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Effect of Thermal Processing and Carbon Dioxide‐assisted High‐pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice
Author(s) -
Boff J. M.,
Truong T. T.,
Min D. B.,
Shellhammer T.H.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09621.x
Subject(s) - orange juice , chemistry , pascalization , flavor , food science , ascorbic acid , fruit juice , carbon dioxide , orange (colour) , high pressure , organic chemistry , engineering physics , engineering
The effects of high‐pressure processing (HPP), CO 2 ‐assisted high‐pressure processing (HPP + CO 2 ), and thermal processing on the chemical and physical properties of single‐strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO 2 juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO 2 juice compared to the thermally processed juice (p < 0.05). HPP + CO 2 produced a cloud‐stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p < 0.05).