Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice

Abstract

AbstractIsochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: −5°C/73 MPa, −10°C/93 MPa, and −15°C/143 MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (−15°C/143 MPa) OJ compared to heat‐treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7‐day long IF increased PME activity up to 150%. Additionally, IF (−15°C/143 MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (−15°C/143 MPa) OJ compared to fresh and CF OJ after storage.