Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal
In 2006, the U.S. fruit juice production was 7.6 million metric 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, nonenzymatic and enzymatic browning, and Strecker degradation are presented here. This article provides an overview of the basis of oxygen solubility, describes the changes in the food components most 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.