Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties (2023)
- Authors:
- USP affiliated authors: ARANTES, VALDEIR - EEL ; SANTOS, JÚLIO CÉSAR DOS - EEL ; SILVA, SILVIO SILVERIO DA - EEL ; PEREIRA, BÁRBARA - EEL
- Unidade: EEL
- DOI: 10.1016/j.jafr.2023.100781
- Assunto: BIOTECNOLOGIA
- Keywords: Cavitation; Enzyme inactivation; Viscosity; Green process; Sensory
- Agências de fomento:
- Language: Inglês
- Abstract: Effect of hydrodynamic cavitation (HC) processing on pH, °brix, separation index, viscosity and color properties, retention of nutritional bioactive compounds (Vitamin-C, total phenolics, and antioxidant), and inactivation of enzyme pectin methyl esterase (PME) in freshly expressed juice from Brazilian oranges was investigated. HC at 4 bar pressures with a treatment time of 0, 10, 20, 30, 40, 50, 60, and 90 min at low temperatures (42 °C) were studied. There was no significant change in the values of pH, and TSS was noted in HC-treated juices. Further decreased flow behavior index while increased values of flow consistency index were recorded for the juice treated with HC showing a significant physical modification of the juice. Degradation and loss in vitamin C and total phenolics were observed when juices were HC-treated for a longer time. Therefore, it was concluded that HC could be used as a non-thermal method for improving the stability and physicochemical properties of Brazilian orange juice.
- Imprenta:
- Publisher: Elsevier
- Publisher place: Mississipi, USA
- Date published: 2023
- Source:
- Título: Journal Of Agriculture And Food Research
- ISSN: 2666-1543
- Volume/Número/Paginação/Ano: v.14, p. 1-7, art. 100781, 2023
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc-nd
-
ABNT
ARYA, Shalini S. et al. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties. Journal Of Agriculture And Food Research, v. 14, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jafr.2023.100781. Acesso em: 02 out. 2024. -
APA
Arya, S. S., More, P. R., Das, T., Hilares, R. T., Pereira, B., Arantes, V., et al. (2023). Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties. Journal Of Agriculture And Food Research, 14, 1-7. doi:10.1016/j.jafr.2023.100781 -
NLM
Arya SS, More PR, Das T, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC dos. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties [Internet]. Journal Of Agriculture And Food Research. 2023 ;14 1-7.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.jafr.2023.100781 -
Vancouver
Arya SS, More PR, Das T, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC dos. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties [Internet]. Journal Of Agriculture And Food Research. 2023 ;14 1-7.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.jafr.2023.100781 - Integration of the cellulose nanoccrystals isolation process, through enzymatic hydrolysis to the production of sugar for 2G ethanol from sugarcane bagasse.
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Informações sobre o DOI: 10.1016/j.jafr.2023.100781 (Fonte: oaDOI API)
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