Effects Of Thermal Pasteurization On Physicochemical Characteristics And Antioxidant Capacity Of Orange Juice

The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physico-chemical characteristics and antioxidant capacity of orange juice (Citrus sinensis L,Thompson variety). (TS, pH, total acidity, total reducing sugar and enzymatic browning) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01g/l and 61.53 %) decreased no significantly (P ≤ 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9 %) respectively,Such information would be helpful for etablishing appropriate processing to minimize the degradation of vitamin C and antioxidant compouds