The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice

Author(s)

Sultani, Thais Madoglio ; Francisco, Ana Carolina Pereira ; Dacanal, Gustavo Cesar ; de Oliveira, Alessandra Lopes ; Petrus, Rodrigo Rodrigues

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. N/A, p. 12-pg., 2023-05-01.

Abstract

Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation preserves the original juice's cloud, a valuable quality attribute for consumers. This study was primarily undertaken to evaluate the combination of supercritical carbon dioxide (SC-CO2) and mild temperatures on PME inactivation in the juice. Physicochemical and color parameters were also evaluated. Pressures (P) in the range of 74 to 351 bar, temperatures (T) between 33 degrees C and 67 degrees C, and holding times (t) varying from 20 to 70 min were tested using a central composite rotational design. Determination of PME activity, pH, titratable acidity, soluble solids, ratio, lightness, degrees hue and chroma in freshly extracted/raw and treated juice samples, and total color difference (TCD) between raw and treated juice were carried out. The percentage of PME reduction widely ranged from 13.7% to 91.8%. The variable P had a significant effect (p <= 0.05) on TCD and acidity variation. T exhibited a significant effect on the PME reduction, TCD, and soluble solids variation; however, t impacted on the soluble solids variation only. The interaction between P and t (P.t) affected the soluble solids and acidity variation, and T.t affected TCD. The combination of SC-CO2 and mild temperatures is potentially capable of inactivating PME in orange juice. (AU)

• FAPESP's process: 20/08011-5 - Processing of orange and sugarcane juices with supercritical carbon dioxide
• Grantee: Rodrigo Rodrigues Petrus
• Support Opportunities: Regular Research Grants