Calcium and pH influence on orange juice cloud stability

Ellerbee, Lindsey Michelle; Wicker, Louise

doi:10.1002/jsfa.4169

Cited by 21 publications

(17 citation statements)

References 16 publications

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“…However, there was no observable pattern in cloud value of the SC‐CO 2 treated juices, in spite of the ~10% residual PME activity. This might be due to the formation of CaCO 3 during SC‐CO 2 processing, which results in the nonavailability of calcium for the formation of the Ca‐pectate gel that results cloud loss (Ellerbee & Wicker, ).…”

Section: Resultsmentioning

confidence: 99%

Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment

Iftikhar

Wagner

Rizvi

2013

Int J of Food Sci Tech

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Summary The aim of the study is to quantify the effect of ethanol addition and exposure surface on the inactivation of pectin methyl esterase (PME), a juice clarifying enzyme, in orange juice using supercritical carbon dioxide (SC‐CO2). Addition of ethanol to the SC‐CO2 at 2% (v/v) caused greater inactivation than SC‐CO2 alone, with a maximum reduction of PME activity of 97% at 30 MPa and 40 °C for 60 min. As the surface area to volume ratio was increased, the rate of inactivation of PME increased. Analysis of first‐order reaction kinetic data revealed that D values were greatly influenced by ethanol addition and agitation. With the addition of 2% ethanol, the D value reduced by half, that is, 56 min from 109 min. With impeller agitation of the sample at 1100 ± 100 rpm, the D value for PME was further reduced to 43 and 30 min without and with ethanol, respectively. The activity of PME treated with SC‐CO2 remained unchanged after 14 days of storage at 4 °C. Treatment did not significantly change pH or colour, but did significantly increase the cloud values of the juice, resulting in a cloud stabilised juice with similar qualities to fresh juice.

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Section: Resultsmentioning

confidence: 99%

Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment

Iftikhar

Wagner

Rizvi

2013

Int J of Food Sci Tech

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“…). Calcium cations are known to cause precipitation in citrus juice by forming an insoluble calcium pectate gel, resulting in the destabilization of cloud (Ellerbee and Wicker ).…”

Section: Resultsmentioning

confidence: 99%

Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor

Yuk

Sampedro

Fan

et al. 2012

Journal of Food Processing and Preservation

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This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gasliquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0-3.0 ¥ 10 3 to 18-28 cfu/mL after both SCCO2 and thermal processing. No noticeable changes in pH,°Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. PRACTICAL APPLICATIONSThis study evaluated the effect of supercritical carbon dioxide (SCCO2) processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas-liquid metal contactor nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat processing. SCCO2 and heat processing did not affect pH,°B rix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 processing reduced about 46.5% of pectin methylesterase activity, whereas heat processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that nonthermal SCCO2 processing is commercially feasible and is attractive from a quality standpoint.

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“…Two maximums around 0.8 µm and 850 µm can be observed. The size 327 of stable cloud particle has been reported to be in the range of 0.4-5 μm, with the most stablecloud having particle sizes of 2 μm and smaller (Ellerbee & Wicker, 2011). The larger particle 329 size in Figure 5 is due to the presence of some settling pulp.…”

Section: =2·10mentioning

confidence: 98%

“…Citrus cloud is a complex mixture of 27 protein, pectin, lipid, hemicellulose, cellulose and other minor components. Cloud particles of 28 citrus juices range from 0.4 to 5 µm, being particles smaller than 2 µm the most stable clouds 29 (Ellerbee & Wicker, 2011). In the literature, one of the most accepted theories of cloud 30 destabilization is based on pectin demethylation by pectinmethylesterase (PME) (EC 3.1.1.11) in 31 a blockwise fashion.…”

Section: Introduction 22mentioning

confidence: 99%

“…The negative charges generated by PME activity allow subsequent 32 formation of insoluble calcium pectate gels with calcium ions present in the juice. These gels can 33 precipitate pulling the cloud with them causing orange juice clarification due to the loss of 34 turbidity (Ellerbee & Wicker, 2011). Thermal treatment of orange juice at 90 ºC for 1 minute is 35 the method currently used to prevent microbial spoilage as well as the inactivation of the PME 36 (Oulé, Dickman, & Arul, 2013).…”

Section: Introduction 22mentioning

confidence: 99%

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Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

Briongos

Illera

Sanz

et al. 2016

LWT

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6Inactivation of pectinmethylesterase (PME) and quality parameters of orange juice have been 7 studied after high pressure carbon dioxide (HPCD) treatment. The HPCD treatment conditions 8 covered a wide range of temperature from 2 to 40 ºC, far below normal thermal treatment, while 9 operating pressure was varied from 10 to 30 MPa and exposure time from 3 to 60 min. A 10 decrease in PME activity was found, even at the lowest temperature studied in this work, 2 ºC. 11Different inactivation kinetic models were used to correlate the PME residual activity: the two-12 fraction model, the fractional-conversion model and the Weibull model. The two-fraction model 13 presents the lowest mean relative deviation. Some quality parameters such as colour, pH, ºBrix, 14 turbidity, ascorbic acid, total acidity and particle size distribution (PSD) were also determined 15 right after HPCD treatment and along storage at 4ºC up to 12 days. PSD shows that HPCD 16 treatment results in a volume increase of small particles and a volume decrease of large particles

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Calcium and pH influence on orange juice cloud stability

Cited by 21 publications

References 16 publications

Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment

Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment

Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor

Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

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