Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH

Berlinet, Cécilia; Brat, Pierre; Brillouet, Jean‐Marc; Ducruet, Violette

doi:10.1002/jsfa.2597

Cited by 37 publications

(28 citation statements)

References 24 publications

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“…In particular, pasteurization, which is used to avoid microbiological contamination, has been shown to induce a 6% to 11% reduction of vitamin C concentration in OJ [6] [17]. Besides, vitamin C concentration in OJ has also been shown to decrease during storage at ambient temperature, with an 18% to 39% reduction after 2 months, depending on the type of packaging [18]. This may therefore also explain the lower vitamin C concentration observed in commercial OJ, since analysis were performed 1 to 2 months after packaging and most of the references (10 out of 12) were stored at ambient temperature.…”

Section: Vitamin C Folate Polyphenol and Dietary Fibermentioning

confidence: 99%

Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices

Chanson-Rollé¹,

Braesco²,

Chupin³

et al. 2016

FNS

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The study aimed to compare the nutritional composition of commercial and home-made orange juices with a fruit content of 100%, i.e., without dilution with water and without addition of sugars or any other sweeteners. Orange juice samples (n = 12 for both types of juice) were representative of the French market and of French consumers' habits as determined by a consumer survey. The results showed that both types of juices contained the same concentrations in total sugars and polyphenols and had low levels of dietary fiber (P > 0.05 for all parameters). Commercial orange juice contained less vitamin C (P = 0.035) and folate (P = 0.002) than home-made juice (15% and 27% less, respectively), probably owing to the vitamin degradation that may occur during industrial production (e.g., during pasteurization) and storage of commercial orange juice. The observed differences were of relatively small magnitude overall, however, and within the expected ranges for vitamin loss due to pasteurization and storage at ambient temperature. Indeed, commercial orange juice contained 85% of the vitamin C concentration measured in home-made juice, showing that vitamin C was well preserved in commercial juice. Another study with a larger number of samples would be needed to confirm these observations.

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Section: Vitamin C Folate Polyphenol and Dietary Fibermentioning

confidence: 99%

Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices

Chanson-Rollé¹,

Braesco²,

Chupin³

et al. 2016

FNS

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“…Under the same storage conditions, losses observed in PET1 and PET2 were ∼42 and ∼29%. These data show that losses in vitamin C were partly related to the oxygen permeabilities of the different packaging materials: PET1, having the highest oxygen permeability (6.79 U), showed the highest losses, while PET2, with permeability 10 times lower (0.62 U), exhibited fewer losses for vitamin C. 15 This effect was emphasized after 9 months of storage (Table 3). Losses observed in glass bottles (no oxygen permeability) could be attributed to the oxygen present in the bottle headspace and in the reconstituted juice (1 mg/l at zero time).…”

Section: Vitamin C: Infl Uence Of Artifi Cial Light During Storagementioning

confidence: 85%

Quality of orange juice in barrier packaging material

Berlinet¹,

Brat

Ducruet³

2007

Packag Technol Sci

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The vitamin C content and the colour of orange juice made from concentrate were measured during 9 months of storage at 20°C either under artifi cial light or in darkness. The packaging materials used were glass, standard monolayer polyethylene terephthalate (PET) and multilayer PET (PET/nylon and oxygen scavenger/PET) containers. In this experiment, all bottles were sealed with aluminium foil in order to avoid any cap effect. The results showed that in plastic packaging materials, the loss of vitamin C was related to the oxygen permeability, and that glass provided the best preservation of ascorbic acid. No statistical difference (p < 0.05) was revealed between the vitamin C content in the juice stored under artifi cial light or in darkness, whatever the packaging used. The modifi cation of colour was studied with the L, a* and b* values during storage at 20°C under artifi cial light. L and b* decreased, revealing a reduction of lightness and yellow colour of the juice, whereas a* increased, due to the formation of brown pigments. This change in colour was partly related to the oxygen permeability of the packaging used.The losses of aroma compounds by permeation through the bottle (PET) and the cap (high-density polyethylene, HDPE) have also been investigated. The results showed that permeation mainly took place through the cap. The use of a multilayer cap [HDPE with internal barrier layer of low-density polyethylene (LDPE)/EvOH/ LDPE] considerably limited the permeation of the aroma compounds studied, whatever the PET bottle used.

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“…However, oxygen also diffuses from the surrounding atmosphere through the packaging material into the beverage with a rate depending on the permeability of the material and the difference in oxygen partial pressure on both sides of the packaging. Therefore, appropriate barrier materials should be selected to avoid oxidative degradation, such as glass bottles, foil laminates in carton packs (e.g., Tetrapak) or flexible pouches, and polyethylene terephthalate (PET) bottles in the case of juice [17,23,24]. Bacigalupi et al [20] investigated the sensitivity to oxidation of orange juice through packaging in standard or active PET with oxygen scavenger bottles.…”

Section: Influence Of Packaging On Beverage Conservation and Drawbackmentioning

confidence: 99%

“…Aldehydes as furfural, an off-flavor of some beverages formed by the Maillard reaction involving ascorbic acid, can appear between 3 and 5 months after packaging. Finally, lactones are cyclic molecules formed by esterification of acid and alcohol groups present in the same molecule [18,24,30,32]. Nevertheless, in addition to storage, soil and fermentation conditions, climate, and variety of grape are main factors determining the aroma of wine.…”

Section: Influence Of Packaging On Beverage Conservation and Drawbackmentioning

confidence: 99%

New Trends in Beverage Packaging Systems: A Review

et al. 2015

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New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.

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Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH

Cited by 37 publications

References 24 publications

Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices

Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices

Quality of orange juice in barrier packaging material

New Trends in Beverage Packaging Systems: A Review

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