Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

摘要: Abstract The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). effects PEF treatment were compared to those heat pasteurization (90 oC, 20 s). Four field strengths (15, 25, 35, 40 kV/cm) and six times for each (from 40 µs 700 µs) studied. Ascorbic adjusted an exponential model. obtained rate constants (kE) − 0.11·10− 3 ± 0.03·10− 3 μs− 1, − 0.23·10− 3 ± 0.07·10− 3 μs− 1, − 0.42·10− 3 ± 0.09·10− 3 μs− 1 − 0.60·10− 3 ± 0.06·10− 3 μs− 1 15, 35 40 kV/cm, respectively. For the shelf-life study 25 kV/cm at 280 µs applied beverages stored 4 10 oC. during storage zero-order kinetics showing that 4 oC had better retention than 10 °C. No significant differences found between treatments storage. Industrial relevance Food are mainly preserved made available consumer different thermal which involve destruction desirable food constituents such as nutrients, bioactive compounds, colour, flavour texture. present work demonstrates first-order kinetics. shelf life is similar so much pasteurized PEF.