Ascorbic acid in orange juice-milk beverage treated by high intensity pulsed electric fields and its stability during storage

Food beverages are mainly preserved and made available to the consumer by different thermal treatments which involve a destruction of desirable food constituents such as nutrients, bioactive compounds, colour, flavour and texture. The present work demonstrates that the ascorbic acid degradation in an orange juice-milk beverage treated by pulsed electric fields was adjusted to zero-order kinetics and degradation rate during storage was adjusted to first-order kinetics. The shelf life of the orange juice-milk beverages is similar so much for the pasteurized beverages as for the treated by PEF.