Abstract
The aim of the study was to develop fruit juice concentrate from Citron and its kinetic evaluation during storage at 10 ºC, 25 ºC and 40 ºC respectively, for 12th week. The effect of different temperatures on the quality of the juice concentrate was also investigated. The concentration of ascorbic acid in the juice concentrate was monitored after every week of storage. The results showed that degradation kinetics of ascorbic acid during storage was followed by the first-order kinetics. The degradation rates of ascorbic acid during storage at 10 ° C, 25 °C and 40 °C were obtained as 2.27 ± 0.24, 2.46 ± 0.31 and 2.56 ± 0.34 1/week respectively. The higher degradation rate was observed at 40 °C storage temperature. Temperature-dependent rate constants of ascorbic acid of citron juice concentrate was obeyed the Arrhenius relationship with higher R2 values as 0.96. Total antioxidant degradation was also high at higher storage temperatures. The amount of total phenolic content was decreasing at the first few weeks of storage, but later period of storage it was in gradually increasing trend. The storage study demonsrated that ascorbic acid, total polyphenol and antioxidant activity were not degraded at lower temperature after 12th week.
Highlights
Citrus fruits are native to Southeast Asia
The results showed that degradation kinetics of ascorbic acid during storage was followed by the first-order kinetics
The total soluble solids (TSS) content of citron juice concentrate was found at the initial stage of 45.00 ± 0.20 OBrix
Summary
Citrus fruits are native to Southeast Asia. The purest citrus species are Citron (Citrus medica), Mandarin (Citrus reticulata) and Pomelo (Citrus maxima) (Luro et al, 2012). The fleshy fruits contain albedo inner side, and pulp are pale-yellow or greenish having 14-15 segments, less juice content, acidic or sour taste. Vitamin E, beta-carotene and lipotene (Panara et al, 2012). Among these antioxidants, ascorbic acid is an important one. Citrus medica varieties are mainly used in food preservation and have excellent medicinal properties. The degradation of ascorbic acid in any product mainly depends on storage time and temperature, the expose of oxygen and light in the product. That’s why it is important to maintain a standard procedure and temperature for processing and storage of citron juice to provide maximum ascorbic acid content in citron fruit product when consumer uptake this
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