| Grant number: | 20/08011-5 |
| Support Opportunities: | Regular Research Grants |
| Start date: | February 01, 2021 |
| End date: | March 31, 2023 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Technology |
| Principal Investigator: | Rodrigo Rodrigues Petrus |
| Grantee: | Rodrigo Rodrigues Petrus |
| Host Institution: | Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil |
Abstract
Orange and sugarcane juices are nutritious, energetic and very popular drinks in Brazil. Supercritical carbon dioxide (SC-CO2) technology is an intervention process potentially capable of rendering high quality products. The present grant proposal aims at evaluating the combined effects of SC-CO2 and mild temperatures to inactivate microorganisms and enzymes that rapidly deteriorate orange (pH~3.5) and cane (pH~5.5) juices. Pressures in the range of 74 to 351 bar, temperatures between 33 and 67 ºC, and dwell times varying from 20 to 70 min will be tested according to a central composite rotational design. Total counts of mesophilic, molds and yeasts, lactic acid bacteria, and determination of pectinamethylesterase, polyphenol oxidase and peroxidase activities in freshly extracted/raw and processed juices will be carried out. This research work will be conducted at the Department of Food Engineering of the University of São Paulo. (AU)
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