A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

作者：Agcam E^*; Akyildiz A; Evrendilek G Akdemir

来源：Food and Bioproducts Processing, 2016, 99: 90-98.

DOI：10.1016/j.fbp.2016.04.006

• Pulsed electric fields (PEF)
• Heat treatment
• Storage of orange juice
• Ascorbic acid degradation
• HMF formation
• Non-enzymatic browning

Processing of orange juice by pulsed electric fields (PEF) and heat treatments was carried out to determine the quality variables during storage of 180 days at 4 degrees C. Depending on the magnitude of applied electric field strength (13.82-25.26 kV cm(-1)), energy (10.89-51.32 J), in comparison with heat treatment (90 degrees C for 10 and 20 s); significant changes in pH, titration acidity, total dry matter, and browning index were found during the storage period. With no significant change in shelf-life period, the PEF processing better preserved orange juice quality than did the heat processing. Ascorbic acid content peaked with PEF-treated orange juice under the electric field strength of 17 kV cm(-1), the treatment time of 1034 mu s, and the energy of 17.37 J through which no significant degradation occurred during the storage with the longest half-life (1112 days). Although ascorbic acid retention of the most of the PEF processed samples was higher than that of the heat processed ones; samples processed by 10.89, 12.70 and 29.57 J energies resulted in lower ascorbic acid content than did the heat processing (90 degrees C for 20 s). Except for the samples treated by 43.99 and 51.32 J energies on 180th day, the PEF processing led to no hydroxyl methyl furfural formation during and at the end of the storage, unlike the heat treatment.

• 出版日期2016-7