One of the main aims of a packaging system and packages is to protect orange juice from microbial spoilage and chemical deterioration during distribution and storage. Worldwide, plastic bottles are the second most common type of container, followed by glass bottles. They are either made from prefabricated blanks or fed from rolls. Laminated carton packages are the most common form of packaging in most countries for chilled and shelf-stable orange juice. In general, packaging for orange juice should contain an aroma barrier to prevent aromas permeating out through the package. The results are loss of nutritional value concerning vitamin C, unpleasant colour changes, and off-flavour formation, which is caused predominantly by chemical changes in the juice matrix and, to a lesser degree, by changes in the volatile flavour fraction.Īlmost all changes can occur under anaerobic storage conditions and are greatly accelerated by oxygen (headspace and dissolved oxygen, and oxygen permeating through the package). High storage temperatures combined with oxygen are the main factors involved in quality deterioration over time. Anaerobic degradation of vitamin C also takes place but independent of oxygen. Light, in combination with excessive oxygen (head-space and dissolved oxygen, and high oxygen permeation through the package), is known to accelerate flavour changes and aerobic degradation of vitamin C. The degradation products of vitamin C contribute to browning. Vitamin C is the compound in orange juice that reacts most readily with oxygen, and its loss correlates with the oxygen-barrier properties of the package. For orange juice, measures should be taken to protect vitamin C and flavour compounds, and to prevent microbial growth and colour changes. One of the primary aims of a packaging system is to protect the product from microbial spoilage and chemical deterioration during distribution and storage. Orange juice aroma and the effect of different package types on aroma retention.The role of oxygen in vitamin C degradation, juice browning and flavour changes.The quality parameters that need protection during storage and what affects them.
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