Effects of Pulsed Electric Field Processing and Storage on the Quality and Stability of Single-Strength Orange Juice

Abstract

The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22°C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 μs and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22°C for 112 days. PEF processing resulted in significant increases in the hydrocarbons d-limonene, α-pinene, myrecene, and valencene (P ≤ 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22°C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4°C and in 2 days at 22°C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P ≥ 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4°C for 112 days.