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The Quality of Orange Juice

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Diet Quality

Part of the book series: Nutrition and Health ((NH))

Abstract

Orange juice (OJ) is defined in the European Union: “the fermentable but unfermented product obtained from Citrus sinensis (L.) Osbeck, which is sound and ripe, fresh or preserved by chilling, having the characteristic color, flavor, and taste typical of the juice of the fruit from which it comes. Flavor, pulp, and cells from the juice which are separated during processing may be restored to the same juice. The fruit juice must come from the endocarp with minimum 11.2°Brix.” In the United States OJ is also obtained by the citrus hybrid commonly called “Ambersweet.” OJ is prepared by mechanically squeezing of fruits: it is always 100 % fruit juice. Nectar is also made from citrus fruit but presents at least 50 % juice content and usually has added sugar. Still drinks contain some juice and a lot of sugar.

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Abbreviations

AA:

Ascorbic acid or vitamin C

C :

AA concentration at time t

C 0 :

AA concentration at time 0

DPPH:

Diphenyl-1-picrylhydrazyl

Ea :

Activation energy (J/mol)

FCOJ:

Frozen concentrate orange juice

FRAP:

Ferring reducing antioxidant capacity

HHPs:

High hydrostatic pressures

K :

AA loss rate (days−1)

k ref :

AA acid loss rate at a reference temperature T ref

k T :

AA loss rate at a storage temperature T

NFC:

Not from concentrate

OJ:

Orange juice

ORAC:

Oxygen absorbing capacity

PET:

Polyethylene terephthalate

R :

Gas constant (8.314 J/(mol K))

R 2 :

Coefficient of determination

RDA:

Recommended daily acceptance

RECON:

Reconstituted

ROS:

Reactive oxygen species

RTD:

Ready to drink

T :

Storage time (days)

TEAC:

Trolox equivalent antioxidant capacity

UPOJ:

Unpasteurized orange juice

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Author information

Authors and Affiliations

  1. Dipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Università del Molise, Via F. De Sanctis, 86100, Campobasso, Molise, Italy

    Luciano Cinquanta

  2. Dipartimento di Ingegneria Industriale, Università di Salerno, Fisciano (SA), Campania, Italy

    Marisa Di Matteo

Authors
  1. Luciano Cinquanta
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  2. Marisa Di Matteo
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Corresponding author

Correspondence to Luciano Cinquanta .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. Rosemead Surgery, 8A Ray Park Avenue, Maidenhead, SL6 8DS, Berkshire, United Kingdom

    Lan-Anh Hunter

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Cinquanta, L., Di Matteo, M. (2013). The Quality of Orange Juice. In: Preedy, V., Hunter, LA., Patel, V. (eds) Diet Quality. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7339-8_21

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  • DOI: https://doi.org/10.1007/978-1-4614-7339-8_21

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7338-1

  • Online ISBN: 978-1-4614-7339-8

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