Nevertheless,
to the best of our knowledge, no study has yet been conducted
on the changes of carotenoids during storage both at ambient and
at elevated storage temperatures; specifically, on the impact of
these changes on colour changes. With the purpose of gaining
insight into the colour stability of pasteurised orange juice during
storage, two specific objectives were formulated. First, kinetic
modelling of the colour changes during storage at different storage
temperatures was aimed at. The second goal was to study the
carotenoid changes at different storage times and temperatures
and their correlation with colour changes.