Mild preservation of fresh orange juice by pulsed electrical field treatment

H.J. Schuten, K. Gulfo, I.E. Pol, H.C. Mastwijk, P.V. Bartels

    Research output: Contribution to conferencePosterProfessional

    Abstract

    In this contribution the shelf live of orange juice is determined with respect to microbial and enzymatic spoilage during storage. Fresh juice with pulp obtained from oranges has been treated by pulsed electrical field (PEF) and is compared to untreated and heat-pasteurised samples. The PEF treatment under consideration is a well-defined combination of mild heat and electrical pulses at moderate field strength. The enzymatic stability of the juice is evaluated by measurement of the activity of pectinmethylesterase (PME), by determination of the juice cloud stability and by the appearance of the product after sedimentation during storage. PEF treatment did not show any significant reduction in PME activity due to non-thermal action. The activity after treatment is still 79 +/- 3 % when compared to the activity of untreated samples. The observed level of inactivation could be attributed to the heating inextricable connected to this preservation process. In contrast, cloud stability shows an improvement of enzymatic quality by PEF treatment. An extension of the shelf live towards 21 days has been demonstrated. This extension in shelf live should be compared to untreated juice, which is subject to a combination of microbial and enzymatic spoilage within 5 days. References H.W. Yeom et al. Journal of Agricultural and Food Chemistry, 48 (2000) 4597–4605. G. V. Barbosa-Canovas, Q.H. Zhang, Pulsed Electrical Fields in Food Processing, Fundamantel Aspects and Applications,Pennsylvania, (2001). A. Van Loey et al. Trends in Food Science & Technology 12 (2002) 94–102
    Original languageEnglish
    Publication statusPublished - 2004
    EventFOSARE Seminar 4 : Novel preservation technologies in relation to food safety -
    Duration: 22 Jan 200423 Jan 2004

    Seminar

    SeminarFOSARE Seminar 4 : Novel preservation technologies in relation to food safety
    Period22/01/0423/01/04

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