High-pressure processing of orange juice: Combination treatments and a shelf life study

Several process alternatives for the stabilization of fresh orange juice at pressures between 500 MPa and 800 MPa and temperatures between 25 and 50 degreesC were evaluated. Processing at 800 MPa and 25 degreesC for 1 min and use of thermally pasteurized pulp yielded the lowest level of residual pectinmethylesterase activity (3.9%) and good cloud stability at 4 and 37 degreesC over a period of more than 2 mo. Ascorbic acid loss was less than 20% after storage for 3 mo at 4 degreesC or 2 mo at 15 degreesC. Color values were stable during storage at 4, 15, and 26 degreesC.