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

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Abstract

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.

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Acknowledgements

L. Ortiz wishes to thank the Spanish Ministry of Education for the collaboration grant. The authors are grateful to Spain’s INIA (RTA2006-00187) and the Canary Islands Government (ULL APD-08/01) for financial support. The collaboration of all panellists is especially acknowledged. EIASA is also acknowledged for the provision of the orange juice concentrate.

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Authors and Affiliations

  1. Department of Tropical Fruit Crops, Instituto Canario de Investigaciones Agrarias, Apdo. 60, 38200, La Laguna, Spain

    Lucía Ortiz, M. Gloria Lobo & Mónica González

  2. Faculty of Chemistry, Pontificia Universidad Católica de Chile, Av. Libertador Bernardo O’Higgins 328, 7820436, Santiago, Chile

    Eva Dorta

  3. Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Avenida Astrofísico Francisco Sánchez, s/n, 38206, La Laguna, Spain

    L. Antonio González-Mendoza & Carlos Díaz

Authors
  1. Lucía Ortiz
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  2. Eva Dorta
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  3. M. Gloria Lobo
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  4. L. Antonio González-Mendoza
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  5. Carlos Díaz
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  6. Mónica González
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Correspondence to Mónica González.

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Ortiz, L., Dorta, E., Gloria Lobo, M. et al. Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage. Food Bioprocess Technol 10, 1883–1891 (2017). https://doi.org/10.1007/s11947-017-1964-6

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  • DOI: https://doi.org/10.1007/s11947-017-1964-6

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