Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice-milk based beverage

Fernando Sampedro, David J. Geveke, Xuetong Fan, Howard Q. Zhang

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

The effects of thermal, pulsed electric field (PEF) and high hydrostatic pressure (HHP) processing on pectin methyl esterase (PME) activity and volatile compounds concentration in an orange juice-milk beverage were studied. Thermal treatment (85 °C, 1 min), PEF treatment (25 kV/cm, 65 °C) or HHP treatment (650 MPa, 50 °C) were needed to inactivate 90% of PME. Twelve volatile compounds were extracted by solid-phase microextraction (SPME) and selected for quantification by GC-MS following the application of the different treatments. The average loss in concentration of volatile compounds was between 16.0 and 43.0% after thermal treatment. After PEF treatment the average loss was between - 13.7 and 8.3% at 25 °C, 5.8 and 21.0% at 45 °C and 11.6 and 30.5% at 65 °C. After HHP treatment the average loss was between - 14.2 and 7.5% at 30 °C and 22.9 and 42.3% at 50 °C. The results showed the potential of the nonthermal technologies in providing food with a higher standard of quality compared to thermal processing. Industrial relevance: The use of nonthermal technologies as an alternative to heat processing in the pasteurisation of beverages has acquired relevance in the last years. In this manuscript, we have shown that PEF treatment could achieve a high degree of PME inactivation in an orange juice based beverage, while better preserving the natural aroma than HHP and thermal treatments. PEF processing has an enormous potential to pasteurise fruit juice and preserve its natural quality characteristics.

Original languageEnglish (US)
Pages (from-to)463-469
Number of pages7
JournalInnovative Food Science and Emerging Technologies
Volume10
Issue number4
DOIs
StatePublished - Oct 1 2009

Fingerprint

Hydrostatic Pressure
pulsed electric fields
Beverages
pectinesterase
orange juice
high pressure treatment
Hydrostatic pressure
Esterases
volatile compounds
beverages
inactivation
Milk
Hot Temperature
Heat treatment
Electric fields
heat treatment
milk
Processing
Fruit juices
Pasteurization

Keywords

  • HHP
  • Milk
  • Orange juice
  • PEF
  • Pectin methyl esterase
  • Volatile compounds

Cite this

Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice-milk based beverage. / Sampedro, Fernando; Geveke, David J.; Fan, Xuetong; Zhang, Howard Q.

In: Innovative Food Science and Emerging Technologies, Vol. 10, No. 4, 01.10.2009, p. 463-469.

Research output: Contribution to journalArticle

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