Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters

L. Vervoort, I. van der Plancken, T. Grauwet, R.A.H. Timmermans, H.C. Mastwijk, A.M. Matser, M.E. Hendrickx, A. van Loey

Research output: Contribution to journalArticleAcademicpeer-review

82 Citations (Scopus)

Abstract

The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurization of orange juice was compared on a fair basis, using processing conditions leading to an equivalent degree of microbial inactivation. Examining the effect on specific chemical and biochemical quality parameters directly after treatment and during storage at 4 °C revealed only significant differences in residual enzyme activities. For pectin methylesterase inactivation, none of the treatments was able to cause a complete inactivation, although heat and HP pasteurization were the most effective in limiting the residual activity. Peroxidase was completely inactivated by heat pasteurization and was much less susceptible to HP and PEF. All other quality parameters investigated, including the sugar profile, the organic acid profile, bitter compounds, vitamin C (ascorbic acid and dehydroascorbic acid), the carotenoid profile, furfural and 5-hydroxymethylfurfural, experienced no significantly different impact from the three pasteurization techniques.
Original languageEnglish
Pages (from-to)466-477
JournalInnovative Food Science and Emerging Technologies
Volume12
Issue number4
DOIs
Publication statusPublished - 2011

Keywords

  • pectin methyl esterase
  • provitamin-a carotenoids
  • refrigerated storage
  • vitamin-c
  • citrus juices
  • shelf-life
  • ascorbic-acid
  • antioxidant activity
  • heat pasteurization
  • grapefruit juice

Fingerprint Dive into the research topics of 'Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters'. Together they form a unique fingerprint.

  • Cite this