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Effect of pH on the chemical stability of carotenoids in juice

Published online by Cambridge University Press:  24 November 2016

T. Bell ,
R. Alamzad  and
B. A. Graf
T. Bell
Affiliation:
Food and Nutrition Research Cluster, Manchester Metropolitan University, Department of Food and Tourism Management, Hollings Faculty, Manchester, M15 6BG
R. Alamzad
Affiliation:
Food and Nutrition Research Cluster, Manchester Metropolitan University, Department of Food and Tourism Management, Hollings Faculty, Manchester, M15 6BG
B. A. Graf
Affiliation:
Food and Nutrition Research Cluster, Manchester Metropolitan University, Department of Food and Tourism Management, Hollings Faculty, Manchester, M15 6BG
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Abstract

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Carotenoids are abundantly present in fruits and vegetables and are considered beneficial for human health. Although carotenoids are inherently unstable and degradation occurs during food preparation and storage, bioavailability of β-carotene from processed foods, such as carrot juice, can be up to 70 % higher as from raw carrots(Reference Skinner and Hunter1). Thus, well-chosen food processing techniques can increase health benefits of fruit and vegetables. During juice and smoothie preparation, organic acids are released from sheered plant cells(Reference Meléndez-Martínez, Escudero-Gilete and Vicario2). Carotenoids are sensitive to environmental factors such as light, temperature, oxygen as well to acidic conditions(Reference Shi, Xue and Wang3). This study investigated the effect of pH on carotenoid stability in juice.

Freshly prepared carrot juice (pH 6·07) was adjusted to pH 8, 7, 6, 5, 4 and 3 using citric acid or NaOH and stored at 4 °C for 4 days. Juice samples were freeze-dried and total carotenoids extracted and quantified as previously described(Reference Tan, Graf and Mitra4). Neutral and slightly basic conditions (pH 8 and 7) reduced total carotenoid content by 26 % (p < 0·05) and acidic conditions (pH 6, 5, 4 and 3) increased the measured total carotenoid content in carrot juice by 18 %, 22 %, 27 % and 22 % respectively (p < 0·05) (Figure 1).

Fig. 1.

Carotenoid content in refrigerated and pH adjusted fresh carrot juice.

When fresh fruit and vegetable juices (carrot, lemon, orange and apple) were blended to attain a pH of 3·15, 3·98 and 4·95, no carotenoid degradation was observed after 8 day storage at 4 °C. A pH of 3·15 however resulted in a 16 % reduction of total carotenoids (p < 0·05) (Figure 2).

Fig. 2.

Carotenoid content in fresh and refrigerated fruit & carrot juice.

These findings indicate that carotenoids in fresh juices were sensitive to pH. However, observed carotenoid degradation in fruit and vegetable juice was small (16–25 %). The apparent increase of total carotenoid content (~20 %) in acidified carrot juice may be due to enhanced solubility of crystallized carotenoids present in the vacuoles of plant material(Reference Ahn and Kim5). While our findings confirm the notion that carotenoids are pH sensitive all observed variation were less than 25 %.

References

1.Skinner, M & Hunter, D. (2013).Google Scholar
2.Meléndez-Martínez, A, Escudero-Gilete, M, Vicario, I, et al. (2009) 3, Eur Food Res Technol, 527–532.Google Scholar
3.Shi, J, Xue, S, Wang, B, et al. (2015) 2, LWT - Food Sci and Tech, 999–1008.Google Scholar
4.Tan, KW, Graf, BA, Mitra, S, et al. (2015) 7, Plos One, e0133445.Google Scholar
5.Ahn, J & Kim, K. (2015), Enzyme and Microbial Tech, 77:29–37.Google Scholar
Figure 0

Fig. 1. Carotenoid content in refrigerated and pH adjusted fresh carrot juice.

Figure 1

Fig. 2. Carotenoid content in fresh and refrigerated fruit & carrot juice.