Effects of PET packaging on the quality of an orange juice made from concentrate

Berlinet Cécilia, Ducruet Violette, Brat Pierre, Brillouet Jean-Marc, Reynes Max, Guichard E.. 2004. Effects of PET packaging on the quality of an orange juice made from concentrate. In : 9th International Congress on Engineering and Food, 7-11 March 2004, Montpellier. s.l. : s.n., 6 p. International Congress on Engineering and Food. 9, Montpellier, France, 7 Mars 2004/11 Mars 2004.

Résumé : An orange juice made from concentrate was conditioned in three different PET (PolyEthylene Terephtalate) and glass packagings. Influence of storage conditions (length of storage, light, oxygen) on vitamin C content, browning index, and colour were measured. Results show that permeability to oxygen of PET packagings is the major factor detrimentally affecting the above parameters.

Mots-clés Agrovoc : jus d'orange, qualité, concentration, conditionnement, perméabilité, oxygène, acide ascorbique, brunissement enzymatique, stockage, couleur

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Berlinet Cécilia, CIRAD-FLHOR-ARF (FRA)
• Ducruet Violette, INRA (FRA)
• Brat Pierre, CIRAD-FLHOR-BPA (FRA) ORCID: 0000-0003-0429-9575
• Brillouet Jean-Marc, CIRAD-FLHOR-ARF (FRA)
• Reynes Max, CIRAD-FLHOR-DIR (FRA)
• Guichard E., ENESAD (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/520209/)

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