OrangerV1, PascalFrancis, Corpus, bibRecord, 000918

Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Identifieur interne : 000918 ( PascalFrancis/Corpus ); précédent : 000917; suivant : 000919

Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Auteurs : Zehra Ayhan ; HYE WON YEOM ; Q. Howard Zhang ; David B. Min

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.

RBID : Pascal:01-0177697

Descripteurs français

Pascal (Inist)
- Qualité, Composition chimique, Flaveur, Couleur, Jus d'orange, Matériau emballage, Champ impulsionnel, Arôme, Stockage, Citrus sinensis, Acide ascorbique, Composé aromatique, Température.

English descriptors

KwdEn :
- Aroma, Aromatic compound, Ascorbic acid, Chemical composition, Citrus sinensis, Color, Flavor, Orange juice, Packaging material, Pulsed field, Quality, Storage, Temperature.

Abstract

Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 °C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4 °C.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A08	`01`	`1`	`ENG`	`@1 Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials`
A11	`01`	`1`		`@1 AYHAN (Zehra)`
A11	`02`	`1`		`@1 HYE WON YEOM`
A11	`03`	`1`		`@1 ZHANG (Q. Howard)`
A11	`04`	`1`		`@1 MIN (David B.)`
A14	`01`			`@1 Department of Food Science and Technology, The Ohio State University @2 Columbus, Ohio 43210 @3 USA @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut.`
A14	`02`			`@1 Department of Food Engineering, Mustafa Kemal University @2 Hatay @3 TUR @Z 1 aut.`
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A44				`@0 0000 @1 © 2001 INIST-CNRS. All rights reserved.`
A45				`@0 36 ref.`
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A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
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C01	`01`		`ENG`	@0 Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 °C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4 °C.
C02	`01`	`X`		`@0 002A35B09`
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C03	`01`	`X`	`ENG`	`@0 Quality @5 01`
C03	`01`	`X`	`SPA`	`@0 Calidad @5 01`
C03	`02`	`X`	`FRE`	`@0 Composition chimique @5 02`
C03	`02`	`X`	`ENG`	`@0 Chemical composition @5 02`
C03	`02`	`X`	`SPA`	`@0 Composición química @5 02`
C03	`03`	`X`	`FRE`	`@0 Flaveur @5 03`
C03	`03`	`X`	`ENG`	`@0 Flavor @5 03`
C03	`03`	`X`	`SPA`	`@0 Flavor @5 03`
C03	`04`	`X`	`FRE`	`@0 Couleur @5 04`
C03	`04`	`X`	`ENG`	`@0 Color @5 04`
C03	`04`	`X`	`SPA`	`@0 Color @5 04`
C03	`05`	`X`	`FRE`	`@0 Jus d'orange @5 05`
C03	`05`	`X`	`ENG`	`@0 Orange juice @5 05`
C03	`05`	`X`	`SPA`	`@0 Zugo naranja @5 05`
C03	`06`	`X`	`FRE`	`@0 Matériau emballage @5 06`
C03	`06`	`X`	`ENG`	`@0 Packaging material @5 06`
C03	`06`	`X`	`SPA`	`@0 Material embalaje @5 06`
C03	`07`	`X`	`FRE`	`@0 Champ impulsionnel @5 07`
C03	`07`	`X`	`ENG`	`@0 Pulsed field @5 07`
C03	`07`	`X`	`SPA`	`@0 Campo impulsional @5 07`
C03	`08`	`X`	`FRE`	`@0 Arôme @5 08`
C03	`08`	`X`	`ENG`	`@0 Aroma @5 08`
C03	`08`	`X`	`SPA`	`@0 Aroma @5 08`
C03	`09`	`X`	`FRE`	`@0 Stockage @5 09`
C03	`09`	`X`	`ENG`	`@0 Storage @5 09`
C03	`09`	`X`	`SPA`	`@0 Almacenamiento @5 09`
C03	`10`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`11`	`X`	`FRE`	`@0 Acide ascorbique @2 NK @2 FR @5 15`
C03	`11`	`X`	`ENG`	`@0 Ascorbic acid @2 NK @2 FR @5 15`
C03	`11`	`X`	`SPA`	`@0 Acido ascórbico @2 NK @2 FR @5 15`
C03	`12`	`X`	`FRE`	`@0 Composé aromatique @5 16`
C03	`12`	`X`	`ENG`	`@0 Aromatic compound @5 16`
C03	`12`	`X`	`SPA`	`@0 Compuesto aromático @5 16`
C03	`13`	`X`	`FRE`	`@0 Température @5 33`
C03	`13`	`X`	`ENG`	`@0 Temperature @5 33`
C03	`13`	`X`	`SPA`	`@0 Temperatura @5 33`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
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C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Agrume @5 40`
C07	`05`	`X`	`ENG`	`@0 Citrus fruit @5 40`
C07	`05`	`X`	`SPA`	`@0 Agrios @5 40`
N21				`@1 119`

Format Inist (serveur)

NO :	PASCAL 01-0177697 INIST
ET :	Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
AU :	AYHAN (Zehra); HYE WON YEOM; ZHANG (Q. Howard); MIN (David B.)
AF :	Department of Food Science and Technology, The Ohio State University/Columbus, Ohio 43210/Etats-Unis (1 aut., 2 aut., 3 aut., 4 aut.); Department of Food Engineering, Mustafa Kemal University/Hatay/Turquie (1 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2001; Vol. 49; No. 2; Pp. 669-674; Bibl. 36 ref.
LA :	Anglais
EA :	Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 °C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4 °C.
CC :	002A35B09
FD :	Qualité; Composition chimique; Flaveur; Couleur; Jus d'orange; Matériau emballage; Champ impulsionnel; Arôme; Stockage; Citrus sinensis; Acide ascorbique; Composé aromatique; Température
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume
ED :	Quality; Chemical composition; Flavor; Color; Orange juice; Packaging material; Pulsed field; Aroma; Storage; Citrus sinensis; Ascorbic acid; Aromatic compound; Temperature
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit
SD :	Calidad; Composición química; Flavor; Color; Zugo naranja; Material embalaje; Campo impulsional; Aroma; Almacenamiento; Citrus sinensis; Acido ascórbico; Compuesto aromático; Temperatura
LO :	INIST-7332.354000097957750230
ID :	01-0177697

Links to Exploration step

Pascal:01-0177697

Le document en format XML

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<front><div type="abstract" xml:lang="en">Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 °C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4 °C.</div>
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<fC01 i1="01" l="ENG"><s0>Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 °C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4 °C.</s0>
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<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Campo impulsional</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Arôme</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Aroma</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Aroma</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Stockage</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Storage</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Almacenamiento</s0>
<s5>09</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Acide ascorbique</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Ascorbic acid</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Acido ascórbico</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>15</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Composé aromatique</s0>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Aromatic compound</s0>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Compuesto aromático</s0>
<s5>16</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Température</s0>
<s5>33</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Temperature</s0>
<s5>33</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Temperatura</s0>
<s5>33</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Agrume</s0>
<s5>40</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>40</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Agrios</s0>
<s5>40</s5>
</fC07>
<fN21><s1>119</s1>
</fN21>
</pA>
</standard>
<server><NO>PASCAL 01-0177697 INIST</NO>
<ET>Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials</ET>
<AU>AYHAN (Zehra); HYE WON YEOM; ZHANG (Q. Howard); MIN (David B.)</AU>
<AF>Department of Food Science and Technology, The Ohio State University/Columbus, Ohio 43210/Etats-Unis (1 aut., 2 aut., 3 aut., 4 aut.); Department of Food Engineering, Mustafa Kemal University/Hatay/Turquie (1 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2001; Vol. 49; No. 2; Pp. 669-674; Bibl. 36 ref.</SO>
<LA>Anglais</LA>
<EA>Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 °C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4 °C.</EA>
<CC>002A35B09</CC>
<FD>Qualité; Composition chimique; Flaveur; Couleur; Jus d'orange; Matériau emballage; Champ impulsionnel; Arôme; Stockage; Citrus sinensis; Acide ascorbique; Composé aromatique; Température</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume</FG>
<ED>Quality; Chemical composition; Flavor; Color; Orange juice; Packaging material; Pulsed field; Aroma; Storage; Citrus sinensis; Ascorbic acid; Aromatic compound; Temperature</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit</EG>
<SD>Calidad; Composición química; Flavor; Color; Zugo naranja; Material embalaje; Campo impulsional; Aroma; Almacenamiento; Citrus sinensis; Acido ascórbico; Compuesto aromático; Temperatura</SD>
<LO>INIST-7332.354000097957750230</LO>
<ID>01-0177697</ID>
</server>
</inist>
</record>

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Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

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