Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

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dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorAyhan, Z
dc.contributor.authorYeom, HW
dc.contributor.authorZhang, QH
dc.contributor.authorMin, DB
dc.date.accessioned2024-09-18T20:54:08Z
dc.date.available2024-09-18T20:54:08Z
dc.date.issued2001
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractEffects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 mus using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 degreesC for 112 days; Packaging material had a significant effect (p less than or equal to 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of >16 weeks in glass and PET at 4 degreesC.en_US
dc.identifier.doi10.1021/jf000984b
dc.identifier.endpage674en_US
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue2en_US
dc.identifier.pmid11262010en_US
dc.identifier.scopus2-s2.0-17744398200en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage669en_US
dc.identifier.urihttps://doi.org/10.1021/jf000984b
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11611
dc.identifier.volume49en_US
dc.identifier.wosWOS:000167127900023en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPEF processingen_US
dc.subjectpackaging materialsen_US
dc.subjectvitamin Cen_US
dc.subjectorange juice aroma compoundsen_US
dc.subjectsensory evaluationen_US
dc.titleFlavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materialsen_US
dc.typeArticleen_US

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