The effect of different ultra-high pressure homogenisation (UHPH) treatments on physicochemical and sensorial properties of orange juice was studied in comparison with thermal pasteurisation (90°C, 1 min). UHPH treatments consisted on combinations of two inlet temperatures (10 or 20°C) and three pressures (100, 200 and 300 MPa). Effect of treatments was assessed on general quality parameters (colour, pH,°Brix, titratable acidity, reducing sugars and non-enzymatic browning index), particle size distribution and cloud stability. None of the UHPH treatments caused significant differences in the°Brix, reducing sugars, pH and non-enzymatic browning index with respect of fresh or pasteurised juice. Only titratable acidity was significantly lower when inlet temperature of UHPH treatments was 20°C. UHPH treatments significantly reduced the particle size and in consequence the cloudiness and the total colour value (ΔE*) increased. The overall consumer acceptability of UHPH and pasteurised juices was similar.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.