OptiCept’s PEF technology for cold-pressed juice has been shown to extend shelf life, successfully inactivate a wide range of microorganisms, and improve color and sensory properties. This is revealed in a new scientific report published by researchers at CREA (Council for Agricultural Research and Economics) in Italy.
In this post, we’ll have a closer look at the results found in the study.
Some months ago we reported that the Italian research organization CREA confirmed significant improvements in shelf life and quality for freshly squeezed juice.
Now the results have been published in Applied Sciences, an international, peer-reviewed Open Access journal.
This post summarizes the scientific report:
In the ever-evolving world of food technology, sustainability and quality preservation are paramount. The consumer is increasingly aware that nutrition and health are closely interconnected and directly dependent on each other. The processing of blood orange juice, renowned for its vibrant color, refreshing taste, and rich nutritional profile, faces challenges when it comes to maintaining its freshness and bioactive compounds during storage. Traditional methods, such as thermal pasteurization, often compromise the juice’s sensory and nutritional qualities, prompting the exploration of innovative alternatives. One such promising technique is the Pulsed Electric Field (PEF) technology.
Blood orange juice is highly valued not just for its unique taste but also for its high concentration of bioactive compounds, such as anthocyanins, flavanones, and vitamin C. However, once extracted, the juice is susceptible to enzymatic and microbial degradation, which can lead to loss of flavor, color, and nutritional value. To counteract these effects, the industry traditionally relies on High-Temperature Short Time (HTST) pasteurization. While effective in inactivating enzymes and microbes, HTST can lead to undesirable changes, such as non-enzymatic browning, reduction in vitamin content, and a cooked flavor, all of which detract from the fresh quality that consumers crave.
The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life.
Pulsed Electric Field (PEF) technology presents a mild, non-thermal alternative that promises to extend the shelf life of blood orange juice while preserving its nutritional and sensory attributes. PEF works by applying short bursts of high-voltage electricity to the juice, which disrupts the cell membranes of microorganisms, effectively inactivating them without the need for heat. Moreover, this method ensures that the juice retains its fresh-like qualities, including color, flavor, and nutritional value.
This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life.
The study published in Applied Sciences by researchers from CREA, focused on the application of PEF to freshly squeezed, not-from-concentrate blood orange juice, exploring its effects on various quality parameters over a 20-day refrigerated storage period.
It concludes that OptiCepts PEF technology can be utilized to create fresh-like products that retain its taste and freshness with a 15–20-day shelf-life.
Furthermore, that the pulsed electric field (PEF) treatment is a viable non-thermal technology for stabilizing blood orange juice, effectively reducing the total microbial load and enhancing shelf-life without compromising its nutritional, antioxidant, and sensory qualities.
Additionally, based on the results from the study, PEF technology can be also conveniently used during the citrus juice processing chain as an alternative to the re-pasteurization of frozen orange juice that is sent through refrigerated transport to third-party companies that use the juice for the production of fruit drinks and beverages.
Some results achieved for freshly squeezed blood orange juice using PEF are:
1. Nutritional Integrity
The study found that PEF-treated juice exhibited higher levels of total soluble solids (TSS) immediately after processing, likely due to the release of bonded sugars from juice pulp cells. Importantly, there were no significant changes in pH and total acidity, indicating that the treatment did not compromise the juice’s overall balance.
2. Color and Sensory Attributes
The vibrant color of blood orange juice, largely due to its anthocyanin content, remained stable post-PEF treatment. Over the 20-day storage period, the color parameters showed minimal variation, suggesting that PEF effectively preserves the visual appeal of the juice. Additionally, sensory evaluations also indicated that the PEF-treated juice retained its characteristic fresh flavor, with no significant off-flavors or off-odors developing during storage.
3. Microbial Stability
One of the standout benefits of PEF is its ability to ensure microbial safety without the downsides of thermal pasteurization. The PEF treatment successfully inactivated a wide range of microorganisms, including yeasts, molds, and acid-tolerant bacteria, which are common culprits in juice spoilage.
4. Extended Shelf-Life
By maintaining both the microbial stability and the nutritional and sensory qualities of the juice, PEF treatment effectively extended the refrigerated shelf life of blood orange juice. Hence, this opens up new opportunities for the commercial distribution of high-quality, fresh-like juices that meet consumer demand for both taste and health benefits.
The findings of this study underscore the significant potential of PEF technology as a sustainable and effective method for juice preservation. As consumer demand increasingly shifts towards minimally processed, high-nutrient foods, the adoption of non-thermal technologies like PEF could revolutionize the juice industry. Not only does PEF offer a way to preserve the healthful qualities of blood orange juice, but it also aligns with the broader goal of reducing the environmental impact of food processing.
In conclusion, PEF technology is a game-changer for the juice industry, offering a way to deliver fresh, high-quality juice with an extended shelf life. As research continues and the technology is refined, we can expect to see more widespread adoption, bringing fresher, healthier options to consumers around the world.
We are happy to help you with any questions and thought you might have.
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