Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds. (June 2020)

• Record Type: Journal Article
• Authors: Katariya, Prateek; Arya, S.S.; Pandit, A.B.
• Is Part Of: Innovative food science & emerging technologies. Volume 62(2020)
• Publication Date: 2020-06
• Subjects: Hydrodynamic cavitation -- Orange juice -- Bioactive compounds -- Physical stability -- Non-thermal -- Energy density -- Response surface methodology; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102364
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Effect of hydrodynamic cavitation (HC) at pressure 3–15 bar and treatment time5–25 min on physical and chemical qualities of orange juice was investigated. Processing parameters were optimized on the basis of retention of vitamin C and antioxidant activity; inactivation of pectin methyl esterases (PME) and peroxidase (POD) enzyme and stability of pH, °Brix, viscosity, titratable acidity and total color difference. HC of orange juice at 5 bar 15 min and 13 bar 10 min resulted into maximal overall desirability at 0.52 and 0.40 respectively. No significant change in °Brix, pH, titratable acidity for fresh and cavitated orange juice was observed. Only 21% and 13% of reduction in PME and POD respectively was recorded. A 94% and 91% of antioxidant activity and vitamin C retention was noted in both optimized samples. This study demonstrated that HC can produce orange juice more economically with better physical properties and nutritional value. Industrial relevance: The demand for more natural, preservative free with highest nutritional bioactive containing juices has created a need of non-thermal processing. Hydrodynamic cavitation (HC) processing is novel, emerging and under explored technology for fruit juices. HC due to the formation of cavities and shock waves causes enzyme and microbial inactivation at low temperature while retaining natural bioactives with fresh-like organoleptic characteristics. It is believed worldwide that non thermal technologies like HC will be among the most cost effective, scalable and impactful liquid food processing technologies in the coming decades especially for commercial products. Highlights: Hydrodynamic cavitation (HC) a novel, non-thermal energy efficient process for treatment of orange juice 5 bar 15 min and 13 bar 10 min were the optimized treatment condition for orange juice preservation. HC was successful in nutrients and bioactive retention in orange juice. HC also inactivated enzymes (POD and PME) of orange juice. Cavitated and freshly squeezed orange juice showed similar overall acceptability.