EFFECT OF PACKAGING MATERIALS ON QUALITY OF ORANGE JUICE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 4, Issue 3, March 2013, Page 77-86 PDF (981.7 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.71767 | ||||
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| Author | ||||
| M . A . Youssef* | ||||
| Agric. Res. Center, Food Technology Res. Institute . Giza-Egypt. | ||||
| Abstract | ||||
| Refrigerated orange juice was packed in four different refills, three of them made of cardboards with different composition and the fourth from polyethylene terephthalate transparent. The four refills were stored at 4 °c for 75 days, during the storage of juice, changes in the headspace gas composition, vitamin C, and color. In addition , the sensory evaluation of arbitrators for both color, flavor and unwanted odors. Experimental data indicated that the deterioration of orange juices (ascorbic acid degradation and darkening of color) was triggered by the rise in oxygen in the headspace of the storage refills. The type of refill played a predominant role in determining the juice quality, with carton refills with an inner layer of aluminum foil providing the juices with the best quality throughout their storage. | ||||
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