Improvement of the fresh taste intensity of processed clementine juice by separate pasteurization of its serum and pulp

E. F. Torres, S. Bayarri, F. Sampedro, A. Martínez, J. V. Carbonell

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

This work describes a process to separate the Clementine juice by centrifugation into two fractions, the larger one ('serum fraction') almost lacking of pulp, and the smaller one ('pulp fraction') enriched in pulp, which are independently pasteurized in conventional plate heat exchangers under different conditions. Both fractions were aseptically blended giving a final product, whose fresh taste did not differ from that of the initial nonheated juice. The larger serum fraction was almost free of pectin methylesterase activity and could be pasteurized under minimal heat conditions, just enough to destroy microorganisms, less heat-resistant than enzymes. Since only a minor part of the juice (the pulp fraction) received the usual heat treatment, fresh taste was preserved. Destruction of Lactobacillus plantarum inoculated to the serum fraction was fitted accurately by the Weibull model, with a reduction higher than 5 log cycle at 57.5 °C for 20 s and no counts were found at 60 °C for 10 s. According to this, thermal treatment of the serum fraction (78% of the initial juice) was fixed at 60 °C for 15 s. Sensory evaluation of fresh taste intensity showed no significant differences between serum treated at 60°C for 15 s and fresh serum. The pulp fraction (22%) was pasteurized at 85 °C for 15 s and at 90 °C for 30 s to assure enough enzyme inactivation. No differences were found between the nonpasteurized juice and the blend of pulp and serum pasteurized as explained above, whereas both samples presented fresher taste than the whole juice treated at 90 °C for 30 s.

Original languageEnglish (US)
Pages (from-to)525-529
Number of pages5
JournalFood Science and Technology International
Volume14
Issue number6
DOIs
StatePublished - Dec 1 2008

Fingerprint

Pasteurization
clementines
pasteurization
Pulp
pulp
juices
Hot Temperature
Serum
Enzymes
Heat treatment
heat treatment
heat
enzyme inactivation
heat exchangers
Centrifugation
pectinesterase
Lactobacillus plantarum
blended foods
Microorganisms
centrifugation

Keywords

  • Citrus juice
  • Clementine
  • L. plantarum
  • Pasteurization
  • Pectin methylesterase
  • Sensory evaluation

Cite this

Improvement of the fresh taste intensity of processed clementine juice by separate pasteurization of its serum and pulp. / Torres, E. F.; Bayarri, S.; Sampedro, F.; Martínez, A.; Carbonell, J. V.

In: Food Science and Technology International, Vol. 14, No. 6, 01.12.2008, p. 525-529.

Research output: Contribution to journalArticle

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