The Effects of non-Thermal Processing on Carotenoids in Orange Juice

Abstract

New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-thermal processing (PEF, 30 kV/cm, 100 µs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 µg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 µg/100 ml), and the decrease was less in the juice treated by PEF (1275.2 ± 56.3 µg/100 ml). The decrease in the juice treated by HHP (1309.2 ± 46.7 µg/100 ml) was no significant in the conditions selected. Only the differences between the untreated orange juice and the pasteurised orange juice were significant. Thus, in refrigerated orange juice, the concentration of carotenoids is affected less by non-thermal treatments (PEF and HHP) than by conventional thermal treatments.

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

“…The concentration of total carotenoid in fresh unfrozen orange juice Navel was comparable to values found by Lee and Coates (2003), although higher concentration of total carotenoids is reported as well (SanchezMoreno et al, 2005;Gama and Sylos, 2007;Esteve et al, 2009). These results are in agreement with Hyoung and Coates (2003), Lee and Coates (2003), Cortes et al, (2006), Esteve et al, (2009) who also noticed a significant processing effect. Some authors, nevertheless, have reported that processing had no significant effect on the carotenoid profile (Lee and Coates, 2003;Vervoort et al, 2011).…”

“…Some authors, nevertheless, have reported that processing had no significant effect on the carotenoid profile (Lee and Coates, 2003;Vervoort et al, 2011). Also, there were no significant changes after thermal treatment in a study by Sanchez-Moreno et al (2005), after HPP treatment by Donsi et al (1996) and Esteve et al (2009) Ultra-High Temperature processed 6.1 6.2 * Consumer Acceptance Testing (n = 14); 9 point hedonic scale-9 = like extremely; 8 = like very much; 7 = like moderately; 6 = like slightly; 5 = neither like nor dislike; 4 = dislike slightly; 3 = dislike moderately; 2 = dislike very much; and 1 = dislike extremely.…”

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

“…Of the 20 peaks detected, 16 were successfully identified (Table 8). The total carotenoid content of the untreated orange juice, expressed as the sum of the individual concentrations, was 4.40 mg/L at the start of the experiment, which is comparable to values found by De Ancos, Sgroppo, Plaza, and Cano (2002) and Lee and Coates (2003), although higher contents are frequently reported as well (Dhuique-Mayer et al, 2007;Esteve, Barba, Palop, & Frígola, 2009;Gama & de Sylos, 2007;Gama & Sylos, 2005;Sánchez-Moreno et al, 2005). The major carotenoid detected was β-cryptoxanthin; it accounted for about 22.4% of the total carotenoid content.…”

“…Likewise, no significant changes were detected after thermal treatment by Sánchez-Moreno et al (2005), after HP treatment by Donsi et al (1996), Fernández García et al (2001 and Esteve et al (2009), and after PEF treatment by Sánchez-Moreno et al (2005), Cortés, Torregrosa, et al (2006) and Esteve et al (2009). On the other hand, some authors did notice a significant processing impact: Lee and Coates (2003), Cortés, Esteve, Rodrigo, Torregrosa and Frígola (2006), Cortés, Torregrosa, et al (2006) and Esteve et al (2009) found changes in various carotenoids due to thermal treatment; De Ancos et al (2002) and Sánchez-Moreno et al (2003, 2005 reported a better extractability after HP treatment; and Cortés, Esteve, et al (2006) observed both increases and decreases in certain carotenoids after PEF treatment. As stated before, these contradictory observations can be attributed to differences in processing conditions and equipment design.…”

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

“…Therefore, color can constitute an important tool to determine quality and nutritional losses of liquid foods during processing and/or subsequent storage. For instance, it has been implemented in the quality control of different juice industries (Barba et al, 2012;Esteve, Barba, Palop, & Frígola, 2009). …”