Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice
Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice
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DOI：
10.1111/j.1365-2621.2003.tb09621.x
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发表时间：
2003-05
影响因子：
3.9
通讯作者：
J. Boff;T. Truong;D. Min;T. Shellhammer
中科院分区：
文献类型：
--
作者：
J. Boff;T. Truong;D. Min;T. Shellhammer
摘要：研究了高压处理（HPP）、CO2辅助高压处理（HPP + CO2）和热处理对单一浓度瓦伦西亚橙子汁在4 ° C和30 °C下贮藏4个月后的理化性质的影响。HPP + CO2果汁具有最大的混浊稳定性和最高的抗坏血酸保留。与热处理果汁相比，HPP果汁中挥发性化合物损失最低，HPP + CO2果汁中挥发性化合物损失较低（p < 0.05）。HPP + CO2处理的橙子汁比热处理的橙汁具有更多的抗坏血酸和风味挥发物（p < 0.05）。
ABSTRACT: The effects of high-pressure processing (HPP), CO2-assisted high-pressure processing (HPP + CO2), and thermal processing on the chemical and physical properties of single-strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO2 juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO2 juice compared to the thermally processed juice (p < 0.05). HPP + CO2 produced a cloud-stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p < 0.05).