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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/121134

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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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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