The DOI matches its Crossref record; 20 of the 21 references it cites were found in a registry or an index.
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 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
Citations
Cites
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Self-citationActive Packaging for Food Applications
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Browning determination in citrus products
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Active Packaging for Food Applications
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Studies on the occurrence of non-enzymatic browning during storage of citrus juice
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Active Packaging Applications for Food
Yildirim, S., Röcker, B., Pettersen, M. K., Nilsen‐Nygaard, J., Ayhan, Z., Rutkaitė, R., Radusin, T., Sumińska, P., Marcos, B., & Coma, V. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12322 · Cited by 1,019
Klimczak, I., Małecka, M., Szlachta, M., & Gliszczyńska‐Świgło, A. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.02.012 · Cited by 608
Determination of vitamin C in tropical fruits: A comparative evaluation of methods
Hernández, Y. C., Lobo, M., & González, M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.04.012 · Cited by 399
“, 2000; Silva, 2005) and L-cysteine (Zerdin et al., 2003) have been studied.”
BackgroundActive and Intelligent Packaging for the Food Industry
de Abreu, D. A. P., Cruz, J. M., & Losada, P. P. (2011) · Food Reviews International · doi:10.1080/87559129.2011.595022 · Cited by 357
“(17,23,29,32,43,61–66) Zerdin et al.(67) found that the rapid removal of oxygen was an important factor in sustaining a higher concentration of ascorbic acid over long storage times in orange juice.”
BackgroundOxygen scavengers for food packaging applications: A review
Dey, A., & Neogi, S. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.05.013 · Cited by 285
Metadata
- 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 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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