High‐Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life Study

Several process alternatives for the stabilization of fresh orange juice at pressures between 500 MPa and 800 MPa and temperatures between 25 and 50 °C were evaluated. Processing at 800 MPa and 25 °C for 1 min and use of thermally pasteurized pulp yielded the lowest level of residual pectinmethylesterase activity (3.9%) and good cloud stability at 4 and 37 °C over a period of more than 2 mo. Ascorbic acid loss was less than 20% after storage for 3 mo at 4 °C or 2 mo at 15 °C. Color values were stable during storage at 4, 15, and 26 °C