Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

Zulueta, A.; Esteve, M.J.; Frigola, A

doi:10.1016/j.ifset.2009.07.007

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Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

Author(s): A. Zulueta , M.J. Esteve , A. Frígola

Publication date Created: January 2010

Publication date (Print): January 2010

Journal: Innovative Food Science & Emerging Technologies

Publisher: Elsevier BV

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Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

Begoña de Ancos, Olga Martín-Belloso, M Cano … (2005)

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Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.

Hye Yeom, Charles Streaker, Q. Howard Zhang … (2000)

Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 micros on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degrees C for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 degrees C for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated orange juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized orange juice during storage at 4 degrees C (p 0. 05).