Quality changes in orange juice packed in materials based on polylactate

The present study demonstrates that a rigid packaging material based on polylactate (PLA) was at least as effective as conventional high density polyethylene (HDPE) and polystyrene (PS) packaging materials in protecting fresh, unpasteurised orange juice against quality changes. Fresh, unpasteurised orange juice was stored in PLA, HDPE, and PS at 4 degreesC for 14 days. Quality changes were evaluated by determination of colour stability, ascorbic acid (AA) degradation, and sorption of limonene by the polymers (scalping). Results showed a significantly greater loss of AA in orange juice stored in HDPE and PS compared to PLA, significantly less colour changes of orange juice stored in PLA and PS than in HDPE, and no detectable limonene scalping into PLA and PS, as opposed to a high degree of scalping into HDPE.