Orange Puree Research Articles

Refractance window drying: Influence of drying parameters on drying characteristics and quality attributes of orange pestil

This study was focused on investigating drying traits and quality retention of orange pulp using Refractance Window Drying (RWD) method. The effect of RWD temperature (70, 80 and 90 °C) and orange pulp thickness (2mm and 3mm) on drying time, drying rate, moisture content, ascorbic acid and colour (L*, a*, b* and b*/a*) were studied. The moisture content of 15-25 % (wb) for intermediate moisture food like orange pestil was achieved within 50 minutes of drying. The moisture content of the final product was 18.5% (wb). The fastest and slowest drying rate was observed for the sample dried at 2mm thickness and 90°C (5.74 g/min) and the sample dried at 3mm thickness and 90°C (1.00g/min) respectively. The lowest ascorbic acid (57.15 mg/100g) was recorded for the sample dried at 2mm thickness and 70°C temperature and the highest ascorbic acid (62.05 mg/100g) was for the sample dried at 3mm thickness and 90°C temperature. The effect of pulp thickness (2mm and 3mm) and drying temperature had a considerable influence on the colour factors of orange pestil. The sample dried at 2mm thickness and 90°C has the least L* value of 57 and the samples appear brown or dark red dark in colour and sample dried at 3mm thickness and 90°C had a maximum L* value i.e., 62.96 with the bright yellow sample. Increased value of a* of orange pestil/sheet as compared to the a* value of orange pulp i.e., for orange sheet sample dried at 3mm and 90°C a* value was 10.69 showcasing an elevation in the level of redness of dried sample in comparison to the orange colour of orange puree. The b* value of dried orange pestil/sheet decreased maximum for sample dried at 3mm and 90°C i.e., 32.28. The findings revealed that RW drying is a suitable drying process that can be effectively used for the formulation of quality orange pestil preserving its nutritional as well as sensory attributes.

Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption.

Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it turns out to be quite costly for the food industry. With the purpose of obtaining a freeze-dried orange puree, previously formulated with gum Arabic and bamboo fiber, which can be offered to consumers as a snack at a low economic cost, the impact of the process conditions on energy consumption has been considered. The product temperature evolution and the energy consumption were registered during the drying of frozen samples at different combinations of chamber pressures (5 and 100 Pa) and shelf temperatures (30, 40 and 50 °C). In each case, the time processing was adapted in order to obtain a product with a water content under 5 g water/100 g product. In this study, the secondary drying stage was considered to start when the product reached the shelf temperature and both the pressure and the temperature affected the duration of primary and secondary drying stages. The results obtained led to the conclusion that the shorter duration of the process when working at 50 °C results in significant energy saving. Working at a lower pressure also contributes to a shortening of the drying time, thus reducing the energy consumption: the lower the temperature, the more marked the effect of the pressure.

Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Dehydrated fruit puree may be a convenient way to promote the healthy consumption of fruit based foods. Drying carriers, highly used by the food industry to stabilize dried fruit products, may show a potential encapsulating capacity of the biocompounds, that could also limit their bioaccesibility. This study analyzed the impact of gum Arabic (GA), bamboo fiber (BF), native corn starch, starch substituted with octenylsuccinic groups, pea fiber, and maltodextrin on the in vitro bioaccessibility of vitamin C (VC), total phenols (TP), and β-carotene, as well as on the antioxidant capacity during the freeze-drying and in vitro digestion of an orange puree. Amongst the formulations studied, GA + BF was the most effective for phytochemicals protection of the freeze-dried orange puree during the intestinal stage of digestion, resulting in a higher TP and VC bioaccessibility (59% and 36%, respectively).

Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder

Fruits are essential components of a healthy diet contributing to the prevention of different diseases. Nevertheless, their consumption is limited among the population for reasons of convenience, among others. High-quality products are obtained by freeze-drying; however, dehydrated fruit presents a physical stability problem associated with the glass transition of its amorphous matrix. A common technique to prevent the rubbery state is the incorporation of biopolymers that contribute to increasing the glass transition temperature or that may exert a steric role. Nevertheless, the chemical composition and physical properties of these biopolymers may affect the quality of the dehydrated product which could compromise its use for specific applications. This work studies the impact of gum Arabic, bamboo fibre, maltodextrin, pea fibre, starch substituted with octenyl succinic groups and native corn starch added to an orange puree, on powder flowability and rehydration behaviour of the freeze-dried fruit powder. As regards the flowability, according to the angle of repose values (37–42°), all powder formulations were considered in the range of ‘acceptable’ powders. However, both samples containing maltodextrin showed significantly the lowest angle of repose value (37–38°), and therefore a better flowability. Samples containing gum Arabic, bamboo fibre and maltodextrin showed the lower wetting time (175–570 s), which is desired for rehydration, compared to those formulated with OSA (914–1887 s). Moreover, sample with gum Arabic showed the lowest viscosity after rehydration (0.199 Pas), desired to be consumed as a juice. According to the obtained results, if to get an orange puree powder with a good flowability is desired, the use of maltodextrin may be recommended. However, if rehydration is preferred, the use of gum Arabic is more recommended.

Coupling between laser irradiation and TiO2 nanoparticles on efficient decontamination of some pesticide's residues from orange and tomato puree

In this paper, we focused on the development of photocatalytic degradation to be a promising method for the treatment of decontaminated fruits and vegetables with pesticides. We investigate the coupling between Laser irradiation with TiO2 nanoparticles catalyst in order to study the photocatalytic degradation of metalaxyl, chlorpyrifos, and diazinon from artificially contaminated tomato puree and orange puree. Degradation products were identified by gas chromatography-mass spectrometry (GC–MS). The influences of different parameters such as catalyst concentration, irradiation time on the reaction rate were ascertained and optimum conditions for maximum degradation were determined. The degradation percentage of all pesticides was achieved under optimized conditions (1g/L catalyst at the irradiation time of 120 min). The study proved that the coupling between TiO2 nanoparticles and laser irradiation has a high potential for photocatalytic degradation of diazinon, chlorpyrifos, and metalaxyl from orange puree and tomato puree. And also, proved that the efficient degradation of pesticide residues increased with an increase in laser irradiation time (for 60 min) and catalyst (TiO2nanoparticles) dosage in all experiments. Maximum reduction >80% was observed in diazinon in all puree treatments. The processing factor (PFs) was generally less than one which indicates that all processes can reduce pesticide residues in all puree treatments. The less efficient removal of pesticides residues from all treatments without Laser irradiation (dark TiO2100mg) We concluded that the optimum conditions for the photodegradation of diazinon, chlorpyrifos, and metalaxyl in all puree treatments were TiO2100mg catalyst concentration and after 60 min of laser irradiation.

Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern

Freeze-drying is a good alternative to obtain high-quality fruit products. Process variables but also product composition may affect the properties of the obtained food. In this study, the water and solute composition of an orange product was varied by using the puree or the juice, by adding gum Arabic and bamboo fiber as carriers and by heating the mix or adding water. Water, °Brix, vitamin C, total phenol, and carotenoid content were quantified. The porosity and mechanical properties of the freeze-dried cake also as the particle size distribution, angle of repose, wetting time of the powder, and viscosity when rehydrated were analyzed. The greater amount of insoluble solute in the puree leads to a more porous and crunchier cake with higher carotenoid content. The presence of more soluble in the juice, vitamin C included, favors the powder flowability and wettability, the rehydrated product being less viscous. Gum Arabic with enough water forms a polysaccharide matrix that partially retains the vitamin C, leads to a more fragile freeze-dried cake, and provides a rehydrated powder lower in viscosity. Heating the mix negatively affects the carotenoids while favors vitamin C extraction and promotes a gelled pectin matrix that markedly extends the wetting time of the powder and increases the viscosity when rehydrated. To sum up, the orange puree is recommended for the purposes of obtaining a crunchy snack-type product and the juice when a powder to be rehydrated is desired, in this case avoiding any heat treatment before freeze-drying.

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree.

Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C).

Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers

The production of powdered food is an increasingly industry due to the high stability and easy handling of those products. The aim of this work was to evaluate the effect of the addition of gum Arabic (GA) in combination with bamboo fiber (BF) or cactus cladode mucilage (CM) on the physicochemical and antioxidant properties of orange pulp powder obtained by freeze drying. Additionally, the stability of the powders after 10 months of storage at 20 °C was evaluated. The results showed that the inclusion of GA with BF or CM to the orange puree previous to freeze drying improved their chemical and physical stability. The addition of solutes increased the glass transition temperature and made the samples more stable, without problems of collapse or caking during the storage. Functionally, the combination GA-BF resulted a better option since this formulation maintained better its antioxidant and antiradical properties over time.

Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials

One of the negative trends in current nutrition is an increased consumption of refined foods with a low content of useful nutrients and antioxidants and an abundance of oxidation accelerators. Fruit paste and jelly have a relatively low energy value, compared to other confectionery products. Along with this fact, they also have gel- ling agents and fruit raw materials in their composition, which can classify them as diet food. This paper presents a comprehensive approach to developing a technology for producing fruit jelly with an improved carbohydrate profile. For that, we used viburnum and orange puree, a valuable natural plant material, as a source of carbohydrates, and fructose, as a sugar substitute. The qualimetric model created from the tasting data was used to select the optimal proportions of the main ingredients, viburnum and orange puree, as 25:75 and 75:25. The comparative assessment of antioxidant capacity (AOC) showed that the sample with the 75:25 ratio of viburnum to orange puree had an AOC of 22.33 μmol TEq/g. It was twice as high as AOC of the 25:75 ratio sample. With a glycaemic index of 29.2, this fruit jelly can be recommended as a diet food with preventative properties.

Responses of Female Oriental Fruit Flies (Diptera: Tephritidae) to Protein and Host Fruit Odors in Field Cage and Open Field Tests

The attraction of female oriental fruit flies, Bactrocera dorsalis (Hendel), to protein and host fruit odors was examined in field-cage and field experiments. In field-cage experiments, we examined how the physiological state of laboratory-cultured female oriental fruit flies affected their responses to protein (Nu-Lure) and fruit (orange) odors. Both mated and unmated, protein-fed females (10–12 d old) were more attracted to fruit odors than to protein odors, whereas mated, protein-deprived females (10–12 d old) and unmated, protein-fed females (2–3 d old) were equally attracted to fruit and protein odors. The combination of fruit and protein odors was less attractive to protein-fed females than fruit odors alone. Field tests were conducted to compare capture rates of wild oriental fruit flies in traps baited with commercially available protein baits, Nu-Lure, Trece A.M. Supercharger, and BioLure, and in traps baited with either fruit (orange) or Nu-Lure in a commercial guava orchard. Spheres baited with either Supercharger or BioLure captured more female oriental fruit flies than unbaited spheres when the lures were hung above spheres. Traps baited with Nu-Lure were more effective for capturing females than traps baited with orange puree in field tests.

Vitamin C concentration in whole orange puree.

Vitamin C concentration in whole orange puree.

Pesticide residue reduction by the process of preparing whole orange puree.

Pesticide residue reduction by the process of preparing whole orange puree.

CARROT BEVERAGES

ABSTRACTBeverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, β‐carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1, 2, 4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot‐orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.