Prickly pear (Opuntia spp) fruit has received renewed
interest since it contains a betalain pigment that has an attractive
purple colour for the production of juice. Prickly pear juice was
prepared by homogenizing the fruit and treating the pulp with 48 g of
pectinase from Aspergillus niger. Titratable acidity was determined
by diluting 10 ml prickly pear juice with 90 ml deionized water and
titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a
refractometer and ascorbic acid content assayed
spectrophotometrically. Colour variation was determined
colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that
the red purple colour of prickly pear juice had been affected by juice
treatments. This was indicated by low light values of colour
difference meter (CDML*), hue, CDMa* and CDMb* values. It was
observed that non-treated prickly pear juice had a high (colour
difference meter of light) CDML* of 3.9 compared to juice
treatments (range 3.29 to 2.14). The CDML* significantly (p<0.05)
decreased as the juice was preserved. Spectrophotometric colour
analysis showed that browning was low in all treated prickly juice
samples as indicated by high values at 540 nm and low values at 476
nm (browning index). The brightness of prickly pear had been
affected by acidification compared to other juice treatments. This
study presents evidence that processing has a positive effect on the
colour quality attribute that offers a clear advantage for the
production of red-purple prickly pear juice.
[1] Saenz C. 2001. Cactus Pear Juices. Paris: Annals of the 22nd IFU
Symposium Paris.
[2] Merin U, Gagel S, Popel G, Bernstein S, Rosenthal I.1987. Thermal
Degradation Kinetics of Prickly Pear Fruit Red Pigment. J Food Sci
52:484-486.
[3] Forni E, Polesello A, Montefiori D, Maestrelli A. 1992. High-
Perfomance Liquid Chromatographic Analysis of the Pigments of the
Blood-Red Prickly Pear (Opuntia Ficus Indica) and Perspectives for the
Storage of Its Juice. J Food Sci and Tech 28:377-387.
[4] Coskuner Y, Turker N, Ekiz H, Aksay S, Karababa E.2000. Effect of
PH and Temperature on the Thermostability of Prickly Pear (Opuntia
Ficus-Indica) Yellow-Orange Pigments. J Nahrung 44.4:261-263.
[5] Turker N, Coskuner Y, Ekiz H, Aksay S, Karababa E. 2001. The Effects
of Fermentation on the Thermostability of the Yellow-Orange Pigments
Extracted from Cactus Pear (Opuntia Ficus Indica). Euro Food Res and
Tech 12:213-216.
[6] Segnini S., Dejmek P, Öste R.1999. A low cost video technique for
color measurement of potato chips, Lebensm.-Wiss. U.-Tech. 32: 216-
222.
[7] Oey I, Van der Plancken I, Van Loey A,Hendrickx M.2008.. Does high
pressure processing influence nutritional aspects of plant based food
systems? Trends in Food Sci and Tech19: 300-308.
[8] Patras A, Brunton N, Butler F, Gerard D 2008. Effect of thermal and
high pressure processing on antioxidant activity and instrumental colour
of tomato and carrot purées. Innovative food science and emerging
technologies.
[9] Calvo AS, Fiszman SM.2001. Influence of colour intensity on the
perception of colour and sweetness in various fruit-flavoured yoghurts,
European Food Research and Tech 213: 99-103.
[10] Hunter RS.1985. Scales for the Measurements of Colour Differences in.
The Measurements of Appearance. Editor RS Hunter, John Wiley and
Sons. New York. P 133-140
[11] Iwe MO, van Zuilichem DJ, Ngoddy PO. 2000. Color of single-screw
extruded blends of soy-sweet potato flour - A response surface analysis.
Plant Foods for Human Nutr 55.2: 159-168.
[12] Apruzzese F, Balke ST, Diosady LL. 2000., In-line colour and
composition monitoring in the extrusion cooking process, Food
Research Inter 33.7: 621-628.
[13] Abdullah MZ, Guan LC, Lim KC Karim AA.2001. The applications of
computer vision system and tomographic radar imaging for assessing
physical properties of food J Food Eng 61: 125-135.
[14] Mackay G, Brown J,Torrence C. 1990. The processing potential of
tubers of the cultivated potato, Solanum tuberosum L. after storage at
low temperatures. Potato Res 33: 211-218.
[15] Fernando M, Dejmek P, Aguilera J.2006. Calibrated color
measurements of agricultural foods using image analysis, Postharvest
Biology and Tech 41.3:285-295.
[16] Abushita AA, Daood HG, Daood PA.2000. Biacs, Change in
carotenoids and antioxidant vitamins in tomato as a function of varietal
and technological factors, JAgricultural and Food Chem 48.6:2075-
2081.
[17] Zanoni B, Pagliarini E, and Foschino R.2000. Study of the stability of
dried tomato halves during shelf-life to minimise oxidative damage, J
Sci Food and Agriculture 80: 2203-2208.
[18] Contarelli C, Lanzarini G.1989. Biotechnology Applications in
Beverage Production. London: Elsevier.65-70p.
[19] Deneke U, Michal G.1978. Spectrometry Application Areas of Food and
Drink, Biochrom.uk.
[20] Sève R. 1991. New formula for the computation of CIE 1976 hue
difference. Color Research and Application 16: 217-218
[21] Fang TT, Chen HE, Chiou LMJ.1986. Effects of Heat Treatment and
Subsequent Storage on the Quality of Passion Fruit Juice. XIX
Symposium of the International Federation of Fruit Juice Producers,
Fruit Juice for Europe.
[22] Saenz C, Costell E, Calvo C. 1991. Effect of Thermal Treatment on the
Rheological Behaviour and Colour Parameters of Passion Fruit Juice.
XI International Congress of Fruit Juice, Report of Congress, Sao Paulo.
[23] Saenz C, Sepulveda E.1999. Physical and Sensory Characteristics of
Fruit Juice. Paris: Annals of the 22nd IFU Symposium Paris.
[24] Saenz C, Sepulveda E, Calvo C and Araya E.1993. Colour Changes in
Concentrated Juices of Prickly Pear (Opuntia Ficus Indica) During
Storage at Different Temperatures. Lebensmittel - Wissenchaft Und
Technologie 26:417-421.
[25] Margalist Y. 1997 Red wine color in: Concepts in wine chemistry.
South San Francisco: The Wine Appreciation Guild Ltd.
[26] Zoecklein BW, Fugelsang KC, Gump BH and Nury FS. 1990. Influence
of pH in Winemaking in: Production Wine Analysis. New York:Van
Noststrand Reinhold VI..
[27] Ahmed AA, Watrou GH, Hargrove GL Dimick PS. 1976. Effects of
Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated
Orange Juice and Drinks. J Food Tech 39:332.
[28] Ryley J, Kajda P. 1994 Vitamins in Thermal Processing in Food
Chemistry. Blackie Academic and Professional 49:119.
[1] Saenz C. 2001. Cactus Pear Juices. Paris: Annals of the 22nd IFU
Symposium Paris.
[2] Merin U, Gagel S, Popel G, Bernstein S, Rosenthal I.1987. Thermal
Degradation Kinetics of Prickly Pear Fruit Red Pigment. J Food Sci
52:484-486.
[3] Forni E, Polesello A, Montefiori D, Maestrelli A. 1992. High-
Perfomance Liquid Chromatographic Analysis of the Pigments of the
Blood-Red Prickly Pear (Opuntia Ficus Indica) and Perspectives for the
Storage of Its Juice. J Food Sci and Tech 28:377-387.
[4] Coskuner Y, Turker N, Ekiz H, Aksay S, Karababa E.2000. Effect of
PH and Temperature on the Thermostability of Prickly Pear (Opuntia
Ficus-Indica) Yellow-Orange Pigments. J Nahrung 44.4:261-263.
[5] Turker N, Coskuner Y, Ekiz H, Aksay S, Karababa E. 2001. The Effects
of Fermentation on the Thermostability of the Yellow-Orange Pigments
Extracted from Cactus Pear (Opuntia Ficus Indica). Euro Food Res and
Tech 12:213-216.
[6] Segnini S., Dejmek P, Öste R.1999. A low cost video technique for
color measurement of potato chips, Lebensm.-Wiss. U.-Tech. 32: 216-
222.
[7] Oey I, Van der Plancken I, Van Loey A,Hendrickx M.2008.. Does high
pressure processing influence nutritional aspects of plant based food
systems? Trends in Food Sci and Tech19: 300-308.
[8] Patras A, Brunton N, Butler F, Gerard D 2008. Effect of thermal and
high pressure processing on antioxidant activity and instrumental colour
of tomato and carrot purées. Innovative food science and emerging
technologies.
[9] Calvo AS, Fiszman SM.2001. Influence of colour intensity on the
perception of colour and sweetness in various fruit-flavoured yoghurts,
European Food Research and Tech 213: 99-103.
[10] Hunter RS.1985. Scales for the Measurements of Colour Differences in.
The Measurements of Appearance. Editor RS Hunter, John Wiley and
Sons. New York. P 133-140
[11] Iwe MO, van Zuilichem DJ, Ngoddy PO. 2000. Color of single-screw
extruded blends of soy-sweet potato flour - A response surface analysis.
Plant Foods for Human Nutr 55.2: 159-168.
[12] Apruzzese F, Balke ST, Diosady LL. 2000., In-line colour and
composition monitoring in the extrusion cooking process, Food
Research Inter 33.7: 621-628.
[13] Abdullah MZ, Guan LC, Lim KC Karim AA.2001. The applications of
computer vision system and tomographic radar imaging for assessing
physical properties of food J Food Eng 61: 125-135.
[14] Mackay G, Brown J,Torrence C. 1990. The processing potential of
tubers of the cultivated potato, Solanum tuberosum L. after storage at
low temperatures. Potato Res 33: 211-218.
[15] Fernando M, Dejmek P, Aguilera J.2006. Calibrated color
measurements of agricultural foods using image analysis, Postharvest
Biology and Tech 41.3:285-295.
[16] Abushita AA, Daood HG, Daood PA.2000. Biacs, Change in
carotenoids and antioxidant vitamins in tomato as a function of varietal
and technological factors, JAgricultural and Food Chem 48.6:2075-
2081.
[17] Zanoni B, Pagliarini E, and Foschino R.2000. Study of the stability of
dried tomato halves during shelf-life to minimise oxidative damage, J
Sci Food and Agriculture 80: 2203-2208.
[18] Contarelli C, Lanzarini G.1989. Biotechnology Applications in
Beverage Production. London: Elsevier.65-70p.
[19] Deneke U, Michal G.1978. Spectrometry Application Areas of Food and
Drink, Biochrom.uk.
[20] Sève R. 1991. New formula for the computation of CIE 1976 hue
difference. Color Research and Application 16: 217-218
[21] Fang TT, Chen HE, Chiou LMJ.1986. Effects of Heat Treatment and
Subsequent Storage on the Quality of Passion Fruit Juice. XIX
Symposium of the International Federation of Fruit Juice Producers,
Fruit Juice for Europe.
[22] Saenz C, Costell E, Calvo C. 1991. Effect of Thermal Treatment on the
Rheological Behaviour and Colour Parameters of Passion Fruit Juice.
XI International Congress of Fruit Juice, Report of Congress, Sao Paulo.
[23] Saenz C, Sepulveda E.1999. Physical and Sensory Characteristics of
Fruit Juice. Paris: Annals of the 22nd IFU Symposium Paris.
[24] Saenz C, Sepulveda E, Calvo C and Araya E.1993. Colour Changes in
Concentrated Juices of Prickly Pear (Opuntia Ficus Indica) During
Storage at Different Temperatures. Lebensmittel - Wissenchaft Und
Technologie 26:417-421.
[25] Margalist Y. 1997 Red wine color in: Concepts in wine chemistry.
South San Francisco: The Wine Appreciation Guild Ltd.
[26] Zoecklein BW, Fugelsang KC, Gump BH and Nury FS. 1990. Influence
of pH in Winemaking in: Production Wine Analysis. New York:Van
Noststrand Reinhold VI..
[27] Ahmed AA, Watrou GH, Hargrove GL Dimick PS. 1976. Effects of
Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated
Orange Juice and Drinks. J Food Tech 39:332.
[28] Ryley J, Kajda P. 1994 Vitamins in Thermal Processing in Food
Chemistry. Blackie Academic and Professional 49:119.
@article{"International Journal of Biological, Life and Agricultural Sciences:62113", author = "Kgatla T.E and Howard S.S. and Hiss D.C.", title = "Colour Stability of Wild Cactus Pear Juice", abstract = "Prickly pear (Opuntia spp) fruit has received renewed
interest since it contains a betalain pigment that has an attractive
purple colour for the production of juice. Prickly pear juice was
prepared by homogenizing the fruit and treating the pulp with 48 g of
pectinase from Aspergillus niger. Titratable acidity was determined
by diluting 10 ml prickly pear juice with 90 ml deionized water and
titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a
refractometer and ascorbic acid content assayed
spectrophotometrically. Colour variation was determined
colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that
the red purple colour of prickly pear juice had been affected by juice
treatments. This was indicated by low light values of colour
difference meter (CDML*), hue, CDMa* and CDMb* values. It was
observed that non-treated prickly pear juice had a high (colour
difference meter of light) CDML* of 3.9 compared to juice
treatments (range 3.29 to 2.14). The CDML* significantly (p", keywords = "Colour, Hunter L.a.b, Prickly pear juice, processing,physicochemical.", volume = "5", number = "8", pages = "489-6", }
