Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

Abstract

This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures. Aroma compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the total aerobic plate counts of orange juice stored at room temperature and 37°C was far more than 4°C. Totally 33 aroma compounds were determined in these orange juices. Significant differences on the aroma compounds in orange juices stored at different temperatures were observed in the present study. Most of the terpenes decreased at 4°C after 15 days' storage, while 10 and 8 terpenes increased during storage at room temperature and 37°C. a-Terpineol and p-vinylguaiacol were the only off-flavor compounds found in juice stored at 4°C and room temperature at late storage respectively. While terpinen-4-ol, 4-ethylguaiacol and p-vinylguaiacol were found in juice stored at 37°C at late storage. a-Terpineol was the only off-flavor compound found in orange juice stored at 4°C.

Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives

“…This explains the decline in the antioxidant, antimicrobial, and anti-inflammatory activities of the GF-PE. The GF-CE was prepared and evaporated at a temperature not exceeding 45 • C, enabling the stability of heat-sensitive compounds, which allows for the synergistic activity with the flavonoid glycosides and phenolic acids present even at a lower concentration than that of the GF-PE (obtained after EO extraction) to perform higher antioxidant, antimicrobial, and anti-inflammatory activities [79][80][81]. Furthermore, it is crucial to account for the total activity of polyphenol-rich extracts, influenced by the synergistic or antagonistic interactions among their constituents.…”

“…The presence of nonoxygenated compounds and oxygenated sesquiterpenes, such as D-Limonene, β-pinene, γ-Terpinene, α-pinene, and nootkatone, contributes significantly to the antimicrobial activity. Although the precise mechanism of action of EOs remains unclear, it is hypothesized that they disrupt cell membrane function and structure, consequently interfering with electron chain transport, enzyme activity, nutrient uptake, and the synthesis of nucleic acids and proteins [80].…”

Assessment of Physicochemical and Sensory Characteristics of Stevia Sweetened, Low-Caloric Orange Drink

“…The odor of orange readyto-serve drinks is generally influenced by several factors, including temperature, oxygen availability, light exposure, and contamination by microorganisms (Pan et al, 2023). These factors contribute to the degradation of various volatile components of orange juice, leading to the loss of its characteristic aroma (Li et al, 2018;Wibowo et al, 2015). Moreover, the presence of different aromatic compounds in stevia contributes to the characteristic pungent aroma ( Jabeen et al, 2019), and the loss of different essential oils during storage can be attributed to changes in the aroma of the drinks, as reported by Radi et al (2018).…”

Metabolomics of chemical constituents as a tool for understanding the quality of fruits during development and processing operations

“…The phenolic and flavonoid component present in fruits also act as strong antimicrobial agents in the plant defence (Lee et al, 2015). Polyphenolic compounds like chlorogenic acid, phloretin and isorhamnetin derivatives, found abundantly in apples and pears serve as an efficient scavenger of ROS due to their capability of donating electron and hydrogen ion (Li et al, 2018). Additionally, Song et al (2023) also found a strong association of phenolic and flavonoid compound with DPPH and ATBS free radical-scavenging activity.…”