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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., et al.

Type of article: Article

Summary

The effects of high-pressure processing (HPP), CO2-assisted high-pressure processing (HPP + CO2), and thermal processing on the chemical and physical properties of single-strength Valencia orange juice were evaluated over 4 months of storage at 4 and 30 °C. The HPP + CO2 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 + CO2 juice compared to the thermally processed juice. HPP + CO2 produced a cloud-stable orange juice with more ascorbic acid and flavour volatiles than thermally processed juice.

Details

  • Original title: Effect of thermal processing and carbon dioxide-assisted high-pressure processing on pectinmethylesterase and chemical changes in orange juice.
  • Record ID : 2004-1802
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 4
  • Publication date: 2003/05
  • Document available for consultation in the library of the IIR headquarters only.

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