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Citrus Tissue Extracts Affect Juice Cloud Stability
Author(s) -
CAMERON RANDALL G.,
BAKER ROBERT A.,
GROHMANN KAREL
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb03976.x
Subject(s) - chemistry , pasteurization , orange juice , food science , chromatography , orange (colour) , dialysis , medicine
Salt extractable proteins were isolated from hand expressed juice, rag and peel of Valencia oranges. Each tissue extract was divided into dialysis supernatant (DS) and precipitate (DP) (forms during dialysis). DP, DS and DS heated for 2 min at 80°C (HDS) were added to pasteurized, reconstituted frozen concentrated orange juice at 5 U · mL −1 of pectinmethylesterase. Samples were incubated either at 25°C for 14 days or 4°C for 28 days and periodically sampled to determine the effects of tissue extracts on juice cloud stability. Tissue specific differences were observed for the rate of juice cloud precipitation and among the HDS, DS, and DP fractions of a given tissue. HDS fractions destabilized juice cloud more rapidly than DS or DP at both 25 and 4°C.