Influence of ultra-high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing

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Abstract

© 2019 Institute of Food Science and Technology The effect of different ultra-high pressure homogenisation (UHPH) treatments on physicochemical and sensorial properties of orange juice was studied in comparison with thermal pasteurisation (90 °C, 1 min). UHPH treatments consisted on combinations of two inlet temperatures (10 or 20 °C) and three pressures (100, 200 and 300 MPa). Effect of treatments was assessed on general quality parameters (colour, pH, °Brix, titratable acidity, reducing sugars and non-enzymatic browning index), particle size distribution and cloud stability. None of the UHPH treatments caused significant differences in the °Brix, reducing sugars, pH and non-enzymatic browning index with respect of fresh or pasteurised juice. Only titratable acidity was significantly lower when inlet temperature of UHPH treatments was 20 °C. UHPH treatments significantly reduced the particle size and in consequence the cloudiness and the total colour value (∆E*) increased. The overall consumer acceptability of UHPH and pasteurised juices was similar.
Original languageEnglish
Pages (from-to)1858-1864
JournalInternational Journal of Food Science and Technology
Volume54
DOIs
Publication statusPublished - 1 May 2019

Keywords

  • Cloud stability
  • orange juice
  • particle size
  • physicochemical quality
  • sensorial properties
  • Ultra-High Pressure Homogenisation

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