Carotene reactivity in pink grapefruit juice elucidated from model systems and multiresponse modeling

Achir N., Hadjal T., Madani K., Dornier M., Dhuique-Mayer C.
2015

This study was carried out to assess the impact of pink grapefruit juice composition and structure on the degradation kinetics of lycopene and ?-carotene using model systems and multiresponse modeling. Carotenes were heated at four temperatures in their native matrix (juice) or were extracted and incorporated in water/ethanol emulsion systems formulated with or without ascorbic acid or naringin. ...

Composition des produits alimentaires; Traitement et conservation des produits alimentaires