OrangerV1, PascalFrancis, Curation, bibRecord, 000086

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

Identifieur interne : 000086 ( PascalFrancis/Curation ); précédent : 000085; suivant : 000087

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

Auteurs : Zehra Ayhan [États-Unis, Turquie] ; HYE WON YEOM [États-Unis] ; Q. Howard Zhang [États-Unis] ; David B. Min [États-Unis]

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.
Wicri :
- topic : Stockage.

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.

A01	`01`	`1`		`@0 0021-8561`
A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 49`
A06				`@2 2`
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.`
A20				`@1 669-674`
A21				`@1 2001`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000097957750230`
A44				`@0 0000 @1 © 2001 INIST-CNRS. All rights reserved.`
A45				`@0 36 ref.`
A47	`01`	`1`		`@0 01-0177697`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
A66	`01`			`@0 USA`
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`
C03	`01`	`X`	`FRE`	`@0 Qualité @5 01`
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`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
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`

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Le document en format XML

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<term>Color</term>
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<term>Orange juice</term>
<term>Packaging material</term>
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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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<fC03 i1="01" i2="X" l="FRE"><s0>Qualité</s0>
<s5>01</s5>
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</fC03>
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<s5>01</s5>
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<s5>03</s5>
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<s5>03</s5>
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<fC03 i1="04" i2="X" l="FRE"><s0>Couleur</s0>
<s5>04</s5>
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<s5>06</s5>
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<s5>06</s5>
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<s5>06</s5>
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<s5>07</s5>
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<fC03 i1="07" i2="X" l="ENG"><s0>Pulsed field</s0>
<s5>07</s5>
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<fC03 i1="07" i2="X" l="SPA"><s0>Campo impulsional</s0>
<s5>07</s5>
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<s5>08</s5>
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<s5>08</s5>
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<s5>08</s5>
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<s5>09</s5>
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<fC03 i1="09" i2="X" l="ENG"><s0>Storage</s0>
<s5>09</s5>
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<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>
</inist>
</record>

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