Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

Tarek Gamal Abedelmaksoud*, Sobhy Mohamed Mohsen, Lene Duedahl-Olesen, Mohamed Mohamed Elnikeety, Aberham Hailu Feyissa

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.

Original languageEnglish
JournalJournal of Food Science and Technology
Volume56
Issue number8
Pages (from-to)3951-3956
ISSN0022-1155
DOIs
Publication statusPublished - 2019

Keywords

  • Ohmic heating
  • Ohmic-ultrasonic heating
  • Pectinmethylesterase
  • Phenolic content

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