ASSESSMENT OF NEOHESPERIDINE DC STABILITY DURING PASTEURIZATION OF JUICE-BASED DRINKS

Authors
MONTIJANO H COLL MD BORREGO F
Citation
H. Montijano et al., ASSESSMENT OF NEOHESPERIDINE DC STABILITY DURING PASTEURIZATION OF JUICE-BASED DRINKS, International journal of food science & technology, 31(5), 1996, pp. 397-401
Citations number
11
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
31
Issue
5
Year of publication
1996
Pages
397 - 401
Database
ISI
SICI code
0950-5423(1996)31:5<397:AONDSD>2.0.ZU;2-K
Abstract
The stability of neohesperidine DC during pasteurization of citrus jui ce-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 afte r 1 h at 90 degrees C in the four drinks, or after pasteurization at t emperatures ranging from 60 degrees C (4 h) to 100 degrees C (45 min). Only at the lowest pH tested (2.0 in a lemon beverage) was a signific ant loss (8%) of neohesperidine DC detected.