Methods and compositions for protecting beverages from heat and light stress
A technology of beverages and equivalents, applied in food science, etc.
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Embodiment 1
[0086] [Example 1: PHMSA prevents gardenia blue fading induced by heat and light]
[0087] The ability of PHMSA to inhibit fading of Gardenia Blue, a colorant derived from natural sources, was tested as follows. Beverages were prepared according to the ingredients listed in Table 2 and shaken until all compounds were dissolved. Table 3 indicates the compounds added to each beverage for the light stress test. Table 4 indicates the compounds added to each beverage for the heat stress test. For light stress, the beverage composition was exposed to 0.35 W / m 2 After 24h. For heat stress, the beverages were stored at 110°F for 1 week. Light and heat effects were evaluated by visual observation, and color was measured using spectrophotometers and colorimeters. Absorbance was measured at 595 nm (maximum abs) using a spectrophotometer Shimadzu UV-1800. Color (L, a, and b parameters) was measured in total transmittance mode by using a HunterLab ColorQuest XE colorimeter. pH was d...
Embodiment 2
[0101] [Example 2: PHMSA and ergothioneine reduce heat-induced and light-induced fading of various pigments derived from natural sources]
[0102] To demonstrate that HMSA protects various colors from natural sources from fading, beverage compositions with sweet potato or black carrot color were tested.
[0103] For light-induced fading, expose the beverage to light for 24h (atmospheric weathering tester, 86°F, 0.35W / m 2 ; Figure 4 "to light" vs "to dark"). For heat-induced discoloration, heat the beverage at 110°F for 1 week ( image 3 "Control 110°F" vs. "Control 40°F").
[0104] image 3showed that exposure to 110°F heat reduced the absorbance to 26.72% (sweet potato) and 26.28% (black carrot). In the presence of PHMSA, the absorbance was 84.13% (sweet potato) and 81.41% (black carrot), demonstrating the ability of PHMSA to reduce heat-induced fading. Adding ergothioneine also reduces fading. Absorbance was 68.78% (sweet potato) and 93.91% (black carrot), demonstrat...
Embodiment 3
[0108] [Example 3: PHMSA reduces heat-induced non-enzymatic browning in juice]
[0109] Orange juice beverages were prepared by using commercially processed orange juice concentrate (65.5-66.5 Brix; Citrosuco). The pH value of the concentrate is 3.5-4.3. Using a typical high specific low oil OJ concentrate, it is diluted with treated water to 12.5 Brix to make 100% single strength orange juice. Store citrus juice concentrate in a dark place and freeze until the heavy liquid turns into single-strength orange juice. The concentrate was diluted with treated water to 12.5 Brix single strength orange juice.
[0110] The juice drink was pasteurized at 95° C. for 6-8 seconds and filled into 15.2 Oz (450 mL) PET bottles (Graham Packaging Co.) with oxygen barrier properties and oxygen scavenging capabilities. Oxygen barrier properties reduce the incidence of bisulfite degradation to sulfate. Bisulfite and tin(II) chloride, known inhibitors of browning, were used as positive control...
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