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Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
J Agric Food Chem. 2001 Feb; 49(2):669-74.JA

Abstract

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 micros 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 degrees C for 112 days. Packaging material had a significant effect (p < or = 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 degrees C.

Authors+Show Affiliations

Ayhan Z
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA.
Yeom HW
No affiliation info available
Zhang QH
No affiliation info available
Min DB
No affiliation info available

MeSH

Ascorbic AcidBeveragesCitrusColorCyclohexenesElectricityFood PackagingLimoneneTasteTerpenes

Pub Type(s)

Comparative Study
Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

11262010

Citation

Ayhan, Z, et al. "Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials." Journal of Agricultural and Food Chemistry, vol. 49, no. 2, 2001, pp. 669-74.
Ayhan Z, Yeom HW, Zhang QH, et al. Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. J Agric Food Chem. 2001;49(2):669-74.
Ayhan, Z., Yeom, H. W., Zhang, Q. H., & Min, D. B. (2001). Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. Journal of Agricultural and Food Chemistry, 49(2), 669-74.
Ayhan Z, et al. Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials. J Agric Food Chem. 2001;49(2):669-74. PubMed PMID: 11262010.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. AU - Ayhan,Z, AU - Yeom,H W, AU - Zhang,Q H, AU - Min,D B, PY - 2001/3/23/pubmed PY - 2001/5/26/medline PY - 2001/3/23/entrez SP - 669 EP - 74 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 2 N2 - 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 micros 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 degrees C for 112 days. Packaging material had a significant effect (p < or = 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 degrees C. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11262010/Flavor_color_and_vitamin_C_retention_of_pulsed_electric_field_processed_orange_juice_in_different_packaging_materials_ DB - PRIME DP - Unbound Medicine ER -