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The effect of high pressure processing on the antioxidant activity of orange juice during the shelf life

Grant number: 13/00424-5
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): April 01, 2013
Effective date (End): March 30, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Magali Conceição Monteiro da Silva
Grantee:Paz Spira
Home Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil


Brazil is the largest producer and exporter of orange juice, responsible for 57.2% of worldwide production. 98% of the juice produced in the country is exported, mainly FCOJ (Frozen Concentrated Orange Juice) and NFC (Not from Concentrate). The Brazilian citrus production is impressive, of every five glasses of juice consumed worldwide, three are from Brazil. The largest importers of the Brazilian juice are the European Union (71.3%), the United States (18.5%), Japan (3.5%) and China (2.7%).FCOJ represents the biggest portion of exportation percentage with lower costs of transportation and higher microbiological stability. However a decreased demand of FCOJ and a valorization of NFC have been observed. The NFC presents sensorial characteristics very similar to the freshly squeezed orange juice.High pressure processing has been used for the conservation of juice, using pressure instead of heat to inactivate microorganisms and enzymes without causing undesirable alterations in flavor, aroma, texture and nutritional characteristics. There are not many studies on the use of high pressure technology on orange juice, especially those which evaluate bioactive compounds such as antioxidants and phenolic compounds, very important in the reduction of oxidative stress.The aim of this project is to evaluate the antioxidant activity of orange juice processed by high pressure technology during the shelf life.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SPIRA, PAZ; BISCONSIN-JUNIOR, ANTONIO; ROSENTHAL, AMAURI; MONTEIRO, MAGALI. Effects of high hydrostatic pressure on the overall quality of Pera-Rio orange juice during shelf life. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v. 24, n. 6, p. 507-518, SEP 2018. Web of Science Citations: 2.

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