Passion fruit juice

Volatile phenols Eugenol Passion fruit Passion fruit juice Passion fruit peel Wines... 

Forsyth and coworkers63 found organotin compounds in fruit juices. Thus juices from apple and passion fruit contained low or undetectable levels of butyl-, phenyl- and octyltin compounds. Octyltins were present in juices sold in containers constructed of poly(vinyl chloride) but not in those made from poly(ethyleneterephthalate). Therefore, the likely source of the octyltin was the PVC container material63. 

The first report about volatile constituents in purple passion fruit (Passiflora edulis Sims) described the identification of 20 volatiles in the solvent extract of passion fruit juice from New Guinea [50]. The author attributed the unique... 

Later, the chemical characterisation of the volatiles from yellow passion fruit essence and from the juice of the fruit was done by GC-MS and GC-olfactom-etry (GC-O) [27]. Esters were the components found in the largest concentrations in passion fruit juice and essence extracted with methylene chloride. Analysis by GC-O yielded a total of 66 components which appeared to contribute to the aroma of passion fruit juice and its aqueous essence. Forty-eight compounds were identified in the pulp of Brazilian yellow passion fruits (Passiflora edulis f. flavicarpa) [48]. The predominant volatile compounds belonged to the classes of esters (59%), aldehydes (15%), ketones (11%), and alcohols (6%). 

More recently, such processes were tested to reduce the acidity of clarified passion fruit (Passiflora edulis v. flavicarpa) juices from pH 2.9 to 4.0 in comparison with other conventional processes, such as calcium citrate precipitation as resulting from CaC03 or Ca(OH)2 addition, or removal via weakly basic IER (Calle et al., 2002 Vera et al., 2003). Whatever the process tested, the physicochemical and sensory properties of the de-acidified juices were quite similar. In spite of the fact that their sodium concentration was higher when using any of the above-mentioned ED processes, the two-compartment stack using bipolar and anionic membranes (Figure 8C) was regarded as optimal, since no chemical consumption was needed and a valuable solution rich in citric acid (89% purity) was recovered (Vera et al., 2003). 

Vera, E., Ruales, J., Domier, M., Sandeaux, J., Sandeaux, R., and Pourcelly, G. 2003. Deacidification of clarified passion fruit juice using different configurations of electrodialysis. J. Chem. Technol. Biotechnol. 78, 918-925. 

Tominaga, T, Dubourdieu, D. (2000). Identification of cysteinylated aroma precursors of some volatil thiols in Passion fruit juice. J. Agric. Food Chem., 48, 2874-2876. 

Brix Passion fruit juice-concentrated Fruit juice-temperature effect 18.8... 

Shaw, P.E. Evaluation of concentrated orange and passion fruit juices prepared by osmotic evaporation, Lebensmit-wissen. Technol., 34(2), 60, 2001. 

Based on these problematics, Vera Calle et al. [19] tested the deacidification of clarified passion fruit juice by EDBM. The stack was equipped with homopolar and BPM, forming two compartments (Figure 21.23). The reduction of acidity was... 

Vera E, Ruales J, Sandeaux J, Domier M, Persin E, Reynes M, and PourceUy G. Comparison of different methods for deacidiUcation of clariUed passion fruit juice. J. Food Eng. 2003 59 361-367. 

The Centritherm-Evaporator (27) is very popular for the concentration of passion fruit juice. This is a one-stage rotary thin film evaporator which can be fitted with or without aroma recovery. Originally developed by Alfa Laval for concentrating sensitive products in the pharmaceutical industry, this machine is now sold and serviced by FLAVOURTECH Pty. Ltd (27). For the very efficient recovery of the aroma FLA-VOURTECH can also offer a so-called Spinning Cone Column which has been successfully applied for the recovery of difficult-to-recover aromas such as coffee aroma. 

In this category, citrus juices are by far the most common raw materials. Orange juice is a multidisperse system of suspended fruit particles and emulsified essential oils and provides, in many cases, the backbone of this kind of drink. Acidity is added by using lemon juices. A variety of juices is added to provide extra taste, e.g. passion fruit, pineapple, mango, peach and apricot. Others are added to provide colour as well as taste, e.g. carrot, elderberry, aronia and blackcurrant [12],... 

Some foods have special treatment in processing that may affect the composition of volatile components. As an example, in hybrid passion fruit, the presence of about 1-2% starch makes heat processing, i.e., pasteurization and concentration, impossible or impractical, unless the starch is removed before processing. However, the step of removing starch and concentration causes loss of volatile compounds of fruit juice (Kuo et al., 1985). 

Vaillant, F. Jeanton, E. Dornier, M. O Brien, G.M. Reynes, M. Decloux, M. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. J. Food Eng. 2001, 47, 195-202. 

In 1976 Winter et al. (22) identified 3-methylthio-hexanol and a mixture of (Z)- and (E)-2-methyl-1,3-oxa-thiane in yellow passion fruit. 3-Methylthiohexanol possesses a green fatty and sulfury note and imparts the character of fresh fruit to the juice of passion fruits. The oxathianes were described as key compounds for the typical aroma of passion fruit and the (Z)-isomer had a stronger flavor. Pickenhagen and Bronner-Schindler (23) synthesized the enantiomers of (+)- and (-)-(Z)-2-methyl-... 

Laboissiere et al. (2007) showed that high-pressure processing (300 MPa, 5 min, 25°C) could be used to preserve yellow passion fruit pulp, yielding a ready-to-drink juice with improved sensory quality, free from cooked and artificial flavor attributes, as compared to commercial juices. High-pressure treatment did not cause any significant modifications in compounds responsible for aroma, flavor, and consistency. 

Laboissiere, L.H.E.S., Dehza, R., Banos, A.M., Rosenthal, A., Camargo, L.M.A.Q., and Junqueira, R.G. 2007. Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice. Innovative Eood Science and Emerging Technologies 8 469-477. 

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