Effect of thermal processing and carbon dioxide-assisted high-pressure processing on pectin methylesterase and chemical changes in orange juice

The effects of high-pressure processing (HPP), CO2-assisted high-pressure processing (HPP + CO2), and thermal processing on the chemical and physical properties of single-strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30degreesC. The HPP + CO, juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO2 juice compared to the thermally processed juice (p < 0.05). HPP + CO2 produced a cloud-stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p < 0.05).