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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

Full text
Author(s):
Spira, Paz [1] ; Bisconsin-Junior, Antonio [1] ; Rosenthal, Amauri [2] ; Monteiro, Magali [1]
Total Authors: 4
Affiliation:
[1] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, Araraquara - Brazil
[2] Embrapa Food Technol, Av Amer 29501, Rio De Janeiro, RJ - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 24, n. 6, p. 507-518, SEP 2018.
Web of Science Citations: 2
Abstract

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 Pera-Rio orange juice. Pressurized (520 MPa, 60?, for 360s), non-processed and pasteurized (95?/30s) 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 Pera-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 (30.0x10 CFU/mL mesophilic aerobic bacteria and 20.7x10 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. (AU)

FAPESP's process: 11/11574-2 - Impact of the high hydrostatic pressure technology on the quality of orange juice
Grantee:Magali Conceição Monteiro da Silva
Support Opportunities: Regular Research Grants
FAPESP's process: 13/00424-5 - The effect of high pressure processing on the antioxidant activity of orange juice during the shelf life
Grantee:Paz Spira
Support Opportunities: Scholarships in Brazil - Scientific Initiation