Cited by 190Postharvest Quality and Shelf Life ManagementFood Nutrient Composition and Product DevelopmentPhytochemicals and Antioxidant Activities

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The vitamin C content of orange juice packed in an oxygen scavenger material

Zerdin, Katherine, Rooney, Michael L., Vermuë, Joost·2003·Food Chemistry

DOI 10.1016/s0308-8146(02)00559-9

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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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“TP treatments prevent spoilage due to microbial growth in fruit juice; however, they may cause undesirable biochemical and nutritious changes (Park et al. 2002; Alwazeer et al. 2003; Zerdin et al. 2003; Aguilar-Rosas et al. 2007).”
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Effect of preservation method and storage condition on ascorbic acid loss in beverages
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Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions
Nakilcioğlu, E., & Ötleş, S. (2020) · Anais da Academia Brasileira de Ciências · doi:10.1590/0001-3765202020190328 · Cited by 19
Antioxidant and Antimicrobial Activities of Larrea Divaricata Cav. Aqueous Extract on Vitamin C from Natural Orange Juice
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“According to the literature data, the content of vit C in different juices decreases during storage, depending on storage conditions, such as temperature, oxygen and light access [24,27].”
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“[53] study that determined the extent of AA loss due to oxygen and temperature for orange juice packed in oxygen scavenging film and oxygen barrier film.”
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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)
DOI: 10.1016/s0308-8146(02)00559-9
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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 Nutrient Composition and Product Development
Health Sciences › Medicine › Biochemistry (medical) › 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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The vitamin C content of orange juice packed in an oxygen scavenger material

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