Citrus juices

Citrus Fix Citrus fragrances Citrus juices Citrus odor Citrus oils... 

I.4. Polyterpene resins. Terpene resins are obtained from natural terpene monomers obtained from naval stores, paper pulp production, and citrus juice production. Terpenes are found in almost all living plants, and the turpentine oil from pine trees is the most important source. 

Frozen Foods. Corrosion caused by the reaction of foods with aluminum containers is unusual if the products are handled and stored at 0°F or lower. However, the inevitable bad handling of frozen foods during commercial distribution causes undesirable thawing. In this condition, not only does the food deteriorate, but it can also attack the container. Such unwanted reactions can be effectively controlled by using coated aluminum containers. Since aluminum is highly compatible with frozen fruits and citrus juices, it has been used extensively as a liner for fiberboard composite cans, as complete aluminum cans, or as ends in combination with steel can bodies in the frozen food industry. 

GA is used as an emulsifier in beverages such as citrus juices, beer, and cola drinks. GA ability to stabilize foams is used in the manufacture of beer and soft drinks. Besides, it can be used for clarifying wines. 

Other methods to inactivate or inhibit PE have been identified, but violate standards of identity for 100% citrus juice (1,6), are highly variable (1), and change flavor (2). 

Ultrafiltration of heterogenous colloidal suspensions such as citrus juice is complex and many factors other than molecular weight contribute to fouling and permeation. For example, low MW aroma compounds were unevenly distributed in the permeate and retentate in UF in 500 kd MWCO system (10). The authors observed that the 500 kd MWCO UF removed all suspended solids, including pectin and PE. If PE is complexed to pectate in an inactive complex, then it is conceivable that release of PE from pectin with cations will enhance permeation in UF. At optimum salt concentration, less PE activation was observed at lower pH values than at higher pH (15). In juice systems, it is difficult to separate the effect of juice particulates on PE activity. Model studies with PE extracts allows UF in the absence of large or insoluble particulates and control of composition of the ultrafilter. In... 

Rouse, A.H. Atkins, C.D. Huggart, R.L. 1954. Effect of pulp quantity on chemical and physical properties of citrus juices and concentrates. Food Technol. 8 431-435. 

The native people of the regions of Peru and Ecuador discovered that combining local seafood with citrus juices produced a cooked fish, called a seviche, that was firm and opaque. Why are lemon juices or lime juices used to marinate fish in the preparation of seviche ... 

DG Bailey, JD Spence, C Munoz, JMO Arnold. Interaction of citrus juices with felodipine and nifedipine. Lancet 337 268-269, 1991. 

Dhuique-Mayer, C. et al. (2007). Thermal degradation of antioxidant micronutrients in citrus juice Kinetics and newly formed compounds. J. Agric. Food Chem. 55(10) 4209 -216. 

Pectin is used in foods in two forms, high methoxyl pectin and low methoxyl pectin. High methoxyl pectin is the form normally found in fruit while low methoxyl pectin is a chemically modified pectin. Pectins are acidic polysaccharides that occur in the cell walls of fruit. The commercial source of pectin is either citrus peel or apple pomace. The citrus peel is the residue from the production of citrus juices while apple pomace is the residue of cider production. Thus pectin is a by-product of either cider or fruit juice production. 

Similarly, there are present in citrus juices active enzyme systems that destroy the important pectic constituents. These enzymes have to be rapidly inactivated to protect the desirable cloud (turbidity) which is apparently stabilized by pectic substances. ... 

The evaporation of citrus juices at temperatures up to 328 K, or of pharmaceutical products at even lower temperatures, has led to the development of an evaporator incorporating a heat-pump cycle using a separate working fluid. The use of the heat pump cycle, with ammonia as the working fluid is shown in Figure 14.13. In this arrangement, ammonia... 

Gattuso G, Barreca D, Gagiulli C, Leuzzi U, Caristi C (2007) Flavonoid composition of Citrus juices. Molecules 12 1641-1673... 

Milk or CCM dissolved in a variety of citrus juice beverages... 

Lee, H. S., and Coates, G. A. (1997). Vitamin C contents in processed Elorida citrus juice products from 1986-1995 survey. /. Agric. Food Chem. 45, 2550-2555. 

Dugo, R, Presti, M. L., Ohman, M., Fazio, A., Dugo, G., and Mondello, L., Determination of flavonoids in citrus juices by micro-HPLC-ESI/MS, Journal of Separation Science 28(11), 1149-1156, 2005. 

While this idea of a comparative trial was known in the time of Elijah in the ninth century BC, it took 2500 years for physicians to learn this biblical lesson. In 1774, James Lind did his famous trial comparing several different recommended treatments of scurvy and showing that one worked while all of the others were worthless. It is important to recognize that each of these treatments was recommended by recognized authorities of the day. One must assume that these intelligent physicians had reasons why they thought the remedies they recommended worked. It was just that they were wrong. But it took the comparative trial, not clinical observations to prove that citrus juice cured scurvy and the other treatments were worthless. 

Mouly, P.P. et ak, Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides, J. Agric. Food Chem., 42, 70, 1994. 

Marini, D. and Balestrieri, F., Multivariate analysis of flavanone glycosides in citrus juices, Ital. J. Food Sci., 1, 255, 1995. 

Essential oils are to be distinguished from the so-called distillates which are ethanol-containing products that are obtained from plant materials by distillation with ethanol or with ethanol-water mixtures. Essence oils are defined as essential oils that separate from the aqueous phase in the distillation receiver during the distillative concentration of fruit juices (usually citrus juices). 

Qtrus oils comprise both essential oils obtained from the peels of citrus fruits and essence oils obtained by concentrating citrus juice (see Section 3.2.1). 

Production of Citrus Essence Oils. Distillative concentration of citrus juices yields essence oils, which separate from the aqueous phase in the receiver when the distillate condenses. The composition of essence oils is similar to that of peel oils, but the essence oils usually contain larger quantities of aliphatic ethyl esters (e.g., ethyl butyrate in orange essence oil). Thus, their aroma resembles that of a particular juice more than that of peel oils. 

Botanically speaking, citrus is a hesperidium, a berry with a leathery aromatic rind and a fleshy interior divided into sections. As shown by the cross section shown in Fig. 6.1, the exo carp or peel consists of an outer layer called the flavedo which contains oil glands and pigments and a white spongy inner layer called the albedo. The fleshy interior or endocarp of the fruit consists of wedge-shaped sections (segments) filled with multiple fluid-filled sacs or vesicles. These juice sacs constitute the edible portion of a citrus fruit. The cytoplasm contents provide the primary source of the citrus juice. The juice consists primarily of water, sugars, pectins, lipids, terpenes, amino acids, phenolics, carotenoids and minerals. 

Essence oil and aqueous essence (sometimes called aqueous aroma) are both formed from the condensate from steam distillation/evaporation of citrus juices. These products consist of volatile juice compounds and do not contain non-volatile pigments. 

The main renewable resource for L-carvone is spearmint oil (Mentha spicata), which contains up to 75% of this flavour chemical. There also exists a synthetic process for the manufacturing of L-carvone, which is based on (-t)-limonene, which is available as a by-product of the citrus juice industry as a major component of orange peel oil (Scheme 13.4). The synthesis was developed in the nineteenth century and starts with the reaction of (-t)-limonene and nitrosyl chloride, which ensures the asymmetry of the ring. Treatment with base of the nitrosyl chloride adduct results in elimination of hydrogen chloride and rearrangement of the nitrosyl function to an oxime. Acid treatment of the oxime finally results in l-carvone. 

Short-chain aliphatic aldehydes, such as acetaldehyde, 2-methyl-1-propa-nal, 2-methylbutanal and 3-methylbutanal (isovaleraldehyde), impart fruity and roast characters to flavour compositions [49]. Natural acetaldehyde is an important compound naturally occurring in a broad range of fruit flavours, essential oils and distillates it augments fruit flavours and, for instance, it decisively contributes to the freshness and juiciness of foods and beverages, such as citrus juices [23, 50]. 

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