Abstract
ABSTRACT: The effects of high‐pressure processing (HPP), CO2‐assisted high‐pressure processing (HPP + CO2), and thermal processing on the chemical and physical properties of single‐strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO2 juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO2 juice compared to the thermally processed juice (p < 0.05). HPP + CO2 produced a cloud‐stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p < 0.05).
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