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Effect of packaging materials on colour, vitamin C and sensory quality of refrigerated mandarin juice.

Author(s) : BELTRÁN-GONZÁLEZ F., PÉREZ-LÓPEZ A. J., LÓPEZ-NICOLÁS J. M., et al.

Type of article: Article

Summary

Refrigerated mandarin juice was packed in four different containers, three cartons with different composition and one polyethylene terephthalate transparent bottle, and was stored at 4°C for 90 days. During the storage of these juices, changes in the headspace gas composition, vitamin C, and CIE L, a and b colour coordinates were evaluated. In addition, a consumer panel evaluated the sensory colour, fresh mandarin flavour and presence of off-flavours in the juices. Experimental data indicated that the deterioration of mandarin juices (ascorbic acid degradation and darkening of colour) was triggered by the rise in oxygen in the headspace of the storage containers. The type of container played a predominant role in determining the juice quality, with carton containers with an inner layer of aluminium foil providing the juices with the best quality throughout their storage.

Details

  • Original title: Effect of packaging materials on colour, vitamin C and sensory quality of refrigerated mandarin juice.
  • Record ID : 2010-1968
  • Languages: English
  • Source: J. Food Qual. - vol. 31 - n. 5
  • Publication date: 2008/10
  • DOI: http://dx.doi.org/10.1111/j.1745-4557.2008.00223.x

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