Etude de l'influence de l'emballage et de la matrice sur la qualité du jus d'orange

Abstract : The aim of this work was to study the influence of packaging and the matrix on the quality of orange juice during storage, related to its ascorbic acid content, its colour and its flavour. Orange juice made from concentrate was stored at room temperature in glass and in monolayer polyethylene terephtalate (PET). Different oxygen barrier technologies of PET and of stoppers made with polyethylene high density (PEHD) were tested. After 5 months of storage, losses of aroma compounds through transfers with the plastic packaging materials were negligible. Glass gave the best preservation of ascorbic acid, while for plastic packaging materials, ascorbic acid losses were correlated with their oxygen permeability. Changes in aroma compounds were strongly correlated to the duration of storage, but not to the packaging material and its corresponding oxygen permeability. These results suggest that changes in the aroma compounds within the juice could be attributed to the high acidity of the matrix, implying acid-catalysed reactions. The aromatic quality was improved taking into account the raw material (juice matrix and aroma compounds) and different steps of the process. A rise in the pH from 3.2 to 4.0 significantly reduced amounts of off-flavours appearing during storage and enabled the protection of ascorbic acid levels without detrimentally increasing non-enzymatic browning. The influence of both the pulp content and the thermal treatment were studied through physico-chemical and sensorial studies. Pasteurisation might be able to modify the interactions between aroma compounds and insoluble contents of juice.
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Cécilia Berlinet. Etude de l'influence de l'emballage et de la matrice sur la qualité du jus d'orange. Sciences du Vivant [q-bio]. ENSIA (AgroParisTech), 2006. Français. ⟨NNT : 2006EIAA0158⟩. ⟨pastel-00003516⟩

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