Thermal degradation kinetics of anthocyanins from Chinese red radish (Raphanus sativus L.) in various juice beverages

Thermal and storage stabilities of red radish anthocyanins (RRAs) in various juice beverages (apple, grape, peach, pear, pomegranate and lemon) were studied over temperature range 70–90 °C and 4–25 °C. RRAs degradation in all juice beverages followed first-order reaction kinetics. RRAs showed a much faster degradation rate during storage at room temperature (t _1/2 value ≤84.0 days) than did in refrigerated temperature (t _1/2 ≥value 130.9 days). The rate constant (k), E _a and Q ₁₀ values for RRAs in juice beverages varied from 1.33 to 0.33, 47.94 to 14.77 kJ mol^?1 and 1.16 to 1.89 at 70–90 °C. During heating, RRAs in peach and pomegranate showed higher stability than others at these temperatures. There was a positive correlation (R ² > 0.9128) between ascorbic acid content of juice beverages (8–36 mg/100 mg) and stability of RRAs at 70–90 °C. It was found that RRAs in apple and pear juice beverage were more stable than in other juice beverages.     

Aroma Sorption Evaluation of Aseptic Packaging

A headspace method was developed for evaluating aroma sorption by polymeric packaging materials. Partition coefficients for ethyl acetate, n-hexanal, d-limonene and α-terpineol at vapor activities of 0.2 were measured between air and the materials at 25°C and 40°C. Four different flexible aseptic packaging materials with barrier layers of aluminum foil, polyvinylidene chloride (SARAN), metallized polyester (MPET) and ethylene vinyl alcohol (EVOH) were evaluated. Temperature and aroma type had significant effects on partition coefficients. No significant interactions between aromas were observed in partition coefficients. The inner polyolefin sealing layer determined the aroma sorption behavior.     

包装方式对糌粑粉贮藏品质及货架期的影响

为明确糌粑粉的货架期品质变化情况,本文分别对糌粑粉进行普通包装、铝箔包装、添加抗氧化物的普通包装、添加抗氧化物的铝箔包装、添加脱氧剂的普通包装和添加脱氧剂的铝箔包装这六种方式的处理,通过采用50 ℃条件下进行货架期加速实验,对不同包装方式的糌粑粉的感官评价、氧化品质和挥发性成分进行分析。结果表明:随着贮藏时间延长,糌粑粉品质发生氧化劣变,哈败味增加,脂肪酸值和丙二醛值分别从初始的14.17 mg KOH/100 g和0.402 mg/kg增长至20 d后的39.86 mg KOH/100 g和1.388 mg/kg;在风味组成中,烷烃类物质随贮藏时间延长而减少,酸类物质的含量升高。对比包装方式和添加剂效果发现,铝箔包装均优于普通包装,脱氧剂效果优于抗氧化物,其脂肪酸值、丙二醛值的增长速率均有所减缓。进一步预测常温条件下6种糌粑粉货架期从长到短依次为:添加脱氧剂的铝箔包装（208 d）、添加抗氧化物的铝箔包装（172 d）、铝箔包装（160 d）、添加脱氧剂的普通包装（148 d）、添加抗氧化物的普通包装（136 d）、普通包装（116 d）。这一研究明确了糌粑粉的货架期品质变化情况,为实现糌粑的工业化生产提供技术支持。     

Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

Pasteurisation effects on natural soursop (Annona muricata L.) puree were evaluated in terms of appearance, colour, flavour, odour, consistency and overall acceptability for 12 weeks. The packaging and storage temperature combinations used were laminated aluminium foil (LAF), lacquered can (LC) and high density polyethylene plastic bottle (HDPE) at ambient temperature (28–38°C), 15, 4 and −20°C. Results showed pasteurisation at 79°C for 69 s significantly improved the sensory colour, flavour, appearance and overall acceptability of the puree. Pasteurised puree packed in LAF at 4°C had the highest score for almost every attribute evaluated. Overall, all samples were found acceptable by judges during the 12 week storage period. The better stability, in terms of colour, consistency and flavour characteristics, of pasteurised puree packed in foil at 4°C than the frozen control could be an additional and cheap advantage for storage and transport.     

Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long-term Frozen Storage

Ground pork, 30% fat, was packaged in 454g units in Cryovac bags heat scaled under vacuum (V), Saran Wrap? (S), aluminum foil (A), Saran? overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at ? 17°C. TBA values increased over time regardless of packaging. Those materials that excluded oxygen delayed lipid oxidation longest. Red color (CIE a* value and % reflectance difference at 630 and 580 nm) decreased over time; this was greater on exterior than interior of the meat block. Materials that excluded oxygen prevented loss of red color during the first 26 wk storage. Changes in redness and TBA appeared unrelated to pH. Changes in L* and b* values did not appear related to packaging treatment or storage time.     

Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage

The effects of pulsed light (PL) processing parameters such as depth of juice layer (1, 3, 5 mm), distance from the lamp (5, 10 cm) and number of pulses (0–50 pulses) on the inactivation of Saccharomyces cerevisiae in verjuice, a clarified beverage obtained from freshly-squeezed unripe grapes, were investigated. A reduction of 0.96 ± 0.27 log CFU/mL was achieved by applying a dose of 34 J/cm² (1-mm layer depth, 5-cm distance, 50 pulses). PL was combined with mild heating (MH) at 43, 45 and 47 °C to increase its inactivation efficacy. Pasteurization was achieved by applying 17 J/cm² at 45 °C (PLMH45–3) and 6.12 J/cm² at 47 °C (PLMH47–3) to a 3-mm juice layer with S. cerevisiae reductions of 5.10 ± 0.24 and 5.06 ± 0.08 log CFU/mL, respectively. Quality properties of PLMH47–3-pasteurized verjuice were monitored during 6 weeks of storage at refrigerated (5 °C) and room temperature (25 °C), The results were compared to those of untreated and thermally pasteurized (72 °C/18 s) samples. Untreated juice spoiled within 2 weeks at 25 °C. No growth was detected in other conditions for 6 weeks. Among quality characteristics, only optical properties changed slightly during storage. It was concluded that mild MH-assisted pulsed light treatments have potential for verjuice pasteurization compared to conventional thermal pasteurization due to the better preservation of its fresh-like characteristics.     

COLOR AND VITAMIN C CONTENT IN MANDARIN ORANGE JUICE AS AFFECTED BY PACKAGING MATERIAL AND STORAGE TEMPERATURE

Mandarin orange (Citrus reticulata) juice was packed in two different non-transparent cartons made of polyethylene, cardboard and (1) aluminum foil (Tetrapak ^® ) or (2) ethylene vinyl alcohol copolymers (Pure-pak ^® ) and was stored at 4C or room temperature (25  ±  3C). During the shelf life of these juices (35 days), changes in the headspace gas composition, vitamin C and CIEL*a*b* color coordinates were evaluated. In addition, a consumer panel evaluated the sensory color of the juices. Mandarin orange juices darkened and ascorbic acid content decreased with storage time. Type of carton and storage temperature played a predominant role in determining the final juice quality, with Tetrapak ^® carton providing the juice with the best quality (intense orange color and high vitamin C content and consumer preference) throughout their shelf life.

PRACTICAL APPLICATIONS

This study was a clear example of how research can help real food companies in selecting the right materials for their production lines. In this particular case, the results presented show how Tetrapak^® packaging led to a final mandarin orange juice of higher quality compared to Pure-pak^® packaging. Therefore, citrus processing companies have some scientific data comparing the behavior of these two types of non-transparent cartons. Besides, the companies manufacturing these cartons also have some information about their materials and can use it to improve them.     

Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives

ABSTRACT Microbial flora of refrigerated orange juice was analyzed during storage at 10 °C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2–3 d the storage life of the juice (time to reach microbial counts of 10⁶ CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66–6.94 mM) led to storage life values > 11 d in polyethylene and > 20 d in the low gaseous permeability film, maintaining good sanitary conditions.     

Studies of incorporation and stability of model flavouring compounds on black tea

Flavoured teas have a good potential and popularity in the export market. In the present studies, four model flavouring compounds, i.e. citronellol, phenylethylalcohol, citral and bergamot oil, were incorporated in black tea and their storage characteristics were studied at three temperature conditions, 5°C, ambient and 37°C, using laminated aluminium foil, metal can and metallised polyester as packaging materials, for a period of 90 days. These were evaluated by instrumental (gas chromatography/ultraviolet) and sensory methods. Considerable flavour loss was observed in metallised polyester package, at 37°C and during the first month of storage. The first three flavoured teas showed a shelf life of 90 days while the bergamot flavoured tea had a shelf life of only 60 days. Highly significant linear correlation was established between the instrumental and sensory values.     

STUDIES ON PRESERVATION OF SUGARCANE JUICE

ABSTRACT

The variety CoP 92226 was selected for preparing sugarcane juice beverage on the basis of yield and sensory attributes from eight promising varieties of sugarcane. Sugarcane juice beverage samples were prepared by pasteurizing the sugarcane juice at 70°C for 10 minutes and adding citric acid (40 mg/100 ml), ascorbic acid (40 mg/100 ml) and potassium metabisulphite (150 ppm). Samples of sugarcane juice beverage were stored at room (30±5°C) and refrigeration (4±2°C) temperature in pre-sterilized glass bottles and analyzed for physico-chemical, microbiological and sensory attributes at every 15 days interval for 90 days. The pH, total soluble solids and total sugars decreased, whereas, titratable acidity and reducing sugars increased significantly (P<0.01) during storage. An appreciable increase in total plate counts and yeast and mold counts were observed, however, no coliforms, were detected in sugarcane juice beverage during storage. The changes in different attributes were significantly (P<0.01) higher at room temperature as compared to refrigeration temperature. The sugarcane juice beverage having citric acid and potassium metabisulphite showed minimum changes in sensory qualities during storage, both at room and refrigeration temperature. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for 90 days at room as well as refrigeration temperature could be prepared.     

Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates

Anthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity but are very susceptible to degradation during processing and storage. Effect of storage on kinetics of anthocyanin degradation and hydroxymethylfurfural (HMF) formation in black mulberry juice and concentrate was determined during 8 months of storage at temperatures of 5°, 20°, 30°, and 40 °C. The monomeric anthocyanin degradation was in accordance with the first-order reaction kinetics and the activation energies of anthocyanin degradation in black mulberry juice and concentrate were found as 56.48 and 49.75 kJ mol^?1, respectively. HMF formation in black mulberry juice and concentrate increased linearly with storage time and temperature and followed zero-order reactions. The activation energies of HMF formation in black mulberry juice and concentrate were found as 75.70 and 104.11 kJ mol^?1, respectively. The losses of antioxidant activity for black mulberry juice and concentrate during storage at different temperatures were in the ranges of 4.87–16.01 and 4.47–33.57 %, respectively. Antioxidant activity in black mulberry juice and concentrate was correlated with total monomeric anthocyanins.     

不同包装材料对烤制鱿鱼贮藏品质的影响

为开发中国枪乌贼(Uroteuthis chinensis)烤制产品并筛选适宜的包装材料,本文采用37℃加速破坏实验,考察普通包装袋、蒸煮包装袋和铝箔包装袋三种不同材料包装烤制鱿鱼,测定烤制鱿鱼在37℃贮藏过程挥发性盐基氮(TVB-N)含量、微生物菌落总数(TVC)、硫代巴比妥酸还原值(TBARS)、色泽和质构的变化,并对其进行感官评价。结果表明:普通包装袋、蒸煮包装袋内烤制鱿鱼的TVB-N含量分别在第4、6 d时超过GB 2733-2015标准(30 mg·100 g-1),为31.77、30.6 mg·100 g-1,铝箔包装袋内烤制鱿鱼TVB-N含量在整个贮藏过程中没有超过标准;铝箔包装袋、蒸煮包装袋、普通包装袋内烤制鱿鱼的菌落总数分别在贮藏的第3、4、6 d时超过DB11/617-2009标准(4.47lg CFU·mL-1),分别为5.17lg、5.17lg、4.97lg CFU·mL-1;不同包装材料内烤制鱿鱼的TBARS、色泽、质构和感官评分差异显著(P<0.05)。与普通包装袋和蒸煮包装袋相比,铝箔包装袋能有效的抑制烤制鱿鱼TVB-N含量、TVC以及TBARS的上升,且能减缓烤制鱿鱼质构和色泽的变化,使烤制鱿鱼保持良好的感官性状,是更有利于烤制鱿鱼包装和贮藏的包装材料。     

不同包装材料对草莓果浆贮藏品质的影响

以‘红颊’草莓为试材,经打浆、灌装和巴氏灭菌后,在4 ℃和25 ℃贮藏条件下,分别采用玻璃瓶、聚氯 乙烯（polyvinyl chloride,PVC）豆浆袋和铝箔袋包装,从色泽、可溶性固形物质量分数、可滴定酸质量分数、花 色苷含量、VC含量和感官品质的变化等方面,研究3 种包装材料对草莓果浆贮藏品质的影响。结果表明：4 ℃下贮 藏30 d,玻璃瓶包装草莓果浆的花色苷含量为82.29 mg/100 g,分别是PVC豆浆袋和铝箔袋包装草莓果浆的1.08 倍 和1.27 倍;色泽上玻璃瓶包装草莓果浆a*值为15.12,远高于铝箔袋包装的12.25。经综合评定,玻璃瓶的阻氧效果 较为显著,在4 ℃条件下有利于草莓果浆品质的保持,可显著延缓花色苷的降解,是较合适的草莓果浆贮藏包装材 料。本研究为草莓果浆的贮藏提供了参考。     

Delamination of Polyethylene and Aluminum Foil Layers of Laminated Packaging Material by Acetic Acid

Acetic acid solutions (0.5, 1.0 and 3.0%) were packed in polyethylene aluminum foil laminated material and adhesion between the layers was measured during 28-days storage at room temperature (～23°C). Peel tests showed that in 3% acetic acid adhesion between layers was almost totally lacking after 4 days. After another 3 days the adhesion started to recover, and after 14 days it had returned to 50% of the initial value. Attenuated total reflection (ATR) tests after separation of the layers demonstrated that a salt layer was formed at the PE-AI interface, Electron scanning for chemical analysis tests showed the presence of a thick oxidized layer on the aluminum foil and a trace of aluminum on the PE film.     

Effects of Drying,Packaging, and Temperature on the Quality of Fried Onion Slices

Abstract: Onion is used widely as a condiment for meat and other types of food in Iran. Because of the high sensitivity of this product to storage conditions and having not enough storage under controlled atmosphere (CA), the effects of drying method, packaging, and temperature during storage on thin slices of fried red Azershahr variety onion were investigated. To prepare this processed food with excellent organoleptic properties and useful in the food service industry onions were sliced (2 mm), deep-fried with corn frying oil in a batch fryer at 150 °C, and dried to a water content of 3-4% in a hot-air dryer at 70 °C for 24 h and a microwave system. Samples were packed in aluminum foil, which was purged by nitrogen gas, and cellophane-sealed with thermal sewing. Then these samples were kept for one year at laboratory temperature and in a freezer at −18 °C. During the storage time the moisture content, peroxide value, vitamin C content, total microbial count (TMC), and organoleptic characteristics of the samples were analyzed every 2 mo. The results of microbial analyses indicated that after 6 mo all of the samples had higher TMCs than the permission limits so the expiration date was set before that. The moisture contents and peroxide values showed a noticeable increase, probably due to seal failure, whereas vitamin C decreased up to 66% during storage. The loss of sensory properties was parallel to the microbial and chemical results. The findings revealed that the best sample was oven-dried, packed in aluminum foil under inert gas, and kept in a freezer (OAF) up to 6 mo.     

Effects of packaging materials,storage conditions and variety on oxidative stability of shelled walnuts

The effects of storage temperature, oxygen permeability of packaging material and variety on oxidative stability of vacuum-packaged walnut kernels were studied over a 12 months storage period. The oxidation experiments applied to two popular walnut varieties (Yalova-1 and Yalova-3) grown in Turkey. The peroxide values and hexanal contents of walnut samples significantly increased (p < 0.01) during storage at 30 °C. The highest hexanal content (4464.5–6406.9 μg/kg) were observed in Yalova-3 variety stored at 30 °C for 12 months in Polyamide/Polyethylene film pouches (oxygen permeability: 63.4 ± 0.4 mL/m²/24 h (23 °C)) with 90 μm total thickness. The effect of storage temperature and variety on lipid oxidation was found to be higher than the effect of oxygen permeability of the packaging material. It was concluded that for vacuum-packed walnut kernels in PA/PE film pouches having 63.4 ± 0.4 mL/m²/24 h (23 °C) oxygen permeability, 20 °C is sufficient to protect against oxidation for 12 months.     

Possible nutritional and health‐related value promotion in orange juice preserved by high‐pressure treatment

Effects of high‐pressure treatment on the orange juice carotenoids (β‐carotene, α‐carotene, zeaxanthin, lutein and β‐cryptoxanthin) associated with nutritional (vitamin A) and health‐related (radical‐scavenging capacity) values were investigated. Various high‐pressure treatments (50–350 MPa) combined with different temperatures (30 and 60 °C) and times (2.5, 5 and 15 min) of treatment were assayed. The carotenoid content of the orange juice was analysed by HPLC‐UV, the vitamin A value was determined as retinol equivalents (RE) and the free radical‐scavenging capacity was evaluated using the DPPH (2,2‐diphenyl‐1,1‐picrylhydrazyl) radical model system. A storage study was carried out at refrigeration temperature (4 °C). High‐pressure treatments at 350 MPa produced significant increases of 20–43% in the carotenoid content of fresh orange juice (from 3.99 to 4.78–5.70 mg l^?1). A non‐uniform behaviour of high‐pressure treatments was detected. An increase in time (beyond 5 min) or temperature (above 30 °C) of treatment did not improve the amount of carotenoids extracted. Owing to better extraction of carotenoids, an increase in vitamin A value from 164 to 238 RE l^?1 (45%) was achieved with the 350 MPa/30 °C/5 min treatment. No correlation was found between the increase in carotenoid amount extracted and the free radical‐scavenging activity. © 2002 Society of Chemical Industry     

Display, Packaging, and Meat Block Location Effects on Color and Lipid Oxidation of Frozen Lean Ground Beef

Ground beef chuck (15% fat) was packaged (500g) in vacuum bags, Saran Wrap^TM overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4°C) for 24 hr and then held frozen (?18°C) for 52 wk. Instrumental and visual color of PVC-packaged beef was affected most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxyrnyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p<0.05) visual red and brown color, lightness, and acceptability, L*, a*, and b*, and TBA values.     

EFFECT OF PACKAGING MATERIALS ON COLOR,VITAMIN C AND SENSORY QUALITY OF REFRIGERATED MANDARIN JUICE

ABSTRACT

Refrigerated mandarin juice was packed in four different containers, three cartons with different composition and one polyethylene terephthalate transparent bottle, and was stored at 4C for 90 days. During the storage of these juices, changes in the headspace gas composition, vitamin C, and CIE L*, a* and b* color coordinates were evaluated. In addition, a consumer panel evaluated the sensory color, fresh mandarin flavor and presence of off‐flavors in the juices. Experimental data indicated that the deterioration of mandarin juices (ascorbic acid degradation and darkening of color) was triggered by the rise in oxygen in the headspace of the storage containers. The type of container played a predominant role in determining the juice quality, with carton containers with an inner layer of aluminum foil providing the juices with the best quality throughout their storage.

PRACTICAL APPLICATIONS

Results from this study will provide manufacturers of mandarin juice with information dealing with the storage and quality of juices packed in different containers. In this way, if manufacturers want to use transparent polyethylene terephthalate (PET) bottles showing the color and appearance of the juice, they will be aware that the shelf life of the juice will be much shorter than in packed cartons; this reduction will be from more than 90 to 36 days (PET bottle). On the other hand, if manufacturers want to use carton for their packaging, they will be aware that using a container with a thick inner layer of aluminum foil will maintain the quality of the juice for a longer time (over 90 days) compared with a shelf life of about 54 days from cartons with an inner layer of ethylene vinyl alcohol copolymers.     

Legumes‐whey weaning food: Storage studies

Legume‐whey weaning foods formulas were stored for 6 months in aluminum foil coated by polyester at room temperature (22–25°C) and refrigerator (4°C). Peroxide values and free fatty acids values of weaning food formulas reached to its maximum after 3 and 2 months, respectively, and after that continuously decreased during storage. Thio‐barbituric acid values of all samples increased gradually throughout the storage period at different condition of storage (room temperature and refrigerator). The protein in‐vitro digestibility of all samples was not affected during storage. Protein solubility index in distilled water, 5% NaCl and 5% sucrose decreased with different obvious rates, but bulk density of weaning food formula decreased within a very narrow ranges during storage period. Total bacterial counts as well as yeast and molds decreased gradually throughout the storage period at different conditions of storage, and cold stored samples became free from molds and yeast after 6 months of storage.