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Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
J Food Prot. 2002 Oct; 65(10):1623-7.JF

Abstract

The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22 degrees C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 micros and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22 degrees C for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, alpha-pinene, myrecene, and valencene (P < or = 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22 degrees C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4 degrees C and in 2 days at 22 degrees C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P > or = 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4 degrees C for 112 days.

Authors+Show Affiliations

Ayhan Z
Department of Food Science and Technology, Ohio State University, Columbus 43210, USA.
Zhang QH
No affiliation info available
Min DB
No affiliation info available

MeSH

BeveragesCitrusColony Count, MicrobialColorElectromagnetic FieldsEscherichia coli O157Food HandlingFood MicrobiologyFood PackagingFood PreservationListeria monocytogenesTasteTemperatureTime Factors

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

12380749

Citation

Ayhan, Z, et al. "Effects of Pulsed Electric Field Processing and Storage On the Quality and Stability of Single-strength Orange Juice." Journal of Food Protection, vol. 65, no. 10, 2002, pp. 1623-7.
Ayhan Z, Zhang QH, Min DB. Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice. J Food Prot. 2002;65(10):1623-7.
Ayhan, Z., Zhang, Q. H., & Min, D. B. (2002). Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice. Journal of Food Protection, 65(10), 1623-7.
Ayhan Z, Zhang QH, Min DB. Effects of Pulsed Electric Field Processing and Storage On the Quality and Stability of Single-strength Orange Juice. J Food Prot. 2002;65(10):1623-7. PubMed PMID: 12380749.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice. AU - Ayhan,Z, AU - Zhang,Q H, AU - Min,D B, PY - 2002/10/17/pubmed PY - 2002/11/26/medline PY - 2002/10/17/entrez SP - 1623 EP - 7 JF - Journal of food protection JO - J Food Prot VL - 65 IS - 10 N2 - The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22 degrees C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 micros and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22 degrees C for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, alpha-pinene, myrecene, and valencene (P < or = 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22 degrees C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4 degrees C and in 2 days at 22 degrees C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P > or = 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4 degrees C for 112 days. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/12380749/Effects_of_pulsed_electric_field_processing_and_storage_on_the_quality_and_stability_of_single_strength_orange_juice_ DB - PRIME DP - Unbound Medicine ER -