5° F in the dark.