Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
2001
Fernández García, Avelina | Butz, Peter | Bognàr, Antal | Tauscher, B.
The use of high pressure allows the processing of foods at temperatures below those used during thermal pasteurization, so that the flavours and essential nutrients undergo minimal changes. Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-carrot-lemon (OLC) juice product were assessed after pressurization and storage in different packaging (glass, polypropylene, Barex®, teflon flasks, and PE foil). High pressure treatment and storage up to 21 days at 4 °C caused no significant differences in antioxidative capacity, vitamin C, sugar, or carotene content. Effects of high pressure and packaging on odour and taste were studied using the triangular test technique: No change attributable to packaging material was reported. Odour and flavour of pressurized orange juice were occasionally altered, depending on treatment and cultivar. The OLC mixture showed no differences between non-treated and 500 MPa pressurized juice. However, a significantly more intense carrot aroma was reported after 800 MPa. Sensory quality parameters of non-treated juice products changed with storage time, while overall quality of pressurized juices was less altered.
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