Effects of gamma radiation on the pectic constitutents of Citrus unshiu

Miura, H.; Mizuta, Takashi

doi:10.2503/jjshs.31.17

Cited by 2 publications

(3 citation statements)

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“…Conversely, juice sacs contained an extremely small amount of pectin. The amount of pectin in albedo of hyuganatsu was smaller than that of yuzu [14].…”

Section: Changes In Pectin Of Hyuganatsumentioning

confidence: 72%

“…Pectic substances from AIS were extracted into three reagents, successively: solutions were distilled water (at 20 °C, 12 h × 2), 0.4% sodium hexametaphosphate solution (at 20 °C, 2 h × 2) and 0.05 N HCl solution (at 85 °C, 1 h) [14]. These fractions were designated as water-soluble pectin (WSP), sodium hexametaphosphate-soluble pectin (PSP) and HCl-soluble pectin (HSP), respectively.…”

Section: Extraction and Determination Of Pectin From Four Parts Of Hyuganatsumentioning

confidence: 99%

“…water-insoluble pectate; HSP, which was extracted in 0.05 N HCl solution and was protopectin [14]. Pectin composition of flavedo, albedo, segment walls and juice sacs of raw hyuganatsu and changes in pectin composition of flavedo by soaking in citric acid solution are shown in Fig.…”

Section: Changes In Pectin Of Hyuganatsumentioning

confidence: 99%

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The Quality of High Pressure-Induced and Heat-Induced Hyuganatsu Marmalade

Kuwada¹,

Jibu²,

Tabuchi³

et al. 2013

JFSE

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Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high pressure-induced (HP-) marmalade and to compare with heat-induced (H-) marmalade and citrus shaddock family marmalade. Firmness of peel was (greatest to least) pressurized at 500 MPa for 30 min, soaked in citric acid solution at pH 2.7 for 24 h, and boiled for 10 min, respectively. The cell walls of flavedo and albedo did not loosen after pressurization. However, after soaking or heating, the middle lamella of albedo separated. When flavedo was soaked at pH 2.7, 9.3% of pectin was extracted. The amount of naringin was the least in hyuganatsu < pummelo < grapefruit), and juice sacs < flavedo ≤ segment walls < albedo, respectively. Thus, marmalade was processed. Albedo, segment walls and juice sacs of hyuganatsu were homogenized with citric acid solution (pH 2.7) and mixed with sliced flavedo. Then it was soaked for 24 h at pH 2.7. Sucrose was then added (final sugar 50%), vacuum packed, then pressurized for 30 min at 500 MPa or boiled for 10 min, respectively. There was no significant difference in sensory evaluation between HP-and H-marmalade. However, the color, transparency and total evaluation of HP-marmalade were better than H-marmalade. Consequently, total evaluation of hyuganatsu-HP-marmalade was rated highly. So, hyuganatsu was considered to be more suitable for marmalade because it was more palatable than the others.

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“…Conversely, juice sacs contained an extremely small amount of pectin. The amount of pectin in albedo of hyuganatsu was smaller than that of yuzu [14].…”

Section: Changes In Pectin Of Hyuganatsumentioning

confidence: 72%

Section: Extraction and Determination Of Pectin From Four Parts Of Hyuganatsumentioning

confidence: 99%