Br. Thakur et Ss. Arya, EFFECT OF SORBIC ACID ON IRRADIATION-INDUCED SENSORY AND CHEMICAL-CHANGES IN SWEETENED ORANGE JUICE AND MANGO PULP, International journal of food science & technology, 28(4), 1993, pp. 371-376
Gamma-irradiation (10 KGy) of pasteurized orange juice and both blanch
ed and unblanched mango pulp produced off-flavours rendering them unac
ceptable, and enhanced browning during storage. Sorbic acid (0.1%) com
pletely inhibited the off-flavours and reduced the rate of browning; i
t also reduced losses in ascorbic acid during irradiation and storage
of sweetened orange juice. In mango pulp, sorbic acid did not prevent
ascorbic acid loss on irradiation, but did reduce storage losses. Irra
diation and storage losses in carotenoids were slight and not influenc
ed by sorbic acid. The pH and acidity of sweetened orange juice and bl
anched mango pulp did not change on irradiation or storage, but in unb
lanched pulp acidity increased and pH decreased on storage. Radiolytic
degradation of sorbic acid was higher in blanched than unblanched man
go pulp, both were more than in orange juice.