eFood

Volume 2, Issue 3, June 2021, Pages 113 - 124

Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices

Authors
Rosita Dwi Chandra*, Monika Nur Utami Prihastyanti, Diah Mustika Lukitasari
Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Villa Puncak Tidar N-01, Malang, East Java 65151, Indonesia
*Corresponding author. Email: rosita.dwi@machung.ac.id
Corresponding Author
Rosita Dwi Chandra
Received 1 March 2021, Accepted 29 June 2021, Available Online 9 July 2021.
DOI
https://doi.org/10.2991/efood.k.210630.001How to use a DOI?
Keywords
Fresh juice, pigment, color, stability, non-thermal, pH
Abstract

Health consciousness and the need to maintain immune system have increased the demand for fresh fruit and vegetable juices due to the presence of nutritional benefits including colorful pigments such as chlorophylls, carotenoids, and anthocyanins. Besides providing green, yellow, and red color in fruits and vegetables, these phytochemical compounds play an important role in health maintenance through their antioxidant activity. However, natural pigments have been known to be susceptible to adverse conditions including pH and temperature. Heat treatment is commonly applied in the processing of fresh juices in order to extend shelf-life. Nevertheless, thermal treatments have been reported to cause detrimental impacts on the quality of juices. Thus, non-thermal treatments such as high pressure processing (HPP) and ultraviolet (UV) light have become alternative methods to preserve the juices without high impact on nutritional and sensory characteristics. This review underlines the chlorophyll, carotenoid, and anthocyanin pigments in green, yellow, and red fresh juices obtained from several fruits and vegetables, with the influence of pH and non-thermal treatments (HPP and UV) on the color and stability of pigments in the fresh juices.

Graphical Abstract

Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Volume-Issue
2 - 3
Pages
113 - 124
Publication Date
2021/07/09
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.210630.001How to use a DOI?
Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Rosita Dwi Chandra
AU  - Monika Nur Utami Prihastyanti
AU  - Diah Mustika Lukitasari
PY  - 2021
DA  - 2021/07/09
TI  - Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices
JO  - eFood
SP  - 113
EP  - 124
VL  - 2
IS  - 3
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210630.001
DO  - https://doi.org/10.2991/efood.k.210630.001
ID  - Chandra2021
ER  -