Bitterness in Citrus Juices

1991 ◽  
pp. 136-161 ◽  
Author(s):  
Dan Kimball
Keyword(s):  
Citrus Juices

Simultaneous separation of flavanone glycosides and polymethoxylated flavones in citrus juices using liquid chromatography

1998 ◽  
Vol 800 (2) ◽  
pp. 171-179 ◽  
Author(s):  
Pierre Mouly ◽  
Emile M Gaydou ◽  
Alain Auffray
Keyword(s):  
Liquid Chromatography ◽  
Simultaneous Separation ◽  
Citrus Juices ◽  
Polymethoxylated Flavones

Composition of Some Organic and Inorganic Compounds in Reverse Osmosis-Concentrated Citrus Juices

1988 ◽  
Vol 53 (2) ◽  
pp. 508-512 ◽  
Author(s):  
R.J. BRADDOCK ◽  
S. NIKDEL ◽  
S. NAGY
Keyword(s):  
Reverse Osmosis ◽  
Inorganic Compounds ◽  
Citrus Juices

Frozen Citrus Juices

2004 ◽  
Author(s):  
Louise Wicker
Keyword(s):  
Citrus Juices

scholarly journals Citrus Pulp Recovery

1987 ◽  
Author(s):  
Teiko M. Johnson
Keyword(s):  
High Quality ◽  
The Past ◽  
Citrus Pulp ◽  
Citrus Juices ◽  
Juice Sacs ◽  
Sophisticated Technology

The growing interest in citrus pulp, or frozen, stabilized juice sacs, stems from the rapid influx of high quality citrus juices and juice added beverages into the market. Juice sacs have been recovered for many years and it has not been until the past few years that this practice evolved into a sophisticated technology. Paper published with permission.

scholarly journals INFLUENCE OF TECHNOLOGICAL PARAMETERS OF THE ULTRAFILTRATION PROCESS OF CITRUS JUICES ON THEIR QUALITY

2019 ◽  
Vol 7 ◽  
pp. 884-890
Author(s):  
Irina Bejanidze ◽  
Tina Kharebava ◽  
Nunu Nakashidze ◽  
Lamzira Komcelidze ◽  
Nazi Davitadze
Keyword(s):  
Human Body ◽  
Hollow Fibers ◽  
Toxic Substances ◽  
Technological Parameters ◽  
Static Mode ◽  
Good Opportunity ◽  
Treatment And Prevention ◽  
Citrus Juices ◽  
Calcium Iron ◽  
Ultrafiltration Process

Fresh fruit juices contain organic acids and mineral substances (potassium, calcium, iron, copper, magnesium, phosphorus, manganese, molybdenum, boron, iodine), and their salts, large amounts of fiber, pectin and enzymes - complex substances, that contribute to the food processing and absorption of nutritional elements. Natural citrus juices contain essential vitamins and nutrients for the human body. Therefore, they represent a good opportunity for the treatment and prevention of various diseases. With the vitamins, taken through the juice, the human body becomes more resistant to viruses and infections, stressful situations and intense physical stress, and the body’s metabolism becomes normalized. Beverages, prepared from juices improve intestinal motility and thus contribute to improving the allocation of toxic substances and slags from the organism. The purpose of this work is the development of technological parameters of the ultrafiltration process to obtain natural juices which are sterile, resistant to precipitation and turbidity, and have a long shelf life. This paper examines the performance of the ultrafiltration process of citrus juices (lemon, tangerine, orange) and its dependence on the pressure and duration of the process, type and porosity of the membrane, the nature of the juice, and acidity. The juice composition was studied before and after ultrafiltration. It was established, that the productivity of the ultrafiltration process depends on: the duration of the process and this dependence is determined by the nature of the process: membrane type, in particular, filtration material and pressure: with an increase in membrane porosity and pressure, the productivity of the process, the volume of filtered juice, filtering speed and duration increases; the productivity of the ultrafiltration process, during the filtration both in dynamic and static mode, depends on the type and consistency of the juice: it increases with the increase of juice acidity. It was established: the general acidity (1.17%), density (1.038 g/cm3), the content of dry substances (9.9%), sugars (7.8%), including invert (7.2%), ash ( 0.26%), and vitamin C ( 20mg/ 100gr.), do not change in the course of ultrafiltration of tangerine juice. The viscosity, the content of carotenoids, cellulose and pectin decreases. The amino-acid structure practically does not change; hollow fibers detain only 6 - 8% of proteins and amino acids. For obtaining high-quality citrus juices, ultrafiltration should be carried out at a pressure 0.2MPa, on hollow fiber, in a dynamic, circulating mode. The juices obtained by ultrafiltration on hollow fibers (AP-2.0) are sterile, resistant to precipitation and turbidity, have significantly increased shelf lives, and they retain their organoleptic properties and nutritional values.

Chemical Changes in Citrus Juices During Concentration Processes

1989 ◽  
pp. 293-304 ◽  
Author(s):  
R. J. Braddock ◽  
G. D. Sadler
Keyword(s):  
Chemical Changes ◽  
Citrus Juices

scholarly journals Vitamin C and the Role of Citrus Juices as Functional Food

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Nuria Martí ◽  
Pedro Mena ◽  
Jose Antonio Cánovas ◽  
Vicente Micol ◽  
Domingo Saura
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dehydroascorbic Acid ◽  
Antioxidant Response ◽  
Intestinal Wall ◽  
Processing Temperature ◽  
High Concentration ◽  
Citrus Juices ◽  
Citrus Extract

The literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human diet is also reviewed. Citrus fruits and juices are rich in several types of bioactive compounds. Their antioxidant activity and related benefits derive not only from vitamin C but also from other phytochemicals, mainly flavonoids. During juice processing, temperature and oxygen are the main factors responsible for vitamin C losses. Nonthermal processed juices retain higher levels of vitamin C, but economic factors apparently delay the use of such methods in the citrus industry. Regarding packing material, vitamin C in fruit juice is quite stable when stored in metal or glass containers, whereas juice stored in plastic bottles has a much shorter shelf-life. The limiting step for vitamin C absorption in humans is transcellular active transport across the intestinal wall where AA may be oxidized to dehydroascorbic acid (DHAA), which is easily transported across the cell membrane and immediately reduced back to AA by two major pathways. AA bioavailability in the presence of flavonoids has yielded controversial results. Whereas flavonoids seem to inhibit intestinal absorption of AA, some studies have shown that AA in citrus extract was more available than synthetic ascorbic acid alone. DHAA is reported to possess equivalent biological activity to AA, so recent studies often consider the vitamin C activity in the diet as the sum of AA plus DHAA. However, this claimed equivalence should be carefully reexamined. Humans are one of the few species lacking the enzyme (L-gulonolactone oxidase, GLO) to convert glucose to vitamin C. It has been suggested that this is due to a mutation that provided a survival advantage to early primates, since GLO produces toxic H2O2. Furthermore, the high concentration of AA (and DHAA) in neural tissues could have been the key factor that caused primates (vertebrates with relative big brain) to lose the capacity to synthesize vitamin C. Oxidative damage has many pathological implications in human health, and AA may play a central role in maintaining the metabolic antioxidant response. The abundance of citrus juices in the Mediterranean diet may provide the main dietary source for natural vitamin C.

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