Effect of oxygen scavenger screw-caps on quality of pineapple juices
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ORIGINAL PAPER
Effect of oxygen scavenger screw‑caps on quality of pineapple juices Ján Durec1 · Blanka Tobolková2 · Elena Belajová2 · Martin Polovka2 · Ľubomír Daško2 Received: 4 March 2020 / Accepted: 26 May 2020 © Institute of Chemistry, Slovak Academy of Sciences 2020
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). 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. Keywords Pineapple juice · Screw-cap · Oxygen scavenger · Juice quality Abbreviations a* Greenness/redness AA Ascorbic acid AAE Ascorbic acid equivalent mmol l−1 ABTS 2,2´-Azino-bis(3-ethylbenthiazoline-6-sulphonic acid) salt ∙+ ABTS Radical cation of 2,2´-azino-bis(3-ethylbenthiazoline-6-sulphonic acid) salt ANOVA Analysis of variance b* Blueness/yellowness BI Browning index CIE L*a*b* Colour space defined by International Commission for Illumination ct=0 Initial concentration of ascorbic acid (mg l−1) * Blanka Tobolková [email protected] 1
McCarter Ltd., Bajkalská 25, 821 01 Bratislava, Slovakia
Department of Chemistry and Food Analysis, National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia
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ct Concentration of ascorbic acid at particular time (mg l−1) °C Celsius degree EPR Electron paramagnetic resonance spectroscopy ΔE Total colour change HMF 5-hydroxymethylfurfural HPLC High-performance liquid chromatography k First-order rate constant (day−1) L* Lightness LOD Limit of detection (mg l−1) LOQ Limit of quantification (mg l−1) O2S Oxygen scavenger p Probability PET Polyethylene terephthalate r Correlation coefficient RSD Relative standard deviation t Time t1/2 Half-time period (day) TEAC Trolox equivalent antioxidant capacity (mmol l−1)
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TEMPOL 4-Hydroxy-2,2,6,6-tetramethylpiperidineN-oxyl TPC Total polyphenols content (mg l−1) UV–Vis Ultraviolet–visible spectroscopy
Introduction Pineapple (Ananas cosmosus) belonging to the family Bromelanceae is one of the most important commercial fruits, usually consumed fresh or processed in the form of juice with a proximate composition of 81.2–86.2% water, 13–19% total solids of which sucrose (6.47–7%), fructose (2.15%) and glucose (1.7%) that are the main components. The juice typically contains 0.4% of fibre (Sinha et al. 2012; Akusu et al.
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