Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
Journal of Agricultural and Food Chemistry, cilt.49, sa.2, ss.669-674, 2001 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 49 Sayı: 2
- Basım Tarihi: 2001
- Doi Numarası: 10.1021/jf000984b
- Dergi Adı: Journal of Agricultural and Food Chemistry
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.669-674
- Anahtar Kelimeler: Orange juice aroma compounds, Packaging materials, PEF processing, Sensory evaluation, Vitamin C
- Hatay Mustafa Kemal Üniversitesi Adresli: Hayır
Özet
Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22°C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of > 16 weeks in glass and PET at 4°C.