Abstract
ABSTRACT: A study on the influence of the type of container and storage temperature on ascorbic acid degradation and browning in a model system simulating a citrus juice is presented. The model system was packaged in glass jars, polyethylene terephthalate (PET) bottles, bottles of PET containing different percentages of oxygen scavengers, and bottles of PET blended with 6% nylon. Samples were stored at 5 °C to simulate the usual storage condition and at 35 °C to simulate a temperature abuse. The slowest ascorbic acid degradation and browning were obtained with PET + 3% oxygen scavengers. Glass and PET gave the worst results: the 1st due to the presence of pro‐oxidants and the latter due to the oxygen permeability. In particular, concerning ascorbic acid degradation in glass containers at 35 °C, it was hypothesized that there are 2 simultaneously occurring reactions: the 1st directly related to aerobic oxidation and the 2nd primarily due to the anaerobic consumption of ascorbic acid, which becomes predominant when oxygen is totally exhausted. Results also demonstrated the possible replacement of the glass containers with polymeric ones in the beverage industry.
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