EFFECTS OF FARMING PRACTICES ON THE QUALITY OF ULTRA-FROZEN MANDARIN JUICE

摘要: ABSTRACT The effects of the farming type (organic or conventional) and cyclodextrin addition on quality (loss ascorbic acid, carotenoids composition, color antioxidant activity) freshly squeezed, nonpasteurized, ultra-frozen mandarin juices were studied during a shelf life 145 days. The vitamin C content was reduced from 540 470 mg/L to 515 447 mg/L in organic conventional juices, respectively. Carotenoids stable storage time (decreases being range 5–10%), with β-cryptoxanthin (7.21 ± 0.31 mg/L) most abundant compound, followed by lutein zeaxanthin. not affected thermal treatment these data provided both instrumental Commission internationale de l'eclairage L*, a*, b* sensory studies conducted. activity 0.04 0.06 mMT/mL, at day 0, for juices; losses below 18%. cyclodextrins did have any significant effect parameters under study. This study showed that nutritional organoleptic is quite period. PRACTICAL APPLICATIONS The application food industry very important as solubilizing agents, stabilizers emulsifiers. molecular encapsulation lipophilic ingredients improves stability flavors, vitamins, colorants unsaturated fats, etc., physical chemical sense leading extended product life, accelerated long-term stability.