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

Autor(es)

Spira, Paz ^[1] ; Bisconsin-Junior, Antonio ^[1] ; Rosenthal, Amauri ^[2] ; Monteiro, Magali ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 24, n. 6, p. 507-518, SEP 2018.
• Citações Web of Science: 2

Resumo

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)

• Processo FAPESP: 11/11574-2 - Impacto da tecnologia de alta pressão hidrostática sobre a qualidade do suco de laranja
• Beneficiário: Magali Conceição Monteiro da Silva
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/00424-5 - Influência da tecnologia de alta pressão hidrostática sobre a atividade antioxidante do suco de laranja durante a vida de prateleira
• Beneficiário: Paz Spira
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica