Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara

•Total caotenoid, flavonoid and ascorbic acid were fitted by biexponential degradation.•Matrix protection enchanced the thermal stability of major free carotenoids.•Total lycopene, phytoene and phytofluene decreased in the simulated system.•Low pH juice was destructive to epoxy-carotenoid esters under thermal treatment.