title: Changes in nutritional and sensory properties of orange juice packed in PET bottles: an experimental and modelling approach.
abstract: Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or active PET with oxygen scavenger bottles. The evolution of dissolved oxygen was found to be similar in all bottles, whereas ascorbic acid degradation was related to the oxygen transfer with higher losses in standard PET (53%) against active PET (31%). Moreover, when juice was exposed to high intensity light, a fold faster degradation of ascorbic acid was observed compared to total darkness. Depending also on the light intensity and regardless of the package permeability, changes in the aromatic profile of the juice were observed due to the degradation of limonene and the formation of α-terpineol, an off-flavour. A mechanistic model was developed to predict the shelf life of orange juice. This model, coupling O2 transfer and ascorbic acid oxidation reaction in the bottled juice, confirmed that oxygen permeation through packaging material could not be neglected.
authors.affiliation: Joint Research Unit Agropolymers Engineering and Emerging Technologies-UMR 1208 Montpellier Supagro, INRA, UM2, CIRAD, CC 023, Pl. E. Bataillon, 34095 Montpellier Cedex, France.
authors.forename: Celine
authors.initials: C
authors.lastname: Bacigalupi
authors.forename: Marie Hélène
authors.initials: MH
authors.lastname: Lemaistre
authors.forename: Naima
authors.initials: N
authors.lastname: Boutroy
authors.forename: Christophe
authors.initials: C
authors.lastname: Bunel
authors.forename: Stéphane
authors.initials: S
authors.lastname: Peyron
authors.forename: Valérie
authors.initials: V
authors.lastname: Guillard
authors.forename: Pascale
authors.initials: P
authors.lastname: Chalier
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry*; D005421:Flavoring Agents / Q000032:analysis*; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods; D061353:Food Storage; D008027:Light; D008956:Models, Chemical; D009753:Nutritive Value; D010100:Oxygen / Q000737:chemistry; D011093:Polyethylene Terephthalates / Q000737:chemistry*; D013649:Taste
chemical_list: D005421:Flavoring Agents; D011093:Polyethylene Terephthalates; D001205:Ascorbic Acid; D010100:Oxygen
keywords: Aroma compounds; Ascorbic acid; Oxygen scavenger; PET; Packaging; Transfer