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.