Importance de la consommation de jus d’orange, effet de la conservation par le froid sur les qualités de jus d’orange.

Abstract

The objective of this thesis is treating the methods of orange juice preservation and especially cold storage, focusing on their effectiveness and their implications. In a practical study on orange juice, it was observed that the method, shelf life, and storage conditions influence the quality of the juice and contribute to its alteration. After 6 weeks of storage at 4°C, the juice showed a significant decrease in vitamin C, sugar and therefore in dry matter and polyphenols. In addition, the flavonoid content also decreased more markedly in the juice. As well as the change of other parameters such as tannins, mineral matter, titratable acidity and PH. In conclusion, proper management of preservation methods is crucial to maintain the quality of food and especially orange juice, especially with regard to beneficial compounds such as polyphenols and flavonoids, and vitamin C.