文章基本信息

标题：Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing
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作者：Gaļina Zvaigzne ; Daina Kārkliņa ; Joerg-Thomas Moersel 等
期刊名称：Proceedings of the Latvian Academy of Sciences, Section B. Natural, exact, and applied sciences, B dala. Dabaszinatnes
印刷版ISSN：1407-009X
电子版ISSN：1407-009X
出版年度：2017
卷号：71
期号：6
页码：486-491
DOI：10.1515/prolas-2017-0084
语种：English
出版社：The Academy
摘要：Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.
关键词：orange juice; bioactive compounds; UHT processing technology