The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat

Polydera, AC; Stoforos, NG; Taoukis, PS

dc.contributor.author	Polydera, AC	en
dc.contributor.author	Stoforos, NG	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:21:37Z
dc.date.available	2014-03-01T01:21:37Z
dc.date.issued	2004	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16273
dc.subject	ABTS absorbance	en
dc.subject	Antioxidants	en
dc.subject	High hydrostatic pressure	en
dc.subject	HPLC	en
dc.subject	L-ascorbic acid loss	en
dc.subject	Orange juice shelf life	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	ABTS absorbance	en
dc.subject.other	High hydrostatic pressure	en
dc.subject.other	HPLC	en
dc.subject.other	L-ascorbic acid loss	en
dc.subject.other	Orange juice shelf life	en
dc.subject.other	Antioxidants	en
dc.subject.other	Biodegradation	en
dc.subject.other	Flavors	en
dc.subject.other	Food storage	en
dc.subject.other	Fruit juices	en
dc.subject.other	High performance liquid chromatography	en
dc.subject.other	High pressure effects	en
dc.subject.other	Hydrostatic pressure	en
dc.subject.other	Organic acids	en
dc.subject.other	Food preservation	en
dc.title	The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2004.00844.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2004.00844.x	en
heal.language	English	en
heal.publicationDate	2004	en
heal.abstract	The effect of storage on the antioxidant activity of pasteurized reconstituted orange juice was studied. Either heat or high pressure was used for pasteurization and total antioxidant activity and ascorbic acid loss were measured during storage at different temperatures (0, 5, 10, 15degreesC). The total antioxidant activity of orange juice, calculated as the sum of the activities of different antioxidant compounds, decreased during storage. This was mainly because of loss of ascorbic acid. However, rates of degradation of ascorbic acid were lower for orange juice treated with high pressure and this led to a better retention of its antioxidant activity when compared with juice pasteurized in a conventional way.	en
heal.publisher	BLACKWELL PUBLISHING LTD	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1111/j.1365-2621.2004.00844.x	en
dc.identifier.isi	ISI:000223034800009	en
dc.identifier.volume	39	en
dc.identifier.issue	7	en
dc.identifier.spage	783	en
dc.identifier.epage	791	en