Characteristics of Pasteurized Orange Juices

Abstract: The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids and antioxidant capacity of orange juices were studied. After pasteurisation at 98 °C (20 s) and subsequently storage along 145 days at room temperature (20-25 °C), the loss of vitamin C content was around 30%. The effects of the thermal process on carotenoid were clearly observed in lutein (loss of 16% for organic and traditional 8%) and especially β-cryptoxanthin (loss of 30%). The colour changes were noticeable after the pasteurisation of orange juice and subsequent storage, with significant decreases being observed in lightness and the coordinate a*, while increases were found for coordinates b*, Hue* and chroma. The antioxidant capacity was 0.075 ± 0.01 and 0.053 ± 0.01 mMT mL−1 for organic and conventional, respectively, with losses around 40% being found at the end of the storage period. The addition of β-cyclodextrin caused no significant effects on the parameters under analysis. These data showed that strong thermal treatments, such as pasteurisation, adversely affect the nutritional and sensory quality of orange juices. © Wiley-Blackwell

Reference: Navarro, P., Melendez-Martinez, A., Heredia, F., Gabaldon, J., Carbonell-Barrachina, Á., Soler, A., & Perez-Lopez, A. (2011). Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices. International Journal Of Food Science & Technology, 46(10), 2182-2190. Available online at: