Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1177/1082013218768997 http://hdl.handle.net/11449/170892 |
Resumo: | The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness (L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage. |
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Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf lifeantioxidant activityHigh hydrostatic pressuremicrobiological countorange juicephysicochemical characteristicsshelf lifeThe effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness (L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Department of Food and Nutrition School of Pharmaceutical Science São Paulo State University – UNESPEmbrapa Food Technology, Av. das AméricasDepartment of Food and Nutrition School of Pharmaceutical Science São Paulo State University – UNESPFAPESP: 2011/11574-2FAPESP: 2013/00424-5Universidade Estadual Paulista (Unesp)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Spira, Paz [UNESP]Bisconsin-Junior, Antonio [UNESP]Rosenthal, AmauriMonteiro, Magali [UNESP]2018-12-11T16:52:49Z2018-12-11T16:52:49Z2018-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article507-518application/pdfhttp://dx.doi.org/10.1177/1082013218768997Food Science and Technology International, v. 24, n. 6, p. 507-518, 2018.1532-17381082-0132http://hdl.handle.net/11449/17089210.1177/10820132187689972-s2.0-850453122202-s2.0-85045312220.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technology International0,509info:eu-repo/semantics/openAccess2023-11-13T06:12:12Zoai:repositorio.unesp.br:11449/170892Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-13T06:12:12Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life |
title |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life |
spellingShingle |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life Spira, Paz [UNESP] antioxidant activity High hydrostatic pressure microbiological count orange juice physicochemical characteristics shelf life |
title_short |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life |
title_full |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life |
title_fullStr |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life |
title_full_unstemmed |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life |
title_sort |
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life |
author |
Spira, Paz [UNESP] |
author_facet |
Spira, Paz [UNESP] Bisconsin-Junior, Antonio [UNESP] Rosenthal, Amauri Monteiro, Magali [UNESP] |
author_role |
author |
author2 |
Bisconsin-Junior, Antonio [UNESP] Rosenthal, Amauri Monteiro, Magali [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) |
dc.contributor.author.fl_str_mv |
Spira, Paz [UNESP] Bisconsin-Junior, Antonio [UNESP] Rosenthal, Amauri Monteiro, Magali [UNESP] |
dc.subject.por.fl_str_mv |
antioxidant activity High hydrostatic pressure microbiological count orange juice physicochemical characteristics shelf life |
topic |
antioxidant activity High hydrostatic pressure microbiological count orange juice physicochemical characteristics shelf life |
description |
The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness (L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T16:52:49Z 2018-12-11T16:52:49Z 2018-09-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1177/1082013218768997 Food Science and Technology International, v. 24, n. 6, p. 507-518, 2018. 1532-1738 1082-0132 http://hdl.handle.net/11449/170892 10.1177/1082013218768997 2-s2.0-85045312220 2-s2.0-85045312220.pdf |
url |
http://dx.doi.org/10.1177/1082013218768997 http://hdl.handle.net/11449/170892 |
identifier_str_mv |
Food Science and Technology International, v. 24, n. 6, p. 507-518, 2018. 1532-1738 1082-0132 10.1177/1082013218768997 2-s2.0-85045312220 2-s2.0-85045312220.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology International 0,509 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
507-518 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964921333547008 |