Effect of storage temperature on the physicochemical, nutritional and microbiological properties of cold-pressed orange juice

Chin, Man Fai (2023) Effect of storage temperature on the physicochemical, nutritional and microbiological properties of cold-pressed orange juice. Final Year Project, UTAR.

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Abstract

Orange, scientifically known as Citrus Sinensis, is valued for its juice products and has a high-water content. This delicious fruit has a tantalizing flavor, a fragrant smell, and an eye-catching flesh hue. It also contains a ton of phytochemicals and antioxidants, which have a variety of positive effects on human health. Orange juice is a preferred beverage for many owing to its accessibility. Nevertheless, there is limited information available on the influence of temperature changes on the nutritional value and health-promoting qualities of juice. This study aims to examine the impact of storing cold-pressed orange juice at two different temperatures, room temperature (24°C) and refrigerator cold (4°C), for 12 days on its physicochemical (total soluble solids, color, browning index, pH, titratable acidity, and viscosity), nutritional (ascorbic acid content, total phenolic content, and total antioxidant capacity), and microbial properties. According to the results of the study, orange juice stored at 4°C had no detrimental effects on its quality, nonetheless, orange juice stored at 24°C significantly decreased in pH, viscosity, and total soluble solids. iii Likewise, at 24°C, titratable acidity significantly increased and nutrients like ascorbic acid and phenolic content degraded more quickly. The proliferation of microorganisms can have a negative impact on the overall quality of the juice, leading to its significant deterioration of orange juice as a result of the higher temperature (24°C). Therefore, freshly cold-pressed orange juice should be refrigerated at 4°C for optimum nutritional value preservation and shelf life.

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