scholarly journals Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application

2003 ◽  
Author(s):  
Elizabeth Berdis ◽  
John Buckley ◽  
John Kraft
Keyword(s):  
Essential Oils ◽  
Significant Role ◽  
Fruit Juice ◽  
Oil Quality ◽  
Factors Affecting ◽  
Separation Technology ◽  
Juice Processing ◽  
Alternative Process ◽  
Flavor Components ◽  
Beverage Industry

Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.

Application of Modified Chitosan in Fruit Juice Clarification

2014 ◽  
Vol 651-653 ◽  
pp. 211-214 ◽  
Author(s):  
Zeng Xin Li ◽  
Xu Yi Zhou ◽  
Zhong He Tian ◽  
Hong Li ◽  
Sa Sa Wang
Keyword(s):  
Fruit Juice ◽  
Chitosan Solution ◽  
Solution Viscosity ◽  
Factors Affecting ◽  
Juice Clarification ◽  
Modified Chitosan ◽  
Juice Processing ◽  
Secondary Precipitation ◽  
Beverage Industry ◽  
Fruit Juice Clarification

The clarify fruit juice has the characteristics of clear bright and current commercially available in the beverage industry and international trade market. Chitosan clarification method has the compatibility, complete degradation and degradation metabolites of low toxicity and good biological and is widely used in juice production in the fruit and vegetable clarification. Some research shows that factors affecting the results of juice clarification are chitosan dosage, temperature, time, solution of pH, the molecular weight of chitosan solution viscosity size.Chitosan used in fruit juice processing could clarify fruit juice, but also had the characteristics of gel in the juice stored, and could maintain the original freshness of fruit juice. Bentonite, zeolite, maifan stone,such as the load with chitosan applied to fruit juice clarification, the amount of random factors difficulty to control can be avoided. Caroxymethyl chitosan used in blackberry juice processing the content of protein, polyphenol in juice reduced more than the chitosan treatment.It was good to prevent turbidity during storage or secondary precipitation.

scholarly journals Preservative potentials of essential oils of three Nigerian spices in mixed fruit juice and their antioxidant capacity

2018 ◽  
Vol 17 (35) ◽  
pp. 1099-1110
Author(s):  
Chika C. Ogueke ◽  
Nkechi B. Nnadi ◽  
Clifford I. Owuamanam ◽  
Moses Ojukwu ◽  
Ikenna N. Nwachukwu ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antioxidant Capacity ◽  
Fruit Juice

GC/IRMS Analysis of Mandarin Essential Oils. 2. δ13CPDBValues of Characteristic Flavor Components

1997 ◽  
Vol 45 (12) ◽  
pp. 4719-4725 ◽  
Author(s):  
Susanne Faulhaber ◽  
Uwe Hener ◽  
Armin Mosandl
Keyword(s):  
Essential Oils ◽  
Flavor Components

scholarly journals Essential Oil Hydrodistillation Process from Vietnamese Calamondin (Citrus microcarpa) Peels and GC/MS Analysis of Essential Oils Components

2019 ◽  
Vol 31 (11) ◽  
pp. 2585-2588 ◽  
Author(s):  
Ngo Thi Cam Quyen ◽  
Tran Thi Kim Ngan ◽  
Tan Phat Dao ◽  
Phan Nguyen Quynh Anh ◽  
Ngo Quoc Anh ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Essential Oil ◽  
Essential Oils ◽  
Gas Chromatography Mass Spectrometry ◽  
Optimal Conditions ◽  
Distillation Process ◽  
Factors Affecting ◽  
Oil Extract ◽  
Primary Compound ◽  
Water Ratio

The essential oil of Citrus microcarpa peels was applied in many fields, and the methods to improve the efficiency of citrus exploitation were increasingly concerned. In this study, citrus essential oil was extracted from calamondin by hydrodistillation. This study was carried out to investigate the factors affecting the distillation of essential oils. The highest performance of the distillation process was 2.45 % with optimal conditions (material-water ratio of 1:3 g/mL, time of 2 h, the temperature of 120 ºC). Moreover, calamondin (Citrus microcarpa) peels oil extract was analyzed by gas chromatography-mass spectrometry (GC-MS). The primary compound of calamondin essential oil include limonene 96.925 %, β-myrcene 1.424 %, 1R-α-pinene 0.561 %, cyclohexene 0.343 %, 1R-α-pinene 0.561 % and β-cubebene 0.598 %.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

scholarly journals Effect of Enzymatic, Ultrasound, and Reflux Extraction Pretreatments on the Yield and Chemical Composition of Essential Oils

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4818
Author(s):  
Anđela Miljanović ◽  
Ana Bielen ◽  
Dorotea Grbin ◽  
Zvonimir Marijanović ◽  
Martina Andlar ◽  
...  
Keyword(s):  
Cell Wall ◽  
Statistical Analysis ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Oil Quality ◽  
Cell Wall Degrading Enzymes ◽  
Yield Increase ◽  
Mediterranean Plants ◽  
Essential Oil Yield

The effect of different hydrodistillation pretreatments, namely, reflux extraction, reflux extraction with the addition of cell wall-degrading enzymes, and ultrasound, on the yield and chemical composition of essential oils of sage, bay laurel, and rosemary was examined. All pretreatments improved essential oil yield compared to no-pretreatment control (40–64% yield increase), while the oil quality remained mostly unchanged (as shown by statistical analysis of GC-MS results). However, enzyme-assisted reflux extraction pretreatment did not significantly outperform reflux extraction (no-enzyme control), suggesting that the observed yield increase was mostly a consequence of reflux extraction and enzymatic activity had only a minute effect. Thus, we show that ultrasound and reflux extraction pretreatments are beneficial in the production of essential oils of selected Mediterranean plants, but the application of enzymes has to be carefully re-evaluated.

Enzymes in Fruit Juice Processing

2019 ◽  
pp. 45-59 ◽  
Author(s):  
Mohamed Fawzy Ramadan
Keyword(s):  
Fruit Juice ◽  
Juice Processing
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