Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 8, Pages 3951-3956Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-019-03834-2
Keywords
Ohmic heating; Ohmic-ultrasonic heating; Pectinmethylesterase; Phenolic content
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Funding
- Danish Agency for Higher Education
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The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS>TS>OH>CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90mg/L) compared to OH (0.95mg/L), TS (1.37mg/L) and CH (2.72mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.
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