Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice

Abstract The headspace flavor compounds of fresh squeezed orange juice processed by pulsed electric field (PEF) at 30 kV/cm for 240 or 480 μs, or heat at 90°C for 1 min were isolated by a solid phase microextraction (SPME) coating and separated by gas chromatography. The average losses of flavor compounds in orange juice processed by 240, 480 μs PEF and heat process were 3.0%, 9.0% and 22.0%, respectively ( P

[1]  G. Sadler,et al.  Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice , 1992 .

[2]  W. Hamilton,et al.  Effects of high electric fields on micro-organisms. 3. Lysis of erythrocytes and protoplasts. , 1968, Biochimica et biophysica acta.

[3]  W. Hamilton,et al.  Effects of high electric fields on microorganisms: II. Mechanism of action of the lethal effect , 1967 .

[4]  J. Pawliszyn,et al.  Optimization of solid-phase microextraction conditions for determination of phenols , 1994 .

[5]  T. Tsong,et al.  Electroporation of cell membranes. , 1991, Biophysical journal.

[6]  U. Zimmermann,et al.  Electrical breakdown, electropermeabilization and electrofusion. , 1986, Reviews of physiology, biochemistry and pharmacology.

[7]  P. Fellers.  Shelf life and quality of freshly squeezed, unpasteurized, polyethylene-bottled citrus juice. , 1988 .

[8]  Dietrich Knorr,et al.  DEVELOPMENTS OF NONTHERMAL PROCESSES FOR FOOD PRESERVATION , 1992 .

[9]  H Maarse,et al.  Volatile compounds in food : qualitative and quantitative data , 1990 .

[10]  R. Berry,et al.  DEGRADATION PRODUCTS FORMED IN CANNED SINGLE-STRENGTH ORANGE JUICE DURING STORAGE , 1975 .

[11]  D. E. Dalsis,et al.  Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST‐Pasteurized, Single‐Strength Orange Juice , 1986 .

[12]  J. Marcy,et al.  Aseptically packaged orange juice and concentrate: a review of the influence of processing and packaging conditions on quality , 1986 .

[13]  E. M. Ahmed,et al.  Effect of selected oil and essence volatile components on flavor quality of pumpout orange juice , 1978 .

[14]  W. Hamilton,et al.  Effects of high electric fields on microorganisms: I. Killing of bacteria and yeasts , 1967 .

[15]  Y. Matsumoto,et al.  Inactivation of microorganisms by pulsed high voltage application , 1991, Conference Record of the 1991 IEEE Industry Applications Society Annual Meeting.

[16]  D. B. Min,et al.  Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice , 1998 .

[17]  W. Jongen,et al.  Use of a bacterial mutagenicity assay as a rapid method for the detection of early stage of Maillard reactions in orange juices , 1986 .

[18]  E. Ibáñez,et al.  Solid‐Phase Microextraction (SPME) of Pyrazines in Model Reaction Systems , 1996 .

[19]  J. Field,et al.  Determination of Essential Oils in Hops by Headspace Solid-Phase Microextraction† , 1996 .

[20]  P. Shaw,et al.  Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange Juice , 1989 .

[21]  Gustavo V. Barbosa-Cánovas,et al.  INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH‐STRENGTH PULSED ELECTRIC FIELDS , 1995 .