Ascending bubble extraction of terpenes from freshly squeezed orange juice

Komthong, Pongsuriya; Katoh, Tsuguhisa; Igura, Noriyuki; Shimoda, Mitsuya; Hayakawa, Isao

doi:10.1016/j.foodres.2005.05.009

Cited by 10 publications

(11 citation statements)

References 12 publications

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“…As linalool has the lowest vapor pressure among the evaluated compounds, it had the lowest extraction efficiency. Komthong et al (2006) observed that linalool did not show any significant reduction during the gas stripping of terpene hydrocarbons from orange juice.…”

Section: Aroma Extractionmentioning

confidence: 85%

“…Various methods such as distillation (Sahraoui et al, 2011;Yanniotis et al, 2007), solvent extraction (Cheong et al, 2013;Ramírez et al, 2010;Wang et al, 2013), adsorption (Diban et al, 2007;Edris et al, 2003;Yanniotis et al, 2007), gas stripping (Komthong et al, 2006;, supercritical fluid extraction (Gracia et al, 2007;Moldão-Martins et al, 2000;Opstaele et al, 2012) and membrane processes, as pervaporation (Isci et al, 2006;Lipnizki et al, 2002;Mafi et al, 2013;Pereira et al, 2006), vapor permeation , vacuum membrane distillation (Bagger-Jorgensen et al, 2004;Hasanoglu et al, 2012;Viladomat et al, 2006) and liquid-liquid extraction with membrane contactors (Kertész and Schlosser, 2005;Souchon et al, 2004) have been utilized or studied to extract and/or recover the aroma compounds from the natural sources or waste streams. Distillation and liquid/liquid extraction, based on the volatility and hydrophobicity of the molecules to be extracted, respectively, cover the majority of industrial applications (Souchon et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Ribeiro Jr. et al (2005) proposed an alternative route for fruit juice processing, whose first step was this process of extraction and recovery of aroma compounds. Komthong et al (2006) removed terpene hydrocarbons from the freshly squeezed orange juice using a bubble column. In all cases, an aqueous solution containing aroma compounds was used as a surrogate of the fruit juice.…”

Section: Introductionmentioning

confidence: 99%

“…The most representative studies applying bubble columns for flavor extraction from fruit juices are those of and Komthong et al (2006). The former work evaluated the effect of gas bubbling only using a surrogate solution, without analyzing foam formation or property changes in the actual fruit juice.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties

Ongaratto

Silva

Lage

et al. 2015

Journal of Food Engineering

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Section: Aroma Extractionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties

Ongaratto

Silva

Lage

et al. 2015

Journal of Food Engineering

View full text Add to dashboard Cite

“…[18] Additionally, terpenes are unstable to acid, air and light and readily decompose. [19] No terpenes were found in the control wine, and this indicates that most of the terpenes might not have been formed during orange fermentation, except the release of the bound ones. Nevertheless, terpenes could be released from glycosidic precursors by acidic or enzymatic hydrolysis during fermentation.…”

Section: Free Volatile Compounds In Orange Juice and Winesmentioning

confidence: 95%

Effect of fermentation on free and bound volatile compounds of orange juice

Fan

Lü

Yao

et al. 2009

Flavour & Fragrance J

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Aroma is one of the most important attributes of orange wine quality. The volatile compounds in orange wine mainly derive from oranges, yeast fermentation and compounds released from odourless glycosidic precursors present in the orange. In this study, free volatile compounds in orange juice and wine made from Citrus sinensis (L). Osbeck cv. Washington Sanguine were analysed by SPME-GC-MS. Bound fractions were isolated and extracted with methanol and Amberlite XAD-2 resin and then hydrolysed by almond β β β β-glucosidase. Totals of 31 and 19 free volatiles were identified in orange juice and wines, respectively. Terpenes were the most abundant compounds in orange juice, while esters were quantitatively the dominant group in orange wine and most of them were compounds newly formed during fermentation, such as isoamyl acetate, ethyl hexanoate, ethyl benzoate, diethyl succinate, ethyl decanoate and ethyl laurate. In total, 11 and three released bound volatiles were found in orange juice and wine, respectively, and most of them were not found in free form. Only ethyl 3-hydroxyhexanoate and cis-carveol were found present in both the free and bound forms of orange juice.

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Bursting‐bubble flow microextraction combined with gas chromatography to analyze organophosphorus pesticides in aqueous samples

Tazarv

Faraji

Moghimi

et al. 2021

J of Separation Science

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Bubble‐bursting flow microextraction combined with gas chromatography as a green and sustainable microextraction method is used to determine some organophosphorus pesticide residues in water samples. The extraction process occurs at the surface of liquid–gas contact, where the analytes interact with the gas molecules in the bubble. The analytes are transferred to the surface of the sample solution by moving the gas bubbles upwards. The bursting of gas bubbles causes the analytes to disperse in the headspace. Eventually, they are collected for injection into the chromatography system. A one‐factor‐at‐one‐time approach was applied to optimize the independent variables in the proposed method. Validation studies were performed according to reliable guidelines. Under optimal conditions, the method indicated a dynamic linear range from 1.0 to 100.0 μg/L. The limit of detection and quantification of the method was 0.29–0.38 and 1.21–1.70 μg/L, respectively. The proposed method was successfully utilized to determine malathion, diazinon, profenofos, and ethion as the target analytes in various water samples with satisfactory relative recoveries ranged from 90.1 to 102.2%.

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Ascending bubble extraction of terpenes from freshly squeezed orange juice

Cited by 10 publications

References 12 publications

Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties

Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties

Effect of fermentation on free and bound volatile compounds of orange juice

Bursting‐bubble flow microextraction combined with gas chromatography to analyze organophosphorus pesticides in aqueous samples

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