Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability

Ultrasound performance at low energy densities (9–86 J/mL) on the quality attributes of freshly squeezed orange juice was compared to heat treatment (90 °C/1 min). Mild sonoprocessing improved orange juice's kinetic stability preserving its ascorbic acid (vitamin C) content. The ultrasound energy densities could not promote the inactivation of pectin methylesterase (PME) in the orange juice samples. However, higher energy densities contributed...