Processing of Citrus Juices

Sandhu, K. S.; Minhas, K. S.; Sidhu, J. S.

doi:10.1002/9781118352533.ch29

Cited by 2 publications

(1 citation statement)

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“…Traditional pasteurization is commonly used to guarantee the safety and shelf life of orange juice. However, it is well known that heat treatments can be detrimental to some bioactive compounds and important parameters like color, flavor, texture, and aroma (Berk, 2016; Sandhu et al, 2012; Shen and Wu, 2018). Thermal processing can also generate toxic compounds (Rawson et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Brenes

Guevara

Wong

et al. 2021

Food sci. technol. int.

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Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally applied in the food industry. The aim of this study was to evaluate the effect of a high-intensity sonication treatment (frequency 20 kHz; intensity 39.4 W/cm2) applied for treatment times from 0 to 105 min on the content of polyphenols, vitamin C, organic acids, and carotenoids, and on the hydrophilic and lipophilic antioxidant capacity and color of orange juice. Treatments were performed in triplicate and data was statistically analyzed. Sonication time did not have a significant effect ( P > 0.05) on total polyphenols, total vitamin C, organic acid, and carotenoid contents, lipophilic antioxidant capacity, or juice color. The hydrophilic antioxidant activity and the lutein content increased significantly ( P < 0.05) with increased sonication time. These results may be useful as a baseline for the development of sonication treatments that could be used in combination with other traditional and emerging processing approaches to protect the most important bioactive compounds and quality properties of orange juice.

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