Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH
Identifieur interne : 000167 ( France/Analysis ); précédent : 000166; suivant : 000168Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH
Auteurs : Cécilia Berlinet [France] ; Pierre Brat [France] ; Jean-Marc Brillouet [France] ; Violette Ducruet [France]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2006-10.
English descriptors
Abstract
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 (PET1), multilayer PET (PET2) and plasma‐treated PET (PET3) containers. Glass enabled the best preservation of ascorbic acid and, in plastic packaging materials, ascorbic acid losses were correlated with their oxygen permeability. PET2 and PET3, which exhibit oxygen permeability 10 times less than that of PET1, 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
Url:
DOI: 10.1002/jsfa.2597
Affiliations:
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ISTEX:F056A8CF2E45209FE48ACED4D82A0E6849CF74F7Le document en format XML
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Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd.</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2006-10">2006-10</date><biblScope unit="volume">86</biblScope><biblScope unit="issue">13</biblScope><biblScope unit="page" from="2206">2206</biblScope><biblScope unit="page" to="2212">2212</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">F056A8CF2E45209FE48ACED4D82A0E6849CF74F7</idno><idno type="DOI">10.1002/jsfa.2597</idno><idno type="ArticleID">JSFA2597</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>aroma compounds</term><term>ascorbic acid</term><term>browning</term><term>orange juice</term><term>pH</term><term>polyethylene terephthalate</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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 (PET1), multilayer PET (PET2) and plasma‐treated PET (PET3) containers. Glass enabled the best preservation of ascorbic acid and, in plastic packaging materials, ascorbic acid losses were correlated with their oxygen permeability. PET2 and PET3, which exhibit oxygen permeability 10 times less than that of PET1, 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</div></front></TEI><affiliations><list><country><li>France</li></country><region><li>Languedoc-Roussillon</li><li>Occitanie (région administrative)</li><li>Île-de-France</li></region><settlement><li>Massy</li><li>Montpellier</li></settlement></list><tree><country name="France"><region name="Île-de-France"><name sortKey="Berlinet, Cecilia" sort="Berlinet, Cecilia" uniqKey="Berlinet C" first="Cécilia" last="Berlinet">Cécilia Berlinet</name></region><name sortKey="Brat, Pierre" sort="Brat, Pierre" uniqKey="Brat P" first="Pierre" last="Brat">Pierre Brat</name><name sortKey="Brillouet, Jean Arc" sort="Brillouet, Jean Arc" uniqKey="Brillouet J" first="Jean-Marc" last="Brillouet">Jean-Marc Brillouet</name><name sortKey="Ducruet, Violette" sort="Ducruet, Violette" uniqKey="Ducruet V" first="Violette" last="Ducruet">Violette Ducruet</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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