Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice

Nagy, Steven; Smoot, John M.

doi:10.1021/jf60209a031

Cited by 96 publications

(76 citation statements)

References 8 publications

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“…Hence, the loss of ascorbic acid in unpasteurized juice, regardless of storage conditions, was described by a first-order reaction. The firstorder kinetic model for ascorbic acid degradation determined in this study is in agreement with other studies for other citrus juices [8,19,20]. On the other hand, there have been studies that reported that ascorbic acid destruction follows a zeroorder [21] or second-order reaction [22].…”

Section: Kinetic Study Of Ascorbic Acid Loss In Sour Orange Juicesupporting

confidence: 91%

“…The decrease in ascorbic acid concentration to levels unacceptable by legislation or industrial practice often defines citrus juice shelf life, rendering ascorbic acid an important indicator of citrus juice quality [19]. When ascorbic acid retention of unpasteurized juice was plotted versus storage time, polynomial curves were obtained, with determination coefficients of the curves ranging between 0.9425 and 0.9838.…”

Section: Kinetic Study Of Ascorbic Acid Loss In Sour Orange Juicementioning

confidence: 99%

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Shelf life of unpasteurized sour orange juice in Iran

Amiri¹,

Niakousari²

2008

Fruits

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-squeezing fresh fruit; it was filtered, and then poured into clear or dark green glass bottles. Bottles were stored at room temperature [(28 ± 2)°C], in the refrigerator [(4 ± 1)°C] and in the freezer [(-12 ± 1)°C] for 12 weeks. Additional samples were prepared by supplementing juice with 2% (w/w) citric acid and they were stored in the refrigerator. Total soluble solids and pH values were measured every 2 weeks and analysis was carried out on ascorbic acid content by means of the titration method in the presence of 2,6-dichlorophenol indophenol. The study was performed for 12 weeks. Results and discussion. Total soluble solids content and pH value of the initial juice were 11.5°Brix and 3.18, respectively. pH appeared not to be significantly influenced by storage time or conditions; however, total soluble solids content in a few samples was reduced to about 9.5°Brix. The initial ascorbic acid content was 130 mg·100 mL -1 ; after 2 weeks, it was reduced by nearly 50% for all unfrozen samples. The final concentration of ascorbic acid in the juice was approximately 20 mg·100 mL -1 , regardless of storage conditions. The deteriorative reaction of ascorbic acid in the juice at each temperature experienced followed a first-order kinetic model with activation energy of 2.67 kJ·mol -1 .Iran Islamic Republic / Citrus aurantium / fruit juices / packaging / storage / keeping quality / ascorbic acid Durée de conservation du jus d'orange amère non pasteurisé en Iran.Résumé --introduction. En Iran, l'orange amère est disponible de mi-octobre à mars. Les consommateurs stockent fréquemment de gros volumes de jus non pasteurisé, à basse température ou à température ambiante, en prévision des périodes où le fruit frais ne sera pas disponible. L'objectif de nos recherches a été de déterminer la durée de conservation du jus non pasteurisé de ces oranges amères, stocké dans des conditions semblables à celles utilisées, chez eux, par les consommateurs. Matériel et méthodes. Du jus d'orange amère a été préparé en pressant à la main le fruit frais ; il a été ensuite filtré, puis versé dans des bouteilles en verre clair ou en verre vert-foncé. Les bouteilles ont été stockées à la température ambiante [(28 ± 2°C)], au réfri-gérateur [(4 ± 1)°C], et au congélateur [(-12 ± 1)°C] pendant 12 semaines. D'autres échantillons ont été préparés en ajoutant au jus 2 % (poids / poids) d'acide citrique ; ils ont été stockés au réfrigérateur. La matière sèche soluble et les valeurs du pH ont été mesurées toutes les 2 semaines et la teneur en acide ascorbique a été analysée par titration en présence d'indophénol 2,6 dichlorophénol. L'étude a été réalisée pendant 12 semaines. Résultats et discussion. La teneur en matière sèche soluble et la valeur du pH du jus initial ont été de 11,5°Brix et 3,18, respectivement. Le pH a semblé ne pas être significativement influencé par le temps ou les conditions de stockage, toutefois la teneur en matière sèche soluble dans quelques échantillons a été réduite à environ 9.5°Brix. La teneur en acide ascorbique initia...

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Section: Kinetic Study Of Ascorbic Acid Loss In Sour Orange Juicesupporting

confidence: 91%

Section: Kinetic Study Of Ascorbic Acid Loss In Sour Orange Juicementioning

confidence: 99%

Shelf life of unpasteurized sour orange juice in Iran

Amiri¹,

Niakousari²

2008

Fruits

View full text Add to dashboard Cite

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“…This loss in vitamin c during processing could be attributed to the fact that vitamin C is soluble in water and at the same time not stable in high temperature (Nagy and Smooth 1977). All the processing techniques employed in this research were carried out in water and with high temperature.…”

Section: Resultsmentioning

confidence: 99%

Proximate and bioactive contents of some selected Vegetables in Nigeria: Processing and Varietal effects

Adegunwa¹,

Alamu²

2011

AJFN

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Leaves of four varieties of vegetable were subjected to two processing methods which are sun drying and blanching. This study aims at assessing the effect of some post harvest treatments on the nutrient, anti-nutrient and anti-oxidant potentials of the leafy vegetables. In this study fresh leaves of Vernonia amygdalina, Basella alba, Telferia accidentalis and Talinium Triangulare were subjected to the processing methods mentioned earlier, the vegetables were blanched at 60 o C. The proximate, bio-active composition (Tannin, Phytate, Vitamin C, and Beta carotene) were subsequently determined. The result of the study shows the various parameters of the vegetable samples. However, the various conventional food processing techniques caused a significant decrease (P<0.05) in the Vitamin C and Total Beta Carotene content while it caused little significant increase (P>0.01) in the tannin and phytate content. The processing methods brought about inconsistence change in the proximate result, some samples increase while some decreased. In conclusion, all these vegetables samples have very high nutrient, anti-nutrient and antioxidant potential; however the various conventional post-harvest treatment caused a significant decrease (P<0.05) in the nutrient and bio-active content, and at the same time caused a significant decrease in the anti-nutrient and antioxidant potential.

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“…8I) throughout storage. Blanching caused a significant decrease in vitamin C content, which could be attributed to the fact the vitamin C is very soluble in water and not stable at high temperature (Nagy and Smooth, 1976;Liu et al, 2002).…”

Section: Ascorbic Acid and Carotenoidsmentioning

confidence: 99%

Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

et al. 2007

Postharvest Biology and Technology

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Short-time steam processing was used as an alternative to chlorine (100 mg L−1 ) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 • C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.

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Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice

Cited by 96 publications

References 8 publications

Shelf life of unpasteurized sour orange juice in Iran

Shelf life of unpasteurized sour orange juice in Iran

Proximate and bioactive contents of some selected Vegetables in Nigeria: Processing and Varietal effects

Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

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