Juice reduced-acid

Acid reduction of orange juice is effected by downflow passage through the resin. Juice is passed through the column until the eluate (reduced-acid juice) drops tc a pH below 4.6 as monitored by a pH meter. This method assures minimal loss of ascorbic acid. 

Reduced-Acid Frozen Concentrated Orange Juice... 

Interest in reduced-acid citrus juices originated in the early 1960 s when Kilbum and Drager (4) employed electodialysis tc remove citrate ions from juice. The Florida Department of Citrus tested the reduced-acid concept with consumers at the New York World s Fair in 1965, and followed this test with a national consumer survey in 1972. The Coca-Cola Company Foods Division... 

A reduced-acid frozen concentrated orange juice is presently being test marketed by The Coca-Cola Company Foods Division. 

Based on a review of all the data gathered for reduced-acid FCOJ, it is apparent that any changes that do occur are of an insignificant nature and do not alter the nutritional quality of the processed orange juice. The product of commerce is of equivalent quality to the more popular product, frozen concentrated orange juice. 

Reduced Acid Orange Juice and Comparisons with Untreated Orange Juice" 1978, (Unpublished). 

Grapefruit juice reduced the mean itraconazole AUCo-48 by 43% and the mean hydroxyitraconazole AUCo-72 by 47%. Grapefruit juice also significantly delayed the mean itraconazole from 4 to 5.5 hours. The mechanisms for the impaired absorption of itraconazole in the presence of grapefruit juice remain to be elucidated however, grapefruit juice is acidic and an inhibitor of CYP3A4. 

Apple polyphenols are present in different parts of the fruit. A major source is the skin, which contains all the flavonols and anthocyanins in addition to an important amount of dihydrochalcones. ° Phenolic acids are present in the flesh whereas most of the dihydrochalcones are in the core and the seeds. This distribution in different parts of the fruit also affects polyphenol concentration of apple juice where only small amounts of quercetin glycosides and dihydrochalcones are present. However, polyphenol content is also affected by the technological procedure. The oxidative conditions and the clarification process during the production of clear apple juice reduces the phenolic content. In contrast, the anaerobic conditions and the lack of a clarification step during cloudy apple juice production prevents an important loss of polyphenols. ... 

Industrial uses of L-ascorbic acid relate to its antioxidant and reducing properties. It is used as an antioxidant in the commercial preparation of beer, fmit juices, cereals, and caimed and frozen foods, etc. 

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