Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice

Sadler, G.; Parish, Mickey E.; Wicker, Louise

doi:10.1111/j.1365-2621.1992.tb11295.x

Cited by 61 publications

(29 citation statements)

References 12 publications

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“…The results of this analysis are consistent with those reported by some authors [43,44], which agrees that microbial counts may decrease during the first hours of refrigeration storage. Furthermore orange juice stored at 4°C in nanocomposite LDPE films containing Ag and ZnO nanoparticles showed microbial stability up to 28 days, but yeast, molds, and bacteria exhibit different levels of susceptibility antimicrobial to nanoparticles [44].…”

Section: Resultssupporting

confidence: 94%

Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material

et al. 2012

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The aim of this study was to use nanocomposites of polypropylene (PP) and montmorillonite (MMT), prepared by melt intercalation in a twin-screw extruder, as a food packaging material. The nanocomposites were evaluated by thermal, mechanical, and morphological analyses. Measurements of oxygen and water vapor permeability were also conducted to the nanocomposites. Besides, orange juice was used as modeling food and its physical-chemical and microbiological properties were determined. Despite of no significant changes in tensile properties were observed to the nanocomposites, the impact strength presented a substantial enhancement and the rigidity as well. Besides, MMT have shown a high capacity to improve oxygen barrier properties of PP. Electronic microscopy revealed certain homogeneity, showing some MMT-exfoliated lamellae in the PP matrix. Regarding the package efficacy, the orange juice quality was maintained after 10 days of storage. Concluding, this study seems to clarify a little more the claimed efficiency of nanocomposites as food packing materials.

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Section: Resultssupporting

confidence: 94%

Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material

et al. 2012

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“…Processing methods have been reported to have great influence on the quality attributes of beverages [11,12,15,27,28,29,30,31]. The high total solids recorded for the traditional beverage may be attributed to the increased sugar addition owing to its high sourness requiring more sweetner than the improved beverage which is less sour.…”

Section: Discussionmentioning

confidence: 99%

Development and sensory evaluation of an improved beverage from Nigeria’s tamarind (tamarindus indica l.) fruit

Adeola¹,

Aworh²

2010

African Journal of Food, Agriculture, Nutrition and Development

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Tamarind (Tamarindus indica L.), an indigenous underutilised tree fruit, has many valuable properties and almost every part of the tree is utilised by rural and urban dwellers. Nigerian tamarind fruits are grossly underutilised, with the rural dwellers utilising some of the fruits in beverage production using ancient processing methods. The ancient processes of manufacture are cumbersome, slow, non-hygienic and highly subjective, often resulting in non-uniform and low quality products which are less preferred to commercial imported ones. Furthermore, traditional tamarind beverage is not as popular among the populace as other traditional beverages. There is therefore a need to develop simple and affordable process of producing standard tamarind beverage which would be widely accepted by Nigerians. A simple, improved processing method was developed based on the traditional method of manufacturing tamarind beverage using the modified one-factor-at-a-time method to determine the experimental levels of the various ingredients used in the formulation of the beverage. A pilot study was carried out to determine the acceptable range of pulp to water blend. The beverages were evaluated by the paired preference, hedonic rating and multiple comparison tests using 50 semi-trained assessors within the age range of 18 and 45 years. The results of the paired preference tests were expressed as levels of significance while the mean scores of hedonic rating tests were subjected to analysis of variance. Tukey's test was used to separate the means. Samples of tamarind beverages produced by the traditional and improved processing methods were analysed for colour, pH, total acidity, soluble solids, ascorbic acid, total solids, browning index and cloudiness using standard methods. The colour (A 325nm ), cloudiness (A 660nm ), browning index (A 420nm ) and ascorbic acid (mg/100ml) of the traditional and improved beverages were 0.91±0.25, 0.68±0.16, 1.42±0.04, 9.5±0.69 and 0.60±0.01, 0.13±0.01, 0.19±0.01 and 10.4±0.21, respectively. While the traditional processing method took 10 hours to produce about 10 litres of beverage, the improved processing method took 2 hours to produce 250 litres of beverage. The improved beverage was rated much higher in terms of colour, aroma, taste and overall acceptability than the traditional beverage and compared favourably well with a similar commercial beverage. A beverage with more acceptable qualities than the traditional beverage was thus produced from the improved processing method.

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“…Light pasteurization is directed at vegetative microorganisms and is usually conducted at about 65 ºC during 10 seconds (Sadler et al, 1992). The series 2 consisted of homemade raw juices Nitrate ions were converted to nitrite enzymatically by nitrate reductase and further to the highly fluorescent 2.3-naphthotriazole (NAT) with 2.3-diaminonaphthalene (DAN) as described in literature (Misko et al 1993;Li et al 2000).…”

Section: Juicesmentioning

confidence: 99%

Dynamics of nitrate and nitrite content during storage of home-made and small-scale industrially produced raw vegetable juices and their dietary intake

Tamme

Reinik²,

Püssa

et al. 2010

Food Additives & Contaminants: Part A

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To cite this version:Terje Tamme, Mari Reinik, Tõnu Püssa, Mati Roasto, Kadrin Meremäe, et al.. Dynamics of nitrate and nitrite content during storage of homemade and small-scale industrially produced raw vegetable juices and their dietary intake.. Food Additives and Contaminants, 2010, 27 (04) AbstractThe influence of storage conditions on nitrate and nitrite contents, pH and total viable bacterial count of raw vegetable juices was studied. Three different types of juices from an Estonian small-scale producer and five different types of homemade juices were analyzed.Analyzes were performed immediately after opening the commercial juice packages and immediately after preparation of a homemade juice. Additionally, samples were taken after open storage of a juice at the refrigerator and ambient temperatures during 24 and 48 hours.The biggest changes in nitrate and nitrite contents were found during the storage of carrot, beetroot and radish juices. During 48 hours of storage at ambient temperature the mean increase of nitrite content in homemade carrot, beetroot and radish juices were from 0.1 to 187, from 2.1 to 578 and from 0.5 to 259, respectively. In the case of commercial lightly pasteurized products, the biggest increase of nitrite content, from 3.2 to 11 mg l -1 was found in red beetroot juice. After 48 h of storage at refrigerator temperature the changes of nitrite and nitrate were smaller. In the case of consumption of 300 ml homemade carrot juice, with nitrate and nitrite content of 64 and 110 mg l -1 , respectively, stored for 24 h at ambient temperature, the average intake is 8 and 846% of ADI of nitrates and nitrites, respectively.After consumption of 50 ml of the same carrot juice by children (1-2 years) the average intake of nitrates and nitrites is 7.0% and 733% of ADI, respectively.

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Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice

Cited by 61 publications

References 12 publications

Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material

Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material

Development and sensory evaluation of an improved beverage from Nigeria’s tamarind (tamarindus indica l.) fruit

Dynamics of nitrate and nitrite content during storage of home-made and small-scale industrially produced raw vegetable juices and their dietary intake

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