Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 259 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031515

Storage characteristics of high-pressure processing NFC orange juice

  • YANG Yunlin ,
  • WANG Ziyu ,
  • GUO Xiaochen ,
  • HU Yan ,
  • CHEN Hourong ,
  • ZHANG Fusheng
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2022-03-11

  Revised date: 2022-05-11

  Online published: 2023-06-05

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Abstract

To explore the storage characteristics of ultra-high pressure treated NFC orange juice, 600 MPa, orange juice treated by high-pressure processing (HPP) for 10 min was used for storage experiment at 4 ℃ for 3 months. The rheological properties, color, total soluble solid (TSS) content, titratable acid (TA) content, vitamin C content, and enzyme activity were detected during storage. Results showed that during the storage period, the fluidity of HPP orange juice and thermal pasteurization (TP) orange juice gradually increased, the viscosity coefficient K decreased by 8.03%-39.4% and 17.8%-49.1%, and the flow coefficient N increased by 8.47%-31.1% and 8.94%-27.6%, respectively, in 0-3 months. The apparent viscosity decreased by 20.6%-64.8% and 11.5%-59.3%, respectively. The torage modulus G′ was less than the loss modulus G″, both of them showed the decreasing trend, the viscoelasticity of orange juice decreased, and the influence of temperature on HPP orange juice remained unchanged. The rheological properties of orange juice varied greatly in 0-1.5 months but became stable in 2-3 months and its stability gradually decreased. At the early stage of storage, the brightness value L* and red-green value a* increased, while the yellow-blue value b* decreased. At the later stage, the brightness value a* and b* gradually stabilized, while the L* value showed a downward trend, and the color gradually darkened. In the early stage, suspended particles in orange juice precipitated, and orange juice gradually became clear, pectin methylesterase (PME) enzyme deepened the color of orange juice, while in the late stage, a substrate of the PME reaction decreased, resulting in a small color change of the system, solute particle settlement, phase separation of orange juice, and low L* value. The contents of TSS, TA, and vitamin C in HPP orange juice and TP orange juice were basically stable. The contents of TSS and TA in HPP orange juice were slightly higher than those in the TP treatment group, and the vitamin C content was three times that in the TP treatment group. After treatment, polyphenoloxidase and peroxidase enzyme activities of orange juice were almost completely inactivated, so that there was almost no enzymatic browning during storage. The PME enzyme activity of HPP treatment was about 4 times that of the TP group, and the presence of PME hydrolyzed pectin products and Ca2+ complex formed then precipitated, causing the decrease of viscosity of orange juice. During the storage period of 3 months, both treatments could maintain the stability of enzyme activity. Overall, HPP orange juice maintained good sensory quality within 3 months and was better consumed within 1.5 months.

Key words： NFC orange juice; high pressure processing; thermal pasteurization; storage characteristics

Cite this article

YANG Yunlin , WANG Ziyu , GUO Xiaochen , HU Yan , CHEN Hourong , ZHANG Fusheng . Storage characteristics of high-pressure processing NFC orange juice[J]. Food and Fermentation Industries, 2023 , 49(9) : 259 -268 . DOI: 10.13995/j.cnki.11-1802/ts.031515

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