DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT
Identifieur interne : 001526 ( Main/Curation ); précédent : 001525; suivant : 001527DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT
Auteurs : Jong Kook Kim [Corée du Sud] ; Moo Yeol Baik [Corée du Sud] ; Young Tae Hahm [Corée du Sud] ; Byung Yong Kim [Corée du Sud]Source :
- Journal of Food Process Engineering [ 0145-8876 ] ; 2012-08.
Abstract
Citrus (Citrus unshiu) peel extracts were utilized to develop a drink using a mixture design and optimization process. The contents of narirutin and hesperidin in the citrus peel extracts, as determined by high‐performance liquid chromatography, were 10.25 and 7.65 mg/g, respectively. Residual pesticides in the citrus peel, such as chlorobenzilate, diethofencarb, malathion, methiocarb and carbaryl, were not detected. Heavy metals, including lead (Pb) and cadmium (Cd), were determined as 16.00 and 6.55 µg/g prior to washing the citrus peels, and 5.83 and 5.83 µg/g after washing, respectively. Development of the drink with citrus peel extract was carried out using fructo‐oligosaccharide syrup and water. The interaction effects of these ingredients were investigated using a modified distance‐based design and analyzed by linear regression models, nonlinear regression models and trace plots. Optimization of the mixture ratio was determined with statistical modeling using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity, total flavonoid content and taste tests, all of which are important target constraints in a drink. Every constraint demonstrated a nonlinear canonical form. The response trace plot revealed that DPPH radical scavenging activity, total flavonoid content and taste tests were quite sensitive to citrus peel extract content in the drink. The optimal formulation of the drink was set at 1.974% citrus peel extract, 27.543% fructo‐oligosaccharide syrup and 70.364% water.
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DOI: 10.1111/j.1745-4530.2010.00608.x
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The contents of narirutin and hesperidin in the citrus peel extracts, as determined by high‐performance liquid chromatography, were 10.25 and 7.65 mg/g, respectively. Residual pesticides in the citrus peel, such as chlorobenzilate, diethofencarb, malathion, methiocarb and carbaryl, were not detected. Heavy metals, including lead (Pb) and cadmium (Cd), were determined as 16.00 and 6.55 µg/g prior to washing the citrus peels, and 5.83 and 5.83 µg/g after washing, respectively. Development of the drink with citrus peel extract was carried out using fructo‐oligosaccharide syrup and water. The interaction effects of these ingredients were investigated using a modified distance‐based design and analyzed by linear regression models, nonlinear regression models and trace plots. Optimization of the mixture ratio was determined with statistical modeling using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity, total flavonoid content and taste tests, all of which are important target constraints in a drink. Every constraint demonstrated a nonlinear canonical form. The response trace plot revealed that DPPH radical scavenging activity, total flavonoid content and taste tests were quite sensitive to citrus peel extract content in the drink. The optimal formulation of the drink was set at 1.974% citrus peel extract, 27.543% fructo‐oligosaccharide syrup and 70.364% water.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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