Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions

POLAT S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, sa.6, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 6
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/jfpp.15898
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Çukurova Üniversitesi Adresli: Evet

Özet

The influence of packaging atmosphere and storage conditions on the quality of dried orange slice samples were investigated. Significant reductions in the ascorbic acid amounts were observed during the 3 months of storage in connection with the applied packaging techniques. While the maximum reduction was observed with a rate of about 43% in the package containing normal atmosphere and exposed to light (CL), the least decrease was observed in the nitrogen-containing package and stored in dark conditions (N2D) with a rate of about 17%. The total amount of carotenoids in dried orange slices (0 day storage) was determined as 2.59 mg/100 g. After 3 months of storage under light conditions, about 80% carotenoid loss was observed for CL while only 38% was computed for N2D samples. Nitrogen-containing package stored under dark conditions was seen to preserve color quality, ascorbic acid, and total carotenoid content; moreover, it can contribute to the saving of aroma quality of the product. Practical application Recently, the production of dried orange slices increased and many scientific studies that apply different drying techniques were published. Dried orange slices can be consumed plain or can be included as an ingredient of many confectionery products and formulated foods. In this study, the alternative packaging methods of dried orange slices were described and the storage stability at different conditions were investigated. The quality analysis of slices packaged with different techniques and stored at different conditions provide accurate information for industry and academia about their stability. The results showed that the use of nitrogen gasses in packaging atmosphere and the storage at dark conditions had better properties to maintain some quality attributes of the dried orange slices. The present study represents a model for dried orange slices producers to package their products and extend their shelf life.