Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

2007 ◽  
Vol 55 (4) ◽  
pp. 1347-1355 ◽  
Author(s):  
Antonio J. Meléndez-Martínez ◽  
Isabel M. Vicario ◽  
Francisco J. Heredia
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content

Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice

2021 ◽  
Author(s):  
Hoda Ashari ◽  
Naficeh Sadeghi ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Total Phenol ◽  
Spectrometric Method ◽  
Total Phenols ◽  
Significant Difference ◽  
Gallic Acid Equivalent

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by the spectrometric method. The concentration of total phenol in commercial orange juice samples was between 28.39 and 114.20 mg gallic acid equivalent per liter (mg GAE/L). The measured range of total flavonoids was from 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the content of ascorbic acid in the samples was between 29.95 and 93.08 mg/L. The results showed a significant difference between the four brand`s total phenols, flavonoids and vitamin C level (P< 0.05). According to the found variation among different studied brands, setting a determined amount for the measured parameters is suggested.

Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, enzyme activity, rheological behavior and cloud stabilization

Food Control ◽  
2021 ◽  
pp. 108391
Author(s):  
Andresa Gomes ◽  
Ana Letícia Rodrigues Costa ◽  
Pamela Rodrigues Dias ◽  
Ruann Janser Soares de Castro ◽  
Eric Keven Silva
Keyword(s):  
Ascorbic Acid ◽  
Enzyme Activity ◽  
Rheological Behavior ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content

scholarly journals Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
P. Orellana-Palma ◽  
G. Petzold ◽  
I. Andana ◽  
N. Torres ◽  
C. Cuevas
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Solid Concentration ◽  
Initial Value ◽  
High Quality ◽  
Fresh Sample ◽  
Freeze Concentration ◽  
The Third

Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.

scholarly journals Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice

2022 ◽  
Vol 43 (1) ◽  
pp. 170-176
Author(s):  
H.W. Deshpande ◽  
◽  
S.D. Katke ◽  
A. Poshadri ◽  
◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Reducing Sugars ◽  
Sweet Orange ◽  
Ascorbic Acid Content ◽  
Total Sugars ◽  
Physico Chemical ◽  
Two Samples ◽  
Free Strains

Aim: The study was undertaken to evaluate the survival probiotic organisms and its influence on the physical, chemical, nutritional and sensory characteristics of sweet orange juice. Methodology: Two samples of probiotic juice were prepared with 10 percent innoculum containing LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum). Sample A (without encapsulated strains) and Sample-B (with encapsulated strains) were prepared and incubated for 10hrs at 35oC. After incubation, the physico-chemical analysis of both the samples were analyzed for TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content. Results: The results of TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content for sample –A and Sample –B were 11.4˚Brix, 3.51, 0.82 percent, 6.1 percent, 1.5 percent, 4.6 percent, 40mgml-1 and 11.6˚ Brix, 3.68, 0.77 percent, 6.4 percent, 1.7 percent, 4.9 percent, 40 mg ml-1, respectively. Sensory evaluation revealed that overall acceptance of probiotic juice containing encapsulated strains and free strains in the first week was 8.3 and 7.8, respectively. Even after 4 weeks of storage, the overall acceptance for juice with encapsulated strains was better than free strains with a score of 7.5 and 7.0 at the end of storage period. Interpretation: The sweet orange juice with encapsulated strains has high viable cell count (109cfu ml-1) even after 4 weeks of storage resulted in stable therapeutic probiotic sweet orange juice. It is further, suitable for commercial production of probiotic sweet orange juice with probiotic cultures.

Effects of Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated Orange Juice and Drinks1

1976 ◽  
Vol 39 (5) ◽  
pp. 332-336 ◽  
Author(s):  
A. A. AHMED ◽  
G. H. WATROUS ◽  
G. L. HARGROVE ◽  
P. S. DIMICK
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Microbial Growth ◽  
Ascorbic Acid Content ◽  
Fluorescent Light

The effect of fluorescent light on flavor changes and ascorbic acid losses in orange juice and orange drink packaged in various containers was investigated. In general, flavor changes occurred more quickly and to a greater extent in glass and blow mold plastic packaged juices than in paperboard. Microbial growth in paperboard packaged orange juice may have caused flavor changes greater than those induced by light after 72 h of exposure. Ascorbic acid losses in light-exposed packages were much higher with reconstituted orange drinks, between 40 to 90%, than with orange juice, about 20%, following 144 h of exposure.

scholarly journals Stability of unpasteurized and refrigerated orange juice

2004 ◽  
Vol 47 (3) ◽  
pp. 391-397 ◽  
Author(s):  
Maria Cristina Corrêa de Souza ◽  
Marta de Toledo Benassi ◽  
Renata Fraxino de Almeida Meneghel ◽  
Rui Sérgio dos Santos Ferreira da Silva
Keyword(s):  
Ascorbic Acid ◽  
Sensory Evaluation ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12ºC/4h). Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h), presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation became accentuated reaching, at 72h storage, retentions of 72 to 85%.

scholarly journals Effect of drying air condition and feed composition on the properties of orange juice spray dried powder

2018 ◽  
Vol 192 ◽  
pp. 03013 ◽  
Author(s):  
Kankanit Khwanpruk ◽  
Chanida Akkaraphenphan ◽  
Patipan Wattananukit ◽  
Worakarn Kaewket ◽  
Suttiphat Chusai
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Water Activity ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Product Yield ◽  
Feed Composition ◽  
Dry Air ◽  
Spray Dried

This research aims to investigate the effect of inlet air humidity, drying temperature and feed composition on the properties of orange juice spray dried powder. Maltodextrin (DE10-12) was used as carrier material. Full factorial design was applied to this research. Inlet air with humidity of 10 g/kg dry air and 20 g/kg dry air, inlet drying air temperature of 140°C 160°C and 180°C and feed concentration of 40°Brix which varied the weight ratio of orange juice solid content to maltodextrin of 1:3 and 1:4.5 were examined. All spray drying conditions were performed in replicate. Ascorbic acid, moisture content water activity, pH and product yield were analysed. Analysis of variance revealed that humidity of inlet air influenced significantly on product yield, moisture content, water activity. Besides, the quality of product in term of ascorbic acid content was affected significantly by drying temperature and fraction of maltodextrin. Higher drying temperatures lead to lesser of ascorbic acid content and the more fraction of maltodextrin used in feed, the more ascorbic acid content retained in product.

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