Abstract
Effect of screw-caps with oxygen scavenger bound inside the bore seal of the closure (screw-cap-O2S) was studied on dynamics of ascorbic acid (AA), 5-hydroxymethylfurfural (HMF), antioxidant activity expressed as Trolox equivalent (TEAC) and ascorbic acid equivalent (AAE), total polyphenols content (TPC) and colour changes in pineapple juices stored for 90 days. Results were compared to juices closed with conventionally used screw-caps. Screw-caps with bound oxygen scavenger revealed a stabilization effect on ascorbic acid concentration and colour of pineapple juices. Concentration of ascorbic acid (AA) was significantly lower (p 0.05). Effect of different screw-caps and storage conditions on TPC and AAE values was negligible (p > 0.05). Formation of low molecular weight phenolic fractions and the existence of dynamic processes leading to the formation/elimination of compounds with anti- or pro-oxidant properties are supposed.
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