Effect of kiwi's pectin methylesterase inhibitor (PMEI), nanomilling and pasteurization on orange juice quality

Abstract

This study was initiated with the following objectives: The preparation and the application of the pectin methylesterase inhibitor (PMEI) from kiwi to inhibit PME in Balady orange juice to control juice clarification (cloud loss), the use of minimal heat treatment followed by refrigeration to get a premium quality orange juice with extended shelf life, producing Nano-particles orange juice for the first time and evaluation of chemical, microbiological and sensory quality characteristics of the produced juices during refrigerated storage. Results are summarized as follows: 1- The addition of kiwi powder as PMEI had a significant negative effect (p<0.05) on the activity of PME. By increasing the concentration of kiwi powder as source of PMEI, more PME inhibition was noted till reaching the maximum inhibition (89.3%) at the concentration of 0.3% (w/w) and persisted thereafter. 2- Pasteurization of OJ with added kiwi powder (0.3%, w/w) at 80°C for 30 min. was the most effective heat treatment in