<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (<italic>Citrus sinensis</italic>) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.</p></abstract>

Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Untersuchungs-, Beratungs-, Forschungslaboratorium GmbH

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is...

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 486 - 491

Eingereicht: 03. Okt. 2016

Akzeptiert: 16. Nov. 2017

DOI: https://doi.org/10.1515/prolas-2017-0084

Schlüsselwörter
orange juice, bioactive compounds, UHT processing technology

© 2017 Gaļina Zvaigzne et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 486 - 491

Eingereicht: 03. Okt. 2016

Akzeptiert: 16. Nov. 2017

DOI: https://doi.org/10.1515/prolas-2017-0084

Schlüsselwörterorange juice, bioactive compounds, UHT processing technology

© 2017 Gaļina Zvaigzne et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
orange juice, bioactive compounds, UHT processing technology