COLOR AND VITAMIN C CONTENT IN MANDARIN ORANGE JUICE AS AFFECTED BY PACKAGING MATERIAL AND STORAGE TEMPERATURE

2009 ◽  
Vol 33 ◽  
pp. 27-40 ◽  
Author(s):  
F. BELTRÁN ◽  
A.J. PÉREZ-LÓPEZ ◽  
J.M. LÓPEZ-NICOLÁS ◽  
A.A. CARBONELL-BARRACHINA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Packaging Material ◽  
Mandarin Orange ◽  
And Storage

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

scholarly journals Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

2009 ◽  
Vol 75 (23) ◽  
pp. 7409-7416 ◽  
Author(s):  
Ana Cláudia N. F. Spinelli ◽  
Anderson S. Sant'Ana ◽  
Salatir Rodrigues-Junior ◽  
Pilar R. Massaguer
Keyword(s):  
Orange Juice ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Storage Conditions ◽  
Inoculum Level ◽  
Alicyclobacillus Acidoterrestris ◽  
Time Required ◽  
Cold Point ◽  
And Storage ◽  
A Current

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

scholarly journals Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce

2019 ◽  
Vol 57 (4) ◽  
pp. 1544-1552
Author(s):  
Ru Liang ◽  
Jun Huang ◽  
Xueming Wu ◽  
Jun Fan ◽  
Yi Xu ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Packaging Material ◽  
Soy Sauce ◽  
And Storage

scholarly journals Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3430
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Van Thanh Do ◽  
Alissara Reungsang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Weight Maintenance ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Life Extension ◽  
And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

scholarly journals Pengaruh Ketebalan Plastik Polietilen Densitas Rendah Sebagai Bahan Pengemas terhadap Mutu Daun Seledri (Apium gravelens L.) Selama Penyimpanan Dingin

2019 ◽  
Vol 8 (2) ◽  
pp. 240
Author(s):  
I Kadek Puja Harta Hadi ◽  
Ida Ayu Rina Pratiwi Pudja ◽  
Gede Arda
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Packaging Material ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
And Storage

Salah satu cara yang dilakukan untuk mempertahankan kualitas daun seledri dan memperpanjang umur simpan adalah menggunakan pengemasan dengan ukuran ketebalan plastik polietilen densitas rendah (LDPE) yang tepat dan penyimpanan pada suhu rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan plastik polietilen densitas rendah sebagai bahan pengemas terhadap mutu daun seledri selama penyimpanan dingin dan untuk mengetahui tingkat ketebalan plastik polietilen densitas rendah berapakah yang dapat mempertahankan mutu daun seledri yang terbaik. Metode penelitian ini menggunakan penelitian eksperimental. Rancangan  percobaan  yang  digunakan  adalah  Rancangan  Acak  Lengkap  (RAL) dengan perlakuan ketebalan plastik polietilen densitas rendah dengan ukuran ketebalan 0,02 mm; 0,03 mm; 0,04 mm; 0,05 mm, 0,06 mm. Pengamatan dilakukan setiap 3 hari sekali dan setiap perlakuan diulang sebanyak 3 kali pada suhu penyimpanan 100 ± 20C selama 18 hari penelitian. Parameter dalam penelitian ini adalah susut bobot, kadar air, warna, tekstur, tingkat kesegaran, dan aroma. Hasil analisis ragam menunjukkan bahwa perlakuan ketebalan plastik LDPE sebagai bahan pengemas daun seledri berpengaruh sangat nyata (P?0,01) terhadap parameter penelitian. Perlakuan terbaik diperoleh dari ketebalan plastik polietilen densitas rendah ukuran 0,04 mm dengan susut bobot 4,64 %, warna 18,97, tekstur 0,0455 N, kadar air 90,22 %, tingkat kesegaran 4,87 dan aroma 5,00. Kesimpulan bahwa tingkat ketebalan plastik LDPE 0,04 dapat mempertahankan mutu daun seledri paling lama diantara ukuran ketebalan yang lainnya yaitu selama 18 hari.     One way to maintain the quality of celery and extend shelf life is to use packaging with the right size level of low density polyethylene (LDPE) and storage at low temperatures. The purpose of this study was to determine the effect of low density polyethylene plastic as a packaging material on the quality of celery during cold storage and to determine what size level of low density polyethylene plastic can maintain the best quality celery. This research method uses experimental research. The study applied a completely Randomized Design (RAL) with one treatment factor: size level of LDPE plastic (0.02 mm, 0.03 mm, 0.04 mm, 0.05 mm, 0.06 mm). Observations were carried out once every 3 days and each treatment was repeated 3 times at a storage temperature of 100 ± 20C for 18 days of the study. The parameters in this study are weight loss, water content, color, texture, level of freshness, and aroma. The results of the analysis of variance showed that the treatment of size level of LDPE plastic as a celery packaging material had a very significant effect (P?0.01) on the research parameters. The best treatment was obtained from the size level of a low density polyethylene plastic size of 0.04 mm with a weight loss is 4.64%, a color is 18.97, a texture is 0.0455 N, a moisture content is 90.22%, a level of freshness is 4.87 and a scent is 5.00. The conclusion that size level of LDPE plastic is 0.04 mm can maintain the longest quality of celery among other size level for 18 days.

scholarly journals Pengaruh Konsentrasi Ethephon dan Masa Simpan pada Proses Degreening Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa)

2019 ◽  
Vol 8 (1) ◽  
pp. 55
Author(s):  
Ali Muhamad Prabowo ◽  
IBP Gunadnya ◽  
I Nyoman Sucipta
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Orange Peel ◽  
Fruit Weight ◽  
Citrus Fruits ◽  
Total Acid ◽  
Low Temperature Storage ◽  
Randomized Design ◽  
And Storage ◽  
Temperature Storage

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh degreening dengan berbagai konsentrasi etephone dan suhu penyimpanan pada kualitas buah jeruk selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua faktor perlakuan, level konsentrasi ethephon dan suhu penyimpanan terdiri dari 2 level (28 ± 2 ? dan 18 ± 2 ?). Analisis varian menunjukkan bahwa interaksi berbagai konsentrasi ethephon dalam proses degreening dan penyimpanan suhu menunjukkan efek yang signifikan (p <0,05) pada penurunan berat buah, total padatan terlarut, perbedaan warna tekstur, vitamin C dan total asam. Hasil penelitian menunjukkan bahwa kombinasi perlakuan penyimpanan suhu rendah dengan konsentrasi 700 ppm etephon adalah perlakuan terbaik untuk membentuk warna jingga pada kulit jeruk dan mempertahankan umur simpan buah jeruk. The purpose of this study was to determine the effect of degreening with various concentrations of ethephones and storage temperatures on the quality of citrus fruits during storage. This study used a completely randomized design (CRD) with two treatment factors; the concentration level of ethephon and storage temperature consisting of 2 levels (28 ± 2 ? and 18 ± 2 ?). Variant analysis showed that the interaction of various concentrations of ethephon in the degreening and temperature storage process showed a significant effect (p <0.05) on decreasing fruit weight, total dissolved solids, differences in texture color, vitamin C and total acid. The results showed that the combination of low temperature storage treatment with a concentration of 700 ppm ethephon was the best treatment to form orange color on orange peel and maintain the shelf life of citrus fruits.

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