Influence of carotenoids and pulps on the color modification of blood orange juice

The causes of color modification in blood orange juice due to the heating c oncentration process were investigated. A Not From Concentrate (NFC) juice and a Reconstituted From Concentrated (RFC) juice, arising from the same st ock of pigmented oranges, appeared very different in color although they ha d the same content of anthocyanins. CIE (Commision Internationale des Encla rages)-Lab measurements showed a slight decrease of L* and a* values and a very large increase of b* and hue values in RFC juice. Different distributi on of carotenoids between serum and pulps and modification of pulp size app eared to be responsible for color modification.