Scientific Findings: Physiochemical Properties of Mango Juice

Physiochemical and Antioxidant Properties of Roselle-Mango Juice Blends – effects of packaging material, storage temperature and time

Packaging is an essential aspect in the food processing industry as it serves the important functions of containing the food, protecting against chemical and physical damage whilst providing information on product features, nutritional status, and ingredient information. Various packaging materials such as high-density polyethylene, polypropylene, and glass are commonly used for packaging of fruit juice. Different packaging materials influence the quality of the stored products differently. Therefore, the study of the effect of packaging material on the quality parameters during storage is essential. In this study, roselle-mango juice blends were stored in plastic and glass bottles at ambient and refrigerated temperatures. The aim of this study was to determine effects of packaging materials, storage temperature, and time on physiochemical changes and antioxidant properties of roselle-mango juice blends.
Food Science & Nutrition, Volume 3, Issue 2, pages 100–109, March 2015.