A Method for Reducing Pink Discoloration in Lychee (<I>Litchi chinensis</I> Sonn.) Juice

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  • Wu Ming Chang
    Depaytment of Food Science, National Pingtung University of Science and Technology
  • HUANG Tsung Hsiung
    Depaytment of Food Science, National Pingtung University of Science and Technology
  • LIN Ching Mei
    Depaytment of Food Science, National Pingtung University of Science and Technology
  • CHEN Hsuan Yu
    Depaytment of Food Science, National Pingtung University of Science and Technology
  • LIN Yeong Shenn
    Department of Agribusiness Management, National Pingtung University of Science and Technology

Bibliographic Information

Other Title
  • レイシ果汁の色調変化を減らす一方法
  • Method for Reducing Pink Discoloration in Lychee Litchi chinensis Sonn Juice

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Description

Removal of insoluble solids as a means for reducing pink discoloration in lychee juice was investigated. The occurrence of pink discoloration in lychee juice and its concentrate is perceived as poor quality. Experimental results indicated that the precursor of the pink compound was bound to the insoluble solids in the juice. The pink color with a maximum absorption of 533 nm developed during the heating of the precursor. The color compound was a leucocyanidin with cyanidin as the only aglycone component. The discoloration rate was higher at lower pH value. The degree of discoloration of the lychee juice concentrate could be effectively reduced with the removal of the insoluble solids by filtration or centrifugation before concentration.

Journal

  • Food Preservation Science

    Food Preservation Science 26 (6), 323-331, 2000

    Japan Association of Food Preservation Scientists

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