4.7 Article

Effects of pressure homogenization on particle size and the functional properties of citrus juices

Journal

JOURNAL OF FOOD ENGINEERING
Volume 92, Issue 1, Pages 18-23

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.10.028

Keywords

Flavonoids; Particle size; Cloudiness; Color; Citrus juice; Homogenization

Funding

  1. Spanish Government (Ministerio de Educacion y Ciencia) [AGL2006-05809ALI]
  2. FEDER
  3. Conselleria de Agricultura, Pesca y Alimentacion (Generalitat Valenciana)
  4. Politechnical University of Valencia [UPV22]

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Homogenization is useful in the citrus industry to improve the quality of citrus juices. The aim of this work was to study the effect of the homogenization pressures 0, 5, 10, 15, 20, 25 and 30 MPa on the particle size distribution, colour, cloudiness, and flavonoid content of fresh citrus juices to determine the ideal conditions of juices to be used in the development of functional fresh fruit. The results showed that homogenization pressure affected the particle size distribution and colour of the citrus juices, which made it possible to define different sample groups on the basis of the applied pressure. In fresh juice the contents of the flavonoids were not affected by homogenization pressure but after five months stored juice the content of the flavonoid hesperidin was affected. (C) 2008 Elsevier Ltd. All rights reserved.

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