To study the effect of light on the quality of not from concentrate (NFC) of fresh-squeezed orange juice, the changes of vitamin C, 5-hydroxymethyl furfuraldehyde (5-HMF), organic acid, limonin, and volatile components in NFC of fresh-squeezed orange juice products packaged with transparent polyethylene terephthalate (PET) were investigated during storage at low temperature with or without light condition. Results showed that avoiding light significantly maintained vitamin C, quinic acid, and malic acid content, reduced the production of limonin, and changed the contents of aroma substances including β-laurene, D-limonene, ethyl butyrate, ethyl caproate, hexanal, nonanal, and decanal. Therefore, avoiding light was of benefit to maintaining the quality of NFC freshly squeezed orange juice storage at low-temperature conditions. It was suggested that companies should use light-proof packaging materials for NFC freshly squeezed orange juice, or the products packaged with transparent material could be stored as far as possible to avoid the light during the shelf period.
[1] LI S J, HU Y X, LIU W, et al.Untargeted volatile metabolomics using comprehensive two-dimensional gas chromatography-mass spectrometry - A solution for orange juice authentication[J].Talanta, 2020, 217:121038.
[2] GOMES A, LETİCIA RODRIGUES COSTA A, DIAS RODRIGUES P, et al.Sonoprocessing of freshly squeezed orange juice:Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability[J].Food Control, 2022, 131:108391.
[3] 蔡德萍, 谈安群, 孙志高, 等.不同脱气温度下溶解氧含量对非浓缩还原橙汁品质的影响[J].食品与发酵工业, 2019, 45(20):169-175.
CAI D P, TAN A Q, SUN Z G, et al.Effect of dissolved oxygen content on the quality of NFC orange juice degassed at different temperatures[J].Food and Fermentation Industries, 2019, 45(20):169-175.
[4] KLIMCZAK I, MAŁECKA M, SZLACHTA M, et al.Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices[J].Journal of Food Composition and Analysis, 2007, 20(3-4):313-322.
[5] ZHANG L Y, LING W, YAN Z Q, et al.Effects of storage conditions and heat treatment on the hesperidin concentration in Newhall navel orange (Citrus sinensis Osbeck cv.Newhall) juice[J].Journal of Food Composition and Analysis, 2020, 85:103338.
[6] 黄晓玲, 王永涛, 廖小军, 等.超高压和高温短时杀菌对NFC橙汁品质的影响[J].食品工业科技, 2021, 42(6):1-8;14.
HUANG X L, WANG Y T, LIAO X J, et al.Effects of ultra-high pressure and high temperature short-time sterilization on the quality of NFC orange juice[J].Science and Technology of Food Industry, 2021, 42(6):1-8;14.
[7] 张晓雨, 魏星, 赵靓, 等.高阻隔HDPE包装对NFC橙汁品质和货架期的影响[J].包装工程, 2021, 42(15):72-84.
ZHANG X Y, WEI X, ZHAO L, et al.Effect of high barrier HDPE packaging on the quality and shelf life of NFC orange juice[J].Packaging Engineering, 2021, 42(15):72-84.
[8] HENRÍQUEZ C, CÓRDOVA A, LUTZ M, et al.Storage stability test of apple peel powder using two packaging materials:High-density polyethylene and metalized films of high barrier[J].Industrial Crops and Products, 2013, 45:121-127.
[9] 杨毅. 浓缩砀山酥梨汁非酶促褐变机理及其控制技术研究[D].合肥:合肥工业大学, 2007.
YANG Y.Research on nonenzymatic browning and control technology of Dangshan pear juice concentrate[D].Hefei:Hefei University of Technology, 2007.
[10] 张朝晖, 朱中品, 李辉.柑橘中柠檬苦素超声提取工艺及含量分析[J].食品科学, 2009, 30(8):56-59.
ZHANG Z H, ZHU Z P, LI H.Study on ultrasonic-assisted extraction of limonin from Xiangxi ponkan peel and analysis of limonin content in ponkan at different growth periods and peel and seed of different citrus varieties[J].Food Science, 2009, 30(8):56-59.
[11] 闫师杰. 鸭梨采后果实褐变的影响因素及发生机理的研究[D].北京:中国农业大学, 2005.
YAN S J.Study on influence factors and mechanism of browning of yali pear fruit after harvest[D].Beijing:China Agricultural University, 2005.
[12] JORDAN M J, TILLMAN T N, MUCCI B, et al.Using HS-SPME to determine the effects of reducing insoluble solids on aromatic composition of orange juice[J].LWT - Food Science and Technology, 2001, 34(4):244-250.
[13] 赵树法. 浓缩苹果汁中5-HMF和还原糖含量变化及其与浓缩汁褐变关系研究[J].中国食物与营养, 2007, 13(1):40-42.
ZHAO S F.Study on the content changes of 5-HMF and reductive sugar in the apple juice concentrate during storage and their relations with the concentrate brown[J].Food and Nutrition in China, 2007, 13(1):40-42.
[14] 徐程, 余小林, 胡卓炎, 等.3个品种荔枝果汁贮藏过程中的非酶褐变机理研究[J].食品与发酵工业, 2010, 36(9):175-180.
XU C, YU X L, HU Z Y, et al.Research of the mechanism of non-enzymatic browning by three varieties of litchi juice during storage[J].Food and Fermentation Industries, 2010, 36(9):175-180.
[15] 吴敏. 包装和贮藏条件对荔枝果汁品质的影响研究[D].广州:华南农业大学, 2016.
WU M.Effect of packaging and storage condition on the quality of litchi juice[D].Guangzhou:South China Agricultural University, 2016.
[16] 胥钦. 两种不同加工方式对浓缩柑橘汁品质影响的研究[D].武汉:华中农业大学, 2011.
XU Q.The research of the influence of two different processing ways on the quality of concentrated citrus juice[D].Wuhan:Huazhong Agricultural University, 2011.
[17] 张娜威, 潘思轶, 范刚, 等.柑橘果汁中的苦味物质及脱苦技术研究进展[J].华中农业大学学报, 2021, 40(1):40-48.
ZHANG N W, PAN S Y, FAN G, et al.Bitter substances and progress of debittering technology in citrus juice[J].Journal of Huazhong Agricultural University, 2021, 40(1):40-48.
[18] 高海燕, 廖小军, 王善广, 等.反相高效液相色谱法测定果汁中11种有机酸条件的优化[J].分析化学, 2004, 32(12):1 645-1 648.
GAO H Y, LIAO X J, WANG S G, et al.Simultaneous determination of eleven organic acids in fruit juice by reversed phase high performance liquid chromatography[J].Chinese Journal of Analytical Chemistry, 2004, 32(12):1 645-1 648.
[19] KELEBEK H, SELLI S, CANBAS A, et al.HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv.Kozan[J].Microchemical Journal, 2009, 91(2):187-192.
[20] 刘奕, 程丽萍, 蒋和体.不同贮藏方式对橙汁胞香气成分的影响[J].食品科学, 2016, 37(6):237-241.
LIU Y, CHENG L P, JIANG H T.Influence of different storage methods on aromatic components in orange juice sacs[J].Food Science, 2016, 37(6):237-241.
[21] 林雯雯. 超声处理对鲜榨橙汁香气物质的影响及其机理研究[D].杭州:浙江大学, 2015.
LIN W W.Effect of ultrasound on aroma compounds of freshly-squeezed orange juice and its mechanism[D].Hangzhou:Zhejiang University, 2015.
[22] 潘见, 王海翔, 谢慧明, 等.超高压处理对鲜榨橙汁中主要香气成分的影响[J].农业工程学报, 2009, 25(5):239-243.
PAN J, WANG H X, XIE H M, et al.Effects of ultra high pressure treatment on main flavour compounds in orange juice[J].Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(5):239-243.
[23] 赵艳. 橙汁主要芳香物质及其在加工贮藏过程中的变化研究[D].重庆:西南大学, 2010.
ZHAO Y.Study on the main aroma and their changes during processing and storage in orange juice[D].Chongqing:Southwest University, 2010.
[24] 郭莉, 吴厚玖, 王华, 等.贮藏过程中夏橙汁香气成分变化[J].食品科学, 2011, 32(22):293-297.
GUO L, WU H J, WANG H, et al.Analysis of aromatic components in Valencia orange juice during storage[J].Food Science, 2011, 32(22):293-297.
