Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life
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Data
2018-09-01
Autores
Spira, Paz [UNESP]
Bisconsin-Junior, Antonio [UNESP]
Rosenthal, Amauri
Monteiro, Magali [UNESP]
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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 Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) 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 Pêra-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 (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 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.
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Palavras-chave
antioxidant activity, High hydrostatic pressure, microbiological count, orange juice, physicochemical characteristics, shelf life
Como citar
Food Science and Technology International, v. 24, n. 6, p. 507-518, 2018.