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Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

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Abstract

The influence of high hydrostatic pressure (HHP) on Pêra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100–600 MPa), temperature (30–60 °C) and time (30–360 s), on the native microflora and pectin methylesterase (PME) activity of orange juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R 2 = 0.9586, p < 0.001) and aerobic microorganism count (R 2 = 0.9879, p < 0.001). The optimum HHP processing conditions to produce orange juice with PME residual activity of less than 20 % and low microorganism count (<2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 °C and 330 to 360 s.

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Acknowledgments

The authors would like to thank FAPESP (São Paulo Research Foundation) for the financial support (no. 2011/11574-2) and JBT FoodTech, Araraquara, SP, Brazil for supplying the orange juice.

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Authors and Affiliations

  1. Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University-UNESP, P.O. Box 502, 14801-902, Araraquara, SP, Brazil

    Antonio Bisconsin-Junior & Magali Monteiro

  2. Embrapa Food Technology, Av. das Américas, 29501, 23020-470, Rio de Janeiro, RJ, Brazil

    Amauri Rosenthal

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  1. Antonio Bisconsin-Junior
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  2. Amauri Rosenthal
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  3. Magali Monteiro
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Correspondence to Magali Monteiro.

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Bisconsin-Junior, A., Rosenthal, A. & Monteiro, M. Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice. Food Bioprocess Technol 7, 1670–1677 (2014). https://doi.org/10.1007/s11947-013-1176-7

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  • DOI: https://doi.org/10.1007/s11947-013-1176-7

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