Antioxidative Capacity, Nutrient Content And Sensory Quality Of Orange Juice And An Orange-Lemon-Carrot Juice Product After High Pressure Treatment And Storage In Different Packaging

Use of high pressures allows processing of foods at temp. below those used during thermal pasteurization, so that flavour and essential nutrients contents undergo minimal changes. Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-carrot-lemon (OLC) juice product were assesed after pressurization (500 or 800 MPa for 5 min) and storage in different types of packaging (glass, polypropylene, Barex(R), teflon flasks and PE foil). High pressure treatment and storage for up to 21 days at 4(deg)C caused no significant differences in antioxidative capacity, or vitamin C, sugar or carotene contents. Effects of high pressure and packaging on aroma and flavour were studied using the triangular test technique. No change attributable to packaging material was reported. Aroma and flavour of pressurized orange juice were occasionally altered, depending on treatment and cv. The OLC mixture showed no differences between nontreated and 500 MPa pressurized juice. However, a significantly more intense carrot aroma was reported after treatment at 800 MPa. Sensory quality parameters of non-treated juice products changed with storage time, while overall quality of pressurized juices was less altered.