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Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
J Sci Food Agric. 2012 Aug 15; 92(10):2029-42.JS

Abstract

BACKGROUND

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice.

RESULTS

'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand-squeezed 'Valencia' juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while 'Valencia' HSJ was preferred over the other juices.

CONCLUSION

High peel oil content and thermo-pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Baldwin EA
USDA-ARS Horticultural Research Laboratory, Fort Pierce, FL 34954, USA. Liz.baldwin@ars.usda.gov
Bai J
No affiliation info available
Plotto A
No affiliation info available
Cameron R
No affiliation info available
Luzio G
No affiliation info available
Narciso J
No affiliation info available
Manthey J
No affiliation info available
Widmer W
No affiliation info available
Ford BL
No affiliation info available

MeSH

BeveragesCitrus sinensisEstersEthanolFood HandlingFruitHandHot TemperatureHumansHydrogen-Ion ConcentrationMethanolOdorantsPasteurizationPectinsPlant OilsPlant PreparationsSpecies SpecificityTasteTerpenesVolatile Organic Compounds

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

22290491

Citation

Baldwin, Elizabeth A., et al. "Effect of Extraction Method On Quality of Orange Juice: Hand-squeezed, Commercial-fresh Squeezed and Processed." Journal of the Science of Food and Agriculture, vol. 92, no. 10, 2012, pp. 2029-42.
Baldwin EA, Bai J, Plotto A, et al. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed. J Sci Food Agric. 2012;92(10):2029-42.
Baldwin, E. A., Bai, J., Plotto, A., Cameron, R., Luzio, G., Narciso, J., Manthey, J., Widmer, W., & Ford, B. L. (2012). Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed. Journal of the Science of Food and Agriculture, 92(10), 2029-42. https://doi.org/10.1002/jsfa.5587
Baldwin EA, et al. Effect of Extraction Method On Quality of Orange Juice: Hand-squeezed, Commercial-fresh Squeezed and Processed. J Sci Food Agric. 2012 Aug 15;92(10):2029-42. PubMed PMID: 22290491.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed. AU - Baldwin,Elizabeth A, AU - Bai,Jinhe, AU - Plotto,Anne, AU - Cameron,Randall, AU - Luzio,Gary, AU - Narciso,Jan, AU - Manthey,John, AU - Widmer,Wilbur, AU - Ford,Bryan L, Y1 - 2012/01/30/ PY - 2011/09/28/received PY - 2011/12/06/revised PY - 2011/12/08/accepted PY - 2012/2/1/entrez PY - 2012/2/1/pubmed PY - 2012/10/12/medline SP - 2029 EP - 42 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 10 N2 - BACKGROUND: Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. RESULTS: 'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand-squeezed 'Valencia' juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while 'Valencia' HSJ was preferred over the other juices. CONCLUSION: High peel oil content and thermo-pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/22290491/Effect_of_extraction_method_on_quality_of_orange_juice:_hand_squeezed_commercial_fresh_squeezed_and_processed_ L2 - https://doi.org/10.1002/jsfa.5587 DB - PRIME DP - Unbound Medicine ER -