Sonoprocessing of freshly squeezed orange juice: A... - BV FAPESP
Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability

Full text
Author(s):
Gomes, Andresa [1, 2] ; Costa, Ana Leticia Rodrigues [3] ; Rodrigues, Pamela Dias [4] ; Castro, Ruann Janser Soares de [4] ; Silva, Eric Keven [4]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr FoRC, Rua Lago 250, Semiind Bldg, Block C, BR-05508080 Sao Paulo, SP - Brazil
[3] Univ Estadual Campinas, Sch Chem Engn, Av Albert Einstein 500, Campinas, SP - Brazil
[4] Univ Estadual Campinas, Sch Food Engn, Rua Monteiro Lobato 80, Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: FOOD CONTROL; v. 131, JAN 2022.
Web of Science Citations: 2
Abstract

Ultrasound performance at low energy densities (9-86 J/mL) on the quality attributes of freshly squeezed orange juice was compared to heat treatment (90 degrees C/1 min). Mild sonoprocessing improved orange juice's kinetic stability preserving its ascorbic acid (vitamin C) content. The ultrasound energy densities could not promote the inactivation of pectin methylesterase (PME) in the orange juice samples. However, higher energy densities contributed to their cloud stability along cold storage. In contrast, the heat processing inactivated 96.3% of PME, but thermally treated samples lost their cloudiness and had their ascorbic acid content reduced by 7%. Cloud stabilization after sonoprocessing was mainly attributed to acoustic cavitation performance to modulate particle size distribution. Ultrasound processing is a promising technique to solve one of the main technological issues of the freshly squeezed orange juice. However, mild sonoprocessing must be combined with other innovative nonthermal technologies to provide a safe and high-quality orange juice. (AU)

FAPESP's process: 19/26348-0 - Encapsulation of non-polar bioactive agents in conventional emulsions, Pickering Emulsions, or nanoemulsions: application in active films, and activity conservation and controlled release studies
Grantee:Andresa Gomes Brunassi
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 20/02313-0 - Microfluidic and 3D bioprinting routes for the development of macrophage encapsulation systems based on hybrid gellan and fibrin hydrogels
Grantee:Ana Leticia Rodrigues Costa Lelis
Support Opportunities: Scholarships in Brazil - Post-Doctoral