Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life

• Published in: Journal of food engineering 2013-12, Vol.119 (3), p.696-700
• Main Authors: Carbonell, José V., Navarro, José L., Izquierdo, Luís, Sentandreu, Enrique
• Format: Article
• Language: English
• Subjects: Acceptability; Cloudiness; Clouds; High pressure homogenization; Homogenizing; Inactivation; Juices; Lanes; Orange juice; Pulp content reduction; Residual PME activity; Shelf life; Stability
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2013.06.041

•High quality orange juice should exhibit fresh taste and cloudiness.•This is achieved by high pressure homogenization at 150MPa at 68°C for 15s.•The resulting residual pectinmethylesterase activity was 25% of that of fresh juice.•Acceptability of the homogenized juice was not distinguishable from the fresh juice.•Its cloudiness and acceptability were preserved during 3 months at 3°C. Lane Late orange juice with extended shelf life (3months at 3°C) was obtained by high pressure homogenization (HPH) at 150MPa at 68°C for 15s. Residual pectinmethylesterase (PME) inactivation level achieved was 75% but its cloudiness was maintained during storage and its acceptability undistinguishable from that of fresh juice during the assayed period. Juices with entire and reduced (50% and 25%) pulp contents were also homogenized at 150MPa at different temperatures (63°C and 58°C for 15s) to establish an appropriate shelf life of orange juices according to a desired level of cloudiness. Results showed how cloud stability of pulp reduced samples, even with a residual PME inactivation level above 90%, was not satisfactory (as in the case of entire juices homogenized out of 68°C). The proposed methodology can easily be implanted by citrus industry to obtain high quality chilled orange juices with prolonged shelf life.