The microbial inactivation and qualitative parameters (pH, sugar content, titratable acidity, absorbance at 420 nm and turbidity) of peach and kiwi juices treated at 35 °C with supercritical carbon dioxide (SC-CO2) and nitrous oxide (SC-N2O) were determined as a function of pressure and treatment time. Total inactivation of both naturally occurring microorganisms and Saccharomyces cerevisiae strain (105 cfu mL-1) was obtained after 15 min of SC-CO2/N2O treatment, 10 MPa and 35 °C, for both juices. No significant changes in chemical-physical or in sensorial characteristics between untreated and treated juice were detected. The results obtained demonstrate the feasibility and the potential of SC-CO2/N2O treatment as an alternative low temperature pasteurisation process for peach and kiwi juices. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.
Supercritical CO2 and N2O pasteurization of fresh peach and kiwi juice
SPILIMBERGO, SARA;
2010
Abstract
The microbial inactivation and qualitative parameters (pH, sugar content, titratable acidity, absorbance at 420 nm and turbidity) of peach and kiwi juices treated at 35 °C with supercritical carbon dioxide (SC-CO2) and nitrous oxide (SC-N2O) were determined as a function of pressure and treatment time. Total inactivation of both naturally occurring microorganisms and Saccharomyces cerevisiae strain (105 cfu mL-1) was obtained after 15 min of SC-CO2/N2O treatment, 10 MPa and 35 °C, for both juices. No significant changes in chemical-physical or in sensorial characteristics between untreated and treated juice were detected. The results obtained demonstrate the feasibility and the potential of SC-CO2/N2O treatment as an alternative low temperature pasteurisation process for peach and kiwi juices. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.
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