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Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization

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Abstract

Application of pulsed electric fields (PEF) can lead to longer shelf life of fruit juices with minimal product quality loss and good retention of fresh-like flavour. The aim of this study was to evaluate the effect of PEF and conventional pasteurization (90 °C, 20 s) on ascorbic acid content of orange juice, and to assess modifications in ascorbic acid concentration of orange juice stored in refrigeration at 2 and 10 °C for 7 weeks. The ascorbic acid degradation rate was −0.0003, −0.0006, −0.0009 and −0.0010 μs−1 for fields of 25, 30, 35 and 40 kV/cm, respectively. With selected PEF treatment (30 kV/cm and 100 μs) the shelf life based on 50% ascorbic acid losses was 277 days for the PEF-treated orange juice stored at 2 °C, while for the pasteurized juice was 90 days.

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Acknowledgments

This study was undertaken with funds of the Spanish Ministry of Science and Technology (AGL-2003-05236-C02-02 project and AGL-2006-13320-C03-03 project), and Ayudas a Grupos de Investigación de la Generalitat Valenciana (Grupos 03/147). Clara Cortés holds an award from the Generalitat Valenciana (Spain). We would like to thank IATA (CSIC) for allowing us to use its installations and equipment.

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Authors and Affiliations

  1. Department of Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain

    Clara Cortés, María J. Esteve & Ana Frígola

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  1. Clara Cortés
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  2. María J. Esteve
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  3. Ana Frígola
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Correspondence to Ana Frígola.

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Cortés, C., Esteve, M.J. & Frígola, A. Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization. Eur Food Res Technol 227, 629–635 (2008). https://doi.org/10.1007/s00217-007-0766-x

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  • DOI: https://doi.org/10.1007/s00217-007-0766-x

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