scholarly journals Recovered Volatiles From Citrus Juices

1968 ◽  
Author(s):  
R. W. Wolford ◽  
C. D. Atkins ◽  
M. H. Dougherty ◽  
L. G. MacDowell
Keyword(s):  
Heat Treatment ◽  
Product Quality ◽  
Orange Juice ◽  
Orange Oil ◽  
Juice Yield ◽  
Citrus Juices ◽  
Early Production

In the early production of frozen concentrated orange juice (FCOJ) several factors contributed to a product quality that closely resembled the fresh juice fed to the evaporator. Among these were: fruit selection, a moderate juice yield, no heat treatment, low evaporator temperatures, cutback juice (8)2, and selected coldpressed orange oil (7). Paper published with permission.

Homogenizing Concentrate in a Juice Evaporator

1990 ◽  
Author(s):  
Philip Grant
Keyword(s):  
Orange Juice ◽  
Process Equipment ◽  
Citrus Juices

A process used to concentrate orange juice and other citrus juices by using an APV Gaulin homogenizer within the T.A.S.T.E. Evaporator. The purpose of this process is to reduce viscosity, eliminate defects, reduce bottom pulp, increase yields, and provide for a smoother operation of the evaporator, subsequent to homogenization. This process, equipment and benefits are the basis of U.S. Patent #4,886,574 issued September 5, 1989, and application #339,171, pending. Paper published with permission.

Thermosensitization enhancement of A. niger, S. cerevisiae, and L. fructivorans using combination of mild heat treatment with nanoemulsion-based mediterranean formulation to fabricate wholesome orange juice

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109094
Author(s):  
Leila Bagheri ◽  
Mohamed Khlifi ◽  
Behnoush Maherani ◽  
Stephane Salmieri ◽  
Monique Lacroix
Keyword(s):  
Heat Treatment ◽  
Orange Juice ◽  
Mild Heat

scholarly journals Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices

2002 ◽  
Author(s):  
Russell L. Rouseff ◽  
Michael Naim
Keyword(s):  
Orange Juice ◽  
Model Systems ◽  
Chemical Components ◽  
Flavor Quality ◽  
Market Place ◽  
Citrus Juice ◽  
Flavor Components ◽  
Off Flavors ◽  
Citrus Juices ◽  
And Storage

Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.

scholarly journals High Pressure Pasteurization of Citrus Juices

1998 ◽  
Author(s):  
R. J. Braddock ◽  
M. E. Parish ◽  
J. K. Goodner
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Orange Juice ◽  
Food Systems ◽  
Phase Changes ◽  
Stable Form ◽  
Pressure Treatment ◽  
Heat Stable ◽  
Heat Labile ◽  
Citrus Juices

High hydrostatic pressures affect chemical reactions and phase changes of matter, denaturing proteins, solidifying lipids and disrupting biological membranes. The consequences of this in food systems has importance in killing spoilage microbes without the need for heat. Some applications of high pressure treatment to the processing of citrus juices are included herein. Effective pressures for pasteurization of yeasts and yeast ascospores in citrus juice fall in the range of 43,000–72,000 psi. The corresponding Dp (time for 1 log cycle reduction) values for inactivation of ascospores were 10 min at 43,000 psi or 8 sec at 72,000 psi. Pressure treatments of orange and grapefruit juices to by-pass thermal processing for pectinesterase (PE) inactivation were in the range of 72,000–130,000 psi. Dp values for orange PE inactivation at 72,000 and 87,000 psi were 83.3 minutes and 2.4 minutes, respectively. Pressures ≥87,000 psi caused instantaneous inactivation of the heat labile form, but did not inactivate the heat stable form of PE. Heat labile grapefruit PE was also more sensitive than orange to pressure. Orange juice pressurized at 100,000 psi for 1 minute had no cloud loss for >50 days. Paper published with permission.

Review of Dense Phase Carbon Dioxide Application to Citrus Juices

2008 ◽  
Author(s):  
Murat Balaban ◽  
Giovanna Ferrentino ◽  
Milena Ramirez ◽  
Maria L. Plaza ◽  
Thelma Calix
Keyword(s):  
Carbon Dioxide ◽  
Orange Juice ◽  
The United States ◽  
Chemical Effect ◽  
Dense Phase ◽  
University Of Florida ◽  
Processing Technologies ◽  
Citrus Juices ◽  
Micro Organisms ◽  
The University

The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without compromising food safety. Commercial orange juice is thermally processed to inactivate pectinesterase (PE) and spoilage organisms. Active PE causes clarification of orange juice by cloud loss, which is considered a quality defect (Boff et al. 2003). Thermal processing can be detrimental to the organoleptic and nutritional qualities of the juice (Sloan 1995), so the development of non-thermal technologies (Barbosa-Canovas et al. 1998) is desirable in the citrus juice industry. Dense phase carbon dioxide (DPCD) is a non-thermal technology that can inactivate certain micro-organisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology relies on the chemical effect of CO2 on micro-organisms and enzymes. DPCD pasteurization technology is commercially available. Most of the commercialization efforts so far have been from Praxair Inc. (Burr Ridge, IL). Based on technology licensed from the University of Florida (Balaban et al. 1988, 1998), Praxair developed a continuous system which uses the DPCD process as a non-thermal alternative to thermal pasteurization (Connery et al. 2005). This system has been commercialized under the Trade Mark “Better Than Fresh (BTF).” To date, Praxair has constructed four mobile BTF units for processing about 1.5 liters per minute for demonstration purposes. In addition, a commercial scale unit of 150 liters per minute was also constructed (Connery et al. 2005) and tested at an orange juice processing plant in Florida. There are other commercialization efforts. The excellent taste of the juice processed with this new technology was demonstrated in three independent sensory panels that compared juice treated with this system to that of fresh squeezed juice. In all the tests, no difference could be detected. It is important that CO2 is completely saturated in the juice if DPCD is to be successful. Saturation (equilibrium solubility) depends on the pressure, temperature, and composition of the juice. Until recently, the exact amount of CO2 to be used in DPCD processing was unknown since solubility data was unavailable at different pressures, temperatures, and juice compositions, and an excess amount was used. To optimize the use of CO2 in this non-thermal process, new equipment has been developed to measure the solubility of CO2 in liquid systems and juices. The objective of this paper is to present a general review of the applications of DPCD to citrus juices and to introduce the use of new equipment developed at the University of Florida to determine the solubility of CO2 in citrus juices. Paper published with permission.

Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice

2002 ◽  
Vol 65 (10) ◽  
pp. 1586-1589 ◽  
Author(s):  
DURIED ALWAZEER ◽  
REMY CACHON ◽  
CHARLES DIVIES
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Orange Juice ◽  
Lag Phase ◽  
Generation Times ◽  
Two Samples ◽  
Thermally Processed ◽  
Before And After ◽  
Acid Tolerant ◽  
Citrus Juices

Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 105 CFU/ml of each microorganism. Others were inoculated with ca. 107 CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and <1 log10 CFU/ml at 60°C for 40 s and at 55°C for 40 s, respectively. For the same treatments, S. cerevisiae populations were reduced by >6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15°C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.

scholarly journals A Commercial Citrus Debittering System

1990 ◽  
Author(s):  
Seth I. Norman ◽  
Dan A. Kimball
Keyword(s):  
Orange Juice ◽  
Compositional Analysis ◽  
The United States ◽  
Continuous Operation ◽  
Juice Quality ◽  
The Past ◽  
Styrene Divinylbenzene ◽  
Citrus Juices ◽  
Cellulose Acetate Beads

Excessive bitterness in citrus juices has been extensively studied in the past due to a reduction in juice quality. In the late 1970’s, Australia began to commercially debitter citrus juices using cellulose acetate beads. However, due to operational problems, this plant was shutdown. Continued research has led to the first commercial debittering installation in the United States. Using a proprietary styrene/divinylbenzene hydrophylic adsorbent, a citrus debittering system was started in 1988 to debitter navel orange juice. The automatic citrus debittering system was designed for continuous operation at an operator’s selectable flow rate from between 20 to 55 gallons per minute. The determination of the economics, compositional analysis and taste of the treated products was the focus of this study. Paper published with permission.

Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment

2012 ◽  
Vol 159 (2) ◽  
pp. 130-135 ◽  
Author(s):  
Juliana Vieira Alberice ◽  
Maribel Elizabeth Funes-Huacca ◽  
Sheila Barreto Guterres ◽  
Emanuel Carrilho
Keyword(s):  
Heat Treatment ◽  
Orange Juice ◽  
Alicyclobacillus Acidoterrestris

scholarly journals Antibacterial activity of crude extract of Tabernaemontana catharinensis latex (A. DC) against Alicyclobacillus spp.

2021 ◽  
Vol 10 (9) ◽  
pp. e16310917907
Author(s):  
Fabiana Richard ◽  
Márcia Maria dos Anjos Szczerepa ◽  
Kathielle Luiza Mucellini ◽  
Érica Benassi Zanqueta ◽  
César Armando Contreras Lancheros ◽  
...  
Keyword(s):  
Orange Juice ◽  
Food Industry ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Biological Activities ◽  
Antimicrobial Effect ◽  
Vero Cells ◽  
The Family ◽  
Food And Beverage ◽  
Citrus Juices

Alicyclobacillus spp. is composed of Gram-positive, aerobic, thermoacidophilic, endospore-forming bacteria that cause food and beverage spoilage. The presence of Alicyclobacillus spp. may result in the production of guaiacol, which leads to sensory changes in the odour and taste of citrus juices and acidic foods. Tabernaemontana catharinensis (A. DC) is a plant belonging to the family Apocynaceae that produces milky latex with several biological activities described as antioxidant, antiviral, antimicrobial, trypanocidal and anti-leishmanicidal. Therefore, this study aims to evaluate the antimicrobial activity of the crude latex of T. catharinensis (A. DC) against microorganisms of the genus Alicyclobacillus spp. The minimum inhibitory concentration of latex was 7.81 μg/ml for the five Alicyclobacillus species analysed. The minimum bactericidal concentration for the species Alicyclobacillus acidoterrestris 0244T, A. hesperidum 0298T, A. acidiphilus 0247T and A. cycloheptanicus 0297T was 250 μg/ml. Cytotoxicity analysis demonstrated that latex was toxic to Vero cells at concentrations greater than 84.67 μg/ml. Scanning electron microscopy revealed changes in the cell wall of A. acidoterrestris 0244T present in orange juice when treated with crude latex. The results obtained suggest that the crude latex of T. catharinensis (A. DC) displays an antimicrobial effect against Alicyclobacillus, with potential for application in the food industry.

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