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...

Full description

Saved in:
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
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c3389-ecb0551ce97865960aaa730ee136b278ecdaf79359b5e40363f804bd32417ae23
cites cdi_FETCH-LOGICAL-c3389-ecb0551ce97865960aaa730ee136b278ecdaf79359b5e40363f804bd32417ae23
container_end_page 1864
container_issue 5
container_start_page 1858
container_title International journal of food science & technology
container_volume 54
creator Velázquez‐Estrada, Rita‐María
Hernández‐Herrero, María‐Manuela
Guamis‐López, Buenaventura
Roig‐Saguès, Artur‐Xavier
description 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.
doi_str_mv 10.1111/ijfs.14089
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2212989404</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2212989404</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3389-ecb0551ce97865960aaa730ee136b278ecdaf79359b5e40363f804bd32417ae23</originalsourceid><addsrcrecordid>eNp9kU1OwzAQhS0EEqWw4QSW2CGl-Cd_XqKKQlElFsA6ctxJ4yqxg51QdccROAJn4yS4hDXWSNZI37w3mofQJSUzGt6N3lZ-RmOSiyM0oTxNIpYyeowmRCQkSmLGT9GZ91tCCONZPEFfS1M1AxgF2FZ4aHonvz8-a72pcefA-8EBrm1rN2C0l722Bofq6r3XyqoaWq1kg6VZYw_GW6dD1znbges1-IOmddJsAG8HHTy0wcq2nXTaB5md7uvQm3cwB-Uw2tfg2lFCBXdtNufopJKNh4u_f4peF3cv84do9XS_nN-uIsV5LiJQJUkSqkBkeZqIlEgpM04AwhFKluWg1rLKBE9EmUBMeMqrnMTlmrOYZhIYn6KrUTdYvw3g-2JrBxd28gVjlIlcxCQO1PVIKWe9d1AVndOtdPuCkuKQQHFIoPhNIMB0hHe6gf0_ZLF8XDyPMz-WLI6h</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2212989404</pqid></control><display><type>article</type><title>Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing</title><source>Wiley</source><source>Oxford Open</source><creator>Velázquez‐Estrada, Rita‐María ; Hernández‐Herrero, María‐Manuela ; Guamis‐López, Buenaventura ; Roig‐Saguès, Artur‐Xavier</creator><creatorcontrib>Velázquez‐Estrada, Rita‐María ; Hernández‐Herrero, María‐Manuela ; Guamis‐López, Buenaventura ; Roig‐Saguès, Artur‐Xavier</creatorcontrib><description>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.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14089</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>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</subject><ispartof>International journal of food science &amp; technology, 2019-05, Vol.54 (5), p.1858-1864</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2019 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3389-ecb0551ce97865960aaa730ee136b278ecdaf79359b5e40363f804bd32417ae23</citedby><cites>FETCH-LOGICAL-c3389-ecb0551ce97865960aaa730ee136b278ecdaf79359b5e40363f804bd32417ae23</cites><orcidid>0000-0002-4901-5401 ; 0000-0002-2410-6606</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Velázquez‐Estrada, Rita‐María</creatorcontrib><creatorcontrib>Hernández‐Herrero, María‐Manuela</creatorcontrib><creatorcontrib>Guamis‐López, Buenaventura</creatorcontrib><creatorcontrib>Roig‐Saguès, Artur‐Xavier</creatorcontrib><title>Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing</title><title>International journal of food science &amp; technology</title><description>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.</description><subject>Acidity</subject><subject>Browning</subject><subject>Cloud stability</subject><subject>Color</subject><subject>Fruit juices</subject><subject>High pressure</subject><subject>Homogenization</subject><subject>Inlet temperature</subject><subject>Juices</subject><subject>orange juice</subject><subject>Oranges</subject><subject>Particle size</subject><subject>Particle size distribution</subject><subject>Pasteurization</subject><subject>pH effects</subject><subject>physicochemical quality</subject><subject>Pressure</subject><subject>Quality assessment</subject><subject>sensorial properties</subject><subject>Sensory properties</subject><subject>Size distribution</subject><subject>Sugar</subject><subject>Ultra‐High Pressure Homogenisation</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kU1OwzAQhS0EEqWw4QSW2CGl-Cd_XqKKQlElFsA6ctxJ4yqxg51QdccROAJn4yS4hDXWSNZI37w3mofQJSUzGt6N3lZ-RmOSiyM0oTxNIpYyeowmRCQkSmLGT9GZ91tCCONZPEFfS1M1AxgF2FZ4aHonvz8-a72pcefA-8EBrm1rN2C0l722Bofq6r3XyqoaWq1kg6VZYw_GW6dD1znbges1-IOmddJsAG8HHTy0wcq2nXTaB5md7uvQm3cwB-Uw2tfg2lFCBXdtNufopJKNh4u_f4peF3cv84do9XS_nN-uIsV5LiJQJUkSqkBkeZqIlEgpM04AwhFKluWg1rLKBE9EmUBMeMqrnMTlmrOYZhIYn6KrUTdYvw3g-2JrBxd28gVjlIlcxCQO1PVIKWe9d1AVndOtdPuCkuKQQHFIoPhNIMB0hHe6gf0_ZLF8XDyPMz-WLI6h</recordid><startdate>201905</startdate><enddate>201905</enddate><creator>Velázquez‐Estrada, Rita‐María</creator><creator>Hernández‐Herrero, María‐Manuela</creator><creator>Guamis‐López, Buenaventura</creator><creator>Roig‐Saguès, Artur‐Xavier</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-4901-5401</orcidid><orcidid>https://orcid.org/0000-0002-2410-6606</orcidid></search><sort><creationdate>201905</creationdate><title>Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing</title><author>Velázquez‐Estrada, Rita‐María ; Hernández‐Herrero, María‐Manuela ; Guamis‐López, Buenaventura ; Roig‐Saguès, Artur‐Xavier</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3389-ecb0551ce97865960aaa730ee136b278ecdaf79359b5e40363f804bd32417ae23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acidity</topic><topic>Browning</topic><topic>Cloud stability</topic><topic>Color</topic><topic>Fruit juices</topic><topic>High pressure</topic><topic>Homogenization</topic><topic>Inlet temperature</topic><topic>Juices</topic><topic>orange juice</topic><topic>Oranges</topic><topic>Particle size</topic><topic>Particle size distribution</topic><topic>Pasteurization</topic><topic>pH effects</topic><topic>physicochemical quality</topic><topic>Pressure</topic><topic>Quality assessment</topic><topic>sensorial properties</topic><topic>Sensory properties</topic><topic>Size distribution</topic><topic>Sugar</topic><topic>Ultra‐High Pressure Homogenisation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Velázquez‐Estrada, Rita‐María</creatorcontrib><creatorcontrib>Hernández‐Herrero, María‐Manuela</creatorcontrib><creatorcontrib>Guamis‐López, Buenaventura</creatorcontrib><creatorcontrib>Roig‐Saguès, Artur‐Xavier</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics &amp; Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical &amp; Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts – Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science &amp; technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Velázquez‐Estrada, Rita‐María</au><au>Hernández‐Herrero, María‐Manuela</au><au>Guamis‐López, Buenaventura</au><au>Roig‐Saguès, Artur‐Xavier</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing</atitle><jtitle>International journal of food science &amp; technology</jtitle><date>2019-05</date><risdate>2019</risdate><volume>54</volume><issue>5</issue><spage>1858</spage><epage>1864</epage><pages>1858-1864</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14089</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-4901-5401</orcidid><orcidid>https://orcid.org/0000-0002-2410-6606</orcidid></addata></record>
fulltext fulltext
identifier ISSN: 0950-5423
ispartof International journal of food science & technology, 2019-05, Vol.54 (5), p.1858-1864
issn 0950-5423
1365-2621
language eng
recordid cdi_proquest_journals_2212989404
source Wiley; Oxford Open
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
title Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T00%3A35%3A03IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Influence%20of%20ultra%E2%80%90high%20pressure%20homogenisation%20on%20physicochemical%20and%20sensorial%20properties%20of%20orange%20juice%20in%20comparison%20with%20conventional%20thermal%20processing&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Vel%C3%A1zquez%E2%80%90Estrada,%20Rita%E2%80%90Mar%C3%ADa&rft.date=2019-05&rft.volume=54&rft.issue=5&rft.spage=1858&rft.epage=1864&rft.pages=1858-1864&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.14089&rft_dat=%3Cproquest_cross%3E2212989404%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c3389-ecb0551ce97865960aaa730ee136b278ecdaf79359b5e40363f804bd32417ae23%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2212989404&rft_id=info:pmid/&rfr_iscdi=true