EFFECT OF ACIDIFICATION , SORBATE , AND STORAGE TEMPERATURE ON ORANGE JUICE QUALITY 1- Effect on Vitamin C Quantity

Physical and chemical quality including vitamin C, TSS, browning index and pH and sensory quality indexes including appearance, color and odor of orange juice were studied during the storage under ambient temperature, take oxygen scavenging films (OSF) as the packaging materials, and high barrier packaging and normal food packaging as the control group. Experimental results showed vitamin C, total soluble solid and pH value of orange juice packed in oxygen scavenging packaging were higher than that in control group, browning index was significantly lower than that in control group, and the sensory quality evaluation was better than that in control group after storage for 5 weeks. This indicated that oxygen scavenging packaging can remove oxygen in package headspace, prevent oxygen from penetrating into package from outside, and form a lower oxygen concentration environment in package. And it can obviously retard the degradation of vitamin C and sugar, delay the browning, delay the decline of orange juice quality, and prolong the shelf life of orange juice.

Download Full-text

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

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2008.00247.x ◽

2009 ◽

Vol 33 ◽

pp. 27-40 ◽

Cited By ~ 8

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

Download Full-text

Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽

10.3390/foods_2020-07693 ◽

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.

Download Full-text

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

Applied and Environmental Microbiology ◽

10.1128/aem.01400-09 ◽

2009 ◽

Vol 75 (23) ◽

pp. 7409-7416 ◽

Cited By ~ 33

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.

Download Full-text