Impact of the high hydrostatic pressure technology on the quality of orange juice

Abstract

Brazil is the leader of production and exportation of orange juice. 1.13 million ton of frozen concentrated orange juice and 940 thousands ton of not from concentrate orange juice (NFC) were produced in 2009 and exported 98% of total production. The NFC acceptance has been improved because of its characteristic aroma and flavor, similar to that freshly squeezed orange juice. High hydrostatic pressure (100-1000 MPa) is an innovative technology that destroys microorganisms and delays enzymatic reactions, without modify the aroma and flavor of the juice, and does not affect the volatile compounds. The aim of this work is to evaluate the impact of the high hydrostatic pressure on the quality of orange juice, var. Pêra Rio, characterize the pressurized juice against the NFC and the fresh orange juice (freshly squeezed and filtered) and perform the shelf life study of the pressurized juice compared to the NFC. The volatile profile, the sensory acceptance, the physicochemical parameters, the total antioxidant activity, total phenolic compounds and the instrumental color of the pressurized juice will be compared to those of the NFC and the fresh orange juice (freshly squeezed and filtered), supplied by a citrus industry from Araraquara region, SP. To obtain the pressurized juice, the fresh orange juice will be submitted to 600 MPa, 40 °C, during 4 min, at the high hydrostatic pressure from the Centro Nacional de Pesquisa de Tecnologia Agroindustrial de Alimentos, Embrapa. (AU)