Project Number: 6621-41440-003-12
Project Type: Reimbursable

Start Date: Apr 01, 2009
End Date: Apr 30, 2010

Objective:
Determine whether fresh orange juice is more healthful and flavorful than processed juice. Determine the effects on flavor, nutrition, etc. of sanitation treatments for fruit prior to juicing and of juice in processing machine.

Approach:
Perform analysis of aroma volatiles, sugars, acids, vitamin C, color, oil content, carotenoids, total phenolics, antioxidant capacity, total protein, and "live enzyme" activity, as well as, sensory. This would include a literature search on the benefits of "live enzymes" in fresh products compared to processed, which contain "dead" or denatured and therefore non-functional enzymes. Investigate the differences in the cloud between raw and processed orange juice for nutrients and healthful compounds, as well as, their bioavailability, building on previous research.