Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice

1991 ◽  
Vol 56 (4) ◽  
pp. 1030-1033 ◽  
Author(s):  
A.G. ARREOLA ◽  
M.O. BALABAN ◽  
M.R. MARSHALL ◽  
A.J. PEPLOW ◽  
C.I. WEI ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Orange Juice ◽  
Quality Attributes ◽  
Supercritical Carbon

Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system

2018 ◽  
Vol 24 (7) ◽  
pp. 547-554 ◽  
Author(s):  
I Paniagua-Martínez ◽  
A Mulet ◽  
MA García-Alvarado ◽  
J Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Vitamin C ◽  
High Power ◽  
Continuous Flow ◽  
Quality Attributes ◽  
Power Ultrasound ◽  
Pineapple Juice ◽  
High Power Ultrasound ◽  
Supercritical Carbon

Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06–4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide–high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.

scholarly journals EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE

1991 ◽  
Vol 14 (4) ◽  
pp. 275-284 ◽  
Author(s):  
A. G. ARREOLA ◽  
M. O. BALABAN ◽  
C. I. WEI ◽  
A. PEPLOW ◽  
M. MARSHALL ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Orange Juice ◽  
Microbial Populations ◽  
Supercritical Carbon

Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide

1991 ◽  
Vol 56 (3) ◽  
pp. 743-746 ◽  
Author(s):  
MURAT O. BALABAN ◽  
A.G. ARREOLA ◽  
M. MARSHALL ◽  
A. PEPLOW ◽  
C.I. WEI ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Orange Juice ◽  
Supercritical Carbon
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