Journal of Experimental Food Chemistry

Production of Cloudifier Products from Lemon, Orange, Melon, Persimmon Fruit and its Automation

Abstract

G N Ignatyeva*

Objective: An increase of cloud stability and cloud level of cloudifier juices and concentrates of citrus, melon and persimmon fruit considerably increased their sensory characteristics and beneficial health properties. The aim is to develop the cloudifier juice technology using the continuous process of flash vacuum expansion in the industry of cloudifier juice. Materials and methods: A systematic search of the database literature up to 2014 for studies on the cloudifier juice production was conducted according to a methodology developed a priori. The property and cloud stability of cloudifier juices and concentrates from citrus, melon and persimmon fruit was determined using standardized methods. Results: Evidence from the selected studies were used to develop the industry production of cloudifier juices and concentrates from citrus, melon, persimmon fruits The cloudifier juice and concentrate from citrus, melon, persimmon fruits were obtained using the cavitation, enzyme treatment and flash vacuum expansion. The technology relates to the method that prevents the gel formation, intense browning and re-increase of astringency. The few important basic conditions, such as the enzyme treatment at low temperature, 2.8-4.4 mS electrical conductivity and the sudden expansion treatment during 30 min, formed the pectin oligomer with 60% degree of esterification, micelle (1.0-1.3 μm) network. The application of proposed procedure considerably increased the turbidity to 5000-14940 FNU in 8.0-11.2 °Brix reconstituted juice. The thermal treatment of cloudifier samples at 85-95°C not accelerated the sedimentation process. Cloudifier industry concentrates after cooled were stable for longer too. From an engineering point of view, the micelle size to complete solubilization is a critical process indicator and it determined the electrical conductivity. The relationship between turbidity and conductivity in cloudifier juices from citrus, melon, persimmon fruit was offered for control and automation in processing. Conclusions: This technology which is able to modify the pectin chains and form the micelle network was used in the industry production during a large period of time. During these period 60 lots of industrial cloudifier lemon and orange concentrates were analyzed. The cloudifier fruit juice and concentrate from citrus, melon, persimmon fruit has much benefits potential over their fruit juices and concentrates with a higher pulp, such as: • more natural colour • the turbidity more than 56870 FNU in the 8.0-11.2 °Brix reconstituted juice with a low content of the pulp (0-0.4%; 0.04-1.0% in industry products) • longer shelf life In summary of these study findings, it was found that the content of modified pectin was high and this level satisfied the inhibition of cancer cell proliferation. Further studies are required to quantitatively determine the effect of particle size distribution and cloud loss of the cloudifier juice.