%0 Journal Article
%T Effects of high hydrostatic pressure on the overall quality of P¨ºra
%A Amauri Rosenthal
%A Antonio Bisconsin-Junior
%A Magali Monteiro
%A Paz Spira
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013218768997
%X The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of P¨ºra-Rio orange juice. Pressurized (520 MPa, 60£¿¡æ, for 360£¿s), non-processed and pasteurized (95£¿¡æ/30£¿s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of P¨ºra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0£¿¡Á£¿10 CFU/mL mesophilic aerobic bacteria and 20.7£¿¡Á£¿10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice¡¯s stability along shelf life. Lightness (L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage
%K High hydrostatic pressure
%K orange juice
%K shelf life
%K antioxidant activity
%K physicochemical characteristics
%K microbiological count
%U https://journals.sagepub.com/doi/full/10.1177/1082013218768997