Investigation of characteristic colour stability of powdered orange

The paper presents stability investigations of characteristic colour of powdered orange used for juice production. The colour of packed products darkens during the 12-month storage. In the same period, changes of characteristic wavelength are cyclical. These changes depend on the kind of combined packaging material used for packing the investigated product, as well as on the applied packing conditions. The product colour change depends on the barrier characteristics of the packaging material and its permeability to water vapour and oxygen. The permeability of light has no major influence on colour change, while packing under vacuum has the greatest protective effect.