The vitamin C content of orange juice packed in an oxygen scavenger material
Abstract
A storage study of orange juice packed in oxygen scavenging (OS) film and oxygen barrier film was conducted to determine the extent of ascorbic acid loss due to oxygen as a function of time and temperature. The initial concentration of ascorbic acid in the orange juice was 374 mg/l and this was found to decrease by 74 and 104 mg/l after 3 days of storage at 25 °C in the OS and oxygen barrier film, respectively. This rapid loss in ascorbic acid correlated well with the amount of oxygen initially present in the headspace and that dissolved in the juice. The loss of ascorbic acid also correlated with an increase in the browning of the juice, where the extent of browning was found to be lower for the juice packed in the OS film than that packed in the oxygen barrier material. The rapid removal of oxygen was found to be an important factor in sustaining a higher concentration of ascorbic acid over long storage times.
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Degradation of vitamin C depends on many factors during storage such as temperature, oxygen, and light.
“Degradation of vitamin C depends on many factors during the storage condition such as temperature, oxygen, and light (Zerdin et al., 2003).”
From Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage (2021) · cites this paper as Zerdin et al., 2003
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Oxygen Scavenging Packaging Systems
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Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purées
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- Authors
- Zerdin, K., Rooney, M. L., & Vermuë, J.
- Affiliations
- UNSW Sydney (AU)
- Netherlands Organisation for Applied Scientific Research (NL)
- Corresponding author
- Zerdin, Katherine
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2003-08
- Volume
- 82
- Issue
- 3
- Pages
- 387-395
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2015874788
- Semantic Scholar
- 1e9a1cf0ddee3618aa0357c79f24e1d0ce7603d9
- Cited by
- 190
- References
- 21
- Citations by year
- 2026: 2 · 2025: 7 · 2024: 4 · 2023: 6 · 2022: 7 · 2021: 10 · 2020: 6 · 2019: 10 · 2018: 5 · 2017: 16 · 2016: 11 · 2015: 12 · 2014: 11 · 2013: 12 · 2012: 10
- FWCI
- 5.92
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- TNO Repository (submittedVersion)
- Repository hosted by TU Delft Library (TU Delft) (submittedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Funders
- Commonwealth Scientific and Industrial Research Organisation
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- orange juice, vitamin C, oxygen barrier films, juice packaging, storage stability, browning, headspace oxygen, temperature effects
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