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  1. bookVolume 25 (2021): Edition 2 (December 2021)
Acta Universitatis Cibiniensis. Series E: Food Technology's Cover Image
Acta Universitatis Cibiniensis. Series E: Food Technology
Détails du magazine
License
Format
Magazine
eISSN
2344-150X
Première parution
30 Jul 2013
Périodicité
2 fois par an
Langues
Anglais
access type Accès libre

Evolution of antioxidant properties of orange beverage during storage: Effects of time and temperature

Ouahiba Soufi,
Ouahiba Soufi,
Mostapha Bachir-Bey,
Mostapha Bachir-Bey,
Saida Kessi,
Saida Kessi,
Djamila Gani et
Djamila Gani et
Nourredine Touati
Nourredine Touati
Publié en ligne: 30 Dec 2021
Volume & Edition: Volume 25 (2021) - Edition 2 (December 2021)
Pages: 293 - 300
Reçu: 05 Oct 2021
Accepté: 02 Dec 2021
Acta Universitatis Cibiniensis. Series E: Food Technology's Cover Image
Acta Universitatis Cibiniensis. Series E: Food Technology
Détails du magazine
License
Format
Magazine
eISSN
2344-150X
Première parution
30 Jul 2013
Périodicité
2 fois par an
Langues
Anglais
Abstract

Fruit beverages are the most consumed refreshing products worldwide. The quality of these drinks is not only influenced by the initial composition of the product but also by conditions and duration of storage. The purpose of the present investigation was to evaluate the incidence of two conservation parameters (temperature and time) on some bioactive compounds (phenolic, flavonoid, and carotenoid contents) and antioxidant capacity, measured by free radical scavenging activity (RSA) and ferric reducing power (FRP), on orange beverage during storage. The industrial drinking product freshly procured were subjected to storage under variable temperatures (5, 25, 35, and 45 °C) then analyses of bioactive compounds contents and antioxidant activity were performed periodically (0, 10, 20, and 30 days). The results showed that the initial orange beverage was endowed with interesting phenolic compound contents and considerable antioxidant potential. In the exception of 5 °C, which provided steady antioxidant parameters, all other temperatures induced decreases of analyzed phytochemicals and antioxidant activities proportionally with raising of storage temperature. The duration of storage for the temperatures 25, 35, and 45 °C also affected negatively antioxidant parameters in a proportional manner to time. The orange beverage was an interesting natural source of bioactive compounds but the duration of storage in relation to temperature must be chosen properly.

Keywords

  • Orange beverage
  • Storage
  • Temperature
  • Time
  • Antioxidant

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