The effects of non-thermal processing on carotenoids in orange juice

New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-ther - mal processing (PEF, 30 kV/cm, 100 µs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 µg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 µ g/100 ml), and the decrease was less in the juice t…