Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH
Identifieur interne : 000929 ( Istex/Corpus ); précédent : 000928; suivant : 000930Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH
Auteurs : Cécilia Berlinet ; Pierre Brat ; Jean-Marc Brillouet ; Violette DucruetSource :
- 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
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DOI: 10.1002/jsfa.2597
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ISTEX:F056A8CF2E45209FE48ACED4D82A0E6849CF74F7Le document en format XML
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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><istex><corpusName>wiley</corpusName><author><json:item><name>Cécilia Berlinet</name><affiliations><json:string>INRA UMR SCALE (ENSIA/CNAM/INRA), 1 avenue des Olympiades, 91744 Massy Cedex, France</json:string></affiliations></json:item><json:item><name>Pierre Brat</name><affiliations><json:string>CIRAD, Département FLHOR, TA 50/16, F‐34398 Montpellier Cedex 5, France</json:string></affiliations></json:item><json:item><name>Jean‐Marc Brillouet</name><affiliations><json:string>CIRAD, Département FLHOR, TA 50/16, F‐34398 Montpellier Cedex 5, France</json:string></affiliations></json:item><json:item><name>Violette Ducruet</name><affiliations><json:string>INRA UMR SCALE (ENSIA/CNAM/INRA), 1 avenue des Olympiades, 91744 Massy Cedex, France</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>orange juice</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>polyethylene terephthalate</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>ascorbic acid</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>browning</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>aroma compounds</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>pH</value></json:item></subject><articleId><json:string>JSFA2597</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><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. 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Glass enabled the best preservation of ascorbic acid and, in plastic packaging materials, ascorbic acid losses were correlated with their oxygen permeability. PET<sub>2</sub> and PET<sub>3</sub>, which exhibit oxygen permeability 10 times less than that of PET<sub>1</sub>, enabled a gain of 100 mg L<sup>−1</sup> 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</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Ascorbic acid, aroma compounds and browning of orange juice</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH</title></titleInfo><name type="personal"><namePart type="given">Cécilia</namePart><namePart type="family">Berlinet</namePart><affiliation>INRA UMR SCALE (ENSIA/CNAM/INRA), 1 avenue des Olympiades, 91744 Massy Cedex, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Pierre</namePart><namePart type="family">Brat</namePart><affiliation>CIRAD, Département FLHOR, TA 50/16, F‐34398 Montpellier Cedex 5, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Jean‐Marc</namePart><namePart type="family">Brillouet</namePart><affiliation>CIRAD, Département FLHOR, TA 50/16, F‐34398 Montpellier Cedex 5, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Violette</namePart><namePart type="family">Ducruet</namePart><affiliation>INRA UMR SCALE (ENSIA/CNAM/INRA), 1 avenue des Olympiades, 91744 Massy Cedex, France</affiliation><description>Correspondence: INRA UMR SCALE (ENSIA/CNAM/INRA), 1 avenue des Olympiades, 91744 Massy Cedex 5, France</description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>John Wiley & Sons, Ltd.</publisher><place><placeTerm type="text">Chichester, UK</placeTerm></place><dateIssued encoding="w3cdtf">2006-10</dateIssued><dateCaptured encoding="w3cdtf">2005-08-30</dateCaptured><dateValid encoding="w3cdtf">2006-05-23</dateValid><copyrightDate encoding="w3cdtf">2006</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">2</extent><extent unit="tables">3</extent><extent unit="references">32</extent></physicalDescription><abstract 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</abstract><note type="funding">French Ministry for Research (CANAL‐ARLE project)</note><note type="funding">Délifruits, St‐Donat sur l'Herbasse, France</note><subject lang="en"><genre>keywords</genre><topic>orange juice</topic><topic>polyethylene terephthalate</topic><topic>ascorbic acid</topic><topic>browning</topic><topic>aroma compounds</topic><topic>pH</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Science of Food and Agriculture</title></titleInfo><titleInfo type="abbreviated"><title>J. Sci. Food Agric.</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Research Article</topic></subject><identifier type="ISSN">0022-5142</identifier><identifier type="eISSN">1097-0010</identifier><identifier type="DOI">10.1002/(ISSN)1097-0010</identifier><identifier type="PublisherID">JSFA</identifier><part><date>2006</date><detail type="volume"><caption>vol.</caption><number>86</number></detail><detail type="issue"><caption>no.</caption><number>13</number></detail><extent unit="pages"><start>2206</start><end>2212</end><total>7</total></extent></part></relatedItem><identifier type="istex">F056A8CF2E45209FE48ACED4D82A0E6849CF74F7</identifier><identifier type="DOI">10.1002/jsfa.2597</identifier><identifier type="ArticleID">JSFA2597</identifier><accessCondition type="use and reproduction" contentType="copyright">Copyright © 2006 Society of Chemical Industry</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>John Wiley & Sons, Ltd.</recordOrigin></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/F056A8CF2E45209FE48ACED4D82A0E6849CF74F7/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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