Quality Changes of Orange Juice after DPCD Treatment
Dense phase carbon dioxide (DPCD) offers advantages of enhanced physical and nutritional qualities during the processing of juices. Here, freshly squeezed orange juice was treated with DPCD, and changes of physical properties and volatile components were investigated and compared with the original u...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/6897583 |
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| author | Liying Niu Dajing Li Chunquan Liu Wuyang Huang Xiaojun Liao |
| author_facet | Liying Niu Dajing Li Chunquan Liu Wuyang Huang Xiaojun Liao |
| author_sort | Liying Niu |
| collection | DOAJ |
| description | Dense phase carbon dioxide (DPCD) offers advantages of enhanced physical and nutritional qualities during the processing of juices. Here, freshly squeezed orange juice was treated with DPCD, and changes of physical properties and volatile components were investigated and compared with the original untreated and thermally treated samples. The correlations among physiochemical properties were also examined based on Pearson correlation, cluster analysis (CA), and principal component analysis (PCA). Significant correlations were found among the particle size, color parameters, and volatile compounds in the DPCD-treated samples. The 12 parameters were clustered into three groups using CA and PCA, and the eight volatile compounds were separated within the three groups. Nonanal and citronellol were clustered in group I, and they increased for a longer duration of more than 40 min with higher levels than the control. Parameters in group II included D (4,3), L∗, a∗, ethyl butyrate, and trans-2-hexenol, and they linearly decreased after 10–60 min DPCD treatment. The parameters of b∗ and monoterpenes were clustered in group III, and they decreased within 40 min of DPCD treatment and then increased to an intermediate level. In addition, PCA clearly showed that the orange juice samples under DPCD for 10–60 min formed a “U” shape on the two-dimensional plot and that the samples treated by DPCD for 10 min and 20 min were closer to freshly squeezed orange juice than the heat-treated orange juice. This indicated that the nonthermal DPCD process offers the potential to be used more extensively in juice products. |
| format | Article |
| id | doaj-art-a2234046530d4c9bae5bf7ac941b8c85 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a2234046530d4c9bae5bf7ac941b8c852025-02-03T06:12:55ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/68975836897583Quality Changes of Orange Juice after DPCD TreatmentLiying Niu0Dajing Li1Chunquan Liu2Wuyang Huang3Xiaojun Liao4Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaDense phase carbon dioxide (DPCD) offers advantages of enhanced physical and nutritional qualities during the processing of juices. Here, freshly squeezed orange juice was treated with DPCD, and changes of physical properties and volatile components were investigated and compared with the original untreated and thermally treated samples. The correlations among physiochemical properties were also examined based on Pearson correlation, cluster analysis (CA), and principal component analysis (PCA). Significant correlations were found among the particle size, color parameters, and volatile compounds in the DPCD-treated samples. The 12 parameters were clustered into three groups using CA and PCA, and the eight volatile compounds were separated within the three groups. Nonanal and citronellol were clustered in group I, and they increased for a longer duration of more than 40 min with higher levels than the control. Parameters in group II included D (4,3), L∗, a∗, ethyl butyrate, and trans-2-hexenol, and they linearly decreased after 10–60 min DPCD treatment. The parameters of b∗ and monoterpenes were clustered in group III, and they decreased within 40 min of DPCD treatment and then increased to an intermediate level. In addition, PCA clearly showed that the orange juice samples under DPCD for 10–60 min formed a “U” shape on the two-dimensional plot and that the samples treated by DPCD for 10 min and 20 min were closer to freshly squeezed orange juice than the heat-treated orange juice. This indicated that the nonthermal DPCD process offers the potential to be used more extensively in juice products.http://dx.doi.org/10.1155/2019/6897583 |
| spellingShingle | Liying Niu Dajing Li Chunquan Liu Wuyang Huang Xiaojun Liao Quality Changes of Orange Juice after DPCD Treatment Journal of Food Quality |
| title | Quality Changes of Orange Juice after DPCD Treatment |
| title_full | Quality Changes of Orange Juice after DPCD Treatment |
| title_fullStr | Quality Changes of Orange Juice after DPCD Treatment |
| title_full_unstemmed | Quality Changes of Orange Juice after DPCD Treatment |
| title_short | Quality Changes of Orange Juice after DPCD Treatment |
| title_sort | quality changes of orange juice after dpcd treatment |
| url | http://dx.doi.org/10.1155/2019/6897583 |
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