Pectin Methyl Esterase and Natural Microflora of Fresh Mixed Orange and Carrot Juice Treated with Pulsed Electric Fields

• DOI: 10.4315/0362-028x-66.12.2336
• Publication Date: 2016-12-01T16:14:07Z
• Authors: D. Rodrigo; G.V. Barbosa-Cánovas; A. Martínez; M. Rodrigo
• Keywords: Pectin; Orange juice; Esterase; Daucus carota; Citrus × sinensis

The effects of pulsed electric fields (PEFs) on pectin methyl esterase (PME), molds and yeast, and total flora in fresh (nonpasteurized) mixed orange and carrot juice were studied. The PEF effect was more extensive when juices with high levels of initial PME activity were subjected to treatment and when PEF treatment (at 25 kV/cm for 340 micros) was combined with a moderate temperature (63 degrees C), with the maximum level of PME inactivation being 81.4%. These conditions produced 3.7 decimal reductions in molds and yeast and 2.4 decimal reductions in total flora. Experimental inactivation data for PME, molds and yeast, and total flora were fitted to Bigelow, Hülsheger, and Weibull inactivation models by nonlinear regression. The best fit (lowest mean square error) was obtained with the Weibull model.