Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene‐Bottled Citrus Juice

Fellers, P. J.

doi:10.1111/j.1365-2621.1988.tb07819.x

Cited by 64 publications

(49 citation statements)

References 4 publications

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“…Similar results were observed for the data in the literature and the legislation for commercial juice (Brasil, 1974;Fellers, 1988;Tocchini et al, 1993;Nisida et al, 1993). The TTA values obtained were superior to the reference values, while the TSS/TTA ratio was low, possibly due to the variation in seasonalness and fruit ripeness.…”

Section: Complementary Physical and Chemical Analysessupporting

confidence: 80%

“…Microbial growth in citrus juice is characterized by the production of unpleasant flavors and product deterioration who is commonly caused by yeasts (Parish, 1991;Lima et al, 2000). Several authors have observed that flavor quality in citrus fruits was maintained as long as sanitization and storage temperatures appropriate to the product were used (Fellers, 1988;Tocchini et al, 1993;Nisida et al, 1993;Pao et al, 1996). Coloring and flavor indicate fruit ripeness (Salunkhe and Kadam, 1995) thus several physical and chemical determinations (pH, total soluble solid content and total titratable acidity) are important for orange juice characterization and quality .…”

Section: Introductionmentioning

confidence: 99%

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Stability of unpasteurized and refrigerated orange juice

Souza

Benassi

Meneghel

et al. 2004

Braz. arch. biol. technol.

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Section: Complementary Physical and Chemical Analysessupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Stability of unpasteurized and refrigerated orange juice

Souza

Benassi

Meneghel

et al. 2004

Braz. arch. biol. technol.

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“…1, obtaining ~ 1-20 L of fresh orange juice. The storage time at 4 °C, estimated to be within the shelf-life range of the produce (Fellers, 1988), was set to 10 days afte r processing. The maximum concentration of chitosan was blished esta as 2 g L− 1 after an initial sensorial acceptance screening.…”

Section: Discussionmentioning

confidence: 99%

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Martín‐Diana¹,

Rico²,

Baviera

et al. 2009

Innovative Food Science & Emerging Technologies

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Ab s t r a c tOptimisation of the incorporation of chitosan in orange juice was accomplished by the evaluation of quality and nutritional markers. Response surface methodology was applied to obtain quadratic and second degree response surface model equations. The analyses showed that increases in chitosan concentration extende d the quality of the orange juice significantly (p b 0.05), reducing enzymatic and non-enzymatic browning and controlling the spoilage during the storage time; however, concentrations N 1 g L− 1 produced a significant (p N 0.05) reduction in the concentrations of ascorbic acid and carotenoids associated with the positive charge of chitosan and its ability to flocculate and coagulate negatively charged substances. Also, concentration s N 1 g L− 1 were scored as unacceptable for the sensory panel due to an increase in bitterness. The study recommends the use of chitosan at concentrations up to 1 g L− 1 to extend quality and preserve asco ic acid rb and carotenoids during storage time of fresh orange juice, thus avoidi g the use of standard thermal n treatments which produces a negative impact on the nutritional value. Industrial relevance: One of the major problems of fresh orange juice is its limited shelf-life. Spoilage and quick degradation of vitamins are two of the most important causes of quality loss during the shelf-life of this product. Moreover, the U. S. Food and Drug Administration issued a warning to consumers again t s drinking unpasteurised orange juice products because of the potential contamination with Salmonella typhimurium and its association with an outbreak of human disease caused by this organism [FDA issues nationwide health alert on Orchid Island unpasteurised orange juice. Products Recalls, Market Withdrawals and Safety Alerts.]. The main objective of this study was the study of chitosan as a natural preservative for extending the shelf-life of orange juice and as an alternative to pasteurisation.

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“…However, ascorbic acid is known to be a vitamin sensitive to a number of factors, including pH, moisture content, oxygen, temperature and light [17]. Degradation of ascorbic acid proceeds both aerobic and anaerobic pathways [18,19] and depends upon many factors such as oxygen, heat, light [20), storage temperature and storage time [21,22]. Oxidation of ascorbic acid occurs mainly during the processing of juices [18], whereas, anaerobic degradation of ascorbic acid mainly appears during storage [16,19,23] which is especially observed in thermally preserved juices.…”

Section: Introductionmentioning

confidence: 99%