EFFECT OF ULTRA HIGH HYDROSTATIC PRESSURE ON CONCENTRATIONS OF LIMONENE, Α-TERPINEOL AND CARVONE IN NAVEL ORANGE JUICE

2009 ◽  
Vol 34 (3) ◽  
pp. 728-745 ◽  
Author(s):  
JIAN PAN ◽  
HAIXIANG WANG ◽  
HUIMING XIE ◽  
YI YANG ◽  
QINGMEI ZENG
Keyword(s):  
Hydrostatic Pressure ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Navel Orange

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

2018 ◽  
Vol 24 (6) ◽  
pp. 507-518 ◽  
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.

scholarly journals Alicyclobacillus acidoterrestris Strain Variability in the Inactivation Kinetics of Spores in Orange Juice by Temperature-Assisted High Hydrostatic Pressure

2020 ◽  
Vol 10 (21) ◽  
pp. 7542
Author(s):  
Patra Sourri ◽  
Anthoula A. Argyri ◽  
Efstathios Z. Panagou ◽  
George-John E. Nychas ◽  
Chrysoula C. Tassou
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Reference Strain ◽  
Wild Type Strain ◽  
Weibull Model ◽  
Inactivation Kinetics ◽  
High Pressure Level ◽  
Kinetics Of

In this work, the inactivation kinetics of Alicyclobacillus acidoterrestris spores by temperature-assisted high hydrostatic pressure was assessed by means of the Weibull model. Spores from two A. acidoterrestris strains (a wild-type strain and a reference strain) were inoculated in commercial orange juice and subjected to high pressure levels (500 and 600 MPa) combined with four temperature regimes (25, 45, 60 and 70 °C) for time up to 30 min. Results showed that for a given high-pressure level spore inactivation was higher as temperature progressively increased. Furthermore, the Weibull model consistently produced satisfactory fit to the inactivation data based on the values of the root mean squared error (RMSE < 0.54 log colony-forming units (CFU)/mL) and the coefficient of determination (R2 > 0.90 in most cases). The shape of inactivation curves was concave upward (p < 1) for all temperature/high pressure levels tested, indicating rapid inactivation of the sensitive cells of the bacterium whereas the remaining ones adapted to high hydrostatic pressure (HHP) treatment. The values of the shape (p) and scale (δ) parameters of the Weibull model were dependent on the applied temperature for a given high pressure level and they were further described in a secondary model using first-order fitting curves to provide predictions of the surviving spore population at 55 and 65 °C. Results revealed a systematic over-prediction for the wild-type strain regardless of temperature and high pressure applied, whereas for the reference strain under-prediction was evident after 3 log-cycles reduction of the surviving bacteria spores. Overall, the results obtained indicate that the effectiveness of high hydrostatic pressure against A. acidoterrestris spores is strain-dependent and also underline the need for temperature-assisted HPP for effective spore inactivation during orange juice processing.

Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

2013 ◽  
Vol 7 (6) ◽  
pp. 1670-1677 ◽  
Author(s):  
Antonio Bisconsin-Junior ◽  
Amauri Rosenthal ◽  
Magali Monteiro
Keyword(s):  
Hydrostatic Pressure ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing

scholarly journals The Effects of non-Thermal Processing on Carotenoids in Orange Juice

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S304-S306 ◽  
Author(s):  
M. J Esteve ◽  
F. J Barba ◽  
S. Palop ◽  
A. Frígola
Keyword(s):  
Hydrostatic Pressure ◽  
Electric Fields ◽  
Thermal Processing ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Pulsed Electric Fields ◽  
Thermal Treatments ◽  
Total Carotenoid ◽  
Carotenoid Concentration

New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-thermal processing (PEF, 30 kV/cm, 100 &mu;s and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 &mu;g/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 &mu;g/100 ml), and the decrease was less in the juice treated by PEF (1275.2 ± 56.3 &mu;g/100 ml). The decrease in the juice treated by HHP (1309.2 ± 46.7 &mu;g/100 ml) was no significant in the conditions selected. Only the differences between the untreated orange juice and the pasteurised orange juice were significant. Thus, in refrigerated orange juice, the concentration of carotenoids is affected less by non-thermal treatments (PEF and HHP) than by conventional thermal treatments.

Pasteurization of Fruit Juices of Different pH Values by Combined High Hydrostatic Pressure and Carbon Dioxide

2012 ◽  
Vol 75 (10) ◽  
pp. 1873-1877 ◽  
Author(s):  
LI WANG ◽  
JIAN PAN ◽  
HUIMING XIE ◽  
YI YANG ◽  
DIANFEI ZHOU ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Combined Treatment ◽  
Physiological Saline ◽  
Fruit Juices ◽  
E Coli ◽  
Sublethal Injury ◽  
Pressure Resistance ◽  
Low Pressures

The inactivation of the selected vegetative bacteria Escherichia coli, Listeria innocua, and Lactobacillus plantarum by high hydrostatic pressure (HHP) in physiological saline (PS) and in four fruit juices with pHs ranging from 3.4 to 6.3, with or without dissolved CO2, was investigated. The inactivation effect of HHP on the bacteria was greatly enhanced by dissolved CO2. Effective inactivation (&gt;7 log) was achieved at 250 MPa for E. coli and 350 MPa for L. innocua and L. plantarum in the presence of 0.2 M CO2 at room temperature for 15 min in PS, with additional inactivation of more than 4 log for all three bacteria species compared with the results with HHP treatment alone. The combined inactivation by HHP and CO2 in tomato juice of pH 4.2 and carrot juice of pH 6.3 showed minor differences compared with that in PS. By comparison, the combined effect in orange juice of pH 3.8 was considerably promoted, while the HHP inactivation was enhanced only to a limited extent. In another orange juice with a pH of 3.4, all three strains lost their pressure resistance. HHP alone completely inactivated E. coli at relatively mild pressures of 200 MPa and L. innocua and L. plantarum at 300 MPa. Observations of the survival of the bacteria in treated juices also showed that the combined treatment caused more sublethal injury, which increased further inactivation at a relatively mild pH of 4.2 during storage. The results indicated that the combined treatment of HHP with dissolved CO2 may provide an effective method for the preservation of low- or medium-acid fruit and vegetable juices at relatively low pressures. HHP alone inactivated bacteria effectively in high-acid fruit juice.

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