Mandarin Orange Juice Research Articles

Facile, green and scalable synthesis of single-layer manganese dioxide nanosheets and its application for GSH and cTnI colorimetric detection.

Manganese dioxide (MnO2) nanosheets possess unique physical and chemical properties, making them widely applicable in various fields, such as chemistry and biomedicine. Although MnO2 nanosheets are produced using bottom-up wet chemistry synthesis methods, their scale is below the gram level and requires a long processing time, restricting their effective scale-up from laboratory to market. We report a facile, green and scalable synthesis of MnO2 nanosheets by mixing Shiranui mandarin orange juice and KMnO4 for 30 minutes. We produced more than one gram (1.095) of MnO2 nanosheets with a 0.65 nm mean thickness and a 50 nm mean lateral size. Furthermore, we established a visual colorimetric biosensing strategy based on MnO2 nanosheets for the assay of glutathione (GSH) and cardiac troponin I (cTnI), offering high sensitivity and feasibility in clinical samples. For GSH, the limit of detection was 0.08 nM, and for cTnI, it was 0.70 pg mL-1. Meanwhile, the strategy can be used for real-time analysis by applying a smartphone-enabled biosensing strategy, which can provide point-of-care testing in remote areas.

Simultaneous determination of organic acids and sugars in fruit juices by High performance liquid chromatography: characterization and differentiation of commercial juices by principal component analysis

ABSTRACT: The present research presents an analytical methodology based on High Performance Liquid Chromatography (HPLC) and Principal Component Analyses (PCA) for simultaneous quantification and analytical differentiation of organic acids and sugars in commercial fruit juice samples (orange, grape, apple and tangerine). In addition to the development of the method that generated suitable validation paramters for quantitative analytical applications, the analysis of fourteen commercial samples and the use of Principal Component Analysis indicated the relationship between the constituents and the very constitutional chemical nature of the juice. In general, in grape and apple juices, ascorbic acid was not quantified and the citric acid content was very low; however, the concentrations of fructose and glucose were the highest in both juices. In orange and mandarin orange juices, the content of all analytes, except acorbic acid, did not differ statistically from each other. However, these differed significantly from the others, mainly in relation to sucrose content. Finally, the apple juice samples differed according to the content of fructose and malic acid, the predominant constituint of the apple. Results showed that the simultaneous chromatographic method associated with principal component analysis generated important information about characteristics of commercial juices, with the potential to be used in systems of quality control and identification of adulterations.

Effect of Spray Drying of Four Fruit Juices on Physicochemical, Phytochemical and Antioxidant Properties

Fruit juices from Khasi mandarin orange, watermelon, carambola and pineapple were spray dried with 20% maltodextrin and studied for physicochemical, phytochemical and antioxidant properties. Khasi mandarin orange gave the highest yield (85.27%). Viscosity of the feed sample and the particle size distribution of the powders varied among samples. Moisture content ranged between 3.41 and 5.47%. pH was in the acidic range and titratable acidity was highest in carambola (0.70%). Solubility values ranged from 57.57 to 76.75%. Hygroscopicity of the juice powders ranged from 11.63 to 11.99 g/100 g of samples. The change in color (ΔE) after spray drying was highest in reconstituted Khasi mandarin. The phytochemical content and antioxidant activity were significantly different between the spray-dried and fresh untreated juice samples. An increase in total phenolic content, total flavonoid content, ferric reducing antioxidant potential and DPPH radical scavenging activity was observed in Khasi mandarin juice powder. Practical Applications Application of heat treatment causes number of changes in quality parameters of spray-dried fruit juice powder. The present work studied the effect of spray drying on the physicochemical properties of four fruit juice powders as well as changes in their phytochemical and antioxidant activities. It was observed that spray drying had both positive and adverse effects on the physicochemical and antioxidant properties depending on the fruit juice type. The phytochemical and antioxidant properties were enhanced upon spray drying of Khasi mandarin juice. The results indicate that spray-dried Khasi mandarin orange and watermelon juice powders can be promoted for processing by the fruit processing industries.

Comparison of the effects of blending and juicing on the phytochemicals contents and antioxidant capacity of typical korean kernel fruit juices.

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

Fertilisation and pesticides affect mandarin orange nutrient composition

The effects of the application of foliar fertilisation and pesticide on nutritional quality of mandarin orange juices were evaluated using (1)H NMR metabolomics. Significant differences between the use of fertiliser and pesticides during fruit formation were observed, and included changes in sugar, amino acid and organic acid composition. To determine whether the difference in sugar concentration was enough for the consumer to detect, a sensory experiment was performed in which two orange juice samples were prepared to resemble the sweet/sour taste balance of juice from mandarin oranges in which foliar fertilisation was either applied or not. In a test using non-trained individuals, 68% could correctly identify which juice had a sourer, or less sweet, taste. The implications of this study could impact citrus growers, and ultimately aid in development of fruit with superior sensory quality.

EFFECTS OF PRESERVATION LIQUID ON VITAMIN C, INSTRUMENTAL COLOR, CAROTENOIDS AND SENSORY QUALITY OF CANNED SATSUMA MANDARIN

ABSTRACTThis study was integrated within a research line dedicated to test different options to introduce mandarin in the Spanish agrofood industries. The effects of four preservation liquids (lemon, mandarin, and Spanish and Brazilian orange juices) and three soluble solid contents (10, 12 and 14°Brix) processed at 98C for 30 s on vitamin C, color, carotenoids and sensory quality of canned Satsuma mandarin segments were studied. The preservation liquid providing the best results was mandarin juice, which led to the highest contents of vitamin C (369 mg/L) and total carotenoids (27.5 mg/L), intense orange color, high thermal stability and very good sensory quality (e.g., intense floral and fresh mandarin aromas and low levels of off‐flavors). Independent of the preservation liquid used, the main carotenoid found in preserved mandarin segments wasβ‐cryptoxanthin. On the other hand, the use of lemon juice as preservation was not recommended because this led to preserved products with, for instance, the lowest sweet taste, the lowest fresh mandarin aroma and the highest acid taste.PRACTICAL APPLICATIONThe use of mandarin and/or orange juices as preservation liquids of Satsuma segments is completely adequate from a sensory point of view and will significantly increase the nutritional value of this product (vitamin C and provitamin A activity carotenoids).

Application of LC‐NMR to analysis of carotenoids in foods

LC-NMR has been applied to componential analysis of carotenoids in several foods, specifically, tomato juice, palm oil, and satsuma mandarin orange juice. The crude carotenoids extracted with organic solvent from these foodstuffs were analyzed after simple pre-processing. Three, four, and two kinds of carotenoids were identified for tomato juice, palm oil, and satsuma mandarin orange, respectively, primarily by comparing their NMR spectra with those of pure standard.

COLOR AND VITAMIN C CONTENT IN MANDARIN ORANGE JUICE AS AFFECTED BY PACKAGING MATERIAL AND STORAGE TEMPERATURE

ABSTRACT Mandarin orange (Citrus reticulata) juice was packed in two different non-transparent cartons made of polyethylene, cardboard and (1) aluminum foil (Tetrapak®) or (2) ethylene vinyl alcohol copolymers (Pure-pak®) and was stored at 4C or room temperature (25 ± 3C). During the shelf life of these juices (35 days), changes in the headspace gas composition, vitamin C and CIEL*a*b* color coordinates were evaluated. In addition, a consumer panel evaluated the sensory color of the juices. Mandarin orange juices darkened and ascorbic acid content decreased with storage time. Type of carton and storage temperature played a predominant role in determining the final juice quality, with Tetrapak®carton providing the juice with the best quality (intense orange color and high vitamin C content and consumer preference) throughout their shelf life. PRACTICAL APPLICATIONS This study was a clear example of how research can help real food companies in selecting the right materials for their production lines. In this particular case, the results presented show how Tetrapak® packaging led to a final mandarin orange juice of higher quality compared to Pure-pak® packaging. Therefore, citrus processing companies have some scientific data comparing the behavior of these two types of non-transparent cartons. Besides, the companies manufacturing these cartons also have some information about their materials and can use it to improve them.

Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

AbstractBACKGROUND: Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, hypertension and heart disease, due, among other factors such as modulation of gene expression and improvement of gap junctional communication, to the presence of various forms of antioxidants present in the foods as carotenoids. Otherwise, consumers demand organic products which they believe have more flavour and are of greater benefit to the environment and human health. The effects of organic farming on CIE L*a*b* colour, mineral content, carotenoid composition and sensory quality of Hernandina mandarin juices were studied.RESULTS: Organic farming of mandarin oranges resulted in juices with higher contents of minerals and carotenoids, and of better sensory quality. For instance, organic juice contained a total concentration of carotenoids of 14.4 mg L−1 compared to 10.2 mg L−1 of conventional juice.CONCLUSION: Mandarin orange juices can be considered as a good source of some important nutrients, such as potassium and antioxidant chemicals, e.g. β‐cryptoxanthin. Copyright © 2008 Society of Chemical Industry

Deacidification of Mandarin Orange Juice by Electrodialysis Combined with Ultrafiltration

The effects of electrodialysis (ED) alone or ED plus ultrafiltration (UF) on deacidification of mandarin orange juice were studied by using a commercial ED stack with ion exchange membranes. ED processing, reduced the total acidity of the juices by 30% (0.6～0.7% as total acidity) after 50 min and by about 60～70% (0.23～0.4% as total acidity) after 100 min, as compared to the control juice. However, the acidity reduction after 50 min of ED was determined to be suitable, when considering total acidity (0.6～0.7%, w/w) and current efficiency. There was no color change in the juices following ED, and the pH and Brix were only slightly decreased. Furthermore, ascorbic acid and citric acid concentrations showed only minor decreases, and amino-N, free sugar, and flavonoid contents remained almost unchanged. Therefore, we concluded that the nutritional integrity of the juice was maintained. ED combined with UF may be effective, not only in preventing membrane fouling, but also in preserving the nutrients, such as ascorbic acid, in citrus juice.

Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides.

Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be used as the stabilizer of natural pigments against ultraviolet irradiation. Furthermore, it was revealed that hesperidin glycosides could prevent the formation of hesperidin crystals, which cause turbidity in canned mandarin orange syrup or cloud in clarified mandarin orange juice, in aqueous solutions. Hesperidin glycosides were more effective than β-CD in preventing the turbidity in the model syrup of canned mandarin orange, and were also effective in preventing the cloud in the model orange juice. The use of hesperidin glycosides only involves adding them to the solution in order to prevent turbidity or cloud. As they were autoclavable and did not have any taste, hesperidin glycosides could be used as an agent to prevent turbidity in canned mandarin orange syrup or the cloud in clarified mandarin orange juice.

A Simultaneous Multielement Atomic Absorption Spectrometer with an Inverse Polychromator and Fast Fourier Transformation

A new type of atomic absorption spectrometer was developed for simultaneous determinations of up to 10 elements. The radiation from several hollow cathode lamps strikes a plane grating at different incident angles, which were set so that the rays of the analytical line from the hollow cathode lamps will merge into a single beam. The incident angles were calculated from the grating equation. The discharge currents of the hollow cathode lamps were sinusoidally modulated at different frequencies. The atomic absorption signals from a photomultiplier tube (PMT) were discriminated through fast Fourier transformation (FFT). The analytical performances were evaluated for simultaneous determinations of up to 10 elements in test solutions and in mandarin orange juice by means of electrothermal atomization.

NATURE OF THE DEPOSIT ON REVERSE OSMOSIS MEMBRANES DURING CONCENTRATION OF PECTIN/CELLULOSE SOLUTIONS

ABSTRACTModel solutions consisting of varying concentration of the major fouling components of mandarin orange juice, pectin and cellulose, were studied. The deposits were scraped from the membranes and analyzed for weights and concentrations of pectin and cellulose. Suspensions of cellulose with no pectin caused no decrease in permeation flux, but large declines in permeation flux occurred during concentration of solutions of pectin and cellulose. Weights and concentrations of both components in the deposits changed with altering operating conditions and decreased with increasing mean flow velocity. Resistance of the deposit to water permeability (Rg) was related to the concentration of solute at the membrane surface (Cg) by the empirical equation, Rg =α Cg1.7 (α= constant). Accumulation of deposit on the membrane was in two forms: viscous layer and film layer. The former was a common form of deposit accumulated during the concentration of model solution under all conditions, but the latter was formed only under conditions at higher permeation flux with modelately high mean flow velocity. The film layer was insoluble in water but soluble in 0.0N HCl solution.

Fouling materials on the reverse osmosis membranes during concentration of mandarin orange juice.

The components of fouling materials of mandarin orange juice on the membrane during Reverse Osmosis (RO) concentration were analyzed by washing the deposit from the membrane. Fouling components were mainly pectin, and insoluble materials similar to cellulose. The relatively low molecular weight components, sugars and amino acids, were in lower concentrations in the deposit than in the feed solution. A model solution consisting of the major components of the deposit, pectin and cellulose, was used for examination of the increasing rate of the resistance to water permeability by the deposit. There was no declining flux in the suspension of cellulose. However, a large decline of flux was demonstrated with the solution of pectin. This decline depended on the permeability of the membrane and the operating conditions. A little decline in rate resulted after insolubilization of pectin with calcium chloride. Therefore, it was demonstrated that pectin is a dominant component for resistance, and the increasing rate of resistance to the permeability of water by deposits was governed by the flow velocity in the range of flow rates used in this study. Fractionation by molecular weight of the components of pectin deposited on the membrane was carried out by a gel-filtration technique with a Sepharose 4B column. Pectin has a broad molecular weight range and high molecular weight pectins deposited on the membrane during RO treatment was found to be very large. This phenomenon shows that the higher molecular weight substances have lower diffusibility and lower molecular weight substances have higher diffusibility.

FLUX RESTORATION OF REVERSE OSMOSIS MEMBRANES BY INTERMITTENT LATERAL SURFACE FLUSHING FOR ORANGE JUICE PROCESSING

ABSTRACTA newly developed method for washing membranes and the adhesive strength of mandarin orange juice fouling on reverse osmosis membranes were studied. When the permeation rate decreased, it was restored to more than 90% of its original value by a lateral surface flushing of highly accelerated mandarin orange juice driven by the expansion force of compressed gas. For runs of 4–5 hr duration with 10° Brix feed, the normal operating cycle was 45 min of reverse osmosis concentration followed by a 10‐sec wash. Membranes treated at higher temperature have a more condensed surface from which deposits are easily removed. However, high axial flow rates, which are useful for preventing the fouling on the membrane, actually promote permanent fouling.

Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice

SummaryThe values for thermal inactivation of pectinesterase in mandarin orange juice were F197.4197.5= 1.00 and D197.520.6= 0.54 min at pH 3.6 and F201.517= 1.00 and D2015.518.2= 0.438 min at pH 4.0. the F values were equivalent to 1.85 D at pH 3.6 and 2.28 D at pH 4.0. A 2D process at pH 3.6 and 2.5 D process at pH 4.0 are recommended in the commercial pasteurization of juice.A viscosity procedure described is more sensitive than the jelly test for determining the thermal inactivation of pectinesterase.

Photo-Oxygenation of D-Limonene

Photo-oxygenation of D-limonene was studied to clarify the relation between flavor in foods and photo-oxygenative change of D-limonene.D-Limonene was converted to photo-oxygenated derivatives which were as limoneneoxide (1, 2), terpin, p-menthadien-(2, 8)-ol-(1), carvon, carveol, isopiperitenone, and p-menthadien-(2, 8)-methylether-(1).Several compounds in these have been identified from auto-oxygenation of D-limonene.Oxydation of D-limonene was reduced by vitamin C, thiourea, palmitic acid, stearic acid and the crystal which was isolated with ether from mandarin orange fruit juice.

Sterilizing Power of Fruits Juice and Condiments on Bac. Typhosus and Vib. Cholerae

I studied the sterilizing action of 16 kind of fruit juices and 19 kind of condiments on Bac. typhosus and Vib. cholerae, and the following conclusions are obtained:- Results are as follows. (1) “Yuzu” juice has the strongest sterilizing power among such fruits juice as lemonen, mandarin orange and strawberry juices. Juices of Japanese medlar, peach, pear and sweet cherry have weak sterilizing power. (2) Among condiments, vinegar, umeboshi and sauce have the ex-traordinally strong sterilizing power. (3) Condiments have stronger sterilizing power than fruits juice except raddish juice. (4) On the whole sterilizing power or fruit juices is strong as propor-tional to their strength of sourness. Their sterilizing action is due to the action of fatty acid such as citric, l-malic, d-tartaric. Essential oils and a few glucosids have also considerable effect on sterilization. (5) Sterilizing action of “wasabi” and ginger is very strong. Their sterilizing power is proportional to the degree of bitterness. Accordingly there is close correlation between sterilizing action and bitter component of material. (6) Vinegar and sauce have very strog sterilizing power. Their, chief sterilizing component are complex. (7) About these complex sterilizing component I will study later.