Abstract
The high pressure homogenization (HPH) process can be used to reduce the consistency of frozen concentrated orange juice (FCOJ), which is highly desirable in industrial processing due to the reduction in energy costs. The production of FCOJ is almost entirely destined to obtaining the reconstituted (ready-to-drink (RTD)) juice. Consequently, this study aimed to evaluate the effect of the HPH processing on the ready-to-drink juice. FCOJ (66°Brix) was processed by HPH up to 150 MPa and then diluted to 11°Brix for evaluation. The RTD juice was evaluated by pulp sedimentation, instrumental colour, turbidity (serum cloudiness), rheological properties and sensorial perception. The HPH process decreased the absorbance of the serum phase, which was related to the disruption of the suspended particles. Further, the process slightly reduced the RTD juice viscosity. However, the HPH showed no effect on the product colour, pulp sedimentation behaviour and sensorial perception (visual aspect, odour, flavour, viscosity, overall liking). Therefore, it was concluded that the HPH process can be used to promote desirable effects on FCOJ, without affecting the RTD juice properties.
Similar content being viewed by others
Abbreviations
- \( \overset{\cdotp }{\gamma } \) :
-
Shear rate [s−1]
- μ :
-
\( \mathrm{viscosity}\ \left(=\sigma /\overset{\cdotp }{\gamma}\right) \) [Pa s]
- σ :
-
Shear stress [Pa]
- σ 0 :
-
Yield stress, Herschel-Bulkley’s model (Eq. 1) [Pa]
- ABS:
-
Absorbance at 660 nm (Eq. 2)
- SI:
-
Sedimentation index (Eq. 1) [−]
- SIe :
-
Sedimentation index at equilibrium (infinite time) (Eq. 3) [−]
- SIi :
-
Initial value of sedimentation index (time 0) (Eq. 3) [−]
- k :
-
Consistency index, Herschel-Bulkley model (Eq. 1) [Pa sn]
- k SI :
-
Kinetic parameter in the sedimentation index model (Eq. 3) [day−1]
- n :
-
Flow behaviour index, Herschel-Bulkley’s model (Eq. 1) [−]
- P H :
-
Homogenization pressure [MPa]
- t :
-
Time (Eq. 3) [days]
References
Augusto, P. E. D., Ibarz, A., & Cristianini, M. (2012a). Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. Journal of Food Engineering, 111, 474–477.
Augusto, P. E. D., Ibarz, A., & Cristianini, M. (2012b). Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and steady-state shear. Journal of Food Engineering, 111, 570–579.
Augusto, P. E. D., Ibarz, A., & Cristianini, M. (2013). Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: creep and recovery behaviours. Foodservice Research International, 54, 169–176.
Betoret, E., Betoret, N., Carbonell, J. V., & Fito, P. (2009). Effects of pressure homogenization on particle size and the functional properties of citrus juices. Journal of Food Engineering, 92, 18–23.
Betoret, E., Sentadreu, E., Betoret, N., & Fito, P. (2012). Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. Journal of Food Engineering, 111(1), 28–33.
Buslig, B. S., & Carter, R. D. (1974). Particle size distribution in orange juices. Proceedings of Florida State Horticultural Society, 87, 302–305.
Cameron, R. G., Baker, R. A., & Grohmann, K. (1997). Citrus tissue extracts affect juice cloud stability. Journal of Food Science, 62(2), 242–245.
Campos, F. P., & Cristianini, M. (2007). Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenization. Innovative Food Science & Emerging Technologies, 8, 226–229.
Carbonell, J. V., Navarro, J. L., Izquierdo, L., & Sentandreu, E. (2013). Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of lane late orange juice: a study to obtain high quality orange juice with extended shelf life. Journal of Food Engineering, 119, 696–700.
Cerdán-Calero, M., Izquierdo, L., & Sentandreu, E. (2013). Valencia late orange juice preserved by pulp reduction and high pressure homogenization: sensory quality and gas chromatography–mass spectrometry analysis of volatiles. LWT - Food Science and Technology, 51, 476–483.
Corredig, M., & Wicker, L. (2001). Changes in the molecular weight distribution of three commercial pectins after valve homogenization. Food Hydrocolloids, 15, 17–23.
Croak, S., & Corredig, M. (2006). The role of pectin in orange juice stabilization: effect of pectin methylesterase and pectinase activity on the size of cloud particles. Food Hydrocolloids, 20, 961–965.
Dong, X., Zhao, M., Yang, B., Yang, X., Shi, J., & Jiang, Y. (2011). Effect of high-pressure homogenization on the functional property of peanut protein. Journal of Food Process Engineering, 34, 2191–2204.
Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Gràcia-Julia, A., & Blayo, C. (2013). Review technological aspects and potential applications of (ultra) high-pressure homogenization. Trends in Food Science and Technology, 31, 13–26.
Floury, J., Desrumaux, A., Axelos, M. A. V., & Legrand, J. (2002). Degradation of methylcellulose during ultra-high pressure homogenisation. Food Hydrocolloids, 16, 47–53.
Floury, J., Bellettre, J., Legrand, J., & Desruaux, A. (2004). Analysis of a new type of high pressure homogeniser. A study of the flow pattern. Chemical Engineering Science, 59, 843–853.
Granato, D., Calado, V. M. A., & Jarvis, B. (2014). Observations on the use of statistical methods in food science and technology. Food Research International, 55, 137–149.
Harte, F., & Venegas, R. (2010). A model for viscosity reduction in polysaccharides subjected to high-pressure homogenization. Journal of Texture Studies, 41(1), 49–61.
Kimball, D., Braddock, R., & Parish, M. E. (2005). Oranges and tangerines. In D. M. Edition Barrett, L. P. Somogyi, S. Hosahalli, & H. S. Ramaswamy (Eds.), Processing Fruits, Science and Technology (2nd ed.). Boca Raton: CRC Press.
Kubo, M. T. K., Augusto, P. E. D., & Cristianini, M. (2013). Effect of high pressure homogenization (HPH) on the physical stability of tomato juice. Food Research International, 51, 170–179.
Lacroix, N., Fliss, I., & Maklouf, J. (2005). Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure. Food Research International, 38, 569–576.
Lagoueyte, N., & Paquin, P. (1998). Effects of microfluidization on the functional properties of xanthan gum. Food Hydrocolloids, 12(3), 365–371.
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2014). The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science & Emerging Technologies, 26, 124–133.
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, 7(2), 231–240.
Lopez-Sanchez, P., Nijsse, J., Blonk, H. C. G., Bialek, L., Schumm, S., & Langton, M. (2011). Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions. Journal of the Science of Food and Agriculture, 91, 207–217.
Okoth, M. W., Kaahwa, A. R., & Imungi, J. K. (2000). The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice. Food Control, 11, 305–311.
Paquin, P. (1999). Technological properties of high pressure homogenisers: the effect of fat globules, milk proteins, and polysaccharides. International Dairy Journal, 9, 329–335.
Pinho, C. R. G., Franchi, M. A., Tribst, A. A. L., & Cristianini, M. (2011). Effect of high pressure homogenization process on Bacillus stearothermophilus and Clostridium sporogenes spores in skim Milk. Procedia Food Science, 1, 869–873.
Poliseli-Scopel, F. H., Hernández-Herrero, M., Guamis, B., & Ferragut, V. (2012). Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT - Food Science and Technology, 46(1), 42–48.
Porto, B. C., Augusto, P. E. D., Terekhov, A., Hamaker, B. R., & Cristianini, M. (2015). Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.). Carbohydrate Polymers, 129, 187–193.
Rega, B., Fournier, N., Nicklaus, S., & Guichard, E. (2004). Role of pulp in flavor release and sensory perception in orange juice. Journal of Agricultural and Food Chemistry, 52, 4204–4212.
Rodrigo, D., van Loey, A., & Hendrickx, M. (2007). Combined thermal and high pressure colour degradation of tomato puree and strawberry juice. Journal of Food Engineering, 79, 553–560.
Sánchez-Moreno, C., Plaza, L., de Ancos, B., & Cano, M. P. (2006). Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity. Food Chemistry, 98, 749–756.
Sentandreu, E., Gurrea, M. C., Betoret, N., & Navarro, J. L. (2011). Changes in orange juice characteristics due to homogenization and centrifugation. Journal of Food Engineering, 105, 241–245.
Servais, C., Jones, R., & Roberts, I. (2002). The influence of the particle size distribution on the processing of food. Journal of Food Engineering, 51, 201–208.
Silva, V. M., Sato, A. C. K., Barbosa, G., Dacanal, G., Ciro-Velásquez, H. J., & Cunha, R. L. (2010). The effect of homogenisation on the stability of pineapple pulp. International Journal of Food Science and Technology, 45, 2127–2133.
Tribst, A. A. L., Augusto, P. E. D., & Cristianini, M. (2013). Multi-pass high pressure homogenization of commercial enzymes: effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science & Emerging Technologies, 18, 83–88.
Wang, Y., Dong Li, D., Wang, L., & Xuec, J. (2011). Effects of high pressure homogenization on rheological properties of flaxseed gum. Carbohydrate Polymers, 83, 489–494.
Wang, B., Li, D., Wang, L. J., Liu, Y. H., & Adhikari, B. (2012a). Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated highamylose maize stach. Journal of Food Engineering, 113, 61–68.
Wang, T., Sun, X., Zhou, Z., & Chen, G. (2012b). Effects of microfluidization process on physicochemical properties of wheat bran. Food Research International, 48, 742–747.
Acknowledgments
The authors thank the São Paulo Research Foundation (FAPESP) for funding project no. 2012/15253-9 and TS Leite scholarship (2012/17381-4).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Leite, T.S., Augusto, P.E.D. & Cristianini, M. Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice. Food Bioprocess Technol 9, 1070–1078 (2016). https://doi.org/10.1007/s11947-016-1688-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-016-1688-z