Color and vitamin c content in mandarin orange juice as affected by packaging material and storage temperature
2009
BELTRÁN, F. | PÉREZ-LÓPEZ, A.J. | LÓPEZ-NICOLÁS, J.M. | CARBONELL-BARRACHINA, A.A.
Mandarin orange (Citrus reticulata) juice was packed in two different non-transparent cartons made of polyethylene, cardboard and (1) aluminum foil (Tetrapak®) or (2) ethylene vinyl alcohol copolymers (Pure-pak®) and was stored at 4C or room temperature (25 ± 3C). During the shelf life of these juices (35 days), changes in the headspace gas composition, vitamin C and CIEL*a*b* color coordinates were evaluated. In addition, a consumer panel evaluated the sensory color of the juices. Mandarin orange juices darkened and ascorbic acid content decreased with storage time. Type of carton and storage temperature played a predominant role in determining the final juice quality, with Tetrapak®carton providing the juice with the best quality (intense orange color and high vitamin C content and consumer preference) throughout their shelf life. This study was a clear example of how research can help real food companies in selecting the right materials for their production lines. In this particular case, the results presented show how Tetrapak® packaging led to a final mandarin orange juice of higher quality compared to Pure-pak® packaging. Therefore, citrus processing companies have some scientific data comparing the behavior of these two types of non-transparent cartons. Besides, the companies manufacturing these cartons also have some information about their materials and can use it to improve them.
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