PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY‐PRODUCT
Identifieur interne : 001846 ( Main/Curation ); précédent : 001845; suivant : 001847PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY‐PRODUCT
Auteurs : Manuel Viuda-Martos [Espagne] ; Juana Fernandez-Lopez ; Estrella Sayas-Barbera [Espagne] ; Esther Sendra [Espagne] ; Jose A. Perez-Alvarez [Espagne]Source :
- Journal of Food Processing and Preservation [ 0145-8892 ] ; 2011-04.
Abstract
Large quantities of wastes are produced during the industrial transformation of citrus fruit, and these constitute a serious problem. However, instead of disposing of them, they can be used to obtain by‐products rich in bioactive compounds. One such by‐product is the orange juice waste water generated in the process of obtaining citrus fiber. The aim of this study was to characterize the physicochemical and microbiological properties of the orange juice waste water of a citrus by‐product by determining the pH, soluble solids, color, reduction of residual nitrite and total antioxidant activity, along with the content of phenolic compounds, organic acids and sugars. The orange juice waste water decreases the nitrite levels and shows a high capacity to reduce the formation of free radicals. Narirutin and hesperidin were the most concentrated phenolic compounds, whereas the main sugar was glucose. Five organic acids were identified, the main one being succinic acid.
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DOI: 10.1111/j.1745-4549.2009.00450.x
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Beniel km. 3,2. E‐03312 Orihuela Alicante</wicri:regionArea><placeName><region nuts="2" type="communauté">Communauté valencienne</region></placeName></affiliation></author><author><name sortKey="Sendra, Esther" sort="Sendra, Esther" uniqKey="Sendra E" first="Esther" last="Sendra">Esther Sendra</name><affiliation wicri:level="2"><country xml:lang="fr">Espagne</country><wicri:regionArea>Grupo Industrialización de Productos de Origen Animal (IPOA), Grupo 1 UMH. Grupo REVIV. Generalitat Valenciana, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Crta. Beniel km. 3,2. E‐03312 Orihuela Alicante</wicri:regionArea><placeName><region nuts="2" type="communauté">Communauté valencienne</region></placeName></affiliation></author><author><name sortKey="Perez Lvarez, Jose A" sort="Perez Lvarez, Jose A" uniqKey="Perez Lvarez J" first="Jose A." last="Perez-Alvarez">Jose A. 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E‐03312 Orihuela Alicante</wicri:regionArea><placeName><region nuts="2" type="communauté">Communauté valencienne</region></placeName></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Processing and Preservation</title><idno type="ISSN">0145-8892</idno><idno type="eISSN">1745-4549</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2011-04">2011-04</date><biblScope unit="volume">35</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="264">264</biblScope><biblScope unit="page" to="271">271</biblScope></imprint><idno type="ISSN">0145-8892</idno></series><idno type="istex">D1BD3C829F7FF6AFC1CF1A230D4912F07897F5C3</idno><idno type="DOI">10.1111/j.1745-4549.2009.00450.x</idno><idno type="ArticleID">JFPP450</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0145-8892</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Large quantities of wastes are produced during the industrial transformation of citrus fruit, and these constitute a serious problem. However, instead of disposing of them, they can be used to obtain by‐products rich in bioactive compounds. One such by‐product is the orange juice waste water generated in the process of obtaining citrus fiber. The aim of this study was to characterize the physicochemical and microbiological properties of the orange juice waste water of a citrus by‐product by determining the pH, soluble solids, color, reduction of residual nitrite and total antioxidant activity, along with the content of phenolic compounds, organic acids and sugars. The orange juice waste water decreases the nitrite levels and shows a high capacity to reduce the formation of free radicals. Narirutin and hesperidin were the most concentrated phenolic compounds, whereas the main sugar was glucose. Five organic acids were identified, the main one being succinic acid.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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