Journal articles: 'Citrus juice extraction'

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Álvarez, Rafael, Catarina P. Carvalho, Jelver Sierra, Oscar Lara, David Cardona, and Julian Londoño-Londoño. "Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice." Journal of Agricultural and Food Chemistry 60, no. 3 (January 9, 2012): 774–81. http://dx.doi.org/10.1021/jf203353h.

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Barboni, Toussaint, Julien Paolini, Pierre Tomi, Fançois Luro, Alain Muselli, and Jean Costa. "Characterization and Comparison of Volatile Constituents of Juice and Peel from Clementine, Mandarin and their Hybrids." Natural Product Communications 6, no. 10 (October 2011): 1934578X1100601. http://dx.doi.org/10.1177/1934578x1100601022.

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The volatile compositions of juice and peel of clementine ( Citrus reticulata x Citrus sinensis var. Commune), mandarin ( Citrus reticulata Blanco var. Willow Leaf) and their hybrids were analyzed by headspace solid-phase extraction (HS-SPME) coupled with gas chromatography and either a flame ionization detector (FID) or a mass spectrometer (MS). The major compounds of the volatile fractions of clementine and mandarin were limonene and limonene/γ-terpinene, respectively. The volatile compositions of juice and peel of the same fruit showed qualitative and quantitative differences. The data analysis established the existence of three main groups based on volatile compounds that correlated with sample genotypes (clementine and mandarin) and fruit samples (peel and juice).

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Ogundare, Oluwatosin J., and David O. Olukanni. "Potential Recovery of Biogas from Lime Waste after Juice Extraction Using Solid–Liquid Extraction Process." Recycling 5, no. 2 (June 19, 2020): 14. http://dx.doi.org/10.3390/recycling5020014.

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A large percentage of fruit mass is left as waste after the consumption or processing of citrus fruits. The inappropriate disposal of these wastes directly leads to environmental and economic concerns. However, scientific investigations have demonstrated that citrus wastes, due to their high concentration in soluble sugars, can be a source of cellulosic biomass for biogas recovery. d-Limonene, the major constituent of essential oils present in citrus wastes, is however, known to hamper the conversion process of citrus wastes to biogas. With the aim of improving biogas production, a study on the pre-treatment of lime fruit waste to reduce the effect of d-limonene was carried out. The pre-treatment process was done using hexane as the solvent in a solid–liquid extraction process to leach out essential oils from lime wastes. Solid–liquid extraction was carried out in a Soxhlet apparatus with pulverized lime waste at 68 °C for 180 min; then the residue was washed and aerated. From the pre-treatment procedure, 21.3 mL of essential oil was recovered, indicating an oil yield of 3.8%. Substrates of untreated and pre-treated lime waste were digested in batches under mesophilic conditions for a period of 28 days. The biogas yield of each substrate was evaluated and the results compared. Substrate of untreated lime waste yielded 66.9 mL/g VS. biogas after the digestion period. In comparison, pre-treated lime waste gave a better biogas yield of 93.2 mL/g VS. after 28 days, indicating an improvement in biogas yield by about 40%. The findings of this research show that there is a viable recovery option of biogas from lime waste, and recommendations of this research can be further explored to develop an economically viable biogas plant process that efficiently utilizes citrus wastes. This would boost the drive of government towards alternative sources of energy and also fulfil two of the sustainable development goals presented by the United Nations.

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Kuraya, Eisuke, Akiko Touyama, Shina Nakada, Osamu Higa, and Shigeru Itoh. "Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice." International Journal of Food Science 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/2375181.

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Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and good performance for the extraction of volatile and aroma-active compounds from the yuzu fruit. The broad applicability and high reliability of this technique for improving the scent of yuzu fruit juice were demonstrated, confirming its potential for application to a wide range of food extraction processes.

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Khazaei, Javad, Jafar Massah, and Gholam H. Mansouri. "Effect of some parameters of air-jet on pneumatic extraction of citrus juice and juice sacs." Journal of Food Engineering 88, no. 3 (October 2008): 388–98. http://dx.doi.org/10.1016/j.jfoodeng.2008.02.027.

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Mikasari, Wilda, Taufik Hidayat, and Lina Ivanti. "ORGANOLEPTIC QUALITY AND VALUE ADDED OF PULPY RIMAU GERGA LEBONG (Citrus nobilis SP.) ORANGE JUICE WITH EXTRACTION AND DYE ADDITION." Jurnal Agroindustri 5, no. 2 (November 28, 2015): 75–84. http://dx.doi.org/10.31186/j.agroind.5.2.75-84.

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The purpose of this study was to determine the acceptability of society to pulpy RGL orange juice and value-added products of pulpy RGL orange juice. The research design used was completely randomized design (CRD) factorial with two treatments which were extraction methods (A) and the addition of dyes (B). Results of research showed that orange processing into pulpy RGL orange juice by the addition of dyes and using a press and extractor were not significantly different in organoleptic. Processing pulpy RGL orange juice from 50 kg of raw material could produce 127 liters juice and can increase the value-added orange RGL 16,300,-/kg with ratio 64 %.

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Cautela, Domenico, Filomena Monica Vella, and Bruna Laratta. "The Effect of Processing Methods on Phytochemical Composition in Bergamot Juice." Foods 8, no. 10 (October 11, 2019): 474. http://dx.doi.org/10.3390/foods8100474.

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Experimental and epidemiological studies show a positive relation between consumption of citrus juices and reduction of risk for some chronic disorders, such as diabetes and cardiovascular diseases. In particular, the bergamot juice is characterized by noticeable amounts of phytochemicals such as flavanone glycosides, limonoids, and quaternary ammonium compounds, all health-beneficial biomolecules. In vitro and in vivo studies have shown anti-inflammatory, cholesterol-lowering, and anti-diabetic activities attributed to these compounds depending on their chemical structure. However, nutritional content of bergamot juice may vary as consequence of different processing techniques, thus needing to address this claim. For this reason, the objective of this research was to evaluate the effects of different processing systems on the proximate constituents, the composition, and the antioxidant activity of the correspondent juices. Overall, the results indicate that the process employed may influence the chemical composition and the functional properties of the ended juice. Screw press method produced a juice with greater content of flavanone glycosides (ranged from 37 to 402 mg/L) and limonoid aglycones (ranged from 65 to 67 mg/L) than the other processes (p < 0.001). However, the process used for extraction of bergamot juice did not affect significantly the N,N-dimethyl-L-proline content (p < 0.5). Moreover, the screw press juice showed the highest antioxidant activity with EC50 value of 9.35 µg/mL, thus suggesting that this method maintains for health the nutritional quality of a fresh-pressed juice.

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TAKENAKA, Makiko, Kazuko NANAYAMA, Seiichiro ISOBE, Kana OZAKI, Kazuna MIYAGI, Hidekazu SUMI, Yoshihiro TOUME, Saeko MORINE, and Hideaki OHTA. "Effect of Extraction Method on Yield and Quality of Citrus depressa Juice." Food Science and Technology Research 13, no. 4 (2007): 281–85. http://dx.doi.org/10.3136/fstr.13.281.

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Tomiyama, Kenichi, Hirokazu Aoki, Takeshi Oikawa, Kazutoshi Sakurai, Yoko Kasahara, and Yukihiro Kawakami. "Characteristic Volatile Components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka)." Natural Product Communications 6, no. 3 (March 2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600319.

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The volatile components of both peel and juice of Japanese citrus, Kabosu ( Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2 E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2 E)-4,5-epoxy-2-decenal, octanal, (4 Z)-decenal, β-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2 E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, β-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.

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PARISH, MICKEY E. "Coliforms, Escherichia coli and Salmonella Serovars Associated with a Citrus-Processing Facility Implicated in a Salmonellosis Outbreak†." Journal of Food Protection 61, no. 3 (March 1, 1998): 280–84. http://dx.doi.org/10.4315/0362-028x-61.3.280.

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A salmonellosis outbreak occurred during the summer of 1995 among individuals who consumed nonpasteurized orange juice from a Florida citrus-processing facility. Clinical isolates were identified by the Centers for Disease Control as Salmonella serovars Hartford, Gaminara, and Rubislaw. At the processing facility, 70 samples (equipment swabs, fruit surface swabs, juice, and miscellaneous environmental samples) were collected before, during, and after processing runs on two different dates. Bottled juice samples from eight previous extraction dates were also collected. Total plate counts, fecal coliforms, and Escherichia coli were enumerated for each sample. Analyses for Salmonella cells were conducted on all juice samples, fruit surface swabs, environmental samples, and selected equipment swabs using direct enrichment and pre-enrichment techniques. Salmonella serovars Hartford, Rubislaw, Saintpaul, and Newport were detected from either juice, unwashed fruit surfaces, or amphibians (Hyla cinerea and Bufo terrestris) captured outside the processing building. Salmonella cells in juice were associated with population levels of fecal coliforms and E. coli above the upper most probable number (MPN) limits of detection (>110/ml).

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Tumbas, Vesna, Gordana Cetkovic, Sonja Djilas, Jasna Canadanovic-Brunet, Jelena Vulic, Zeljko Knez, and Mojca Skerget. "Antioxidant activity of mandarin (Citrus reticulata) peel." Acta Periodica Technologica, no. 41 (2010): 195–203. http://dx.doi.org/10.2298/apt1041195t.

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Mandarin peel, a waste product coming from juice production, was extracted by conventional extraction with 70% acetone. Content of flavonoids in mandarin peel extract (MPE) was determined by HPLC. Hesperidin was the most dominant flavonoid. Free radical scavenging activity of MPE on stable DPPH radicals and reactive hydroxyl radicals was also evaluated. EC50 value determined in spectrophotometrical DPPH radical assay was 0.179 mg/ml, while this value in ESR spin trapping hydroxyl radical assay was 0.415 mg/ml. Also, MPE showed protective effects in stabilising sunflower oil during accelerated storage. The results indicated that mandarin peel can be a valuable source of natural antioxidants.

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El Kantar, Sally, Nadia Boussetta, Nikolai Lebovka, Felix Foucart, Hiba N. Rajha, Richard G. Maroun, Nicolas Louka, and Eugene Vorobiev. "Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction." Innovative Food Science & Emerging Technologies 46 (April 2018): 153–61. http://dx.doi.org/10.1016/j.ifset.2017.09.024.

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Bayat, J., R. J. Valizadeh, F. Eftekhari Shahroudi, A. A. Naserian, A. Tahmasebi, and R. Safari. "Effects of substitution barley grain with dried citrus pulp on performance of Holstein dairy cows." Proceedings of the British Society of Animal Science 2007 (April 2007): 190. http://dx.doi.org/10.1017/s1752756200020937.

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Dried citrus pulp (DCP) as a by-product from juice extraction of citrus fruit can be used as a feedstuff for ruminant animals (Belbaskis and Tsirgogianni, 1996). The DCP is composed of peel, inside portions, and culled fruits of the citrus family (e.g., orange, lemons, and grapefruit). The DCP is a pectin-rich bulky concentrate that is rich source of energy, fibre and calcium, but poor in CP and phosphorous. There is a different of opinion among researchers about the effect of DCP on milk yield, milk composition and blood metabolites components. The main objective of this experiment was to evaluated effects replacement of dried citrus pulp with barley grain on milk yield, milk composition and blood metabolites of dairy cows.

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Pareek, Sunil, Ravinder Paliwal, and Subrata Mukherjee. "Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage." Journal of Food Science and Technology 48, no. 2 (November 5, 2010): 197–203. http://dx.doi.org/10.1007/s13197-010-0154-6.

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Berutu, Cocok Ana Maryani, Fahrurrozi Fahrurrozi, and Anja Meryandini. "Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice." ANNALES BOGORIENSES 21, no. 2 (February 28, 2018): 63. http://dx.doi.org/10.14203/ab.v21i2.311.

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Pectinases are a group of an enzyme that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying of apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. The highest enzyme activity was investigated after 48 hours of incubation. Citrus pectin as the carbon source and peptone as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5, temperature 40 °C and the crude enzyme had the higher activity at one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH and viscosity. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.

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Berutu, Cocok Ana Maryani, Fahrurrozi Fahrurrozi, and Anja Meryandini. "Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice." ANNALES BOGORIENSES 21, no. 2 (December 22, 2017): 63. http://dx.doi.org/10.14203/ann.bogor.2017.v21.n2.63-68.

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Pectinases are a group of an enzyme that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying of apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. The highest enzyme activity was investigated after 48 hours of incubation. Citrus pectin as the carbon source and peptone as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5, temperature 40 °C and the crude enzyme had the higher activity at one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH and viscosity. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.

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Cao, Huaisheng, Pengfei Jia, Duo Xu, Yuanjing Jiang, and Siqi Qiao. "Feature Extraction of Citrus Juice During Storage for Electronic Nose Based on Cellular Neural Network." IEEE Sensors Journal 20, no. 7 (April 1, 2020): 3803–12. http://dx.doi.org/10.1109/jsen.2019.2961135.

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Zannini, Domenico, Giovanni Dal Poggetto, Mario Malinconico, Gabriella Santagata, and Barbara Immirzi. "Citrus Pomace Biomass as a Source of Pectin and Lignocellulose Fibers: From Waste to Upgraded Biocomposites for Mulching Applications." Polymers 13, no. 8 (April 14, 2021): 1280. http://dx.doi.org/10.3390/polym13081280.

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Citrus pomace derived from the industrial processing of juice and essential oils mostly consists of pectin, cellulose, hemicellulose, and simple sugars. In this work, citrus pomace waste from an agricultural company in South Italy was used as source of pectin. The extraction conditions of the polysaccharide were optimized using a suitable combination of time and a concentration of a mild organic solvent, such as acetic acid; thus recovering high Mw pectin and bioactive molecules (flavonoids and polyphenols). The pectin was structurally (GPC, FTIR), morphologically (SEM), thermally (TGA/DTG), and mechanically characterized, while bioactive molecules were separated and the total phenolic content (TPC) and total flavonoids content (TFC) were evaluated. With the aim to develop novel biocomposite-based materials, the pectin extracted from citrus waste was reinforced with different amounts of lignocellulose fractions also recovered from citrus waste after polysaccharide extraction, according to a “zero waste” circular economy approach. The prepared biocomposites were morphologically and mechanically characterized to be used as biodegradable mulching systems for crop protection. Thus, the citrus waste biomass was recovered, fractionated into its main raw materials, and these were recombined to develop novel upgraded biocomposites for mulching applications, by means of a cost-effective and eco-sustainable approach.

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Yu*, Jun, Romeo Toledo, Rakesh Singh, Leonard Pike, and Bhimanagouda Patil. "Supercritical Fluid Extraction of Limonoids from Grapefruit Seeds." HortScience 39, no. 4 (July 2004): 806D—806. http://dx.doi.org/10.21273/hortsci.39.4.806d.

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Grapefruit seeds were studied for the extraction of limonoids using supercritical CO2 extraction (SC-CO2) technique. Limonin aglycone was successfully extracted with SC-CO2 directly from grapefruit seeds; and the limonin glycoside was extracted using SC-CO2 and ethanol as co-solvent from the spent seeds after the extraction of limonin aglycone. In an effort to optimize the extraction conditions of limonin aglycone, pressure, temperature, time effects were investigated. Various times of extraction, CO2 flow rate and the feeding modes of CO2 were also employed to obtain the highest yield of limonin aglycone. Optimal conditions to achieve the highest limonin aglycone (0.63 mg/g seeds) were 48.3 MPa, 50°C and 60 min with CO2 bottom feeding, flow rate about 5 L/min. The extraction conditions for limonin glycoside to achieve highest yield were further optimized. The highest extraction yield (0.62 mg limonin glycoside/g seeds) were at 48.3 MPa, 50°C, 30% molar fraction of ethanol (XEth =0.30) and 40 min with CO2 top feeding, flow rate about 5 L/min. The results demonstrated that supercritical CO2 extraction of limonoids from grapefruit seeds, a citrus juice industry byproduct, has practical significance for commercial production.

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Falcinelli, Beatrice, Franco Famiani, Andrea Paoletti, Sara D’Egidio, Fabio Stagnari, Angelica Galieni, and Paolo Benincasa. "Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species." Agriculture 10, no. 2 (January 30, 2020): 33. http://dx.doi.org/10.3390/agriculture10020033.

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Seeds from Citrus species represent a relevant by-product of the juice industry and a potential source of bioactive compounds such as phenols and other antioxidants. Sprouting could be an intriguing idea to enhance the content of these compounds, as explored for other fruittree species. In this experiment, the sprouting performance, the concentration of total phenols and phenolic acids, and the antioxidant activity of seeds and sprouts were evaluated for bitter orange (Citrus aurantium L. seedlings), blonde orange (Citrus sinensis (L.) Osbeck cv.Biondocomune), sweet orange (Citrus sinensis (L.) Osbeck seedlings), lemon (Citrus limon (L.) Osbeck cv.Femminello), and mandarin (Citrus reticulata Blanco cv.Tardivo di Ciaculli). The germination was high for all genotypes except for mandarin, but it took 4–8 weeks. Sprouts did not differ among genotypes for size and generally had hard consistency of cotyledons and a bitter taste. The concentrations of total phenols and phenolic acids of seeds and sprouts varied with the genotype, while the antioxidant activity was not statistically different among treatments. Sprouting increased both the concentration of phenolic compounds and antioxidant activity but no correlation was found between them, suggesting that other antioxidants, besides phenols, are present. Given the slow germination and the bitter taste, Citrus sprouts appear unsuitable for homemade production aimed at direct consumption, while they may have perspectives for extraction of food additives, cosmetics, and pharmaceutics.

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Kato-Noguchi, Hisashi, and Yukitoshi Tanaka. "Potential of Citrus junos Fruit Waste From the Food Processing Industry for Weed Management." HortScience 41, no. 6 (October 2006): 1516–17. http://dx.doi.org/10.21273/hortsci.41.6.1516.

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The allelopathic potential of Citrus junos Tanaka waste from food processing industry after juice extraction was investigated under laboratory conditions. C. junos waste powder inhibited the growth of roots and shoots of alfalfa (Medicago sativa L.), cress (Lepidium sativum L.), lettuce (Lactuca sativa L.), crabgrass (Digitaria sanguinalis L.), timothy (Phleum pratense L.) and ryegrass (Lolium multiflorum Lam.). Significant reductions in the growth of roots and shoots were observed as the powder concentration increased. The concentration of abscisic acid-β-d-glucopyranosyl ester (ABA-GE) in C. junos waste was determined to be 17.9 mg · kg–1 dry weight. Its concentration in C. junos waste appears to account mostly for the observed inhibition of tested plant seedlings. These results indicate that C. junos waste is allelopathic with potential for use in agriculture to suppress weed emergence, which should be investigated further in the field.

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Cao, Wen, Chunmei Liu, and Pengfei Jia. "Feature Extraction and Classification of Citrus Juice by Using an Enhanced L-KSVD on Data Obtained from Electronic Nose." Sensors 19, no. 4 (February 21, 2019): 916. http://dx.doi.org/10.3390/s19040916.

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Aroma plays a significant role in the quality of citrus fruits and processed products. The detection and analysis of citrus volatiles can be measured by an electronic nose (E-nose); in this paper, an E-nose is employed to classify the juice which is stored for different days. Feature extraction and classification are two important requirements for an E-nose. During the training process, a classifier can optimize its own parameters to achieve a better classification accuracy but cannot decide its input data which is treated by feature extraction methods, so the classification result is not always ideal. Label consistent KSVD (L-KSVD) is a novel technique which can extract the feature and classify the data at the same time, and such an operation can improve the classification accuracy. We propose an enhanced L-KSVD called E-LCKSVD for E-nose in this paper. During E-LCKSVD, we introduce a kernel function to the traditional L-KSVD and present a new initialization technique of its dictionary; finally, the weighted coefficients of different parts of its object function is studied, and enhanced quantum-behaved particle swarm optimization (EQPSO) is employed to optimize these coefficients. During the experimental section, we firstly find the classification accuracy of KSVD, and L-KSVD is improved with the help of the kernel function; this can prove that their ability of dealing nonlinear data is improved. Then, we compare the results of different dictionary initialization techniques and prove our proposed method is better. Finally, we find the optimal value of the weighted coefficients of the object function of E-LCKSVD that can make E-nose reach a better performance.

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YOSHIDA, Yasuji, Motoko UEDA, Takuji ITO, and Hidemi IZUMI. "Protective effect of dietary fiber prepared from pulp refuse after extraction of juice from citrus fruits against amaranth toxicity." NIPPON SHOKUHIN KOGYO GAKKAISHI 35, no. 6 (1988): 387–95. http://dx.doi.org/10.3136/nskkk1962.35.6_387.

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Latirah, Latirah. "THE DEVELOPMENT OF ANTIDANDRUFF LOTION SHAMPOO WITH EXTRACT FRUIT SKIN AND PRESS WATER LIME (Citrus hystrix DC.)." SANITAS: Jurnal Teknologi dan Seni Kesehatan 11, no. 2 (December 10, 2020): 136–48. http://dx.doi.org/10.36525/sanitas.2020.12.

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Kaffir lime has long been used by Indonesian people for hair care. The purpose of this research is to formulate anti-dandruff shampoo with active ingredients of kaffir lime extract, and physicochemical evaluation based on the Indonesian National Standard of shampoo products. The addition of ethyl acetate extract at concentrations of 20, 30, and 40% as the active ingredient of anti-dandruff shampoo formula. All shampoo formulas showed very strong anti-dandruff activity (inhibition zone 35.67 ± 0.58 mm), but still lower than the inhibition zone of chemical-commercial shampoo (p <0.05). The lime juice extraction shampoo formula is preferred by 34 panelists (p <0.05) in the hedonic test. The results also showed that all shampoo formulas met the pH and water content requirements according to the Indonesian National Standard. Further studies are needed to determine the stability and safety of shampoo preparations.

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Yi, Tian, Kexing Wang, Zimeng Zhuang, Siyi Pan, and Xingjian Huang. "Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods." Advance Journal of Food Science and Technology 6, no. 9 (November 10, 2014): 1058–66. http://dx.doi.org/10.19026/ajfst.6.160.

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Han, Chao, Bin Liu, Zhenou Zhu, Fuzhen Huang, Xiangzhun Chen, and Yan Shen. "Microwave-Assisted Extraction and Determination of Citrus Red 2 Dye in Oranges and Orange Juice by Liquid Chromatography-Tandem Mass Spectrometry." Journal of Food Science 77, no. 12 (November 21, 2012): C1269—C1272. http://dx.doi.org/10.1111/j.1750-3841.2012.02984.x.

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Li, Gui-Jie, Hou-Jiu Wu, Yu Wang, Wei-Lun Hung, and Russell L. Rouseff. "Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection." Food Chemistry 271 (January 2019): 29–38. http://dx.doi.org/10.1016/j.foodchem.2018.07.130.

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Ostry, V. "Alternaria mycotoxins: an overview of chemical characterization, producers, toxicity, analysis and occurrence in foodstuffs." World Mycotoxin Journal 1, no. 2 (May 1, 2008): 175–88. http://dx.doi.org/10.3920/wmj2008.x013.

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Microfungi of the genus Alternaria are ubiquitous pathogens and saprophytes. Many species of the genus Alternaria commonly cause spoilage of various food crops in the field or post-harvest decay. Due to their growth even at low temperatures, they are also responsible for spoilage of these commodities during refrigerated transport and storage. Several Alternaria species are known producers of toxic secondary metabolites - Alternaria mycotoxins. A. alternata produces a number of mycotoxins, including alternariol, alternariol monomethyl ether, altenuene, altertoxins I, II, III, tenuazonic acid and other less toxic metabolites. Tenuazonic acid is toxic to several animal species, e.g. mice, chicken, dogs. Alternariol, alternariol monomethyl ether, altenuene and altertoxin I are not very acutely toxic. There are several reports on the mutagenicity and genotoxicity of alternariol, and alternariol monomethyl ether. Alternariol has been identified as a topoisomerase I and II poison which might contribute to the impairment of DNA integrity in human colon carcinoma cells. Analytical methods to determine Alternaria toxins are largely based on procedures, involving cleanup by solvent partitioning or solid phase extraction, followed by chromatographic separation techniques, in combination with ultraviolet, fluorescence, electrochemical and mass spectroscopic detection. A large number of Alternaria metabolites has been reported to occur naturally in food commodities (e.g. fruit, vegetables, cereals and oil plants). Alternariol, alternariol monomethyl ether and tenuazonic acid were frequently detected in apples, apple products, mandarins, olives, pepper, red pepper, tomatoes, tomato products, oilseed rape meal, sunflower seeds, sorghum, wheat and edible oils. Alternariol and alternariol monomethyl ether were detected in citrus fruit, Japanese pears, prune nectar, raspberries, red currant, carrots, barley and oats. Alternariol monomethyl ether and tenuazonic acid were detected in melon. Natural occurrence of alternariol has been reported in apple juice, cranberry juice, grape juice, prune nectar, raspberry juice, red wine and lentils.

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Calabrò, M. L., V. Galtieri, P. Cutroneo, S. Tommasini, P. Ficarra, and R. Ficarra. "Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice." Journal of Pharmaceutical and Biomedical Analysis 35, no. 2 (April 2004): 349–63. http://dx.doi.org/10.1016/s0731-7085(03)00585-5.

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Ferrara, Lydia, Daniele Naviglio, and Arturo Armone Caruso. "Cytological Aspects on the Effects of a Nasal Spray Consisting of Standardized Extract of Citrus Lemon and Essential Oils in Allergic Rhinopathy." ISRN Pharmaceutics 2012 (December 9, 2012): 1–6. http://dx.doi.org/10.5402/2012/404606.

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In this paper, a new formulation of nasal spray was set up based on the extract of lemon pulp, obtained by using a new solid-liquid technology of extraction, added to pure Aloe juice, soluble propoli, and essential oils of Ravensara and Niaouly. It was tested in a clinical study in which 100 subjects were recruited for a period of one month. Nasal scraping was used for collecting samples and after the application of the May-Grünwald Giemsa standard technique, glass slides were analysed by using optical microscope with a 1000x oil immersion. A control group constituted of ten people was recruited as control and this group was administered with physiological solution (saline solution). The comparison of results obtained before and after the application of nasal spray showed a total reduction of eosinophils granulocytes and mast cells; clinical data were confirmed by improvement of clinical pictures of patients. The lemon-based nasal spray was a good alternative to conventional medicine for the treatment of perennial and seasonal allergic and vasomotor rhinopathy.

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Satheeshkumar, Subramaniyan, Paramasivam Sivagurunathan, Kannaiyan Muthulakshmi, and Chinnaiyan Uma. "Utilization of Fruit Waste for the Production of Citric Acid by using Aspergillus Niger." Journal of Drug Delivery and Therapeutics 9, no. 4-A (August 30, 2019): 9–14. http://dx.doi.org/10.22270/jddt.v9i4-a.3487.

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The main organic acids in industrial used were citric, acetic, tartaric, malic, lactic and gluconic acid. The most utilized organic acid is citric acid or tricarboxylic acid. Chemical synthesis of citric acid is more costly than fermentation. The citrus processing industry generates tons of waste such as peel and segment membranes resulting from the extraction of citrus juice in industrial plants. About 6 isolates were obtained from the fruit waste dumped soil and they were subjected to screening for citric acid production. A. niger over other potential citric acid-producing organism towards efficient utilization of agroindustry residues and by-products for citric acid production. It was grown on PDA plates at a temperature of 28°C for 5 to 7 days. Fruit wastes like orange peel, sweet lime peel, banana peel and pineapple peel as a potential substrate for the production of citric acid using A. niger isolates. The nitrogen source of the fermentation medium will have a direct effect on the yield of citric acid. Among the four fruit wastes, citric acid production was maximum from orange peel followed by sweet lime peel, pineapple peel and banana peel respectively. Orange peel contains soluble sugars and pectin as the main components. Study the impact of different carbon sources on citric acid., the basal media were supplemented with glucose, sucrose, fructose, maltose and the fermentation were carried up to 5 days at 30°C. Nitrogen sources on the fermentation were studied by incorporating ammonium phosphate, potassium hydrogen phosphate and peptone. The effect of lower alcohol incorporation on the fermentation of citric acid was studied.

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Barahona, Francisco, Esther Turiel, Peter A. G. Cormack, and Antonio Martín-Esteban. "Synthesis of core-shell molecularly imprinted polymer microspheres by precipitation polymerization for the inline molecularly imprinted solid-phase extraction of thiabendazole from citrus fruits and orange juice samples." Journal of Separation Science 34, no. 2 (January 2011): 217–24. http://dx.doi.org/10.1002/jssc.201000277.

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Barfi, Behruz, Alireza Asghari, Maryam Rajabi, Azadeh Barfi, and Iman Saeidi. "Simplified miniaturized ultrasound-assisted matrix solid phase dispersion extraction and high performance liquid chromatographic determination of seven flavonoids in citrus fruit juice and human fluid samples: Hesperetin and naringenin as biomarkers." Journal of Chromatography A 1311 (October 2013): 30–40. http://dx.doi.org/10.1016/j.chroma.2013.08.078.

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Marcillaud, Laurence, and Bernard Donèche. "First results about use of a possible substitution product for sulfur dioxide in wine making." OENO One 31, no. 2 (June 30, 1997): 93. http://dx.doi.org/10.20870/oeno-one.1997.31.2.1088.

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Plant extract DF100, produced by Chemie Research and Manufacturing Co. (Casselberry, Florida-U.S.A.) from wastes of grapefruit (Citrus paradisi sp.) juice elaboration, presents anti-microbial and anti-oxydant properties. First experiments to use it to substitute sulfur dioxide in wine-making have been realized during two years.When DF100 is added in must at low level (less than 1 g/l), it does not influence growth and activity of yeasts.Wines obtained only differ on several fermentation secondary products as propanediol. This compound is all-ways more produced in the presence of DF100.Phenolic composition of red wines is weakly modified. Lowest anthocyanin extraction is balanced by a greater color, resulting from a higher ionization degree without sulfur dioxide.Plant extract ensures a good protective effect against bacterial alterations during wine ageing in wood casks.For highest concentrations, especially for stopping fermentation to obtain natural sweet white wines, plant extract leads to organoleptic deviations in color and taste.lt is necessary to follow study on this plant extract and to develop new preparation with a more purified and colourless product, hoping that toxicological studies will demonstrate its harmlessness.

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Oliveira, Janine Patricia Melo, José Crisóstomo da Silva Neto, Adriano Sant’Ana Silva, Saulo Soares da Silva, and Adriana da Silva Santos. "Produção de fermentado alcoólico de laranja." Revista Verde de Agroecologia e Desenvolvimento Sustentável 10, no. 3 (August 12, 2015): 35. http://dx.doi.org/10.18378/rvads.v10i3.3561.

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Este trabalho tem como objetivo produzir um fermentado alcoólico proveniente do suco de laranja (Citrus sinensis), segundo processo adaptado das metodologias já existentes para obtenção de outros fermentados de fruta. O processo produtivo do fermentado de laranja e as analises referentes ao mesmo foram conduzidos no Laboratório de Operações Unitárias e Fenômeno de Transporte do Centro de Ciências e Tecnologia Agroalimentar da Universidade de Campina Grande – Campus Pombal - Pb. Com relação às etapas da adição dos insumos na confecção do fermentado, as mesmas não foram feitas na ordem descrita pela maioria das literaturas que se trabalham com fermentados alcoólicos, onde a ordem seguida foi: Extração do mosto, Preparação do Mosto: Sulfitação, Inoculação do Microrganismo e Nutrientes, Determinação do °Brix, Chaptalização, Fermentação Alcoólica, Decantação e Trasfegas, Clarificação, Filtração e o Envase. Constata-se pelo presente trabalho que o fermentado de laranja, mostrou-se aceitável tanto em relação aos parametros físico-químicos analisados para o mesmo, quanto para as carcteristicas sensoriais, tal como o sabor, aroma e aparência. Reforça-se, portanto, a idéia de agregação de valor a uma matéria-prima consideravelmente nutricional, por meio da confecção de um produto inovador.Production of alcoholic fermented orangeAbstract: This work aims to produce an alcoholic fermented from orange juice (Citrus sinensis), second process adapted from existing methodologies for obtaining other fermented fruit. The production process of fermented orange and the same related analyzes were conducted at the Unit Operations Laboratory and Phenomenon Transport Science Center and Agrifood Technology, University of Campina Grande - Campus Pombal. - Pb Regarding the steps to add inputs in the manufacture of fermented, they were not made in the order described by most of the literature that working with alcoholic fermentation, where the order was then: the must extraction, preparation of Mosto: Sulphitation, inoculation of the micro-organism and nutrients, determination of ° Brix , Chaptalisation, alcoholic fermentation, decantation, and Racking, clarification, filtration and Filling. It appears in this work that fermented orange, proved acceptable both for physical and chemical parameters analyzed for the same, as for the sensory carcteristicas, such as flavor, aroma and appearance. , Up reinforces therefore the value-added idea of a raw material considerably nutrition through the production of an innovative product.

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Barboni, Toussaint, François Luro, Nathalie Chiaramonti, Jean-Marie Desjobert, Alain Muselli, and Jean Costa. "Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry." Food Chemistry 116, no. 1 (September 2009): 382–90. http://dx.doi.org/10.1016/j.foodchem.2009.02.031.

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REZAAIYAN, R., and S. NIKDEL. "A Comparison of Mineral Extraction Techniques of Citrus Juices as Analyzed by Inductively Coupled Plasma Atomic Emission Spectrometry." Journal of Food Science 55, no. 5 (September 1990): 1359–60. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03936.x.

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N.W.F., Muhammad, Nurrulhidayah A.F., Hamzah M.S., Rashidi O., and A. Rohman. "Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison." Food Research 4, S1 (March 9, 2020): 266–73. http://dx.doi.org/10.26656/fr.2017.4(s1).s14.

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Dragon fruit is a tropical fruit belongs to Cactae family of genus Hylocereus. Popular as buah naga in Malay, dragon fruit is not only sought after for its wonderful taste, but this fruit is also nutritionally and medicinally attractive for consumers. The dragon fruit flesh is usually eaten raw or it is processed into juices and the remaining peel will be discarded. To minimize the waste created from dragon fruit consumption, an idea of transforming the peel of dragon fruit into edible pectin has been proposed. Pectin can be found in food products as a gelling agent and it is used to maintain the quality of foods. Recent market demand for pectin is increasing annually and to meet the supply-demand, researchers are working towards obtaining pectin from available non-conventional sources. In this study, pectin was extracted from dragon fruit peel by hot acid extraction at pH 3.5 and 75 mins of extraction. Distilled water was used as a solvent and the acidic environment was achieved with dilute HCl. Degree of esterification (DE) analysis was performed by FTIR. The extracted pectin was categorized as high methoxyl pectin based on DE (52%). The endothermic properties of dragon fruit pectin analyzed by DSC indicating the stability of extracted pectin compared to citrus peel pectin. Pectin extracted was characterized in terms of moisture (14.03±1.925), ash content (8.73±1.218), as well as water and oilholding capacity (4.08±0.0.81) (2.18±0.096), swelling capacity (5.94±1.271) and texture profile in terms of gumminess (33.66±6.05), cohesiveness (1.06±0.08) and hardness (31.63±3.81). All characteristics were compared with citrus peel pectin.

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Sammani, Mohamad Subhi, Sabrina Clavijo, Alba González, and Víctor Cerdà. "Development of an on-line lab-on-valve micro-solid phase extraction system coupled to liquid chromatography for the determination of flavonoids in citrus juices." Analytica Chimica Acta 1082 (November 2019): 56–65. http://dx.doi.org/10.1016/j.aca.2019.06.032.

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MIYAGI, KAZUNA, TOMOKO FUJISE, NOBUYUKI KOGA, KOUJI WADA, MASAMICHI YANO, and HIDEAKI OHTA. "Effect of Some Extracting Methods and Storage Temperature on Quality Stability of Shiikuwasha (Citrus depressa Hayata) Fruit Juice during Storage: Stability of Polymethoxylated Flavones and Synephrine." Food Preservation Science 35, no. 1 (2009): 3–9. http://dx.doi.org/10.5891/jafps.35.3.

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Cserjési, Petra, Katalin Bélafi-Bakó, Zsófia Csanádi, Sándor Beszédes, and Cecilia Hodúr. "Simultaneous recovery of pectin and colorants from solid agro-wastes formed in processing of colorful berries." Progress in Agricultural Engineering Sciences 7, no. 1 (January 1, 2011): 65–80. http://dx.doi.org/10.1556/progress.7.2011.5.

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Extraction of pectic substances from solid agro-wastes and the application of recovered pectin in the food, pharmaceutical and cosmetic industry can significantly contribute to a more economic and environmentally sound agro-industrial production. Thus investigation of the physicochemical properties of extracted pectic substances seems important not only from human health preservation considerations, but their advantageous properties can be confirmed for the possible manufacturers, potential processing, as well. Therefore, in this work pectic substances were extracted from red currant, black currant, raspberry, blackberry and elderberry press residues by hot water and the composition, antioxidant activity, total phenol, anthocyanin content and the color coordinates of pectins were determined. The results show that the pectin colors fall in the range between reddish purple (black currant and elderberry) and yellow (citrus and apple). Moreover some of the pectins in a powder form have different color coordinates than in the form of aqueous solutions or gels. This might be very important when the pectins are selected for different production processes. The anthocyanin content of pectin preparations is lower than the values of fruit juices. It can be concluded that the colorants found in pectin preparations belong to the group of phenolics and have adequate antioxidant capacity, which is extremely beneficial for human health. As a summary it was concluded that the investigated pectins can be easily extracted and successfully used as natural colorants or antioxidants since they have adequate antioxidant activity, total phenol and anthocyanin content and suitable color coordinates.

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Hartanto, Deni Tri, Ellen Lydia Kurniasari, Ribka Artha Maria, Puspa Sari Dewi, and Vina Septiani. "Potensi Ekstrak Etanol Kulit Jeruk Lemon (Citrus limon L.) Sebagai Obat Alternatif Hiperkolesterolemia Pada Tikus Wistar Hiperglikemik." Kartika : Jurnal Ilmiah Farmasi 6, no. 2 (May 24, 2019): 81. http://dx.doi.org/10.26874/kjif.v6i2.156.

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Abstrak Jeruk lemon (Citrus limon L) secara empiris telah digunakan masyarakat untuk menurunkan berat badan. Selain itu perasan jeruk lemon pun dipercaya mampu menurunkan kadar kolesterol darah. Penelitian ini bertujuan untuk menentukan potensi ekstrak etanol kulit jeruk lemon sebagai obat alternatif hiperkolesterolemia pada tikus wistar hiperglikemia dengan menggunakan metode proteksi. Proses ekstraksi kulit buah jeruk lemon dilakukan dengan metode maserasi. Semua tikus diberi sediaan uji sesuai dengan kelompoknya (kontrol, ekstrak etanol jeruk lemon, pembanding simvastatin) bersamaan dengan intervensi fruktosa 60% yang dicampur dalam makanannya selama 6 minggu. Pemeriksaan kadar kolesterol total dilakukan setiap minggu. Hasil pengujian menunjukkan bahwa ekstrak etanol kulit buah lemon mampu menghambat peningkatan kadar kolesterol total tikus wistar hiperglikemia. Ekstrak etanol kulit buah lemon dosis 70 mg/kg bb menunjukkan hasil terbaik yang berbeda bermakna dibanding kelompok kontrol (p<0,05) pada penelitian ini. Dengan demikian, ekstrak etanol kulit jeruk lemon berpotensi untuk digunakan sebagai obat alternatif hiperkolesterolemia. Kata Kunci : Hiperkolesterolemia, Lemon, Fruktosa 60% Potency of lemon peel ethanolic extract (Citrus limon L.) as alternative drug for hypercholesterolemia in hyperglycemic wistar rat Abstract Lemon (Citrus limon L) empirically has been used by the community to lose weight. Besides lemon juice is also believed to be able to reduce blood cholesterol levels. This study aims to determine the potential of ethanol extract of lemon peel as an alternative medicine for hypercholesterolemia in hyperglycemic wistar rats using the protection method. The process of extracting lemon peel is done by maceration method. All rats were given a test preparation according to their group (control, lemon ethanol extract, compared to simvastatin) together with intervention of fructose 60% mixed in the food for 6 weeks. Examination of total cholesterol levels is carried out every week. The test results showed that the ethanol extract of lemon peel was able to inhibit the increase of total cholesterol levels in hyperglycemic wistar rats. The ethanol extract of lemon peel doses of 70 mg / kg bw showed the best results which were significantly different than the control group (p <0.05) in this study. Thus, the ethanol extract of lemon peel has the potential to be used as an alternative drug for hypercholesterolemia. Keywords : Hypercholesterolemia, Lemon, Fructose 60 %

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McDougall, Gordon J. "Phenolic-enriched foods: sources and processing for enhanced health benefits." Proceedings of the Nutrition Society 76, no. 2 (November 2, 2016): 163–71. http://dx.doi.org/10.1017/s0029665116000835.

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Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such ‘polyphenol-plus’ fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then ‘lifting’ biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable effects on polyphenol profiles and novel extraction methods bring new opportunities. Encapsulation methods can protect specific polyphenols during digestion and increase their delivery in the gastrointestinal tract to target-specific health effects. Lastly we could examine reformulation of products to alter polyphenol content or composition. Enhancing staple apple or citrus juices with berry juices could double polyphenol levels and provide specific polyphenol components. Reformulation of foods with polyphenol-rich factions recovered from ‘wastes’ could increase polyphenol intake, alter product acceptability, improve shelf life and prevent food spoilage. Finally, co-formulation of foods can influence bioavailability and potential bioactivity of certain polyphenols. Within the constraints that certain polyphenols can interfere with drug effectiveness through altered metabolism, this provides another avenue to enhance polyphenol intake and potential effectiveness. In conclusion, these approaches could be developed separately or in combination to produce foods with enhanced levels of phenolic components that are effective against specific disease conditions.

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Martins, Oluwaseun O., Bukola O. Bolaji, Oluwole H. Adeyemi, and Olawale M. Sanusi. "Design and Construction of a Motorized Citrus Juice Extractor." FUOYE Journal of Engineering and Technology 3, no. 2 (September 30, 2018). http://dx.doi.org/10.46792/fuoyejet.v3i2.209.

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This paper presents the design, construction and performance evaluation of a locally fabricated motorized citrus juice extractor for small and medium scale industry. The fabrication materials for the machine comprises of stainless steel aluminum alloy which is used for the construction of the hopper, compression chamber and collector or receiver. The presser and perforated cylindrical sieve was formed using stainless steel sheet. The power shaft was machined from stainless steel solid shaft; mild steel angle bar was used for the main frame while the transmission pulleys were machined from mild steel material. In selection of materials for the machine critical properties such as toxicity, corrosion and pitting resistance were considered. For power transmission, 4 HP electric motor, V-belt and cast iron ball bearings were used. The performance evaluation of the machine shows that the machine extraction capacity and extraction efficiency are significantly affected by the prime mover speed in revolution per minutes (rpm). The machine efficiency is found to be 84.54 %, average juice extraction capacity is 10.92 cm3/sec or 39.312 lit/h at 600 rpm and the machine capacity is 38.89 kg/h. The production cost of the machine is about N117,800.00 (326 USD) this cost compared with the imported GG-0.5 model of similar capacity which cost about 3150 USD makes the machine considerably acquirable for use by both small and medium scale citrus juice processing plants in Nigeria. Keywords— Design, Extraction efficiency, Fabrication, Juice extractor, Performance evaluation.

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Ewansiha, Joel Uyi. "Evaluation of Antibacterial Potency of Citrus Limon (Lemon) Juice Against Some Pathogenic Organisms as Alternative Source of Chemotherapy." European Journal of Biology and Biotechnology 1, no. 1 (April 1, 2020). http://dx.doi.org/10.24018/ejbio.2020.1.1.12.

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The development of antibiotic resistance by pathogenic microorganisms have necessitated the quest for alternative drug therapy. The efficacy and safety of extract from Citrus limon for the development of alternative antibacterial drug using the cold-pressing extraction methods and column chromatography to obtain crude juice extracts and fractions respectively while the agar well diffusion and tube dilution methods were used to screen the juice extract and fractions for antibacterial activity against Salmonella enterica, Klebsiella pneumoniae, Streptococcus pneumoniae and Streptococcus pyogenes. A total of 277.5mL (12.313%) of juice was obtained from 2253.8g of fruit while the phytochemical analysis revealed the presence of 10 phytocomponents namely tannins, flavonoids, anthraquinones, alkaloids, steroids, phenols, cardiac glycoside, terpenes, resins and saponins. One hundred percent (100%) of the juice crude extract exhibited the highest activity with mean inhibition zones (MIZ) ranged from 25.00±0.57mm to 32.33±0.33mm while 25% (6.67±1.15mm to 10.00±1.00mm) exhibited the least activity. The minimum inhibitory concentration and minimum bactericidal concentration (MIC and MBC) for the juice crude extract ranged from 25% to 12.5% and 100% respectively while S. paratyphi C, S. typhi, K. pneumoniae and S. pneumoniae were still viable at 100%. Out of the three fractions eluted, only one (JEtOAc) was active against all the test organisms with MIZ ranged from 14.00±0.33mm to 22.33±1.20mm while 27 compounds were identified in the fractions by GCMS. Notable group of compounds identified include fatty acids, terpenes, aliphatic and aromatic hydrocarbons. The MIC and MBC for the fractions ranged from 30mg/mL to 15mg/mL and >120mg/mL to 30mg/mL. Based on these findings, it can therefore be concluded that the juice extract and ethyl acetate fraction of Citrus limon possess antibacterial activity due to the abundant presence of secondary metabolites and it is recommended that toxicity test be carried out on the crude extract and fraction for the development of alternative drugs for the control and treatment of infections caused by resistant organisms.

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Dassoff, Erik S., Jonathan X. Guo, Yan Liu, Selina C. Wang, and Yao Olive Li. "Potential Development of Non-synthetic Food Additives from Orange Processing Byproducts – A Review." Food Quality and Safety, December 3, 2020. http://dx.doi.org/10.1093/fqsafe/fyaa035.

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Abstract Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60% of the total, with their main application in juice production. During orange juice production, only about 50% of the fresh orange weight is transformed into juice, with the remaining 50% comprised of residue (peel, pulp, seeds, orange leaves and whole orange fruits that do not reach the quality requirements). With the resulting tons of orange byproducts, there has been an initiative to research possible ways to reutilize and revalorize citrus waste. Orange pomace, the byproduct from juicing process, is currently used to extract the essential oils for fragrance and flavor, and a majority of the waste is used as cattle feed; however, these applications do not account for all of the waste or capture all of its potential value. Meanwhile, these byproducts are put into landfills at the owner’s expense, and contribute to global warming through carbon emissions. On the other hand, orange byproducts still contain many useful nutraceutical components, such as dietary fiber and phytochemicals, which could be utilized for value-added ingredients and new product development. Some research approaches in this area include the production of organic fertilizers and biofuels, or the extraction of essential oils, pectins, and antioxidant compounds. There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments. Orange pomace may be used for food product development as a “clean-label”, non-synthetic preservative, which rationalizes this review.

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De Rycker, Johan, Carrie Ruxton, Markus Jungen, and Ralf Schweiggert. "Nutritional composition of commercially-produced 100% orange juice reveals large variability in vascular health bioactive, hesperidin." Proceedings of the Nutrition Society 79, OCE2 (2020). http://dx.doi.org/10.1017/s0029665120002682.

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AbstractIt is well-accepted that fruits contain a wide array of nutrients and bioactive substances which may contribute towards the prevention of chronic disease. Citrus fruits, as well as their juices, are recognised for their rich polyphenol content, specifically the flavanones; hesperidin, naringin and narirutin. Citrus fruits and juices are also rich in vitamin C and provide a source of folate, potassium and provitamin A.Randomised controlled trials have reported significant improvements to vascular function and blood pressure following consumption of 100% orange juice (OJ) with the effects potentially mediated through hesperidin and/or potassium (which has an EU claim for supporting normal blood pressure). Further clinical research may be facilitated by up-to-date information on the composition of OJ.By auditing more than 350 fruit processing companies worldwide, the non-profit organisation SGF International collects authentic OJ samples for regular compliance testing. Samples of unpasteurized OJ from the production line are removed by trained staff immediately post-extraction and frozen at -18°C within a few minutes. The samples are posted in this state to accredited laboratories where key nutrients and bioactives are tested. SGF's Database of Authentic Samples (2018) provides the following data (mg/litre) as sample size, mean, standard deviation, minimum, maximum for hesperidin (231, 520, 175, 109, 1160), L-ascorbic acid (615, 450, 98, 120, 721), potassium (1242, 1758, 204, 1197, 2340), total carotenoids (575, 7, 3, 2, 21) and pectins (1043, 334, 132, 19, 932).On average, there was more hesperidin in OJ than vitamin C, giving an estimated composition of 78 mg hesperidin and 67.5 mg vitamin C per 150 mL serving. Samples from Chinese producers had the greatest variability in hesperidin (109–1160 mg/L) while samples from Argentina, South Africa and Spain had the smallest variability. When OJ from not-from-concentrate (n = 62) and concentrate (n = 169) were compared, mean levels of hesperidin were significantly higher in the not-from-concentrate juice (576 mg/L [sd 228 mg/L] vs. 500 mg/L [sd 146 mg/L]; P = 0.016; Welch's t-test).Vascular benefits in humans have been detected at OJ intakes of 500 ml/day or hesperidin intakes of 290 mg/day (Morand et al. 2011). From a quality assurance perspective, the AIJN sets an acceptable range for hesperidin as 250–700mg/L. Raising the upper cut-off could increase the hesperidin content of commercially-available OJ with potential benefits for vascular health.Morand C et al. (2011) Am J Clin Nutr 93: 73–80.

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Xu, Bo-Yang, Si-Qi Zhu, Xian-Xin Cheng, Yu Xu, and Ji-Wu Liu. "Determination of total arsenic, soluble arsenic, total mercury and soluble mercury for a Realgar and Cinnabar-containing Traditional Chinese medicine Compound Niuhuang Xiaoyan capsule by Semi-bionic Extraction-ICP-MS." Current Pharmaceutical Analysis 17 (February 11, 2021). http://dx.doi.org/10.2174/1573412917666210211122821.

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Background:: Compound Niuhuang Xiaoyan capsule is a realgar and cinnabar-containing traditional Chinese medicine, the contents of total arsenic and total mercury are found over regulation defined limits. However, only a small amount of arsenic in realgar and mercury in cinnabar are dissolved in the gastric juice, so the determination of soluble arsenic and soluble mercury is more significant than that of total arsenic and total mercury in Compound Niuhuang Xiaoyan capsule. Objective: : To study the contents of total arsenic, total mercury, soluble arsenic and soluble mercury in Compound Niuhuang Xiaoyan capsule. Method:: Microwave digestion and semi-bionic extraction were used to pretreat the samples of Compound Niuhuang Xiaoyan capsule, and the inductively coupled plasma mass spectrometry method was established to determine the contents of total arsenic, total mercury, soluble arsenic and soluble mercury in Compound Niuhuang Xiaoyan capsule. The accuracy of the established method was further evaluated by using a certified standard reference material prepared from dried citrus leaves (GBW10020(GSB-11)). Results: : The spiked recoveries were within 95-105 %. The R.S.D% of repeatability (N=6) and precision (N = 6) were below 5.0 %. The correlation coefficients of linear (R) for arsenic and mercury were both above 0.998. The limits of quantification (LOQ) were below 0.1 μg/L. The contents of As and Hg were defined in the dried citrus leaves and very near to the standard values provided by the manufacturer. The established method was applied to the analysis of three batches of Compound Niuhuang Xiaoyan capsule produced by three different manufacturers successfully. Insufficient realgar or cinnabar was formulated in some Compound Niuhuang Xiaoyan capsule samples. Conclusion: : The analysis showed that the contents of soluble arsenic and soluble mercury in artificial gastric juice were significantly less than that of total arsenic and total mercury in Compound Niuhuang Xiaoyan capsule. The results provided a reference for further study on the toxicology and pharmacokinetics of Compound Niuhuang Xiaoyan capsule.

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Rocha, Ian Christopher N., Shannon Jean R. Roque, Lerrice G. Tanyag, Katherine A. Reyes, and Ma Ann Miyel M. Sigui. "Effect of Citrofortunella microcarpa (Calamansi) Peelings on Whole Blood Coagulation Using Blood Samples from Albino Mice." Journal of Complementary and Alternative Medical Research, December 17, 2020, 51–56. http://dx.doi.org/10.9734/jocamr/2020/v12i130200.

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Abstract:

Citrofortunella microcarpa, locally known as calamansi in the Philippines, is an intergeneric hybrid between Citrus reticulata and Fortunella japonica. This fruit is widely cultivated in the Philippines for its fruit juice as an abundant source of vitamin C and as a condiment in many local foods in the country. Sadly, only the pulp is needed for squeezing while the peels are thrown after extracting the juice. Previous studies revealed that the peels of Citrus, as member of the Rutaceae family, can synthesize both coumarins and furanocoumarins wherein their derivates are used as oral anticoagulants which can inhibit vitamin K from functioning as a cofactor in the hepatic synthesis of the vitamin K-dependent coagulation factors II, VII, IX, and X. In this study, the extract of calamansi peelings were proven to have an anticoagulant property on blood samples from albino mice. This study will pave the way for scientists to allot time in studying calamansi peelings for it may be another source of medicine to help patients who are prone to have stroke, myocardial infarction, and other blood clotting diseases.

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Journal articles on the topic 'Citrus juice extraction'

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