Effect of Supercritical Carbon Dioxide Treatment on Quality of Citrus juice

초임계 이산화탄소 처리가 감귤쥬스 품질에 미치는 영향

  • Jwa, Mi-Kyung (Department of Food Science and Technology, Cheju National University) ;
  • Lim, Sang-Bin (Department of Food Science and Technology, Cheju National University) ;
  • Yang, Young-Tack (Department of Agricultural Chemistry, Cheju National University) ;
  • Koh, Jeong-Sam (Department of Agricultural Chemistry, Cheju National University)
  • Published : 1996.08.30

Abstract

Citrus juice was treated with supercritical carbon dioxide $(SC-CO_{2})$ and the effect of temperature and pressure on quality of citrus juice was determined. Pectinesterase (PE) was inactivated by $(SC-CO_{2})$ below temperatures necessary for thermal inactivation. There was no significant change in the pH, Brix and total acidity of citrus juice before and after $(SC-CO_{2})$ treatment, but brightness was improved. More ascorbic acid was retained during $(SC-CO_{2})$ treatment of citrus juice than thermal treatment $(93^{\circ}C/0.66\;min)$.During storage of supercritically treated citrus juice at $4^{\circ}C$, activity of PE was reversible. Sensory evaluation showed that color, flavor, taste and overall acceptance of $(SC-CO_{2})$ treated juice were not significantly different from untreated juice. This method offers potentially beneficial processing avenues for citrus juice and other juices, especially in the area of minimally processed products.

Keywords

supercritical carbon dioxide;citrus juice;quality improvement