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Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage
Author(s) -
PérezVicente A,
Serrano P,
Abellán P,
GarcíaViguera C
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1721
Subject(s) - carton , paperboard , ellagic acid , chemistry , food science , preservative , phenols , anthocyanin , food packaging , pasteurization , browning , bottle , antioxidant , phenol , polyphenol , materials science , organic chemistry , waste management , engineering , composite material
Pomegranate juices were assessed after pasteurisation and storage in different packaging materials: transparent and green glass, and paperboard carton with polyethylene layers (Minibrik‐200). The main objective was to establish the influence of the container on the stability of colour and bioactive compounds (anthocyanins, ellagic acid and other non‐coloured phenols). Results showed that non‐coloured phenols and ellagic acid were quite stable during the storage period. In contrast, anthocyanins degraded, to an extent directly proportional to colour loss, less for those juices stored in glass bottles than for those stored in Minibrik. These results indicated that these paperboard carton containers are oxygen permeable, and that oxygen has a greater influence on anthocyanin, and consequently on colour degradation, than light on pomegranate juice during storage. Nevertheless, the antioxidant activity was not influenced by the packaging material employed. Copyright © 2004 Society of Chemical Industry