Joint Research Unit Agropolymers Engineering and Emerging Technologies-UMR 1208 Montpellier Supagro, INRA, UM2, CIRAD, CC 023, Pl. E. Bataillon, 34095 Montpellier Cedex, France.
Food Chem. 2013 Dec 15;141(4):3827-36. doi: 10.1016/j.foodchem.2013.06.076. Epub 2013 Jun 29.
Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or active PET with oxygen scavenger bottles. The evolution of dissolved oxygen was found to be similar in all bottles, whereas ascorbic acid degradation was related to the oxygen transfer with higher losses in standard PET (53%) against active PET (31%). Moreover, when juice was exposed to high intensity light, a fold faster degradation of ascorbic acid was observed compared to total darkness. Depending also on the light intensity and regardless of the package permeability, changes in the aromatic profile of the juice were observed due to the degradation of limonene and the formation of α-terpineol, an off-flavour. A mechanistic model was developed to predict the shelf life of orange juice. This model, coupling O2 transfer and ascorbic acid oxidation reaction in the bottled juice, confirmed that oxygen permeation through packaging material could not be neglected.
通过在标准 PET 或具有除氧剂的活性 PET 中包装，研究了橙汁的氧化敏感性。发现所有瓶子中的溶解氧演化都相似，而抗坏血酸的降解与氧气转移有关，在标准 PET 中（53%）的损失高于活性 PET（31%）。此外，当果汁暴露在高强度光线下时，与完全黑暗相比，抗坏血酸的降解速度快了一倍。此外，无论包装的渗透性如何，由于柠檬烯的降解和异味α-松油醇的形成，果汁的芳香轮廓也发生了变化。开发了一个机械模型来预测橙汁的保质期。该模型将瓶装果汁中的 O2 转移和抗坏血酸氧化反应结合在一起，证实了氧气通过包装材料的渗透不容忽视。
