Thermal processing, storage conditions, and the composition and physical properties of orange juice

Farnworth, E. R.; Lagacé, M; Couture, R.; Yaylayan, Varoujan A.; Stewart, Brian G.

doi:10.1016/s0963-9969(00)00124-1

Cited by 79 publications

(56 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Those observations were due to the degradation of pectic substance that aggregated and led to the increase in the cloud content. Similar result was also obtained by Farnworth et al (2001) in orange juices.…”

Section: I3b Effect Of Thermal Processing On Sensory and Nutritionsupporting

confidence: 89%

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Endraiyani

Ludescher

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Cocoa pulp, the white mucilage that surrounds cocoa beans, is the main substrate in cocoa bean fermentation and is rich in macro-and micronutrients. Yet, the presence of phenolics and their antioxidant activity in cocoa pulp has not been explored. The objectives of this study were to quantify the total phenolics of cocoa pulp by using FolinCiocalteu assay and antioxidant activity by using Oxygen Radical Absorption Capacity (ORAC) assay as well as Cellular Antioxidant Activity (CAA) assay. The effect of single and double pasteurization was investigated to better understand the potential health value and subsequently promote the utilization of cocoa pulp. Eight weeks storage studies at 4ºC, 25ºC, and 37ºC were also performed to monitor the stability of phenolics, ORAC values, and color of pasteurized cocoa pulp.Single and double pasteurization decreased phenolics content of the cocoa pulp by 25% and 38%, respectively, when compared to unpasteurized pulp (103.76±4.79 mg iii GAE/100 g pulp). The ORAC values were not significantly different between unpasteurized (1871±58 µmol TE/100 g pulp), single (1835±41 µmol TE/100 g pulp), and double pasteurized (1681±157 µmol TE/100 g pulp) pulp. There was a significant increase in the CAA values (EC 50 ) of double pasteurized pulp (59.76±9.26 µmol QE/100 g pulp) as compared to unpasteurized pulp (23.71±3.12 µmol QE/100 g pulp). Thus, there was a weak negative correlation between ORAC and CAA values in quantifying the antioxidant activity of cocoa pulp. Overall color differences (ΔE*) relative to unpasteurized pulp were not significantly different between single (11.50±6.64) and double pasteurized pulp (14.96±8.64).

show abstract

Section: I3b Effect Of Thermal Processing On Sensory and Nutritionsupporting

confidence: 89%

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Endraiyani

Ludescher

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Limonene content was affected by processing, with thermally processed samples having the highest (p b 0.05) levels (16.30) compared to all other samples. This is in contrast to other studies that suggest that levels of limonene can be significantly reduced by thermal processing in other foods (Boff, Truong, Min, & Shellhammer, 2003;Farnworth, Lagacé, Couture, Yaylayan, & Stewart, 2001). A possible explanation for this is that thermal processing may affect components within the smoothie that bind or emulsify limonene, such as a denatured protein (Djordjevic, Cercaci, Alamed, McClements, & Decker, 2008).…”

Section: Analysis Of Datacontrasting

confidence: 82%

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

Keenan

Brunton

Mitchell

et al. 2012

Food Research International

View full text Add to dashboard Cite

“…Loss of ascorbic acid potency in processed products is due to aerobic and anaerobic reaction of non-enzymatic nature also. The incorporation of air into the juice during extraction, finishing and bottle filling have long been recognized by investigators (Farnworth et al 2001) as causing ascorbic acid loss. After 6 months of storage 74% loss in vitamin C was observed in cucumber-litchi-lemon blended juice (Majumdar et al 2009).…”

Section: Resultsmentioning

confidence: 99%

Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage

2010

View full text Add to dashboard Cite

Influence of juice extraction methods and pasteurization temperature and time on quality of mandarin (Citrus reticulata Blanco) juice was studied. The experiment consisted of 65°C pasteurization temperature with 15, 25 and 35 min holding time; 75°C with 10, 20 and 30 min and 85°C with 5, 10 and 15 min holding times and two types of juice extraction methods. The experiment was laid out in factorial completely randomized Design with three replications. Juice extracted with screw type juice extractor and processed at 65°C for 15 min maintained better qualitative characteristics like total soluble solids, acidity, ascorbic acid, sugars and non-enzymatic browning during 6 months storage. Naringin and limonin contents were minimum with the screw extractor and 65°C processing temperature for 15 min.

show abstract

Thermal processing, storage conditions, and the composition and physical properties of orange juice

Cited by 79 publications

References 13 publications

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage

Contact Info

Product

Resources

About