Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology∗

Ranganna, S.; Govindarajan, V. S.; Ramana, K. V.; Kefford, J. F.

doi:10.1080/10408398309527369

Cited by 22 publications

(7 citation statements)

References 259 publications

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“…More than 60,000 tons of citrus pomaces (CP) are annually produced in South Korea after processing of citrus fruits. CP has been used as a source for molasses, pectin, cold-pressed oils, and limonene (Ranganna et al, 1983). CP has also been widely studied, because they contain numerous biologically active compounds including natural antioxidants such as phenolic acids and flavonoids (Bocco et al, 1998;Giannuzzo et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces

Kim

Lee

et al. 2008

Radiation Physics and Chemistry

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Section: Introductionmentioning

confidence: 99%

Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces

Kim

Lee

et al. 2008

Radiation Physics and Chemistry

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“…In the early days (in the 1960–1970s), most solids from the orange, including peel, rag (crushed peel), seeds and segment walls, were sent to the feed mill for drying into pellets for animal feed (Ranganna et al . ; Ringblom ). More recently, a diversity of juice types are offered to consumers, with juice having various levels of pulp.…”

Section: Introductionmentioning

confidence: 99%

“…The resulting pulpy juice (50% of the orange) is then clarified using various types of screens or finishers to obtain a final juice product with the desired consistency. In the early days (in the 1960-1970s), most solids from the orange, including peel, rag (crushed peel), seeds and segment walls, were sent to the feed mill for drying into pellets for animal feed (Ranganna et al 1983b;Ringblom 2004).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by‐Product of Orange Juice Processing Using Gas‐Chromatography‐Olfactometry

Deterre

Leclair

Bai

et al. 2016

Journal of Food Quality

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Volatile composition of commercial orange pulp (from Brazil and Florida, U.S.A.) was analyzed by gas chromatography‐mass spectrometry (GC‐MS) and GC‐Olfactometry (GC‐O). In both samples 72 volatiles were detected, of which 58 were identified. Odor‐active compounds with a high frequency of detection (≥5 out of 9) or intensity characterizing the aroma of sweet orange pulp were monoterpene hydrocarbons (α‐pinene, β‐pinene, β‐myrcene, α‐phellandrene, 3‐carene, α‐terpinene and limonene), ketones (1‐octen‐3‐one, carvone, (E)‐β‐damascenone and β‐ionone), esters (ethyl‐2‐methyl butanoate and ethyl hexanoate), aldehydes (methional and octanal), alcohols (linalool and 1‐octanol) and 3 unidentified compounds. A few differences in the odor‐active volatiles between orange pulp samples were perceived, which might be due to cultivar, growing and processing conditions, but overall, the chemical composition of the two samples was similar. Sensory data described both sweet orange pulp samples with descriptors for orange odor and flavor including orange peel and fruity‐non‐citrus flavor, sweet and sour taste. Practical Applications Orange pulp is used in the beverage industry to add texture and mouthfeel. It is also added to orange juice for consumer appeal to make it more “natural.” This study characterized the flavor of orange pulp. Orange pulp consisted of yellow–orange floating intact cells. Pulp added to a sugar‐acid solution (5% pulp, 10.5% sucrose and 0.25% citric acid) imparted an orange, fruity and fresh flavor. Information from this study on sweet orange pulp flavor will be useful for orange juice processors and beverage manufacturers.

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“…For dried citrus juice products to remain satisfactory for a storage period of 6 months at 311.15K (38C) or 1 to 2 years at 294.15K (21C), the moisture content should be 1% or below. The moisture content of 2.5 to 3% in the dried product enables mobility and starts undesired reactions (Ranganna et al . 1983).…”

mentioning

confidence: 99%

Process Development and Optimization for Freeze‐drying of Natural Orange Juice

Koroishi¹,

Boss²,

Maciel³

et al. 2009

J Food Process Engineering

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Freeze‐drying is a method of dehydrating frozen materials by a process of sublimation under vacuum, usually for the purpose of preservation. It is a procedure relatively expensive compared to other possible techniques; however, better results may be achieved when freeze‐drying is used, especially for thermally sensitive components. The performance of the freeze‐drying process is strongly dependent on the adequate operational conditions, and so it is necessary to have extensive analysis of effects of process variables mainly in terms of process time and quality of the obtained product. In the present work, a parametric sensitivity analysis based on the experimental data is presented and a suitable statistical procedure is applied. In order to obtain a product with the market requirements as well as with high productivity and lower costs, process improvement is necessary. Optimization through factorial design using response surface methodology was carried through extensive experimental study. In order to verify the product quality, infrared humidity and water activity were used and it was shown that the process performance might be significantly improved if optimal operating conditions were used. PRACTICAL APPLICATIONS The stability, storage and distribution of certified reference materials, which may consist of liquid or frozen fruit juices, are rather problematic. A possible alternative solution to this problem is the storage and the transport in powdered form. Orange juice powder by freeze‐drying is a very interesting alternative to recompose the juice with practically all the properties of the natural product. Several specific applications may be visualized either to the food industry or to pharmaceutical use. Among others, a fundamental factor affecting the quality of the dried product when conventional procedures (as evaporation for instance) are used is the thermal damage during the concentration and drying steps leading to loss of flavor as well as of some vitamins and difficulty of redispersion. Because of the low temperatures involved and the highly porous structure formed, freeze‐drying is one of the processes that most minimize these effects. A process for the freeze‐drying of natural orange juice was developed. The best operational conditions were identified so that high performance is achieved both in terms of operation time and product quality.

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Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology∗

Cited by 22 publications

References 259 publications

Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces

Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces

Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by‐Product of Orange Juice Processing Using Gas‐Chromatography‐Olfactometry

Process Development and Optimization for Freeze‐drying of Natural Orange Juice

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