Authentication of orange juice

Fry, John C.; Martin, Gilles G.; Lees, M.

doi:10.1007/978-1-4757-6296-9_1

Cited by 3 publications

(6 citation statements)

References 60 publications

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“…Citrus juices are the most popular fruit juices, accounting for more than 50% of international commerce in juices 7. Orange juice represents 60% of all consumption of juices and juice‐based drinks in Western Europe 8. The quality of extracted citrus juice depends on enzymic reactions that occur not only in the fruit during the growing period, but also during the juice processing 9.…”

Section: Introductionmentioning

confidence: 99%

“…7 Orange juice represents 60% of all consumption of juices and juice-based drinks in Western Europe. 8 The quality of extracted citrus juice depends on enzymic reactions that occur not only in the fruit during the growing period, but also during the juice processing. 9 POD is involved in reactions that are mainly associated with loss of flavor quality in orange juice.…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters

2005

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The inactivation of orange juice peroxidase (POD) under high-intensity pulsed electric fields (HIPEF) was studied. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) were evaluated and compared with conventional heat pasteurization. Samples were exposed to electric field strengths from 5 to 35 kV cm −1 for up to 1500 µs using square wave pulses in mono-and bipolar mode. Effect of pulse frequency (50-450 Hz), pulse width (1-10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 • C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating orange juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described orange juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters

2005

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“…There are many types of fruit juice adulterations. The main one is dilution with water, which reduces the content of soluble solids, such as sugars or organic acids [3] or fragrance extracts and colourants [4]. Moreover, very popular type of fruit juice sophistication is the addition of cheaper fruit juices [3].…”

Section: Introductionmentioning

confidence: 99%

“…The main one is dilution with water, which reduces the content of soluble solids, such as sugars or organic acids [3] or fragrance extracts and colourants [4]. Moreover, very popular type of fruit juice sophistication is the addition of cheaper fruit juices [3]. Orange juices are most often adulterated with the addition of mandarin [5, 6], tangerine [7], lemon [8], or grapefruit [9] juices.…”

Section: Introductionmentioning

confidence: 99%

Novel analytical method for detection of orange juice adulteration based on ultra-fast gas chromatography

2018

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The food authenticity assessment is an increasingly important issue in food quality and safety. The application of an electronic nose based on ultra-fast gas chromatography technique enables rapid analysis of the volatile compounds from food samples. Due to the fact that this technique provides chemical profiling of natural products, it can be a powerful tool for authentication in combination with chemometrics. In this article, a methodology for classification of Not From Concentrate (NFC) juices was presented. During research samples of 100% orange juice, 100% apple juice, as well as mixtures of these juices with known percentage of base juices were tested. Classification of juice samples was carried out using unsupervised and supervised statistical methods. As chemometric methods, Hierarchical Cluster Analysis, Classification Tree, Naïve Bayes, Neural Network, and Random Forest classifiers were used. The ultra-fast GC technique coupled with supervised statistical methods allowed to distinguish juice samples containing only 1.0% of impurities. The developed methodology is a promising analytical tool to ensure the authenticity and good quality of juices.Graphical abstract

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“…2006). Similarly orange juice was also reported to be the most popular fruit beverage in many European countries (Fry et al. 1995).…”

Section: Introductionmentioning

confidence: 99%

Quality of Orange Juice Drink Subjected to a Predictive Model‐based Pasteurization Process

Gabriel¹,

Azanza²

2009

Journal of Food Quality

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The utility of a previously developed predictive model for the decimal reduction time (D 72C) PRACTICAL APPLICATIONSA mathematical model was developed to estimate the thermal death times of the pathogen Salmonella Typhimurium (ATCC 13311) from the pH, titratable acidity (% citric acid) and soluble solid (°Brix) values of suspending citrus systems. In this study, the utility of this model in establishing a pasteurization process for a test orange juice drink was determined. As the establishment of specific thermal process schedule for individual food products can be

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Authentication of orange juice

Cited by 3 publications

References 60 publications

Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters

Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters

Novel analytical method for detection of orange juice adulteration based on ultra-fast gas chromatography

Quality of Orange Juice Drink Subjected to a Predictive Model‐based Pasteurization Process

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