The vitamin C content of orange juice packed in an oxygen scavenger material

A storage study of orange juice packed in oxygen scavenging (OS) film and oxygen barrier film was conducted to determine the extent of ascorbic acid loss due to oxygen as a function of time and temperature. The initial concentration of ascorbic acid in the orange juice was 374 mg/l and this was found to decrease by 74 and 104 mg/l after 3 days of storage at 25°C in the OS and oxygen barrier film, respectively. This rapid loss in ascorbic acid correlated well with the amount of oxygen initially present in the headspace and that dissolved in the juice. The loss of ascorbic acid also correlated with an increase in the browning of the juice, where the extent of browning was found to be lower for the juice packed in the OS film than that packed in the oxygen barrier material. The rapid removal of oxygen was found to be an important factor in sustaining a higher concentration of ascorbic acid over long storage times. Crown Copyright © 2003 Published by Elsevier Science Ltd. All rights reserved

Management through spiritual self-help discourse in post-socialist Slovenia

From the 1990s, during and after the post-communist transitions in Eastern Europe, different self-help texts advancing spiritual or personal well-being continue to be a highly popular discourse in Slovenia. In this article we examine the appropriation of self-help discourse in one of Slovenia's most influential management magazines, Manager. On the basis of a critical discourse analysis of Manager's articles, we argue that the magazine predominantly uses spiritual self-help vocabulary and accordingly transforms definitions of basic business vocabulary. It offers a spiritual self-growth discourse as a solution to any current management or social problems and in doing so supports the (neo)liberal capitalism. This discourse attempts to advise managers as to how to adapt to the new competitive business environment. It furthermore promotes the belief that solely spiritual self-growth will help managers and their business partners to resist political and economic barriers and assure the business success in times of global corporate `survival'

Citrus juices technology

Citrus fruits are widely grown throughout the world and contain various bioactive compounds with antioxidant activities including vitamin C, carotenoids, and phenolic compounds. These components are very important for human health and provide protection against harmful free radicals. Citrus fruits are mostly consumed as fresh fruits or fruit juices. To obtain high quality and safe citrus juice, certain critical points (oil extraction from peel, juice extraction, pulp removing, pasteurization, evaporation, and aseptic filling) need to be taken into consideration during citrus juice processing. Firstly, oil extraction from the peel is a necessary step to limit the level of peel oil components in the juice. Secondly, selected juice extraction techniques and process conditions are very important for the yield and total quality of the juice. Thirdly, the pulp removal is an important step to remove most of pectinmethylesterase (PME) and its heat resistance isoenzymes. Further inactivation of remaining PME enzymes and pathogenic or spoilage microorganisms is also obtained with the pasteurization step. Finally, equipment used for the juice production and the concentration conditions have various effects on the sensory properties of the citrus juices. As a result, minimal processing would be applied to citrus juices if the processing steps detailed above are optimized. Obtaining clarified citrus juices from the citruses which have lower carotenoid content including lemon and lime juice is a new trend these days. It is needed to be focused on enzymation (depectinization), clarification assistance agents, and filtration conditions during the clarified juices production. Citrus peel (flavedo) and layer of albedo are the main byproducts of the citrus juice industry. Citrus peel oil is obtained from flavedo layer which has a significant commercial value. Recently, promising nonthermal food preservation technologies were developed including pulsed electric fields (PEF), high pressure processing (HPP), and ultrasonication process (US). These technologies are highly appreciated for their ability to extend the shelf life of food products without the application of heat, thus also preserving the quality attributes such as sensory quality and nutritional value, as well as controlling the microbiological safety of food products. © 2014, Springer Science+Business Media New York