Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice

Abstract

SUMMARY The variables included storage prior to processing, heavy and light juice‐extraction pressures, and various methods of juice finishing. Lemons stored for 15 weeks dropped 64% in l‐malic acid but increased 34% in the total amino acids. Total polyphenolics showed no significant change. Extremes of extraction pressure had a significant effect on the amino acid (increased), total polyphenolic (increased), and Z‐malic acid (decreased) values but not on the citric acid, sterol, carotenoid, and soluble pectin values. The finishing process affected only the pectin content. Changes in some of the constituents with extraction pressure were small in comparison with the natural range of values. The prediction of citric acid by the multiple‐regression approach, reported earlier, is independent of commercial fruit storage and processing practices.

Citric juice-mediated synthesis of tellurium nanoparticles with antimicrobial and anticancer properties

“…hesperidin) and water-soluble pectin molecules (e.g. protopectin, calcium and magnesium pectates) [51][52][53][54] . For all of the FT-IR spectra, the bands are assigned to the antisymmetric stretching vibration of -OH, -CH 3 and -CH 2 at 3284, 2918 and 2840 cm -1 , respectively.…”

Lemon Juice Composition. Identification of Major Phenolic Compounds and Estimation by Paper Chromatography

“…The effect of processing on the phenolic composition was rather striking. As previously reported (29), a large batch of randomized lemons was juiced commercially and finished under very light and very heavy conditions de- The heaviest pressure introduced more albedo particles into the juice. Thus, the concentration of the more soluble glycosides increased, while the relatively insoluble hesperidin concentration remained constant.…”

Comprehensive review of clean‐label antimicrobials used in dairy products

“…While the names of some of these compounds such as citric acid or acetic acid may make them less acceptable to consumers, clean‐label ingredients that contain some of these agents can be easily used instead. For example, lemon juice is a mixture of organic acids—primarily citric acid (4%−7%, or 60%−70% of the total soluble solids) and smaller amounts of malic acid (0.2%−0.4%)—and amino acids as well as phenolics, with a pH of about 2.0–2.2 (Ladaniya, 2010; Penniston et al., 2008; Vandercook et al., 1966). These components, which may vary because it is a natural product that may be produced in various ways, are likely the main contributors to lemon juice's antimicrobial activity.…”