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Ascorbic Acid Stability During Refrigerated Storage of Orange–carrot Juice Treated by High Pulsed Electric Field and Comparison with Pasteurized Juice by F. Torregrosa; M.J. Esteve; A. Frígola; C. Cortés is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Ascorbic Acid Stability During Refrigerated Storage of Orange–carrot Juice Treated by High Pulsed Electric Field and Comparison with Pasteurized Juice about?

The degradation kinetics of ascorbic acid was determined in orange-carrot juice treated by PEF in order to establish its shelf life. Different electric field intensities (25, 30, 35, and 40 kV/cm) and different treatment times (from 30 to 340 ls) were studied. The ascorbic acid degradation rate (k) obtained was À0.009 ± 0.0008 ls À1 , À0.0140 ± 0.0009 ls À1 , À0.0220 ± 0.0023 ls À1 and À0.0187 ± 0.0049 ls À1 for fields of 25, 30, 35, and 40 kV/cm, respectively. The treatment selected was 25 kV/cm. The shelf life of the orange-carrot juice treated by pulses at 25 kV/cm for two times (280 ls and 330 ls) was compared with a heat-treated juice (98 °C, 21 s) kept in refrigerated storage at 2 and 10 °C. The remaining concentration of ascorbic acid in the pasteurized orange-carrot juice was 83%, whereas in the PEF-treated juice it was 90%. The ascorbic acid degradation rate in the juice stored at 2 °C was less than in the juice stored at 10 °C, and in the pasteurized juice it was greater. PEF treatment at 25 kV/cm for 280-330 ls extended the half-life of the juice stored at 2 °C to 50 days.

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Author

F. Torregrosa; M.J. Esteve; A. Frígola; C. Cortés

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0260-8774)

Published

2006

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)