Orange juice shelf life

Unpasteurized orange and grapefmit juices also are increasingly popular products in the United States. Emit must be extracted under strict sanitary conditions and the juice kept just above 0°C during its approximately 17 day shelf life. Year round juice supply is difficult because long-term storage of fmit or unpasteurized juice is not feasible. 

Fruit juices and nectars are highly susceptible to fermentation and other forms of microbial spoilage and with few exceptions it is essential that some form of pasteurisation is employed when these products are packaged. The exceptions that are seen usually relate to freshly squeezed orange (or other) juices that are processed directly from fresh fruit and packaged immediately. These products have a very short shelf life, usually a few days, and are maintained by storage at temperatures between 0 and 5°C. 

These data would suggest that, although there is some loss of ascorbic acid during the normal shelf life of orange juice in plastic-coated paper cartons, this processed product represents a significant source of ascorbic acid in the diet of any consumer at any time during its dated life expectancy (as indicated by the... 

In storage studies of orange juice in Tetra Brick and glass bottles, Durr et al. (11) reconfirmed that storage temperature was the main parameter affecting shelf-life of orange juice. In addition they found that orange oil, modeled as d-limonene, was absorbed by the polyethylene contact layer of... 

Nienaber, U. and Shellhammer, T.H. 2001. High pressure processing of orange juice Combination treatments and a shelf life study. Journal of Food Science 66 332-336. 

Polydera, A.C., Stoforos, N.G., and Taonkis, P.S. 2003. Comparative shelf life stndy and vitamin C loss kinetics in pastenrized and high pressnre processed reconstitnted orange juice. Journal of Food Engineering 60 21-29. 

Sellahewa, J. 2002. Shelf life extension of orange juice using high pressure processing. Fruit Processing 344—350. 

Fiore et al (2005) compared different juices purchased in the market and found that pH was slightly lower in sterilized (long shelf life) orange juices (2.66-3.20) than in pasteurized and refrigerated orange juices (3.12-3.34). 

Esteve et al (2005) studied nutritional characteristics of orange juices that can be found on the market and their evolution with time (1-6 weeks), and storage temperature in refrigeration (4 and 10°Q. The ascorbic acid content of the juices decreased during storage, faster at 10 than at 4°C. The shelf life of the juices, based on 50% of the initial ascorbic acid concentration, was 42 days at 4°C and 35 days at 10°C. 

Ingallinera et al. (2005) compared total pectinesterase activity of Sicilian blood oranges (Sanguinello, Moro, and Tarocco) with the blonde Navel cultivar, checking enzyme stability with various pasteurization time and temperature (70-8 5 °C) conditions in order to optimize the heat treatment and increase the shelf life of the pasteurized juice. To do this they stored the juices at 4, 15, and 25°C for times ranging between 10 minutes and 50 days. Decimal reduction time and temperature (D and z) and the kinetic constant k) were established to optimize and increase the shelf life of the pasteurized juiee. Finally, a heat treatment (85°C x 3 minutes) of both microbiological and enzymatic efficacy was developed that does not compromise anthocyanin stability. 

Emamifar, A., Kadivar, M., Shahedi, M., Soleimanian-Zad, S. Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innovative Food Sci. Emerg. Technol. 11, 742-748 (2010)... 

Shelf-Life Prediction of Asepticalfy Packaged Orange Juice... 

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