Quality parameters of packaged refrigerated apple cubes in orange juice
- Autores
- Andres, Silvina Cecilia; Giannuzzi, Leda; Zaritzky, Noemi Elisabet
- Año de publicación
- 2002
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The quality of apple cubes (Red Delicious and Granny Smith) maintained in pasteurised or fresh orange juice with sucrose and chemical preservatives: acidulants (citric and ascorbic acids) and potassium sorbate or sodium benzoate, packaged in plastic films of different gaseous permeability (polyethylene (PE) and EVA-SARAN-EVA (ESE)), was analysed during storage at 10°C. Surface colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125-0.250 g/kg), shelf-life values were 7.5-8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375-0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions.
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
FILM PACKAGING
ORANGE JUICE
PRESERVATIVES
REFRIGERATED APPLE CUBES - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/121134
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CONICET Digital (CONICET) |
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Quality parameters of packaged refrigerated apple cubes in orange juiceAndres, Silvina CeciliaGiannuzzi, LedaZaritzky, Noemi ElisabetFILM PACKAGINGORANGE JUICEPRESERVATIVESREFRIGERATED APPLE CUBEShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1The quality of apple cubes (Red Delicious and Granny Smith) maintained in pasteurised or fresh orange juice with sucrose and chemical preservatives: acidulants (citric and ascorbic acids) and potassium sorbate or sodium benzoate, packaged in plastic films of different gaseous permeability (polyethylene (PE) and EVA-SARAN-EVA (ESE)), was analysed during storage at 10°C. Surface colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125-0.250 g/kg), shelf-life values were 7.5-8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375-0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions.Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2002-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/121134Andres, Silvina Cecilia; Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Quality parameters of packaged refrigerated apple cubes in orange juice; Elsevier Science; LWT - Food Science and Technology; 35; 8; 3-2002; 670-6790023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ya8kqzjjinfo:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.2002.0817info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:36:52Zoai:ri.conicet.gov.ar:11336/121134instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:36:52.372CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Quality parameters of packaged refrigerated apple cubes in orange juice |
title |
Quality parameters of packaged refrigerated apple cubes in orange juice |
spellingShingle |
Quality parameters of packaged refrigerated apple cubes in orange juice Andres, Silvina Cecilia FILM PACKAGING ORANGE JUICE PRESERVATIVES REFRIGERATED APPLE CUBES |
title_short |
Quality parameters of packaged refrigerated apple cubes in orange juice |
title_full |
Quality parameters of packaged refrigerated apple cubes in orange juice |
title_fullStr |
Quality parameters of packaged refrigerated apple cubes in orange juice |
title_full_unstemmed |
Quality parameters of packaged refrigerated apple cubes in orange juice |
title_sort |
Quality parameters of packaged refrigerated apple cubes in orange juice |
dc.creator.none.fl_str_mv |
Andres, Silvina Cecilia Giannuzzi, Leda Zaritzky, Noemi Elisabet |
author |
Andres, Silvina Cecilia |
author_facet |
Andres, Silvina Cecilia Giannuzzi, Leda Zaritzky, Noemi Elisabet |
author_role |
author |
author2 |
Giannuzzi, Leda Zaritzky, Noemi Elisabet |
author2_role |
author author |
dc.subject.none.fl_str_mv |
FILM PACKAGING ORANGE JUICE PRESERVATIVES REFRIGERATED APPLE CUBES |
topic |
FILM PACKAGING ORANGE JUICE PRESERVATIVES REFRIGERATED APPLE CUBES |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.7 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
The quality of apple cubes (Red Delicious and Granny Smith) maintained in pasteurised or fresh orange juice with sucrose and chemical preservatives: acidulants (citric and ascorbic acids) and potassium sorbate or sodium benzoate, packaged in plastic films of different gaseous permeability (polyethylene (PE) and EVA-SARAN-EVA (ESE)), was analysed during storage at 10°C. Surface colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125-0.250 g/kg), shelf-life values were 7.5-8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375-0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions. Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
The quality of apple cubes (Red Delicious and Granny Smith) maintained in pasteurised or fresh orange juice with sucrose and chemical preservatives: acidulants (citric and ascorbic acids) and potassium sorbate or sodium benzoate, packaged in plastic films of different gaseous permeability (polyethylene (PE) and EVA-SARAN-EVA (ESE)), was analysed during storage at 10°C. Surface colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125-0.250 g/kg), shelf-life values were 7.5-8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375-0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions. |
publishDate |
2002 |
dc.date.none.fl_str_mv |
2002-03 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/121134 Andres, Silvina Cecilia; Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Quality parameters of packaged refrigerated apple cubes in orange juice; Elsevier Science; LWT - Food Science and Technology; 35; 8; 3-2002; 670-679 0023-6438 1096-1127 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/121134 |
identifier_str_mv |
Andres, Silvina Cecilia; Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Quality parameters of packaged refrigerated apple cubes in orange juice; Elsevier Science; LWT - Food Science and Technology; 35; 8; 3-2002; 670-679 0023-6438 1096-1127 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ya8kqzjj info:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.2002.0817 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844614389247770624 |
score |
13.070432 |