Quality of orange juice in barrier packaging material

Abstract

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.

New Trends in Beverage Packaging Systems: A Review

“…However, the production and use of glass bottles have negative environmental effects due to their manufacturing energy costs; they are easily broken and are comparatively heavy (Table 1). Numerous studies based on the use of different packaging materials have been reported to overcome these problems [17,18].…”

“…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.…”

“…The obtained results indicated that glass was the material presenting the lowest oxygen permeability followed by multilayer and monolayer PET [22]. Berlinet et al [17] studied new multilayer PET systems with decreased oxygen permeability to maintain the quality of orange juice. Three different PET-based packaging materials were used: standard monolayer, multilayer, and plasma-treated (internal carbon coating).…”

“…Compared to standard PET, multilayer or internal carbon coating PETs with good oxygen barrier properties were obtained showing better vitamin C contents after three months of storage. Flavor compounds as well as vitamin C play a major role on maintaining the quality of orange juice [17].…”

Miscibility and Transport Properties of Poly(lactide)/Phenoxy System

“…However, these properties are necessary in order to preserve organoleptic food quality during its shelf life because they prevent the alteration of food due to excessive oxygen or water vapor transference or the loss of aromatic compounds. [2,3] Much work has been undertaken to improve PLA transport and mechanical properties.…”