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1) The study examined the effects of thermal pasteurization and concentration on the carotenoid composition of Brazilian Valencia orange juice. 2) Thermal processing led to some loss of individual carotenoids like violaxanthin and lutein, though the total carotenoid content loss was not significant. Pasteurization reduced violaxanthin by 38% and lutein by 20%. Concentration resulted in a 17% loss of lutein. 3) Despite losses of some carotenoids, the amounts of provitamin A carotenoids like beta-carotene

Author

Amparitox

Language

EN