Investigation of the effects of some oxidative factors on the color change of orange based carbonated soft drinks during the storage

In this thesis, 5 different independent variables were applied and the effects of oxidative factors on color lightening were investigated during the shelf life of orange carbonated beverages prepared to examine the effects of ascorbic acid concentration (40, 57,5 and 75 ppm), hydrogen peroxide concentration (0, 0,25 and 0,5 ppm), packaging volume (250 mL and 1000 mL), storage time and UV light. The samples prepared in this context were exposed to 42°C, 50% relative humidity and 10000 lux light intensity in a rapid aging cabinet in a way to ensure normal conditions, and stability follow-ups were made for 8 days, including the 6-month shelf life of the product, and ascorbic acid, titration acidity, color values (L, a and b values), water soluble solids levels, pH and dissolved oxygen parameters were investigated. It was observed that ascorbic acid values in the analyzed samples ranged from 0 to 75 pmm. When the color values are examined, it is seen that the mean for the L value varies between 70.58-80.41, 14.99-17.66 for the a value and 58.21-65.72 for the b value. It was concluded that the titration acidity was 2.25-2.35 g/L and the pH value was 3.23-3.5 on average. It was observed that the water-soluble dry matter values varied in the range of 11.22-11.37, and the soluble oxygen values in the range of 4.02-6.83 g/L. By increasing the ascorbic acid concentration at certain rates, the change in color values decreases. It is seen that the color changes occurring in 1000 mL PET packaged samples are at a more acceptable level. Exposure of the samples to sunlight directly affects the color changes negatively and causes almost the same effect in both types of packaging.