Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 419598
Title Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters
Author(s) Vervoort, L.; Plancken, I. van der; Grauwet, T.; Timmermans, R.A.H.; Mastwijk, H.C.; Matser, A.M.; Hendrickx, M.E.; Loey, A. van
Source Innovative Food Science and Emerging Technologies 12 (2011)4. - ISSN 1466-8564 - p. 466 - 477.
DOI http://dx.doi.org/10.1016/j.ifset.2011.06.003
Department(s) FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) pectin methyl esterase - provitamin-a carotenoids - refrigerated storage - vitamin-c - citrus juices - shelf-life - ascorbic-acid - antioxidant activity - heat pasteurization - grapefruit juice
Abstract The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurization of orange juice was compared on a fair basis, using processing conditions leading to an equivalent degree of microbial inactivation. Examining the effect on specific chemical and biochemical quality parameters directly after treatment and during storage at 4 °C revealed only significant differences in residual enzyme activities. For pectin methylesterase inactivation, none of the treatments was able to cause a complete inactivation, although heat and HP pasteurization were the most effective in limiting the residual activity. Peroxidase was completely inactivated by heat pasteurization and was much less susceptible to HP and PEF. All other quality parameters investigated, including the sugar profile, the organic acid profile, bitter compounds, vitamin C (ascorbic acid and dehydroascorbic acid), the carotenoid profile, furfural and 5-hydroxymethylfurfural, experienced no significantly different impact from the three pasteurization techniques.
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