Pectin methyl esterase (PME) is responsible for the destabilization of clouds in sweet orange juice. The study aims to optimize pulsed light (PL) and ultrasound (US) treatments for the maximum inactivation of PME in sweet orange juice. A central composite design was used for PL treatments (2.5 -2.9 kV for 200–300 s) and US treatments (40- 120 W for 2–10 min). The numerical optimization predicted 98.5% inactivation of PME in the juice after 283 s PL exposure at 2.84 kV (2711 J/cm2). US optimized condition was 108 W for 9 min with 82.5% PME inactivation. The first-order rate constants for PL-induced PME inactivation varied from 0.0033 to 0.0159 s−1, whereas, for the US, the range was 0.00126 to 0.0015 s−1. The impact of PL and US treatments in series on various quality attributes of the juice was assessed. PL exposure at 2.4 kV for 180 s [1278 J/cm2; the highest intensity of PL] followed by US treatment for 360 s at 80 W [1.14 W/mL; the highest intensity of US] resulted in 98.3% PME inactivation, > 5-log reduction in natural microbiota, 5% loss in vitamin C, 1.7% loss in antioxidant capacity, and 99.4% retention in phenolics in the juice. The sequence of PL or US had minimal impact on enzyme inactivation and bioactive degradation in the juice. The PL-optimized processing also led to more than 5.0 log reductions in natural microflora. However, the preliminary sensory acceptance, color difference, and bioactive retention of the sample treated at the highest intensity of PL+US were superior to the PL-optimized juice.
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Sahoo, P., Chakraborty, S. Influence of Pulsed Light, Ultrasound, and Series Treatments on Quality Attributes, Pectin Methyl Esterase, and Native Flora Inactivation in Sweet Orange Juice (Citrus sinensis L. Osbeck). Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03042-z
- Aerobic mesophiles
- Yeasts and molds
- Vitamin C
- Enzyme inactivation