Effect of extraction and concentration processes on properties of longan syrup

Surin, Siriluck; Thakeow, Prodpran; Seesuriyachan, Phisit; Angeli, Sergio; Phimolsiripol, Yuthana

doi:10.1007/s13197-013-1249-7

Cited by 6 publications

(6 citation statements)

References 12 publications

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“…Generally, AA and A grades were exported in fresh or frozen forms while B grade was processed and marketed as canned and dried longan. Recently, the alternative processed longan product also included longan extract syrup (PM‐Groups, ; Surin et al, ) and fructo‐oligosaccharide or FOS (Surin et al, ).…”

Section: Introductionmentioning

confidence: 99%

Ethanol and phenylacetylcarbinol production processes of Candida tropicalis TISTR 5306 and Saccharomyces cerevisiae TISTR 5606 in fresh juices from longan fruit of various sizes

Nunta

Techapun

Kuntiya

et al. 2018

J Food Process Preserv

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Fresh juice from C grade longan (mg/g fresh fruit; total sugars 51.6 ± 0.5, nitrogen 0.021 ± 0.004; gallic acid 0.025 ± 0.001; ellagic acid 0.016 ± 0.001) with addition of 8.52 g ammonium sulfate/l was the optimal medium for cultivation processes of Saccharomyces cerevisiae TISTR 5606 and Candida tropicalis TISTR 5306 capable of producing ethanol and phenylacetylcarbinol (PAC) among five longan grades. S. cerevisiae TISTR 5606 produced ethanol (33.4 ± 3.2 g/L) at a significantly higher level (p ≤ 0.05) than C. tropicalis TISTR 5306 (22.3 ± 1.1 g/L) with similar ethanol yields (Yp/s) between 0.21 and 0.22 g ethanol produced/g sugars consumed. Whole cells of C. tropicalis TISTR 5306 produced a significantly higher (p ≤ 0.05) PAC level (27.2 ± 0.7 mM) than S. cerevisiae TISTR 5606 (3.59 ± 1.33 mM) after 6 hr in an equivalent volume biphasic biotransformation system. Practical applications Longan is one of the important economic fruit of Thailand with production volume in 2017 reaching one million tons. Less than 10% of these are domestically consumed while more than 90% are exported to several countries whose population frequently consume longan as a nutritious food supplement. This study can help solving overproduction problem of longan fruit by processing C grade fresh longan, which is accounted for 5% of the overall production volume, in the form of juice extract with the relatively high sugars content. Microbial fermentation of this juice and subsequent whole cells biotransformation process result in ethanol and PAC, respectively. Ethanol can be used as an alternative biofuel or important industrial solvent while PAC is a precursor for production of commercial nasal decongestant (ephedrine) or anti‐asthmatic compound (pseudoephedrine).

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Section: Introductionmentioning

confidence: 99%

Ethanol and phenylacetylcarbinol production processes of Candida tropicalis TISTR 5306 and Saccharomyces cerevisiae TISTR 5606 in fresh juices from longan fruit of various sizes

Nunta

Techapun

Kuntiya

et al. 2018

J Food Process Preserv

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“…Furthermore, macro and micro components of dates syrup may play a significant role in considering it rich in nutrition [8]. Thermal and rheological behavior and quality of date syrup, mostly manufactured from second and third-quality dates grades, at different processing stages should be evaluated [9][10][11][12]. Several studies have been conducted to determine the rheological, thermal, and physical properties of date syrup as well as cow's and camel's milk [4,6,8,[13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…Camel milk is getting more attention recently, that needs efforts for best utilization. Saudi Arabia has the largest number of camels in the Arabian Peninsula (1.4 million camels) with an average daily milk yield of [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. This makes SA among the highest consumption of camel's milk in the world [13].…”

Section: Introductionmentioning

confidence: 99%

Developing an Internal Preference Map for Assessing Cow's and Camel's Milk Enriched with Date Syrup

Elamshity,

Alhamdan

2023

Preprint

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There is a need to develop enriched milk drinks with healthy and natural additives. A consumer test was conducted to compare milk (cow and camel) flavored with date syrup (Khlass and Sukkary varieties) at different percentage. The objective of the present work was to study consumers liking patterns for flavored milk drinks from dates syrup (from Khlass and Sukkary dates), at different percentages, added to milk (cow and camel) utilizing preference mapping analysis. A total of sixteen trained panelists took part in the test. The obtained data were used to develop an internal preference map for these samples. Principal component analysis (PCA) and Agglomerative hierarchical clustering (AHC) algorithms were used to construct the preference map. The first component signifies overall acceptance of taste and color, while the second focuses on texture and flavor. Consumers were grouped into five clusters based on preferences. Cluster two favored both components positively, while cluster four leaned negatively on both. A factorial ANOVA was performed and the results showed a significant effect of the main factors as well as the interactions. Panelists preferred cow's milk over Camel’s milk in all aspects. For taste, cow’s milk with 20% Khlass syrup or 10% Sukkary syrup was favored, while in flavor, it was cow’s milk with 5% Khlass syrup and Camel’s milk with 10% Sukkary syrup. Texture-wise, Camel’s milk with 5% Khlass syrup and 15% Sukkary syrup, along with cow’s milk with 10% Khlass syrup, received top marks. In color evaluation, cow’s milk with 15% Sukkary syrup was the preferred choice. Finally, for overall color score, cow’s milk with 10% Sukkary syrup led, followed by cow’s milk with 5% Sukkary syrup. This research suggests that dairy companies may have more impact if they use date syrup as a natural and healthy flavor. The preference map includes two main dimensions; the first represents overall acceptance, taste, and color while the second is related to flavor and texture attributes. The preference map can be used in product optimization and development.

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“…During evaporating, freshly squeezed juice is heated in a vacuum below the boiling point to preserve all its beneficial substances (1)(2)(3)(4).…”

Section: Introductionmentioning

confidence: 99%

Juice concentration using juice electrolysis generated by solar cells of solar panel

Shoikhedbrod

2023

BIJE

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Juice concentrates are made by extracting water from freshly squeezed juice. Extracting water from fresh juice today is done by evaporation, freezing of the water, or using diaphragms. During evaporating, freshly squeezed juice is heated in a vacuum below the boiling point to preserve all its beneficial substances. When water freezes, it is removed by cold. When using diaphragms, freshly squeezed juice is passed through a membrane with tiny cells, as a result of which water penetrates through the membrane, and large molecules of freshly squeezed juice concentrate are deposited on the membrane. All these methods of concentrating freshly squeezed juice require large economic costs. The article presents the concentration of fresh juice, using electrolysis of the aqueous component of fresh juice, generated by direct electric current from a solar cell of a solar panel, leading to the formation of negatively charged microdispersed electrolytic hydrogen bubbles and the production of high-quality fresh juice concentrate by flotation of microsolid components of fresh juice with these bubbles. In the process of freshly squeezed juice concentration, water is not removed from the juice, but itself ensures that a high-quality foamy juice concentrate is obtained in an electroflotator-concentrator simply, quickly, and economically (without the cost of electricity).

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Effect of extraction and concentration processes on properties of longan syrup

Cited by 6 publications

References 12 publications

Ethanol and phenylacetylcarbinol production processes of Candida tropicalis TISTR 5306 and Saccharomyces cerevisiae TISTR 5606 in fresh juices from longan fruit of various sizes

Ethanol and phenylacetylcarbinol production processes of Candida tropicalis TISTR 5306 and Saccharomyces cerevisiae TISTR 5606 in fresh juices from longan fruit of various sizes

Developing an Internal Preference Map for Assessing Cow's and Camel's Milk Enriched with Date Syrup

Juice concentration using juice electrolysis generated by solar cells of solar panel

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