Antioxidant activity of orange juice processed by high hydrostatic pressure

• Grant number: 10/16826-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2010
• End date: December 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Magali Conceição Monteiro da Silva
• Grantee: José Fernando Rinaldi de Alvarenga
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Brazil is the leader of production and exportation of orange juice. 1.13 million ton of frozen concentrated orange juice (FCOJ) and 940 thousands ton of not from concentrate orange juice (NFC) were produced in 2009. 98% of total production was exported. The NFC acceptance has been improved because of its characteristic aroma and flavor, similar to that freshly squeezed orange juice. Traditionally, pasteurization is used for NFC juice in order to inactivate microorganisms and enzymes such as pectinmetilesterase, increasing shelf life. The thermal process negatively impacts the quality of orange juice, leading to loss of natural flavor, color and ascorbic acid degradation. High hydrostatic pressure (100-1000 MPa) is an innovative technology that destroys microorganisms and delays enzymatic reactions, without modify the aroma and flavor of the juice, and does not affect the volatile compounds. The aim of this work is to evaluate the antioxidant capacity, the total phenolic compounds, and the physicochemical and enzymatic characteristics of the orange juice processed by high hydrostatic pressure using different conditions.