Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

Abstract

In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters as a function of time and as well as temperature (20-42 °C). A zero-order (°Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) were selected to model the evolution of the parameters between parentheses. Activation energies ranged from 22 to 136 kJ mol(-1), HMF formation being the most temperature sensitive. High correlations were found between sugars, ascorbic acid, their degradation products (furfural and HMF) and total colour difference (ΔE(∗)). Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient storage.

Moderate and high intensity pulsed electric fields : Effect on microbial inactivation, shelf life and quality of fruit juices

“…Also the pH value for juice A and B did not change by thermal or PEF treatment, and values for juices A and B were pH = 3.51 ± 0.01 and pH = 2.99 ± 0.02, respectively. The pH of juice A was comparable to values often reported for orange juice, with a pH typically ranging from 3.4 to 4.3 (Bull et al, 2004;Hartyáni et al, 2011;Nagy & Smoot, 1977;Timmermans et al, 2011;Wibowo et al, 2015), so the pH of juice B can be considered as rather low.…”

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

“…shown from the result of our previous shelf-life study in orange juice (Wibowo et al, 2015b;Wibowo et al, 2015a). All mango juice samples were stored at accelerated storage temperature conditions of 42 °C for 8 weeks.…”

“…citric acid (CA), combination of citric acid and ascorbic acid (CA+AA 250 and CA+AA 500 ) and sugars (S) consisting 9.82 g L -1 of fructose, 20.39 g L -1 of glucose and 19.52 g L -1 of sucrose to the control juice. Conditions for addition of the reaction precursors (e.g., ascorbic acid, citric acid, sugars) were selected based on measured concentration of these precursors in 8 orange juice (Wibowo et al, 2015a). For every formulation (i.e.…”

“…Because different chemical compositions may lead to different chemical reactions, in our work, besides the control mango juice (mango puree and water), mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions (e.g., degradation of ascorbic acid, acidcatalysed degradation of sugars): ascorbic acid, citric acid and sugars. In our previous study, these compounds were linked to changes in targeted quality parameters (e.g., colour, HMF and furfural) of pasteurised orange juice during storage at ambient and elevated temperature (Wibowo et al, 2015b;Wibowo et al, 2015a). Moreover, in the work on orange juice, fingerprinting of the volatile fraction showed potential to investigate different quality-related chemical reactions (Wibowo, Grauwet, Kebede, Hendrickx, & Van Loey, 2015).…”

New Trends in Beverage Packaging Systems: A Review

“…Indeed, the presence of oxygen facilitates the microbial growth, increases oxidative reactions, and induces the development of off-flavor and color changes [10]. For example, the variation in color produced during the storage of fruit juices can be related to the deterioration of the nutritional and organoleptic properties of the food product [11].…”