Journal of Food Processing & Technology

José Fernando Rinaldi Alvarenga

Publications

• Research Article
  Effect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice
  Author(s): Antonio Bisconsin-Junior, José Fernando Rinaldi Alvarenga, Amauri Rosenthal and Magali MonteiroAntonio Bisconsin-Junior, José Fernando Rinaldi Alvarenga, Amauri Rosenthal and Magali Monteiro
  
  Orange juice is the most popular juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being able to preserve flavor and nutritional characteristics of the juice. The influence of HHP treatment conditions, pressure (100-600 MPa), temperature (30- 60°C) and time (30-360 s), on ascorbic acid, phenolic compounds and antioxidant activity of orange juice was investigated using response surface methodology. Analysis of variance showed that quadratic polynomial models fitted well with the experimental data for ascorbic acid (R²=0.92, p<0.01) and antioxidant activity using the ABTS*+ assay (R²=0.91, p<0.01). The increase in time and temperature of HHP treatment promoted the reduction of ascorbic acid content and antioxidant activity in orange jui.. View More»
  DOI: 10.4172/2157-7110.1000416

  Abstract PDF