Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization

Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 mus on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degreesC for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 degreesC for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated orange juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized orange juice during storage at 4 degreesC (p < 0.05). The PEF-treated orange juice had lower browning index, higher whiteness (L), and higher hue angle () values than the heat-pasteurized orange juice during storage at 4 degreesC (p < 0.05). The PEF-treated orange juice had a smaller particle size than the heat-pasteurized orange juice (p < 0.05). degrees Brix and pH values were not significantly affected by processing methods (p > 0.05).