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.