Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market

Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

“…No reduction in pH but an increase in titratable acidity was observed by Arreola et al (1991), Kincal et al (2006), Ferrentino et al (2009b), and Damar et al (2009) in HPCD treated orange juice, apple juice and coconut water, this was possibly attributed to a lower pH (3.3∼4.2) in original juices, at this pH the carbonic acid formed by CO 2 dissolution into juices difficultly dissociates into free hydrogen ions, because the dissociation constants of carbonic acid and bicarbonate were pKa = 6.57 and pKa = 10.62 (Damar and Balaban, 2006), respectively. Besides, no significant difference between HPCD and control samples in pH and titratable acidity were found (Fabroni et al, 2010;Pozo-Insfran et al, 2006a;Pozo-Insfran et al, 2007;Niu et al, 2010a;Gasperi et al, 2009), this insignificant change in juice pH and titratable acidity might be attributed to low concentrations of CO 2 dissolved in the juices as CO 2 was stripped from the juices by vacuum during HPCD decompression.…”

“…The panelists could not detect any significant difference between the controls (frozen, fresh orange juice) and the HPCD-treated orange juice after two-week storage at 1.7 • C, when vacuuming at <1.02 Pa for 10 min was applied after processing to remove residual CO 2 , but started to differentiate between the controls and treated samples by the third week (Kincal et al, 2006). Fabroni et al (2010) indicated that the freshness, flavor, intensity of taste, and intensity of scent in the HPCD-treated blood orange juice decreased, while off-flavor increased significantly after 25 days. The flavor threshold could be an important factor of the relevance between the chemical analysis and sensory evaluation.…”

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

“…SC-CO 2 treatment using 20 MPa showed the greatest decrease in ascorbic acid content, a more than 15% reduction compared with F (Table 4). According to Fabroni, Amenta, Timpanaro and Rapisarda (2010), the addition of CO 2 to orange juice is probably beneficial for ascorbic acid retention due to the displacement of dissolved oxygen from the liquid matrix. Fabroni et al (2010) applied CO 2 over 23 MPa for 15 min, and 6% ascorbic acid in the juice was degraded, but at lower pressures (13 MPa), the concentration remained unchanged.…”

“…According to Fabroni, Amenta, Timpanaro and Rapisarda (2010), the addition of CO 2 to orange juice is probably beneficial for ascorbic acid retention due to the displacement of dissolved oxygen from the liquid matrix. Fabroni et al (2010) applied CO 2 over 23 MPa for 15 min, and 6% ascorbic acid in the juice was degraded, but at lower pressures (13 MPa), the concentration remained unchanged. They concluded that lower operative pressures are likely to be beneficial for the retention of ascorbic acid, and the change in CO 2 concentration did not appear to have an influence.…”

Effect of Supercritical Carbon Dioxide on Selected Quality Parameters of Preserved Strawberry Juice

“…Zastosowanie CO 2 do utrwalenia świeżo wyciśniętego soku z czerwonych pomarańczy również dowiodło możliwości całkowitego usunięcia wegetatywnych form drobnoustrojów z soku. Otrzymano sok różniący się jednak barwą od soku surowego, mimo bardzo nieznacznego ubytku antocyjanów [4]. Podczas utrwalania soku marchwiowego metodą HPCD wykazano z kolei możliwość zmniejszenia aktywności oksydazy polifenolowej do około 4 % początkowej wartości, przy jednoczesnym zachowaniu barwy soku [18].…”