The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Tribess, Tatiana Beatrís; Rodas, Maria Auxiliadora de Brito; Torre, Jussara Carvalho de Moura Della; Tadini, Carmen C.

doi:10.1111/j.1745-4549.2008.00340.x

Cited by 2 publications

(4 citation statements)

References 27 publications

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“…Physicochemical characterisation of each of the samples included in the study is shown in Table 1. The DP did not result in significant variations in the physicochemical parameters after the application of Total soluble solids ranged from 10.1 to 12.5 ºBrix (average 11.7 ºBrix) in FOJ, this average value is close to those reported for other OJ (11.9-12.8 ºBrix) (Del Caro et al, 2004;Tribess et al, 2009). In accordance with Kola et al (2010), DOJ total soluble solids were 11.2 ºBrix, without a significant decrease in relation to FOJ.…”

Section: Physicochemical Characterisationsupporting

confidence: 79%

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Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Fernández-Vázquez

Stinco

Hernánz

et al. 2013

Int J of Food Sci Tech

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Summary This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice (FOJ) and the corresponding OJ after the DP (DOJ) were taken. No significant differences were found in acidity, pH and total soluble solids. Colour was evaluated by image analysis (DigiEye System). Hue and lightness were lower (more reddish and darker) after debittering (P < 0.001). Odour profile (limonene, α‐pinene, ethyl butanoate, octanal, linalool, citral and terpineol) decreased significantly (from 16% to 61% on average) as well as total phenolic compounds measured by Folin–Ciocalteu (P < 0.05). The influence of the debittering on the perceived colour, smell and taste was evaluated by paired comparison tests. The naïve panellists found significant differences not only in taste but also in colour and aroma between FOJ and DOJ; however, preference was not clear.

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Section: Physicochemical Characterisationsupporting

confidence: 79%

“…Total soluble solids ranged from 10.1 to 12.5 ºBrix (average 11.7 ºBrix) in FOJ, this average value is close to those reported for other OJ (11.9–12.8 ºBrix) (Del Caro et al ., ; Tribess et al ., ). In accordance with Kola et al .…”

Section: Resultsmentioning

confidence: 97%

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Fernández-Vázquez

Stinco

Hernánz

et al. 2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…The physicochemical characteristics of the minimally pasteurized orange juice did not noticeably change with storage under refrigeration (Tribess et al . ).…”

Section: Resultsmentioning

confidence: 99%

“…Farnworth et al (2001) reported the same behavior for soluble solids from fresh orange juice when compared with pasteurized orange juice. The physicochemical characteristics of the minimally pasteurized orange juice did not noticeably change with storage under refrigeration (Tribess et al 2009). Figure 1e shows the behavior of the ascorbic acid content of the fresh and pasteurized organic passion fruit pulps during refrigerated storage.…”

Section: Physicochemical Characteristicsmentioning

confidence: 98%

Shelf Life of Fresh and Pasteurized Organic Passion Fruit (Passiflora Edulis F.Flavicarpa Deg.) Pulp

Janzantti

Santos

Monteiro

2012

Journal of Food Processing and Preservation

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The shelf life of the organic passion fruit pulp, both fresh and pasteurized at 70C and 90C and stored under refrigeration, was evaluated. The heat treatment did not affect the sensory and physicochemical characteristics of the pasteurized pulps when compared with the fresh pulp, except for the ascorbic acid content. The pulps were also microbiologically safe. The pulps pasteurized at 70 and 90C were suitable for consumption for a minimum shelf‐life period of 207 days of storage under refrigeration and for the fresh pulp it was attributed a shelf‐life period of 60 to 90 days. The pulp pasteurized at 70C showed higher acceptance scores for all the attributes and purchase intention scores, suggesting a more stable behavior and higher sensory quality. Practical Applications This work intended to evaluate the influence of the minimum pasteurization on the sensory acceptance and microbiological and physicochemical characteristics of the organic passion fruit pulp stored under refrigeration, with the aim to identify the shelf life. Heat treatment is one of the processes used for food preservation. Lower pasteurization temperature than that used by the Brazilian industries and storage under refrigeration showed to be appropriate for passion fruit pulp quality. In this way, the microbiological, physicochemical and sensory features of passion fruit were preserved. This work can be used as a reference for passion fruit pasteurization, which is able to increase the shelf life of this fruit while preserving its desirable original features.

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The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Cited by 2 publications

References 27 publications

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Shelf Life of Fresh and Pasteurized Organic Passion Fruit (Passiflora Edulis F.Flavicarpa Deg.) Pulp

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