Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

摘要

Orange juice is the second most commonly consumed juice worldwide. However, itsquality is deteriorated because pectin methyl esterase (PME), a thermostable enzyme.In this study, orange juice was processed by hydrodynamic cavitation (HC) at4 bar pressure with varying temperatures (40°C–70°C)and process time (0–8min).pH and TSS of the juice remained stable during HC processing. A decreased flowbehavior index and increased flow consistency index was observed along with sedimentationindex, indicating the effectiveness of HC in modifying the physical stabilityof juice. More retention of vitamin-C,phenolics, and antioxidants was observedin HC-processedjuice compared with unprocessed; however, degradation was recordedat higher temperature. Maximum PME inactivation (65%) was observed at70°C for 8 min. Microbial inactivation at lower temperatures and time was achieved.Based on this research, it can be concluded that HC could be used as a potential liquidfood-processingtechnique for improving the physicochemical and nutritional qualityof orange juice.