Effect of Thermal Processing and Carbon Dioxide‐assisted High‐pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice

The effects of high‐pressure processing (HPP), CO 2 ‐assisted high‐pressure processing (HPP + CO 2 ), and thermal processing on the chemical and physical properties of single‐strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO 2 juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO 2 juice compared to the thermally processed juice (p < 0.05). HPP + CO 2 produced a cloud‐stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p < 0.05).