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Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH
Author(s) -
Berlinet Cécilia,
Brat Pierre,
Brillouet JeanMarc,
Ducruet Violette
Publication year - 2006
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.2597
Subject(s) - ascorbic acid , chemistry , browning , polyethylene terephthalate , food science , orange juice , oxygen permeability , orange (colour) , sodium hydroxide , aroma , oxygen , organic chemistry , materials science , composite material
The ascorbic acid content of orange juice made from concentrate was measured after 9 months of storage at 20 °C in glass, standard monolayer polyethylene terephthalate (PET 1 ), multilayer PET (PET 2 ) and plasma‐treated PET (PET 3 ) containers. Glass enabled the best preservation of ascorbic acid and, in plastic packaging materials, ascorbic acid losses were correlated with their oxygen permeability. PET 2 and PET 3 , which exhibit oxygen permeability 10 times less than that of PET 1 , enabled a gain of 100 mg L −1 after 9 months of storage. Freshly hand‐squeezed orange juice samples were adjusted to various pH values using sodium hydroxide; a rise in the pH from 3.2 to 4.0 significantly reduced the amounts of off‐flavours (i.e., furfural and α‐terpineol) appearing during storage, by 79% and 65%, respectively. Moreover, an increase in the pH from 3.2 to 4.0 enabled the protection of ascorbic acid levels without detrimentally increasing non‐enzymatic browning. Copyright © 2006 Society of Chemical Industry