Publications - Faculty - Recently Submitted Faculty Publications 2008
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Reyes - Comprehensive Reviews in Food Science and Food Safety
Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal
R. García-Torres, N. R. Ponagandla, R. L. Rouseff, R. M. Goodrich – Schneider, J. I. Reyes-De-Corcuera
Abstract. In 2006, US fruit production was 7.6 million tons for oranges, apples, grapes, grapefruit, pineapples and cranberries. Dissolved oxygen (DO) incorporated into fruit juices during processing affects quality parameters such as vitamin C, color and aroma. Studies of dissolved oxygen effects on ascorbic acid degradation, non-enzymatic and enzymatic browning, and Strecker degradation are presented here. This paper gives an overview of the basis of oxygen solubility, describes the changes in the food components more susceptible to degradation due to dissolved oxygen and discusses different methods to eliminate dissolved oxygen. Kinetics and reaction mechanisms are discussed in view of conflicting results found in the literature.
