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Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing
Author(s) -
VelázquezEstrada RitaMaría,
HernándezHerrero MaríaManuela,
GuamisLópez Buenaventura,
RoigSaguès ArturXavier
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14089
Subject(s) - titratable acid , pasteurization , browning , chemistry , food science , orange juice , brix , orange (colour) , sugar
Summary The effect of different ultra‐high pressure homogenisation ( UHPH ) treatments on physicochemical and sensorial properties of orange juice was studied in comparison with thermal pasteurisation (90 °C, 1 min). UHPH treatments consisted on combinations of two inlet temperatures (10 or 20 °C) and three pressures (100, 200 and 300 MP a). Effect of treatments was assessed on general quality parameters (colour, pH , °Brix, titratable acidity, reducing sugars and non‐enzymatic browning index), particle size distribution and cloud stability. None of the UHPH treatments caused significant differences in the °Brix, reducing sugars, pH and non‐enzymatic browning index with respect of fresh or pasteurised juice. Only titratable acidity was significantly lower when inlet temperature of UHPH treatments was 20 °C. UHPH treatments significantly reduced the particle size and in consequence the cloudiness and the total colour value (∆ E *) increased. The overall consumer acceptability of UHPH and pasteurised juices was similar.