Citrus Fruit Juices Research Articles

The Anti-ulcer Potential of Weissella cibaria Assisted Bio-fermented Product of Citrus limetta Waste Peel in Wistar Albino Rats.

There are patents available related to fermented food and beverages which enhance to human health. Citrus limetta (Mosambi) has a high content of flavonoids and exhibits antioxidant activity, which could stimulate the digestive system and be useful for gastroprotective activity. It supports digestion by neutralizing the acidic digestive juices and reducing gastric acidity. This study explored the potential of using waste peel extract from Citrus limetta to prevent ulcers. The study specifically sought to assess the anti-ulcer properties of fermented and non-fermented extracts and compare them. Further, the study looked at the potential benefits of treating or preventing ulcers with Citrus limetta waste peels and whether fermentation affected the efficacy of the treatment. Thirty female Wistar albino rats were equally distributed into five different groups. Group 1 received distilled water (20 ml/kg/b.w); Group 2 received indomethacin (mg/kg/b.w); Group 3 received omeprazole (20 mg/kg/b.w); Group 4 received aqueous extract of Mosambi peel (400 mg/kg/b.w) and Group 5 received fermented product of extract of Mosambi peel (400 mg/kg/b.w). Findings explored that, compared to non-fermented citrus fruit juice, biofermented exhibited less gastric volume (1.58 ± 0.10 ml vs. 1.8 ± 0.14 ml), reduced MDA levels (355.23 ± 100.70 μmol/mg protein vs. 454.49 ± 155.88 μmol/mg protein), and low ulcer index (0.49 ± 0.07 vs. 0.72 ± 0.14). The results suggest that the bio-fermented product of Citrus limetta peel has better anti-ulcer potential against peptic ulcer induced by indomethacin in Wistar albino rats compared to non-fermented.

The promotion and inhibition of proteolysis in silages during ensiling of citrus waste

Although waste generated from the production of citrus fruit juice is a suitable raw material for ensiling, excessive proteolysis greatly reduces the quality of silages and economic benefits. The driving force and factors influencing proteolysis during ensiling remain poorly understood. In this study, the degree of silage proteolysis was systematically evaluated through the analysis of silage composition, proteolysis promotion and inhibition under various ensiling factors were quantified, and the causes of proteolysis were explored through changes of microbiome. A reduction in soluble protein (SP) and in-solution protein (ISP) contents coupled with an increase in NH3-N were found after ensiling. A decrease in free amino acid content was evident in upper and middle sections, whereas there was an increase in the bottom section. The strongest proteolysis of silages was observed in the middle section. The main factor accelerating hydrolysis of protein into amino acid (the first stage of proteolysis) was acid protease activity (APA). The hydrolysis of amino acid into NH3-N (the second stage of proteolysis) was principally inhibited by lactic acids, acetic acids, pH, and soluble carbon, and accelerated by APA, moisture and total carbon. Acid protease was probably constituted mainly microbial protease, able to tolerate a pH range of 3.44–3.77. Bacterial coupled colony (B-CC), Trichocomaoute, and Trichocomaceae-1 presumably promoted the production and activity of acid protease. As inferred, the first stage of proteolysis was promoted by B-CC and fungal coupled colony (F-CC), and inhibited by Trichocomaoute. While the second stage of proteolysis was likely promoted by P. kudriavzevii and F-CC, and inhibited by B-CC and Trichocomaoute. Thus, the use of homofermentative lactic acid bacteria in raw materials is recommended to reduce the degree of proteolysis, particularly in the middle section of the silo.

Simultaneous Content Determination of Mono-, Di-, and Fructo-oligosaccharides in Citrus Fruit Juices Using an FTIR-PLS Method Based on Selected Absorption Bands.

A quantification method was developed to determine the sugar components, either following addition or enzymatic treatment, in citrus fruit juices containing additional fructo-oligosaccharides using midinfrared spectroscopy. For the quantification, we compared the results obtained by applying the simultaneous equation method, which uses very little wavenumber information, and the partial least squares (PLS) regression method, which requires a lot of wavenumber information. In order to prevent overfitting in the PLS method, we concentrated on reducing the amount of spectral data used in the analysis. The corresponding FTIR-PLS method led to an accurate quantification of the sugar contents, even in enzymatically treated orange juices with complicated compositions. The spectral data used for model calibration were significantly reduced by focusing on the absorption and assignment information of the sugar components. The RMSEs of Glc, Fru, Suc, GF2, and GF3 in enzyme-treated orange juice before and after spectral data reduction were 0.50, 0.46, 0.61, 0.74, and 0.61 g/L and 0.51, 0.49, 0.73, 0.86, and 0.61 g/L, respectively. The developed method could be easily implemented for practical applications, using a simple measuring instrument since only absorption information at the limited absorption bands is required.

Risk indicators for the severity of erosive wear in deciduous dentition of Mexican schoolchildren aged 5 to 7 years.

The objective of this work was to estimate the prevalence and severity of erosive tooth wear (ETW), and to identify risk indicators of deciduous dentition of a group of schoolchildren from public schools in Tlalnepantla de Baz, State of Mexico. A cross-sectional study was carried out in 352 schoolchildren from 5 to 7 years old. The severity of the ETW was evaluated using the Basic Erosive Wear Examination (BEWE). Risk indicators were evaluated through a survey which included food and beverage consumption, consumption habits, vitamin C consumption, gastroesophageal reflux, heartburn, belching, xerostomia, vomiting and teeth grinding. Multinomial logistic regression models were fitted. The prevalence of ETW was 99.7% (n = 351). Regarding severity, 46.6% were at a null/mild level, 27.3% moderate, and 26.1% severe. Males were more likely to present severe ETW (odds ratio (OR) = 2.23, 95% confidence interval (CI), 1.27-3.93; p = 0.005). The risk indicators for the severity of ETW were the frequent consumption of citrus fruits (OR = 2.09, 95% CI, 1.12-3.89; p = 0.021), fruit juice (OR = 1.99, 95% CI, 1.06-3.75; p = 0.033), processed beverages (OR = 2.15, 95% CI, 1.23-3.78; p = 0.008) and hot sauce (OR = 1.82, 95% CI, 1.03-3.20; p = 0.036). The prevalence of ETW in the deciduous dentition was very high (99.7%) and ~1/3 for severe ETW. The dietary factors associated with severe ETW are part of the regular consumption of Mexican school-age children, which impact their oral health condition. It is important to establish intervention strategies from the infant stage, focused on both children and their caregivers.

Current and emerging applications in detection and removal of bitter compounds in citrus fruit juice: A critical review

For decades, producers, researchers, and food safety agencies have faced the challenge of processing bitter citrus fruit and making it more appealing to consumers. The primary compounds responsible for the bitterness in citrus fruit juices are naringin and limonin. In order to extend the shelf life and enhance the acceptability of citrus fruit juices, similar to other tropical fruits, scientists and the food industry have been continuously working to reduce their bitterness. This has led to the development of various physical, chemical, and biological methods, which are commonly used scientific approaches for reducing bitterness in citrus fruit juices. This review emphasizes the significance of citrus fruit in the economy and discusses the different bittering agents present in citrus fruits, as well as the various techniques used to detect their presence. Additionally, it highlights different debittering techniques and the advancement of technologies aimed at achieving fast, reliable, and effective debittering of bitter citrus fruits. The review also examines the effects of different debittering techniques on the chemical and phytochemical properties of citrus juice and briefly discusses future prospects in this field. Furthermore, this review recognizes the potential of advanced techniques such as sensors to replace traditional methods. Traditional approaches often require a significant amount of time and technical expertise and can be expensive. The utilization of sensors and other advanced technologies can address these limitations and provide more efficient and cost-effective solutions in the debittering process.

Ceramic Membranes for Citrus Fruit Juice Clarification: A Systematic Review

AbstractMembrane separation processes are becoming a significant part of fruit juice processing industries because of their excellent selectivity, absence of thermal and chemical treatments, and energy efficiency. Specifically, the applicability of ceramic membranes in citrus fruit juice clarification is more promising as they are highly stable in a corrosive environment and have a longer lifetime. However, ceramic membranes are costlier than polymeric membranes due to the high cost of raw materials. Therefore, numerous alternative low‐cost precursors for making the ceramic membrane are being utilized. Accordingly, the current review is focused on the different low‐cost raw materials and various fabrication methods to synthesize different ceramic membranes. Further, the ceramic membrane's application in fruit juice clarification is intensely discussed. In any membrane separation process, fouling is an unavoidable constraint. In the current review, various mechanisms involved in fouling are emphasized in detail. In addition, a variety of techniques to reduce fouling are extensively deliberated. Furthermore, ceramic membranes' challenges and future perspectives for further development are also systematically highlighted.

Optimization of Fermentation for Bioethanol Production from sour Citrus aurantifolia Fruit Juice using Natural Palmyrah Toddy Yeast


 Large scale consumption of fossil fuel to meet the increasing demand causes adverse effects on the environment due to the emission of harmful greenhouse gases. The production of bioethanol from diverse fruit juices that are underutilized because of poor taste quality could be one of the alternative fuels to overcome the issues. The objective of the study was to produce bioethanol from sour Citrus aurantifolia fruit juice using palmyrah toddy yeast and to optimize the conditions to increase the bioethanol yield. The sour Citrus fruit juice was inoculated with palmyrah toddy yeast (Saccharomyces cerevisiae - 2g/L) in the fermentation media (100ml, sour Citrus fruit juice: distilled water = 1:3) composed of 10 g/L yeast extract, 10 g/L KH2PO4, 2 g/L (NH4)2SO4, 2 g/L peptone and 0.5 g/L MgSO4·7H2O and allowed for fermentation for 24 hours at room temperature. The amount of ethanol produced from the Citrus juice was 0.8% (V/V) after 24 hours of fermentation. In order to optimize the fermentation process for Citrus aurantifolia, a variety of experimental parameters were studied, including the type of nitrogen source (ammonium sulphate, ammonium nitrate, ammonium chloride, and urea), inoculum size (0.4 to 1.0 g/100 mL), temperature (20 to 40 °C), rotation speed (50 to 250 rpm), concentration of raw fruit juice (5 to 100%), amount of urea (0.1 to 2.0 g/100 mL), carbon source (glucose, sucrose, maltose, and dextrose), amount of sucrose (1 to 20 g), pH of the medium (3.0 to 8.0), and incubation period (24 to 96 h). After conducting the experiments, it was found that using Citrus aurantifolia at 100% concentration resulted in significantly higher ethanol yields of 11.50%, which was 14.37 times higher than the non-optimized conditions. The highest yield was achieved when the fermentation was carried out at 35 °C for 24 h with an inoculum concentration of 0.5 g/100 mL, a rotation speed of 150 rpm, a pH of 4.0, 0.1 g/100 mL urea as the nitrogen source, and 10 g/100 mL sucrose as the carbon source. Large scale fermentation study using bioreactor should be done to determine whether this finding could be commercialized.
 Key words: Bioethanol, Fermentation, Palmyrah toddy yeast, Citrus fruit juice, Urea

Citrus improvement for enhanced mineral nutrients in fruit juice through interspecific hybridization

The present study aimed to determine the variation in mineral nutrition properties for fresh juice of 16 new citrus (C. maxima [Burm. f.] Osbeck × Citrus sinensis [L.] Osbeck) and parental genotypes. The correlation and inheritance estimate for fruit juice mineral nutrients was carried out. The results of present study showed that citrus fruits are valuable source of supplementing essential mineral nutrients in healthy diets. The mineral nutrients concentration in the citrus fruit juice was observed in the range of P (60.76–251.07 mg L-1), K (574.67–1195.47 mg L-1), Ca (153.6–736.0 mg L-1), Mg (23.68–101.76 mg L-1), Fe (1.65–7.37 mg L-1), Zn (1.28–2.97 mg L-1), Mn (0.51–1.24 mg L-1), Cu (0.46–0.84 mg L-1), Na (18.40–45.87 mg L-1) and Cl (17.04–289.68 mg L-1). The citrus genotypes evaluated were significantly different for macro- and micro-nutrients in fruit juice. The citrus hybrid genotypes SCSH-9–6/12, SCSH-9–10/12, SCSH-11–9/13, and SCSH-7–2/12 were found to have superior micro-nutrients. The new citrus hybrids with enhanced mineral nutritional properties than traditional cultivars help in alleviating malnutritional problems. Interspecific hybrids exhibit transgressive segregation for different minerals in juice and several hybrids found with enhanced mineral nutritional properties. Heritability estimates indicated possibility for the selection of genotypes with enhanced mineral nutrients.

CeO2NPs Based Capacitive Sensor for Quantification of Limonin in Citrus Limetta Juice

Citrus fruit juices are beneficial to health immunity due to having antiviral, antifungal, and antioxidant properties. However, acceptability of its juices reduces due to the delayed bitterness caused mainly by the biomolecule limonin. Hence, continuous monitoring of limonin in juices is required to keep its limit within permissible level. Here, CeO2 nanoparticles (NPs) based capacitive sensor has been introduced for the first time to quantify limonin concentration in citrus limetta juice. The CeO2NPs were synthesized through a low-cost and eco-friendly method using Dillenia Indica aqueous extract. The capacitive sensor was designed and simulated using COMSOL multiphysics and fabricated by drop coating of CeO2NPs on interdigitated electrode (IDE) structure patterned on paper substrate. The sensor exhibits an excellent sensitivity of <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">$\sim $ </tex-math></inline-formula> 9.62 <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">$\pm 0.095 \mu \text{F}$ </tex-math></inline-formula> /ppm and a fast response time of <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">$\sim $ </tex-math></inline-formula> 13 s. The sensor’s performance was validated using high-performance liquid chromatography (HPLC) analysis. The developed sensor assures easy, on-site, eco-friendly, and rapid monitoring of limonin level in citrus juices.

Clarification of citrus fruit juices using microfiltration technique equipped with indigenously developed novel ceramic membrane.

The online version contains supplementary material available at 10.1007/s13197-023-05734-y.

Supramolecular 3-d Metal 1,10-Phenanthroline Tartratostannates(IV) as Modifiers of α-L-Rhamnosidase Activity of Cryptococcus albidus, Eupenicillium erubescens and α-Galactosidase Activity of Penicillium restrictum

In recent years, the particular interest of researchers is focused on such enzymes as α-L-rhamnosidase and α-galactosidase. These enzymes are considered useful for various applications. α-L-rhamnosidases may be applied for debittering of citrus fruit juices, due to the less bitter taste of the derhamnosylated flavonones, for rhamnose production, and for the determination of the anomeric configuration in polysaccharides, glycosides and glycolipids. These enzymes may enhance wine aroma and flavonoid bioavailability, or assist in the synthesis of pharmaceuticals. α-Galactosidase finds application in many areas. It is widely used in the food industry to improve the quality of soy products by hydrolyzing indigestible galactosides such as raffinose and stachyose, in the processing of raw materials in order to increase the yield of sugar from molasses, and for the biotransformation of human blood erythrocytes of group B (III) in universal donor erythrocytes, as well as in enzyme therapy of some congenital disorders of sphingolipid metabolism. Earlier, as a result of screening microorganisms of different taxonomic groups, we has selected active α-L-rhamnosidase and α-galactosidase producers. One way to increase their activity is using various effector compounds capable of modifying the enzyme activity. The study of the influence of various effectors is one of the priority areas of modern research in biochemistry, biocoordination chemistry, and biotechnology. Recent advantages in the area of biocoordination chemistry revealed high activating properties of double heterometallic mixed-ligand coor dination compounds with germanium(IV)/tin(IV) tartaric complex anions and 1,10-phenanthroline/2,2`-bipyridine d-metallic cations. The aim is to estimate the enzyme-effector activity of five similar tartratostannates for the α-L-rhamnosidases of Cryptococcus albidus, Eupenicillium erubescens, and α-galactosidase of Penicillium restrictum. Methods. The activity of α-Galactosidase was determined using p-nitrophenyl-α-D-galactopyranoside («Sigma», USA) as a substrate. The activity of α-L-rhamnosidase was determined using the Davis method. As modifiers of enzyme activity, [Fe(phen)3]2[Sn2(μ-Tart)2(Н2Tart)2]·2H2O (1), [Co(phen)3]2[Sn2(μ-Tart)2(Н2Tart)2]·8H2O (2), [Ni(phen)3]2[Sn2(μ-Tart)2(Н2Tart)2]·2H2O (3), [Cu(phen)3]2[Sn2(μ-Tart)2(Н2Tart)2]·2H2O (4), and [Zn(phen)3]2[Sn2(μ-Tart)2(Н2Tart)2]·6H2O (5) were used. Results. The study of the effect of complexes 1—5, which are supramolecular salts consisting of the same tartrate stannate anion (electrophilic agent) and a 1,10-phenanthroline d-metal cation (nucleophilic agent), on the Cryptococcus albidus, Eupenicillium erubescens α-L-rhamnosidases, and Penicillium restrictum α-galactosidase showed that the compounds tested had a different influence on the enzymes’ activity. The catalytic activity of α-L-rhamnosidase is significantly influenced by all complexes. The effectiveness of compounds 1—5 for P. restrictum α-galactosidase was less pronounced in comparison with C. albidus and E. erubescens α-L-rhamnosidases. It was mostly at the control level. There was observed a certain pattern in the influence of complexes on α-L-rhamnosidases of Cryptococcus albidus and Eupenicillium erubescens. Compounds 2 and 5 turned out to be the most effective and activated enzymes by 500-900%. Conclusions. Compound 2 [Co(phen)3]2[Sn2(μ-Tart)2(Н2Tart)2]·8H2O is promising for further use as an effector of the α-L-rhamnosidase activity.

The Effect of the Addition of Citrus Fruits Juice on The Physical and Chemical Characteristics of Sapodilla (Manikara zapota) Sliced Jam

This study aims to determine the effect of various citrus fruit juices on the qualities of sliced sapodilla jam. Completely randomized design (CRD) with four treatments and four replications. A (2% citric acid) served as the control, B (26% lime juice), C (26% lemon juice), and D (26% kaffir lime juice) were the treatments. The data were statistically examined using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The addition of citrus fruit juice had a substantial influence on the jam's folding test, total titrated acid, pH value, water content, ash content, total dissolved solids, total sugar, crude fiber, and vitamin C did not affect its water activity. According to the chemical features, the addition of lime juice as a source of citric acid resembles the characteristics of sheet jam made with pure citric acid more closely.

Electrochemically Polymerized DL‐Phenylalanine‐Deposited Graphene Paste Electrode for the Detection of Rutin

AbstractThe sensitive, economical, green, and simple voltammetric sensor for the detection of the redox behaviour of rutin (RT) was prepared by the electrochemical polymerization approach. The constructed polymerized DL‐phenylalanine (DL‐PN) modified graphene paste electrode (MGPE) and bare graphene paste electrode (BGPE) were elucidated using cyclic voltammetry (CV), differential pulse voltammetry (DPV), electrochemical impedance spectroscopic (EIS) and field emission scanning electron microscopic (FE‐SEM) approaches. The analysis of RT in phosphate‐buffered saline (PBS) of pH 6.5 was demonstrated by the application of a modified electrode (Poly(DL‐PN)MGPE) with higher electrocatalytic activity and active sites as compared to BGPE. The important electrochemical parameters such as the influence of PBS, pH, scan rate, and concentration of RT on Poly(DL‐PN)MGPE were evaluated. The variation of scan rate and PBS pH assessment discloses that the RT redox nature at Poly(DL‐PN)MGPE surface has proceeded via pH‐dependant and adsorption‐controlled pathways. The Poly(DL‐PN)MGPE senses RT in the range from 0.2 to 10.0 μM with a lower limit of detection (LOD) value of 8.31 nM and a limit of quantification (LOQ) of 27.70 nM. The Poly(DL‐PN)MGPE shows excellent reproducibility, antifouling nature, repeatability, and stability for the detection of RT. Also, the Poly(DL‐PN)MGPE analytical applicability was discussed for RT detection in citrus fruit juice samples.

Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices

The purpose of the study was to analyse and update consumers’ changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. The survey was conducted in the form of an online survey posted on app.ankieteo.pl. The survey was also sent via a link through social networks. A total of 862 people took part in the survey. Consumers are most likely to consume juices one to three times a week (28.3%). Orange juice was the most popular among respondents (52.4%). The main factors influencing decisions to purchase citrus fruit juices are the type of fruit from which the juice was made, the vitamin content and the product’s price. In choosing juices, respondents were also guided by favourable health qualities and the presence of minerals. From the physicochemical determinations of orange juices obtained from a juicer and squeezer and commercial juice “O”, it was found that the quality of commercial orange juice indicated by consumers in the survey is comparable to juices made with a squeezer or a juice.

Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices

ABSTRACT The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm3) and rag percentage (68.64 ± 1.1%). ‘Valencia late’ (48.67 ± 0.3%), ‘Flame’ (48.38 ± 1.3%) and ‘Kinnow’ (35.95 ± 4.9%) were good in juice %. The juice was subjected to sonication treatment at 15°C for 5 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). Total phenol, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power increased in fruit juices as a result of sonication. The total phenolic contents in the juices of all citrus cultivars ranged from 223.49 ± 4.5 to 590.47 ± 5.5 µg gallic acid equivalent/g and increased from 315.18 ± 6.1 to 645.44 ± 7.1 µg GAE/g after ultrasonic processing. The DPPH values of juices of all citrus cultivars ranged from 791.54 to 1251.93 µmol equivalent of trolox/mL and increased from 1001.54 to 1336.77 µmol equivalent of trolox/mL after applying ultrasound. The sonication is highly feasible for practical use in the industry for the production of citrus fruit juices with improved quality in terms of nutrients.

Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.).

Cloud destabilization is a significant quality defect of cloudy fruit juices. A proteinaceous inhibitor (PMEI) of pectin methylesterase (PME), identified in lemon, with a fold purity of 89.13, was used to stabilize the cloud of freshly prepared sweet lime, orange, and lemon juice. Lemon PMEI was able to inhibit the PME activity of all three fruit juices. In this study addition of calculated amounts of lemon PMEI to the three juice systems was based on the total PME units present in each juice. Relative turbidity, viscosity, pH, and ζ -potential of the PMEI-treated juices were stable, resulting in uniform distribution of cloud particles throughout the juice system. The sedimentation rate in PMEI treated juices was very low, with cloud particles having smaller particle size diameter. This work demonstrates an alternative option that might create new potential to control the quality deterioration in cloudy fruit juices. © 2022 Society of Chemical Industry.

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino acid as formol number (FN). Some apple juices on the Czech market contain added vitamin C, and the AA content of such juices (268–632 mg L&lt;sup&gt;–1&lt;/sup&gt;) is several times higher than that of apple juices without added vitamin C (around 50 mg L&lt;sup&gt;–1&lt;/sup&gt;). Therefore, the enriched apple juices had a vitamin C content comparable to citrus fruit juices (orange and grapefruit). All contents were compared separately for juices made from concentrate and for directly pressed juices. The effect of the production method was statistically significant (P &amp;lt; 0.05) only for TPC in apple juices, where it was major [473 ± 136 mg gallic acid equivalents (GAE) L&lt;sup&gt;–1&lt;/sup&gt; from concentrate vs. about twice the value of 798 ± 193 mg GAE L&lt;sup&gt;–1&lt;/sup&gt; in directly pressed juice], and only to a smaller extent for TA in grapefruit juices (12.5 ± 0.8 g L&lt;sup&gt;–1&lt;/sup&gt; from concentrate, which was about 30% more than in directly pressed juice).

Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the debittering time but also enhanced the adsorption and hydrolysis of naringin by 17% and 20% in resin and enzyme respectively. In addition, enzymatic activity was also improved and weakened C-O bonds in naringin. At the same time, sonication significantly affected the bioactive compounds of juice, chemical composition, and volatile compounds of juice. Flavor compounds including octanal, linalool, citral, and ethyl butyrate were enhanced by sonication-assisted enzymatic treated juice.

Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review.

To explore the relationship between citrus fruit juices (oranges, grapefruits, and lemonades) and kidney stone disease (KSD). Methods: A systematic review was performed using the Medline, EMBASE, and Scopus databases, in concordance with the PRISMA checklist for all English, French, and Spanish language studies regarding the consumption of citrus fruit juices and the relationship to urinary stone disease. The main outcome of interest was the association of citrus fruit juices with KSD. Results: Thirteen articles met the criteria for inclusion in the final review. Three large epidemiological studies found that grapefruit juice was a risk factor for stone formation, while orange juice did not increase the risk for KSD. Ten small prospective clinical studies found that orange, grapefruit, and lemon juices all increased urinary citrate levels. Only orange and grapefruit juices had an alkalinizing effect and while lemon juice has a protective effect by raising urinary citrate levels, it lacked a significant alkalinizing effect on urine pH. Orange juice and grapefruit juices significantly increased urinary oxalate levels, while orange juice also had a high carbohydrate content. Conclusion: While orange juice seems to play a protective role against stone formation, grapefruit was found to raise the risk of KSD in epidemiological studies but had a protective role in smaller clinical studies. Lemon juice had a smaller protective role than orange juice. Larger amounts of, as well as more accurate, data is needed before recommendations can be made and a high carbohydrate content in these juices needs to be taken into consideration.

Effects of Citrus Fruit Juices and Their Bioactive Components on Inflammation and Immunity: A Narrative Review.

The immune system provides defence to the host against pathogenic organisms. A weak immune system increases susceptibility to infections and allows infections to become more severe. One component of the immune response is inflammation. Where inflammation is excessive or uncontrolled it can damage host tissues and cause pathology. Limitation of oxidative stress is one means of controlling inflammation. Citrus fruit juices are a particularly good source of vitamin C and folate, which both have roles in sustaining the integrity of immunological barriers and in supporting the function of many types of immune cell including phagocytes, natural killer cells, T-cells and B-cells. Vitamin C is an antioxidant and reduces aspects of the inflammatory response. Important bioactive polyphenols in citrus fruit juices include hesperidin, narirutin and naringin. Hesperidin is a glycoside of hesperetin while narirutin and naringin are glycosides of naringenin. Hesperidin, hesperetin, naringenin, naringin and narirutin have all been found to have anti-inflammatory effects in model systems, and human trials of hesperidin report reductions in inflammatory markers. In humans, orange juice was shown to limit the post-prandial inflammation induced by a high fat-high carbohydrate meal. Consuming orange juice daily for a period of weeks has been reported to reduce markers of inflammation, including C-reactive protein, as confirmed through a recent meta-analysis. A newly emerging topic is whether polyphenols from orange juice have direct anti-viral effects. In summary, micronutrients and other bioactives present in citrus fruit juices have established roles in controlling oxidative stress and inflammation and in supporting innate and acquired immune responses. Trials in humans demonstrate that orange juice reduces inflammation; its effects on innate and acquired immunity require further exploration in well-designed trials in appropriate population sub-groups such as older people.