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Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

Ortiz, Lucía, Dorta, Eva, Gloria Lobo, M., Antonio González-Mendoza, L., Díaz, Carlos, González, Mónica
Food and bioprocess technology 2017 v.10 no.10 pp. 1883-1891
acidity, antioxidant activity, banana peels, cold storage, color, lipid peroxidation, orange juice, pH, pasteurization, refrigeration, sensory properties, shelf life, total soluble solids
Banana peel extract (BPE) was added to freshly squeezed orange juices (FSJ) and orange juices from concentrate (JFC), in order to evaluate if it stabilises their antioxidant activity, sensory attributes and physicochemical characteristics after heat treatment and during refrigerated storage. Mild pasteurisation increased shelf life in refrigeration for both types of orange juice, although JFC was more stable than FSJ. Antioxidant activity, determined as ABTS•⁺ scavenging capacity, tends to decrease with refrigeration time. However, when BPE was added, pasteurised juices tend to have greater capacity to scavenge ABTS•⁺ over time. No relevant effects were observed on the capacity to inhibit lipid peroxidation. Panellists found it extremely difficult to detect differences between juices with BPE and conventional ones. Moreover, panellists found the juices with BPE were more acceptable than conventional ones, although some modifications became more evident over time. The sensory quality of the JFC remained more stable during storage than that of FSJ. Juice colour changed slightly after heat treatment, but these changes tended to disappear over time. Adding BPE increased the total soluble solid content in all FSJ and in unpasteurised JFC. Adding BPE or pasteurising did not produce significant changes in pH in either type of juice. An increase of pH and acidity was detected in all the FSJ (except in acidity of juices without BPE) with time of refrigeration.