Maceration, fruit

Pour the macerated fruit and its juice into a carafe and fill with die cold white wine. 

These simulated tissue-like structures might then be used to restructure macerated fruit or vegetable tissue. The use of proteins to form coacervates for restructuring macerated plant tissue would increase the total dietary protein intake from plant sources since protein would be added to plant tissue systems. 

Maier and Grant (1970) mixed finely macerated fruit tissue with water. The mixture was adjusted to pH 3 with HCl, butylated hydroxy-toluene added, and boiled for 5 min prior to chloroform extraction. Mansell and Weiler (1980) first extracted citrus tissues with acetone for 90 min at 55 °C. The acetone portion was then diluted with 0.01 N HCl for radioimmunoassay. 

This method is suitable for potatoes, tomatoes and apples but could obviously be applied to other foodstuffs. In the case of apples and potatoes, the residues to be determined will in most cases be concentrated in the skin or outer layers. Samples of apples and potatoes are therefore coarsely peeled and the thick peel chopped to provide material for analysis. Mercury residues in tomatoes tend to be distributed more evenly in the fruit. Five grams of chopped peel of apples or potatoes, or 5g of the macerated fruit in the case of tomatoes, are macerated with a mixture of 10ml of propan-2-ol and 5ml of alkaline cysteine hydrochloride solution (1% aqueous solution adjusted to pH 8.0 by the addition of 5N... 

That the degree of comminution on its own is not the only factor involved in the kinetics-of the release of the active principles, but that evidently the nature and amount of the accompanying substances also play an essential part, has been demonstrated in the case of the sennosides in aqueous preparations (hot extractions and cold macerates) from senna fruits and senna leaves [3],... 

Exogenous enzymes are used to produce fruit juices more easily during different stages of the process i.e. maceration, liquefaction or juice depectinisation These biochemical tools induce specific degradations that the processor can integrate into his process line to manage and valorize the fruits transformation into juice. 

No specific sample preparation or processing is needed for this method. In general, fruits and vegetables were macerated with dry-ice and placed into freezer storage prior to extraction. 

The types of spoilage caused by bacteria in fruits and vegetables are diverse they include sensory changes, degradation of compounds, and formation of new substances such as acids, volatile compounds, and polymers. For example, the bacteria produce a set of enzymes such as pectinases, cellulases, proteases, and others that causes maceration and softening of tissue. Off-flavor development is common in contaminated tissues, caused by volatile compounds produced by microflora (Jay 1992). 

PM seems to occur in small amounts in the vegetative tissues of all higher and lower plants investigated. It is very abundant in the tomato fruit,60 orange flavedo and albedo,21 the tobacco plant,61 eggplant62 and alfalfa it usually occurs in the commercial fungal pectinase preparations that are manufactured for the clarification of fruit juices.25 In the natural products in which the enzyme is found, the major portion of it is usually strongly adsorbed on the water-insoluble cellular components of the tissue macerates.60 62 68... 

With the exception of tomato and perhaps citrus fruits, there is no instance in which the presence of a PG in higher plants or macerates has been conclusively demonstrated. Often the types of changes reported suggest 1 that infection by microorganisms rather than naturally occurring enzymes was the cause of the observed chemical transformations. This is especially true with fruit juices, where the rapidly increasing bacterial and mold flora may eventually cause reactions which do not occur when a sterile macerate is incubated. 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

A general objective of fruit processing is the maceration of whole tissue, degrading cell... 

The amount of limonin incorporated into the juice is influenced by a number of juice processing variables. Factors such as the maceration of albedo, central vascular bundle and carpellary membranes, the time of contact between the rag and the juice, and the amount of pulp incorporated into the final juice product are known to influence juice limonin content. The uneven distribution of XIV in the various tissues of the fruit (Table VII) is largely responsible for the effects of processing variables (33). 

Joslyn, M. A. Sedky, A. The relative rates of destruction of pectin in macerates of various citrus fruits. Plant Physiol., 1940, 15, 675-687. 

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