Relevant methods that preserve orange juice and its commitment to quality of life

Abstract

The demand for healthy pursuits in everyday life is the habit of drinking natural juices, the most consumed is orange juice, with this, effective and cost-effective means are sought nowadays to keep the juice preserved for longer in the market, keeping as close to its natures possible. The pasteurization method used at high temperatures aims to inhibit or eliminate microorganisms, so prolonging the shelf life of the product along with its nutritional properties and flavor. Although potassium sorbate, a well-known preservative by the industries, also has the same functionality, blocking fungus/bacteria and preventing spores, fails to prioritize the original flavor of orange juice. The article aims to compare the two processes, making a comparison between negative and positive points, highlighting the well-being of the consumer, and keeping the sensory senses to the maximum of a natural juice. At the end of the research, it was concluded that pasteurization presented more satisfactory results, preserving the quality of life of the consumer and having a longer shelf life, and the process does not compose any chemical compound in the product.