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Effects of Pulsed Electric Field Processing and Storage on the Quality and Stability of Single-Strength Orange Juice

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Abstract:

The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22°C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 μs and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22°C for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, α-pinene, myrecene, and valencene (P ≤ 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22°C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4°C and in 2 days at 22°C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P ≥ 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4°C for 112 days.

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Document Type: Research Article

Affiliations: Department of Food Science and Technology, Ohio State University, 110 Parker Hall, 2015 Fyffe Road, Columbus, Ohio 43210, USA

Publication date: October 1, 2002

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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