0000000000768880
AUTHOR
D. Rodrigo
Inactivation kinetics of pectin methyl esterase under combined thermal–high pressure treatment in an orange juice–milk beverage
Abstract The inactivation kinetics of PME in an orange juice–milk beverage system treated by thermal (65–80 °C) and combined thermal (25–65 °C)–high pressure (0.1–700 MPa) processes were fitted using a biphasic model. About 6–8% of the initial activity corresponding to the heat and pressure stable fraction was observed. For complete inactivation a treatment at 90 °C, 1 min or 700 MPa at 55 °C for 2 min was necessary showing the protective effect of the orange–milk media. The extent of inactivation was different in the orange matrices showing that PME was more thermostable in the orange juice–milk based beverage system as compared to the purified enzyme in a buffer system. On the other hand,…
Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices
Abstract Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30–340 μs), on orange juice cis / trans carotenoid contents. In parallel, a conventional heat treatment (90 °C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of caroten…