Nonenzymatic Browning in Aseptically Packaged Orange Juice and Orange Drinks. Effect of Amino Acids, Deaeration, and Anaerobic Storage |
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| Authors: | B KACEM RF MATTHEWS PG CRANDALL JA CORNELL |
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| Affiliation: | Author Matthews is with the Food Science &Human Nutrition Dept. and Author Cornell is with the Statistics Dept., Univ. of Florida, Gainesville, FL 32611. Author Crandall is with the Citrus Research &Education Center, Univ. of Florida, Lake Alfred, FL 33850. Author Kacem, formerly with the Univ. of Florida, is now affiliated with I'Ecole Superieure d'Horticulture. Chatt Meriem, Tunisia. This paper is a part of his doctorate dissertation. |
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| Abstract: | Single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice and 0.4 and 0.8% w/w concentrations of each amino acid, aspartic acid, arginine, and 4-aminobutyric acid were aseptically packaged using 250 mL Tetra Brik Packs. Samples were stored at 24°C for 16 wk under anaerobic and aerobic conditions, and were tested every 4 wk for nonenzymatic browning, ascorbic acid (AA) retention, dehydroascorbic acid (DHAA) formation, and sensory changes. Deaeration and anaerobic storage resulted in increased retention of ascorbic acid. However, there was very little change in the flavor score, browning, color or change in the amino acid content of the different samples during the entire storage period. |
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