Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder

Islam, Md. Zohurul; Kitamura, Yutaka; Kokawa, Mito; Monalisa, K.; Tsai, Fu-Hsuan; Miyamura, Shinichi

doi:10.1016/j.fbp.2016.11.002

Cited by 61 publications

(41 citation statements)

References 38 publications

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“…A cheese-type food using rice milk milled by MWM system was developed (Nakamura et al, 2016). Likewise, concentrated orange juice with a smaller particle size and higher values of nutrition and antioxidant activity was also produced by using the MWM system (Islam et al, 2017). In this study, the fresh Komatsuna is processed into Komatsuna juice with smaller particles and higher PA content using the MWM system.…”

Section: Introductionmentioning

confidence: 99%

Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

Kokawa

Kitamura

2018

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

Kokawa

Kitamura

2018

Journal of Food Engineering

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“…Color was analyzed using a ColorFlex V1‐72 colorimeter (Hunter Lab) by measuring the CIELab parameters L *, a *, and b * and subsequently calculating the secondary hue angle (H°) and Chroma (C*). Several flow properties of the samples were determined, including bulk density, compacted density, particle density, percentage compressibility, Hausner index, angle of repose, and porosity according to the techniques described by Islam et al ().…”

Section: Methodsmentioning

confidence: 99%

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

et al. 2020

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Backgrounds and objectives Quinoa protein isolate has been shown to confer significant health benefits. However, it is necessary to evaluate the effect of processing on its properties. Therefore, the aim of this work was to evaluate the influence of heat denaturation or freezing followed by lyophilization on the physicochemical and functional properties of the quinoa protein isolate. Findings Freezing–lyophilization of quinoa protein isolate (QPI‐FL) exhibited a higher foaming capacity and emulsifying capacity at pH 10, and the oil retention capacity was ten times greater that exhibited by the unmodified quinoa protein isolate (QPI), while the particle size and water and oil retention capacity in the modified protein isolate by heat denaturation (QPI‐HD) were twice as compared to QPI. The pH had a significant effect on all physicochemical and functional properties. The flow properties and the micrograph analysis of modified protein isolates revealed greater porosity in comparison with those of the unmodified protein isolate. QPI‐FL showed higher water adsorption capacity at high water activity and a greater displacement in the thermal transitions. Conclusions In general, heating did not significantly affect the functional properties of the quinoa protein isolate, while the freezing–lyophilization improved them, which may be of interest in the processes of foods that include in their process the heating or freezing. Significance and novelty Quinoa protein isolate can be added to different food products with the purpose of improving its composition. However, heating and freezing are two frequent operations in most processes that could affect their properties.

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“…Lemon Orange Orange Mandarin 0.29 mg/g d.w. 4 8.16 mg/g f.w. 1 0.23 mg/g d.w. 4 0.29 mg/g d.w. 4 Hot-air drying (below 50 °C) Freeze drying Hot-air drying (below 50 °C) Hot-air drying (below 50 °C) [81,82,81,81] Quercetin Mandarin Orange Lemon 0.47 mg/g d.w. 4 0.14 mg/g d.w. 4 0.21 mg/g d. 3 Sun drying Sun drying [68,16]…”

Section: Conflict Of Interest Statementmentioning

confidence: 99%

“…Citrus is one of the most economically important crops with a worldwide production exceeding 121 × 10 6 tons [1]. Citrus fruits are usually processed by the industry for the production of juice [2,3]. During juice production, a large amount of citrus by-products are generated, mainly consisting of peel and seed residues.…”

Section: Introductionmentioning

confidence: 99%

Pretreatment of citrus by-products affects polyphenol recovery: a review

Papoutsis

Vuong

Golding

et al. 2018

Food Reviews International

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A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pre-treatment is a crucial step that precedes the extraction process and influences the yields and quality of polyphenols. This review emphasizes the effect of different drying processes, such as freeze drying, hot-air drying, vacuum drying, infrared drying, and high-speed drying, on the polyphenol retention in citrus by-products. Further treatments of the dried citrus by-products for assisting the liberation of bound polyphenols are also provided and comprehensively discussed.

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Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder

Cited by 61 publications

References 38 publications

Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

Pretreatment of citrus by-products affects polyphenol recovery: a review

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