On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “Jiro” cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.

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Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products

Ochrona Srodowiska i Zasobów Naturalnych ◽

10.2478/oszn-2019-0010 ◽

2019 ◽

Vol 30 (3) ◽

pp. 1-6

Author(s):

Katarzyna Samborska ◽

Alicja Barańska ◽

Paulina Kamińska ◽

Anna Kamińska-Dwórznicka ◽

Aleksandra Jedlińska

Keyword(s):

Traditional Approach ◽

Sugar Content ◽

Total Content ◽

Added Value ◽

Soluble Solids ◽

Beetroot Juice ◽

Juice Processing ◽

Waste Production ◽

Health Promoting ◽

New Type

Abstract The paper presents a new method for the reduction of waste production during juice processing through the reformulation of cloudy juices by ultrafiltration (UF), resulting in simultaneous production of a new type of cloudy juice of reduced sugar content. In contrast to the traditional juice production process, the final product was UF retentate. During UF, sugars were partially removed, while fibre and other macromolecular components present in a cloudy fraction, with health-promoting properties, were retained. Such treatment gives the possibility to reduce waste production during juice processing, because in the traditional approach, the cloudy fraction is usually treated as a waste after the clarification step. After UF in apple cloudy juice, the total content of soluble solids and sugars decreased from the initial values 11.0% and 10.4% to 9.2% and 8.8%, respectively; while in apple-beetroot cloudy juice, it reduced from 11.4% and 8.2% to 8.7% and 5.8%, respectively. At the same time, the cloudy fraction was retained and concentrated. The retention of soluble solids and sugars after the UF of apple juice was 66% and 67%, respectively, that is, 34% of soluble solids and 33% of the sugars were removed to the permeate. In apple-beetroot juice, 68% and 71% of soluble solids and sugars was retained, respectively.

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Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽

10.3390/pr9010003 ◽

2020 ◽

Vol 9 (1) ◽

pp. 3

Author(s):

Norazlin Abdullah ◽

Nyuk Ling Chin

Keyword(s):

Ascorbic Acid ◽

Fruit Juice ◽

Ascorbic Acid Content ◽

Soluble Solids ◽

Quadratic Model ◽

Juice Quality ◽

Tropical Fruit ◽

Total Soluble Solids ◽

Juice Yield ◽

Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

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Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Foods ◽

10.3390/foods10030647 ◽

2021 ◽

Vol 10 (3) ◽

pp. 647

Author(s):

Cristina M. González ◽

Rebeca Gil ◽

Gemma Moraga ◽

Alejandra Salvador

Keyword(s):

Chemical Properties ◽

Drying Kinetics ◽

Added Value ◽

Diospyros Kaki ◽

Drying Characteristics ◽

Water Diffusivity ◽

Physico Chemical ◽

Drying Treatment ◽

Effective Water ◽

Natural Drying

Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10−11 m2 s−1 and 6.07 × 10−11 m2 s−1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.

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Energy efficient and controlled flow processing under microwave heating by using a millireactor-heat exchanger

AIChE Journal ◽

10.1002/aic.13713 ◽

2011 ◽

Vol 58 (10) ◽

pp. 3144-3155 ◽

Cited By ~ 18

Author(s):

N. G. Patil ◽

A.I.G. Hermans ◽

F. Benaskar ◽

J. Meuldijk ◽

L. A. Hulshof ◽

...

Keyword(s):

Heat Exchanger ◽

Microwave Heating ◽

Energy Efficient ◽

Controlled Flow

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The use of microwave heating for the pyrolysis of coal via inorganic receptors of microwave energy

Fuel ◽

10.1016/0016-2361(92)90180-v ◽

1992 ◽

Vol 71 (6) ◽

pp. 716-717 ◽

Cited By ~ 36

Author(s):

Parisa Monsef-Mirzai ◽

Mythili Ravindran ◽

William R. McWhinnie ◽

Paul Burchil

Keyword(s):

Microwave Heating ◽

Microwave Energy

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Adição de polpa de maracujá na elaboração de balas comestíveis

Revista Principia - Divulgação Científica e Tecnológica do IFPB ◽

10.18265/1517-03062015v1n37p27-33 ◽

2017 ◽

Vol 1 (37) ◽

pp. 27 ◽

Cited By ~ 1

Author(s):

Luana Nóbrega Batista ◽

Edivaldo Josué De Lima ◽

Rayana Soares Ferreira ◽

João Ferreira Neto ◽

Dalany Menezes Oliveira ◽

...

Keyword(s):

Passion Fruit ◽

Added Value ◽

Soluble Solids ◽

Sodium Hypochlorite Solution ◽

Fruit Pulp ◽

Physical Chemical ◽

Plastic Bags ◽

Functional Value ◽

Glucose Syrup ◽

Fruit Processing

<em>Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives. </em>

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Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions

Agronomy ◽

10.3390/agronomy10091360 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1360

Author(s):

Łukasz Skoczylas ◽

Małgorzata Tabaszewska ◽

Sylwester Smoleń ◽

Jacek Słupski ◽

Marta Liszka-Skoczylas ◽

...

Keyword(s):

Dry Matter ◽

Antioxidative Activity ◽

Polyphenolic Compounds ◽

Raw Material ◽

Added Value ◽

Soluble Solids ◽

Good Source ◽

Daucus Carota L ◽

The World ◽

Β Carotene

Many people around the world struggle with the problem of an insufficient supply of iodine (I) and selenium (SE) in their diet. Food enriched with these elements is a good source of iodine and selenium. Juices made from four carrot (CJ) cultivars and biofortified with iodine and selenium (BCJs) were investigated to determine their I and Se contents, their impact on the supply of these elements to the diet, and losses in the production process. Other juice parameters important for consumers health were also determined. A significant increase in I and Se content relative to CJ was observed for each BCJ. The losses of I and Se (relative to raw material) during juice preparation were depended based on variety and added elements. Carrot biofertilization with iodine and selenium contributed to decreased contents of dry matter, total soluble solids, protein, sugars, and β-carotene in the juices and lower antioxidative activity as compared with CJ. Biofortification had little effect on the color and pH of juices. Finally, six polyphenolic compounds were identified and determined. Despite the reduction in the content of some ingredients in BCJ, they still remain their valuable source. Their added value is the increased content of iodine and selenium, which largely cover the daily demand for these elementals.

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Nano Porous Carbon Derived from Citrus Pomace for the Separation and Purification of PMFs in Citrus Processing Wastes

Nanomaterials ◽

10.3390/nano10101914 ◽

2020 ◽

Vol 10 (10) ◽

pp. 1914

Author(s):

Zhenqing Li ◽

Xin Chen ◽

Lulu Qiu ◽

Yu Wang ◽

Zhiqin Zhou

Keyword(s):

Bioactive Compounds ◽

Porous Carbon ◽

Added Value ◽

Citrus Fruits ◽

Separation And Purification ◽

Porous Carbons ◽

Citrus Juice ◽

Juice Processing ◽

Processing Wastes ◽

Adsorption Desorption

The by-product of citrus juice processing is a huge source of bioactive compounds, especially polymethoxyflavones (PMFs) and fibers. In this study, a method for the separation and purification of PMFs from citrus pomace was established based on citrus nanoporous carbon (CNPC) enrichment. Different biomass porous carbons were synthesized, their adsorption/desorption characteristics were evaluated, and the CNPCs from the peel of Citrus tangerina Tanaka were found to be best for the enrichment of PMFs from the crude extracts of citrus pomace. Using this method, six PMF compounds including low-abundant PMFs in citrus fruits such as 5,6,7,4′-tetramethoxyflavone and 5-hydroxy-6,7,8,3′,4′-pentamethoxyflavone can be simultaneously obtained, and the purities of these compounds were all higher than 95%, with the highest purity of nobiletin reaching 99.96%. Therefore, CNPCs have a great potential for the separation and purification of PMFs in citrus processing wastes, potentially improving the added value of citrus wastes. We also provide a method reference for disposing of citrus pomace in the future.

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Influence of reflective foil on persimmon (Diospyros kaki Thunb.) fruit peel colour and selected bioactive compounds

Scientific Reports ◽

10.1038/s41598-019-55735-1 ◽

2019 ◽

Vol 9 (1) ◽

Cited By ~ 1

Author(s):

Tina Smrke ◽

Martina Persic ◽

Robert Veberic ◽

Helena Sircelj ◽

Jerneja Jakopic

Keyword(s):

Phenolic Compound ◽

Bioactive Compounds ◽

Soluble Solids ◽

Photon Flux ◽

Control Group ◽

Diospyros Kaki ◽

Fruit Colour ◽

Persimmon Fruit ◽

Significant Difference ◽

Reflective Foil

AbstractThe purpose of this work was to investigate how to overcome the negative effect of anti-hail netting on the photosynthetic photon flux density (PPFD) in persimmon trees and persimmon fruit colour, flesh firmness, total soluble solids (TSS) and individual carotenoid and phenolic compound contents (determined via HPLC-MS) under a hail net with the use of reflective foil. Reflective foil increased the PPFD on the lower side of the fruits, while there was no significant difference on the upper side compared to those of the control group. The CIE colour parameters a* and h° indicated more intense red colouration of the fruits in the foil treatment than those in the control. Among carotenoids, the content of β-carotene increased, and the content of zeaxanthin decreased in fruits in the reflective foil treatment group, while the content of other carotenoids was not affected by the reflective foil. Among individual phenolic compounds in the persimmon peel, greater light intensity significantly influenced all three phenolic compound subgroups: phenolic acids, flavan-3-ols and flavonols. The content of gallic acid in the persimmon flesh increased the most, while other phenolics did not show any significant differences in concentrations between the foil and control groups. This study is the first to examine the influence of reflective foil on bioactive compounds in persimmon fruit. The use of reflective foil in persimmon orchards improves persimmon fruit colour and selected bioactive compound contents.

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Dielectric Relaxation Process and Microwave Heating Mechanism in ε-Caprolactone as a Function of Frequency and Temperature

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.931-932.205 ◽

2014 ◽

Vol 931-932 ◽

pp. 205-209 ◽

Cited By ~ 1

Author(s):

Mohd Johari Kamaruddin ◽

Anwar Johari ◽

Ramli Mat ◽

Tuan Amran Tuan Abdullah ◽

Siti Hamidah Mohd Setapar ◽

...

Keyword(s):

Dielectric Properties ◽

Microwave Heating ◽

Processing System ◽

Debye Model ◽

Microwave Energy ◽

Dielectric Relaxation Process ◽

Microwave Assisted ◽

Heating Mechanism ◽

Wide Range ◽

Properties Of Materials

Dielectric properties of materials play a significant role in design of microwave assisted processing system. This paper is focused on the dielectric properties of ε-caprolactone (ε-cap) which is the monomer for the biodegradable polymer, Poly (ε-caprolactone) (PCL). The dielectric properties of ε-cap were measured across a wide range of frequencies (0.1 GHz5.0 GHz) and temperatures (20-150oC). Then the measured dielectric properties data was modelled using Debye model in order to relate quantitatively the dielectric properties to microwave heating mechanisms. The analysis carried out gives a clear picture of interaction of ε-cap with microwave energy and its heating mechanism in microwave assisted polymerisation process. This study concluded that microwave heating mechanism of the ε-cap in the measured range may be dominated by the dipole reorientation.

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