Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing

Summary The effect of different ultra‐high pressure homogenisation (UHPH) treatments on physicochemical and sensorial properties of orange juice was studied in comparison with thermal pasteurisation (90 °C, 1 min). UHPH treatments consisted on combinations of two inlet temperatures (10 or 20 °C) and...

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Bibliographic Details
Published in:International journal of food science & technology 2019-05, Vol.54 (5), p.1858-1864
Main Authors: Velázquez‐Estrada, Rita‐María, Hernández‐Herrero, María‐Manuela, Guamis‐López, Buenaventura, Roig‐Saguès, Artur‐Xavier
Format: Article
Language:English
Subjects:
Acidity
Browning
Cloud stability
Color
Fruit juices
High pressure
Homogenization
Inlet temperature
Juices
orange juice
Oranges
Particle size
Particle size distribution
Pasteurization
pH effects
physicochemical quality
Pressure
Quality assessment
sensorial properties
Sensory properties
Size distribution
Sugar
Ultra‐High Pressure Homogenisation
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Summary:Summary The effect of different ultra‐high pressure homogenisation (UHPH) treatments on physicochemical and sensorial properties of orange juice was studied in comparison with thermal pasteurisation (90 °C, 1 min). UHPH treatments consisted on combinations of two inlet temperatures (10 or 20 °C) and three pressures (100, 200 and 300 MPa). Effect of treatments was assessed on general quality parameters (colour, pH, °Brix, titratable acidity, reducing sugars and non‐enzymatic browning index), particle size distribution and cloud stability. None of the UHPH treatments caused significant differences in the °Brix, reducing sugars, pH and non‐enzymatic browning index with respect of fresh or pasteurised juice. Only titratable acidity was significantly lower when inlet temperature of UHPH treatments was 20 °C. UHPH treatments significantly reduced the particle size and in consequence the cloudiness and the total colour value (∆E*) increased. The overall consumer acceptability of UHPH and pasteurised juices was similar. UHPH improves the appearance of orange juice by decreasing the size of the particles, resulting in high stability and turbidity, both characteristics desired in orange juice.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14089