Fruit Juices: Extraction, Composition, Quality and Analysis

910 Pages·2018·18.51 MB·English

by  Gaurav Rajauria

Fruit Juices
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Fruit Juices
Extraction, Composition, Quality
and Analysis
Edited by
Gaurav Rajauria
University College Dublin, Dublin, Ireland
Brijesh K. Tiwari
Teagasc Food Research Centre, Dublin, Ireland
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Contents
List ofContributors...........................................................................................................................xxv
SECTION I COMPOSITION
CHAPTER 1 Fruit Juices: An Overview.....................................................................3
Gaurav Rajauriaand Brijesh K.Tiwari
1.1 The Importanceof Juice: An Introduction................................................................3
1.2 Demandand Consumption ofFruitJuices................................................................3
1.3 Juice Preparation........................................................................................................4
1.4 Juice Processingand Preservation.............................................................................5
1.5 ChallengesAssociated With Fruit Juices Production................................................5
1.6 Book Objective...........................................................................................................6
1.7 Book Structure............................................................................................................6
References.................................................................................................................13
CHAPTER 2 Market Dimensions of the Fruit Juice Industry..................................15
AnushreePriyadarshini and Akanksha Priyadarshini
2.1 Introduction..............................................................................................................15
2.2 Market Overview......................................................................................................15
2.3 Key Trends in the Juices Market.............................................................................17
2.3.1 Functional Drinks...........................................................................................18
2.3.2 Marketing to Kids..........................................................................................20
2.3.3 Beauty Support Drinks...................................................................................21
2.3.4 LuxuryJuices.................................................................................................21
2.3.5 Ethical Juices.................................................................................................22
2.4 Opportunities andThreats........................................................................................22
2.4.1 Emerging MarketsGrowth............................................................................23
2.4.2 Insecurity of Supply/Sourcing.......................................................................23
2.4.3 Bifurcation......................................................................................................24
2.4.4 Volatility........................................................................................................24
2.4.5 Convergence ofCategories............................................................................24
2.5 Factors Affecting Consumers Juice Choices...........................................................25
2.5.1 Economic and Noneconomic Factors............................................................25
2.5.2 Psychological Factors....................................................................................26
2.5.3 Cultural Factors..............................................................................................26
2.5.4 Lifestyle Factors.............................................................................................26
v
vi Contents
2.6 Innovation inFruit Juice Marketing........................................................................26
2.6.1 Product-Based Innovations............................................................................28
2.6.2 Packaging-Based Innovation.........................................................................29
2.7 An Outlook on the Future for Fruit Juices..............................................................30
References.................................................................................................................31
CHAPTER 3 Classification of Fruit Juices..............................................................33
Kiril Mihalev, Rada Dinkova, Vasil Shikov and Plamen Mollov
3.1 Introduction..............................................................................................................33
3.2 Classification According tothe Product Composition............................................33
3.3 Classification According tothe Preservation Method.............................................41
References.................................................................................................................43
CHAPTER 4 Quality Attributes of Apple Juice: Role and Effect of Phenolic
Compounds..........................................................................................45
LauraMassini, Daniel Rico and Ana B. Martin-Diana
4.1 Introduction..............................................................................................................45
4.2 Apple Fruit andJuice: Health Benefits...................................................................46
4.3 Apple Juice Production............................................................................................47
4.4 Phenolic Composition of Apple Juice.....................................................................49
4.5 Antioxidant Capacity of Apple Juicedue toPhenolic Content..............................51
4.6 Color ofApple Juice................................................................................................52
4.7 Turbidityof Apple Juice..........................................................................................53
4.8 The Taste ofAppleJuice.........................................................................................53
4.9 FutureRecommendations.........................................................................................54
References.................................................................................................................55
Further Reading........................................................................................................57
CHAPTER 5 Fruit Juices (Apple, Peach, and Pear) and Changes
in the Carotenoid Profile....................................................................59
AndreaC. Galvis-Sa´nchez and Juliana Vinholes
5.1 Introduction..............................................................................................................59
5.2 Carotenoids Chemistry, Structure, and Distribution inApple,Peach,
and Pear Fruits..........................................................................................................61
5.3 Analytical Methods toQuantify Carotenoids inApple, Peach,
and Pear Juices.........................................................................................................63
5.3.1 Extraction.......................................................................................................64
5.3.2 Saponification................................................................................................64
5.3.3 Determination.................................................................................................67
Contents vii
5.4 Changes inthe Carotenoid Profile ofApple, Peach andPear Juice
During Processing....................................................................................................68
5.4.1 Apple Juice.....................................................................................................68
5.4.2 Peach Juice.....................................................................................................69
5.4.3 Pear Juice.......................................................................................................70
5.5 Conclusions..............................................................................................................70
5.6 SummaryPoints.......................................................................................................70
Acknowledgment......................................................................................................71
References.................................................................................................................71
CHAPTER 6 Selenium and Other Beneficial Elements in Fruit Juices..................75
Maja Welna, Anna Szymczycha-Madeja and PawelPohl
6.1 Introduction..............................................................................................................75
6.2 Selenium and Other Beneficial ElementsinFruitJuices.......................................76
6.3 DeterminationofTotalSe inFruitJuices...............................................................78
6.3.1 FruitJuices List..............................................................................................78
6.3.2 Methodsfor Determination ofSe inFruitJuice...........................................80
6.3.3 Preconcentration andSeparation Methods inTotal Se Determination.........84
6.4 Fractionationand SpeciationofSe in FruitJuices..................................................86
6.4.1 Fractionation Assay........................................................................................87
6.4.2 Speciation Assay............................................................................................87
6.4.3 BioavailabilityAssay.....................................................................................87
6.5 Effects of Sein FruitJuices—In Vitro Studies.......................................................88
6.6 Conclusions..............................................................................................................90
Acknowledgment......................................................................................................91
References.................................................................................................................91
Further Reading........................................................................................................93
CHAPTER 7 The Contribution of Phytochemicals to the Antioxidant
Potential of Fruit Juices......................................................................95
Yvonne V. Yuan and Sachitha A. Baduge
7.1 Introduction..............................................................................................................95
7.2 AntioxidantProfilesof FruitJuices.........................................................................98
7.2.1 Apple Juices...................................................................................................98
7.2.2 Berry Juices..................................................................................................106
7.2.3 Citrus Juices.................................................................................................111
7.2.4 Grape Juices.................................................................................................117
7.2.5 ExoticJuices................................................................................................118
7.3 Conclusion..............................................................................................................125
References...............................................................................................................125
Further Reading......................................................................................................128
viii Contents
SECTION II EXTRACTION AND PRODUCTION
CHAPTER 8 Extraction of Fruit Juice: An Overview.............................................131
Muhammad Mushtaq
8.1 Introduction............................................................................................................131
8.2 FruitJuice Extraction.............................................................................................132
8.2.1 Fruit-Based Raw Materials for the Juice Industry......................................133
8.2.2 Maturity and Ripening Stage.......................................................................134
8.2.3 Washing........................................................................................................136
8.2.4 Preparation ofFruits....................................................................................138
8.2.5 Crushing orMilling.....................................................................................139
8.2.6 Fruit-GrindingMills.....................................................................................140
8.2.7 Finger Cup Extractors..................................................................................141
8.3 Separation of Juice.................................................................................................142
8.3.1 Pressers.........................................................................................................143
8.3.2 Rack andClothPress...................................................................................143
8.3.3 Hydraulic Presses.........................................................................................144
8.3.4 Screw-TypePresses.....................................................................................144
8.3.5 Belt Presses..................................................................................................145
8.3.6 Hydrodiffusion Extractor.............................................................................146
8.3.7 Spiral Filter Presser......................................................................................148
8.4 Clarification andStabilization...............................................................................148
8.4.1 Centrifugation..............................................................................................149
8.4.2 Membrane-Based Filtration Technologies..................................................151
8.4.3 Enzymes for the Clarification ofFruitJuices.............................................151
8.5 Drying/Evaporation and Concentration.................................................................152
8.6 Pasteurization.........................................................................................................153
8.7 Storage....................................................................................................................153
8.8 FutureProspects.....................................................................................................156
References...............................................................................................................156
CHAPTER 9 Novel Extraction Technologies.........................................................161
Muhammad Mushtaq, Sumia Akram and Ahmad Adnan
9.1 Introduction............................................................................................................161
9.2 FruitSelection and Pretreatment...........................................................................162
9.3 Mechanical Extraction/Processing.........................................................................162
9.4 Enzymatic Maceration...........................................................................................166
9.5 Ultrasound ExtractionofFruitJuices....................................................................168
9.6 Microwave Hydrodiffusion andGravity................................................................169
Contents ix
9.7 Thermal Processing ofFruitJuices.......................................................................170
9.7.1 Ohmic Heat Treatment................................................................................171
9.7.2 Pulsed Electric Field....................................................................................172
9.7.3 High-Pressure-Carbon-Dioxide-Induced Precipitation................................174
9.8 Filtration.................................................................................................................174
9.9 Novel Clarification Technologies..........................................................................176
9.10 Novel Deacidificationof Fruit Juices....................................................................176
9.11 Conclusion andFuture Prospects...........................................................................177
References...............................................................................................................177
CHAPTER 10 Enzyme-Assisted Extraction of Fruit Juices.....................................183
Florina Danalache, Paulina Mata, VitorD.Alves and
Margarida Molda˜o-Martins
10.1 Introduction............................................................................................................183
10.2 Chemistry ofEnzymes andTheir Substrates........................................................184
10.2.1 Pectins and Pectinases...............................................................................184
10.2.2 Cellulose andCellulase..............................................................................187
10.2.3 Hemicellulose andHemicellulase..............................................................187
10.3 Commercial Enzyme Preparations.........................................................................188
10.4 Legislation..............................................................................................................189
10.5 Biotechnological Applications of Enzyme-Assisted Extraction
for DifferentFruit Juices........................................................................................189
10.5.1 Pomme Fruits.............................................................................................190
10.5.2 Citrus Fruits................................................................................................191
10.5.3 Berries........................................................................................................191
10.6 Effect of Enzymatic Treatment on the Physicochemical Properties
andQuality of FruitJuice......................................................................................192
10.6.1 JuiceYield..................................................................................................192
10.6.2 Viscosity.....................................................................................................194
10.6.3 Turbidity.....................................................................................................194
10.6.4 Color...........................................................................................................195
10.6.5 TotalSolubleSolids...................................................................................195
10.6.6 pH...............................................................................................................195
10.6.7 AscorbicAcid Content...............................................................................195
10.6.8 Anthocyanins Content................................................................................196
10.7 Conclusions............................................................................................................196
References...............................................................................................................196
Further Reading......................................................................................................200
CHAPTER 11 Application of Enzymes for Fruit Juice Processing.........................201
Carlos A´lvarez Garcı´a
11.1 Introduction............................................................................................................201