The Quality of Orange Juice

A 3-year study was undertaken to establish the effect of field nutritional sprays, combined with insecticide treatments or not against Asian Citrus psyllid, on the fruit quality of ‘Valencia’ orange trees affected by the greening disease Huanglongbing (HLB). Four replicated plots were harvested, juiced, and pasteurized. Nine to twelve trained panelists evaluated the juice using seven flavor, five taste, four mouthfeel and three aftertaste descriptors. There was little difference between treatments in 2013; only orange peel flavor and bitterness were significantly lower for the insecticide treatment. In 2014, positive attributes, such as orange and fruity flavor, sweetness and mouthfeel body, were significantly higher in the insecticide treatment. Sourness was highest in untreated control, and there were no differences between treatments for bitterness. In 2015, negative attributes, such as grapefruit, orange peel and typical HLB flavor, sourness, bitterness, and astringency, were significantly higher in untreated control fruit, suggesting perhaps that the beneficial effect of nutritional and insecticide treatments was cumulative, only manifesting on the 3rd year of the study, and or because of the progression of the disease affecting untreated controls. Data are discussed in relation to juice chemical composition, including volatiles, sugars, acids, limonoids, and flavonoids, adding to the fundamental knowledge concerning chemical drivers of orange flavor.

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Design of biosystems to provide healthy and safe food—part B: effect on microbial flora and sensory quality of orange juice

European Food Research and Technology ◽

10.1007/s00217-018-03228-2 ◽

2019 ◽

Vol 245 (3) ◽

pp. 581-591 ◽

Cited By ~ 1

Author(s):

Behnoush Maherani ◽

Mohamed Ali Khlifi ◽

Stephane Salmieri ◽

Monique Lacroix

Keyword(s):

Orange Juice ◽

Sensory Quality ◽

Microbial Flora ◽

Safe Food

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Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication

Czech Journal of Food Sciences ◽

10.17221/2565-cjfs ◽

2008 ◽

Vol 26 (No. 3) ◽

pp. 223-228 ◽

Cited By ~ 1

Author(s):

E. Sindou ◽

V. Vaimakis ◽

T. Vaimakis ◽

I.G. Roussis

Keyword(s):

Orange Juice ◽

White Wine ◽

Agent Orange ◽

Enzyme Treatment ◽

Total Phenolic ◽

Foaming Agent ◽

Phenolic Contents ◽

Volatile Acidity ◽

Acceptable Quality

White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO<sub>2</sub> addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen than in that clarified by sedimentation (control). Flotation with hyperoxidation led to a reduction of must phenolics. All experimental wines exhibited similar gross compositions (alcohol, reducing sugars, total acidity, and volatile acidity). Wines made from musts clarified by flotation using nitrogen had similar total phenolic content, browning capacity, and organoleptic quality as the control wines. Wines made from musts clarified by flotation using air had lower total phenolic contents and browning capacity than were those in control wines. These wines were of well acceptable quality but exhibited a slightly oxidised aftertaste. The results indicate that flotation using nitrogen can be effective in the production of typical Debina wine, while flotation using air may be useful in that of table wine without SO<sub>2</sub> addition. Orange juice was clarified by flotation using nitrogen or air as the foaming agent. Orange juice clarified by flotation using nitrogen as the foaming agent exhibited lower turbidity and a similar pulp content to that clarified by centrifugal separator (control). It had an acceptable taste and aroma. Juice clarified by flotation using air as the foaming agent, along with pectolytic enzyme treatment, exhibited much lower turbidity and pulp content compared to control. The clear juice had an acceptable taste but no aroma. The fermented clear juice was averagely rated, exhibiting a pleasant aroma and only a slightly bitter taste. The results indicate that flotation using nitrogen can be effective in the production of natural orange juice, while flotation using air may be useful in the production of orange drink.

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IMPROVING SAFETY AND QUALITY OF ORANGE JUICE BY PULSE ELECTRIC FIELD PROCESSING

Advances in Agricultural Science & Technology - Advances In Bioprocessing Engineering ◽

10.1142/9789812706584_0002 ◽

2002 ◽

pp. 45-67 ◽

Cited By ~ 1

Author(s):

Q. Howard Zhang ◽

Xiangxiao Qiu ◽

Shri K. Sharma

Keyword(s):

Electric Field ◽

Orange Juice ◽

Pulse Electric Field ◽

Pulse Electric

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Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Food Science and Technology International ◽

10.1177/1082013218768997 ◽

2018 ◽

Vol 24 (6) ◽

pp. 507-518 ◽

Cited By ~ 3

Author(s):

Paz Spira ◽

Antonio Bisconsin-Junior ◽

Amauri Rosenthal ◽

Magali Monteiro

Keyword(s):

Antioxidant Activity ◽

Hydrostatic Pressure ◽

Shelf Life ◽

Orange Juice ◽

High Hydrostatic Pressure ◽

Residual Activity ◽

Pectin Methylesterase ◽

Physicochemical Characteristics ◽

Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

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Influence of White Reference Measurement and Background on the Color Specification of Orange Juices by Means of Diffuse Reflectance Spectrophotometry

Journal of AOAC International ◽

10.1093/jaoac/89.2.452 ◽

2006 ◽

Vol 89 (2) ◽

pp. 452-457 ◽

Cited By ~ 7

Author(s):

Antonio J Melndez-Martnez ◽

Isabel M Vicario ◽

Francisco J Heredia

Keyword(s):

Analysis Of Variance ◽

Orange Juice ◽

Diffuse Reflectance ◽

The Other ◽

Reflectance Spectrophotometry ◽

Reference Measurement ◽

Color Parameters ◽

Color Differences ◽

Color Specification

Abstract The color of citrus beverages, in general, is related to the consumers' perception of flavor, sweetness, and other characteristics related to the quality of these products, so it is important to develop suitable methods for accurately assessing this attribute. In this study, the color of 2 different kinds of orange juices (ultrafrozen orange juices and orange juices from concentrate) were measured using different white references in order to demonstrate the influence of white reference measurement on the color parameters obtained. The results of this work indicated that the election of a wrong white reference measurement can affect dramatically the accuracy of the objective specification of orange juice color. Thus, the application of analysis of variance ( = 0.01) revealed that, in most cases, the parameters obtained were significantly different. In terms of color differences, the change of the background for the same white reference affected the measurements less than the changes of white references for the same background. On the other hand, important chromatic differences between the 2 types of orange juices studied were found.

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AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v18i1.1128 ◽

2000 ◽

Vol 18 (1) ◽

Author(s):

VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽

ENAYDE DE ALMEIDA MÉLO ◽

LUECI DOS SANTOS LIMA

Keyword(s):

Vitamin C ◽

Orange Juice ◽

Physicochemical Analysis ◽

Retail Trade ◽

The Other ◽

Soluble Solids ◽

Total Acidity ◽

Refrigerated Storage ◽

Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens TetraPak, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina C, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina C acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in TetraPak randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

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