Color and vitamin C content in mandarin orange juice as affected by packaging material and storage temperature

  • BeltrÁn F
  • PÉrez-LÓpez A
  • LÓpez-NicolÁs J
 et al. 
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Abstract

Mandarin orange (Citrus reticulata) juice was packed in two different non-transparent cartons made of polyethylene, cardboard and (1) aluminum foil (Tetrapak (R)) or (2) ethylene vinyl alcohol copolymers (Pure-pak (R)) 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 (R) carton providing the juice with the best quality (intense orange color and high vitamin C content and consumer preference) throughout their shelf life.

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Authors

  • F. BeltrÁn

  • A. J. PÉrez-LÓpez

  • J. M. LÓpez-NicolÁs

  • A. A. Carbonell-Barrachina

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