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Effect of oxygen scavenger screw-caps on quality of pineapple juices

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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) in juices with conventional screw-caps, whereas a* values (redness/greenness) and browning indexes (BI) of these juices were higher (p < 0.05) than those in juices with screw-cap-O2S. Changes in AA and b* values (yellowness) significantly affected BI and total colour difference (ΔE). Gradual increase in HMF (maximum concentration at a level of 2.76 mg l−1) was related to AA degradation (r = − 0.815 to − 0.819). Although lower increase in HMF concentration was observed in juices with screw-cap-O2S (increase by 99%) compared to juices with conventional closure (increase by 178%), difference among both juices was nonsignificant (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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Abbreviations

a* :

Greenness/redness

AA:

Ascorbic acid

AAE:

Ascorbic acid equivalent mmol l1

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

c t = 0 :

Initial concentration of ascorbic acid (mg l1)

c t :

Concentration of ascorbic acid at particular time (mg l1)

°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 (day1)

L* :

Lightness

LOD:

Limit of detection (mg l1)

LOQ:

Limit of quantification (mg l1)

O2S:

Oxygen scavenger

p:

Probability

PET:

Polyethylene terephthalate

r :

Correlation coefficient

RSD:

Relative standard deviation

t :

Time

t 1/2 :

Half-time period (day)

TEAC:

Trolox equivalent antioxidant capacity (mmol l1)

TEMPOL:

4-Hydroxy-2,2,6,6-tetramethylpiperidine-N-oxyl

TPC:

Total polyphenols content (mg l1)

UV–Vis:

Ultraviolet–visible spectroscopy

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Acknowledgements

This publication is the result of the project “Improvement of nutritional and sensorial parameters of fruity and vegetable drinks via an inert gases application—ITMS 26220220175” implementation supported by the Operational Programme Research and Development 2007–2013 financed by the European Regional Development Fund.

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Correspondence to Blanka Tobolková.

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Durec, J., Tobolková, B., Belajová, E. et al. Effect of oxygen scavenger screw-caps on quality of pineapple juices. Chem. Pap. 74, 4181–4191 (2020). https://doi.org/10.1007/s11696-020-01226-x

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  • DOI: https://doi.org/10.1007/s11696-020-01226-x

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