L-ASCORBIC-ACID STABILITY IN ASEPTICALLY PROCESSED ORANGE JUICE IN TETRABRIK CARTONS AND THE EFFECT OF OXYGEN

The rate of degradation Of L-ascorbic acid in commercial single-strength orange juice aseptically processed in TetraBrik cartons was evaluated at different storage temperatures. In this type of sample, the level of dissolved oxygen present in the sample after packaging significantly affected the L-ascorbic acid content, the effect being directly related to temperature. Likewise, the rate of consumption of dissolved oxygen is directly dependent on the concentration Of L-ascorbic acid. Both aerobic and anaerobic degradation Of L-ascorbic acid occurs in the same system. The aerobic process predominates and the anaerobic process takes place when the level of dissolved oxygen has reached equilibrium.