Chemical and physicochemical characteristics changes during passion fruit juice processing

The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

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New directions in fruit juice processing

Functional and Specialty Beverage Technology ◽

10.1201/9781420099881.pt3 ◽

2009 ◽

pp. 297-317

Author(s):

P Ashurst

Keyword(s):

Fruit Juice ◽

Juice Processing ◽

New Directions

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

ASME 2003 Citrus Engineering Conference ◽

10.1115/cec2003-4906 ◽

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.

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Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽

10.26656/fr.2017.4(2).295 ◽

2019 ◽

Vol 4 (2) ◽

pp. 320-326

Author(s):

Reifrey, A. Lascano ◽

M.G.L.D. Gan ◽

A.S.L. Sulabo ◽

D.M.O. Santiago ◽

L.B. Ancheta ◽

...

Keyword(s):

Moisture Content ◽

Lactobacillus Plantarum ◽

Spray Drying ◽

Fruit Juice ◽

Chemical Properties ◽

Passion Fruit ◽

Soluble Solids ◽

Passiflora Edulis ◽

Physico Chemical ◽

Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

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Effets Des Technologies Membranaires Sur Les Caracteristiques Physicochimiques Des Extraits De Fruits De La Passion (Passiflora Edulis)

European Scientific Journal ESJ ◽

10.19044/esj.2018.v14n33p281 ◽

2018 ◽

Vol 14 (33) ◽

pp. 281

Author(s):

Casimir Anauma Koko ◽

Benjamin Kan Kouamé ◽

Massé Diomandé ◽

Christiane Eunice Adjoua Boko ◽

Félix Adjé ◽

...

Keyword(s):

Reverse Osmosis ◽

Physicochemical Parameters ◽

Food Industry ◽

Principal Component ◽

Physicochemical Characteristics ◽

Reduction Factor ◽

Passion Fruit ◽

Passiflora Edulis ◽

Membrane Technologies ◽

Brix Degree

The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies. The results showed a yield of 89.33% for the extraction of the microfiltered juice and a volume reduction factor of 16.75 for the concentrate. In addition, the microfiltration-concentration process significantly (p <0.05) influenced the physicochemical parameters of the extracts produced. Thus, tangential microfiltration made it possible to clarify the crude extract by changing from a turbidity of 89.23 ± 1.71 to 0.72 ± 0.02 NTU. It has also resulted in a significant decrease in pH and flavonoids contents. Principal component analysis confirmed the existence of differences between the extracts produced despite the various correlations between their characteristics. It revealed that the JB and CMFT extracts are characterized by their high pH and low density. On the other hand, the COI extract is characterized by its brix degree, viscosity, conductivity and high vitamin C content. In addition, reverse osmosis has the advantage of concentrating the compounds of interest of clarified juice with a concentration factor ranging from 2.15 to 9.39.

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Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles

Food Science and Technology ◽

10.1590/s0101-20612011000200011 ◽

2011 ◽

Vol 31 (2) ◽

pp. 349-354 ◽

Cited By ~ 1

Author(s):

Vitória Matos de Freitas ◽

Deborah dos Santos Garruti ◽

Manoel Alves Souza Neto ◽

Heliofábia Virgínia de Vasconcelos Facundo ◽

José Maria Correia

Keyword(s):

Fruit Juice ◽

Sensory Properties ◽

Passion Fruit ◽

Volatile Profile ◽

Glass Bottles

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Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage

Acta Alimentaria ◽

10.1556/066.2017.46.4.10 ◽

2017 ◽

Vol 46 (4) ◽

pp. 470-480 ◽

Cited By ~ 3

Author(s):

V.M. Gómez-López ◽

M.E. Buitrago ◽

M.S. Tapia ◽

A. Martínez-Yépez

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Fruit Juice ◽

Ascorbic Acid Content ◽

Passion Fruit ◽

Microbial Quality

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

International Journal of Food Engineering ◽

10.2202/1556-3758.1529 ◽

2008 ◽

Vol 4 (7) ◽

Cited By ~ 2

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.

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