TY - JOUR
T1 - Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties
AU - Arya, Shalini S.
AU - More, Pavankumar R.
AU - Das, Tanuva
AU - Hilares, Ruly Terán
AU - Pereira, Bárbara
AU - Arantes, Valdeir
AU - Silva, Silvio S.da
AU - Santos, Júlio César dos
N1 - Publisher Copyright:
© 2023 The Authors
PY - 2023/12
Y1 - 2023/12
N2 - Effect of hydrodynamic cavitation (HC) processing on pH, °brix, separation index, viscosity and color properties, retention of nutritional bioactive compounds (Vitamin-C, total phenolics, and antioxidant), and inactivation of enzyme pectin methyl esterase (PME) in freshly expressed juice from Brazilian oranges was investigated. HC at 4 bar pressures with a treatment time of 0, 10, 20, 30, 40, 50, 60, and 90 min at low temperatures (42 °C) were studied. There was no significant change in the values of pH, and TSS was noted in HC-treated juices. Further decreased flow behavior index while increased values of flow consistency index were recorded for the juice treated with HC showing a significant physical modification of the juice. Degradation and loss in vitamin C and total phenolics were observed when juices were HC-treated for a longer time. Therefore, it was concluded that HC could be used as a non-thermal method for improving the stability and physicochemical properties of Brazilian orange juice.
AB - Effect of hydrodynamic cavitation (HC) processing on pH, °brix, separation index, viscosity and color properties, retention of nutritional bioactive compounds (Vitamin-C, total phenolics, and antioxidant), and inactivation of enzyme pectin methyl esterase (PME) in freshly expressed juice from Brazilian oranges was investigated. HC at 4 bar pressures with a treatment time of 0, 10, 20, 30, 40, 50, 60, and 90 min at low temperatures (42 °C) were studied. There was no significant change in the values of pH, and TSS was noted in HC-treated juices. Further decreased flow behavior index while increased values of flow consistency index were recorded for the juice treated with HC showing a significant physical modification of the juice. Degradation and loss in vitamin C and total phenolics were observed when juices were HC-treated for a longer time. Therefore, it was concluded that HC could be used as a non-thermal method for improving the stability and physicochemical properties of Brazilian orange juice.
KW - Cavitation
KW - Enzyme inactivation
KW - Green process
KW - Orange juice
KW - Sensory
KW - Viscosity
UR - http://www.scopus.com/inward/record.url?scp=85171337801&partnerID=8YFLogxK
U2 - 10.1016/j.jafr.2023.100781
DO - 10.1016/j.jafr.2023.100781
M3 - Article
AN - SCOPUS:85171337801
SN - 2666-1543
VL - 14
JO - Journal of Agriculture and Food Research
JF - Journal of Agriculture and Food Research
M1 - 100781
ER -