Effect of hydrostatic pressure on sterilization and preservation of freshly-squeezed, non-pasteurized citrus juice.

Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure

“…Previous research has only cursively investigated effects on overall flavor quality. Microbiological populations of treated juices were below detectable limits for the 16 wk study duration, which is similar to previously reported results (3,4). Thermal pasteurization controlled PME activity more effectively than high pressure.…”

“…Other quality parameters were not affected by pressure treatments. The lack of negative effects on most juice constituents supports previous research (3)(4)(5). Results suggest that high pressure may provide an adequate alternative to thermal pasteurization for minimally processed citrus juice products.…”

“…Orange juice (OJ) is a candidate for application of this technology since its fresh flavor characteristics are degraded by thermal treatments such as traditional pasteurization. Previous high pressure research indicates that microbiologically stable orange juice may be produced after treatment at 400 MPa without the alteration of any quality characteristics (3,4). Other research indicates that pressures up to 500 MPa may reduce orange juice native microflora and S. cerevisiae cells to nondetectable levels in less than 2 min (5).…”

Hydrostatic pressure treatment of food: microbiology

“…Pressure inactivation of yeasts and moulds has been reported in citrus juices (Ogawa et al, 1990(Ogawa et al, , 1992. Juices pressurized at 400 MPa for 10 min and at 40°C did not spoil during 2-3 months of storage.…”

Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage

“…[10][11][12][13][14][15][16] There was a study for citrus juice, in which it was shown that pectin esterase remained after pressurization and caused deterioration of the juice. 4 ) Our study also indicates that various enzymes in raw strawberry remain in pressured jam.…”