Properties of Citric Acid and Its Solutions

“…CA is normally used as a feed acidifier, flavoring agent and preservative in foods, beverages, detergents, cosmetics, toiletries and pharmaceuticals [ 53 ]. CA is a normal constituent in human and animal diets [ 54 ] and an intermediary substance in oxidative metabolism [ 55 ]. It is quickly metabolized to CO 2 and H 2 O after ingestion.…”

Section: Discovery Molecular Structure and Properties Of Ba And Camentioning

confidence: 99%

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Melaku

Zhong

Han

et al. 2021

IJMS

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Intestinal dysfunction of farm animals, such as intestinal inflammation and altered gut microbiota, is the critical problem affecting animal welfare, performance and farm profitability. China has prohibited the use of antibiotics to improve feed efficiency and growth performance for farm animals, including poultry, in 2020. With the advantages of maintaining gut homeostasis, enhancing digestion, and absorption and modulating gut microbiota, organic acids are regarded as promising antibiotic alternatives. Butyric and citric acids as presentative organic acids positively impact growth performance, welfare, and intestinal health of livestock mainly by reducing pathogenic bacteria and maintaining the gastrointestinal tract (GIT) pH. This review summarizes the discovery of butyric acid (BA), citric acid (CA) and their salt forms, molecular structure and properties, metabolism, biological functions and their applications in poultry nutrition. The research findings about BA, CA and their salts on rats, pigs and humans are also briefly reviewed. Therefore, this review will fill the knowledge gaps of the scientific community and may be of great interest for poultry nutritionists, researchers and feed manufacturers about these two weak organic acids and their effects on intestinal health and gut microbiota community, with the hope of providing safe, healthy and nutrient-rich poultry products to consumers.

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“…Furthermore, citric acid monohydrate is thermodynamically unstable at relatively low temperature and humidity (25 °C, < 65% RH) and is deliquescent in higher RH environments, where the transition from monohydrate to anhydrous citric acid occurs at 36.3 °C [ 27 ]. Thus, the addition of citric acid monohydrate would introduce moisture and result in higher instability as demonstrated for M3 and M5.…”

Section: Resultsmentioning

confidence: 99%

“…Generally, the trend in the current study also seems to indicate that the addition of these acids results in higher aspalathin instability, however; this was not always the case. Citric acid monohydrate, as used in the current study, tends to dehydrate under various storage conditions [ 27 ]. In the sealed glass vials, this dehydration most probably resulted in the wetting of the powders, explaining the decreased stability of M3.…”

Section: Resultsmentioning

confidence: 99%

“…The bulk of the compounds identified have been detected previously in rooibos [43][44][45]. 6-Methyl-5-hepten-2-one (2), 6-methyl-3,5-heptadien-2-one ( 20), (E)-β-damascenone (25), geranyl acetone (27) [44], and octanoic acid (31) [45] were found to be present in higher quantities compared to other compounds in fermented rooibos tea, as is the case in the present study (Figure 8). 3 Experimental retention index (calculated by processing software (ChromaTOF ® -GC-TOF-MS)).…”

Section: Change In the Volatile Profile Of M3 During Storagementioning

confidence: 99%

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Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties

et al. 2021

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Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.

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Properties of Citric Acid and Its Solutions

Cited by 15 publications

References 201 publications

Role of Lipid Blooming and Crystallite Size in the Performance of Highly Soluble Drug-Loaded Microcapsules

Role of Lipid Blooming and Crystallite Size in the Performance of Highly Soluble Drug-Loaded Microcapsules

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties

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