Nature of the protein constituent of commercial orange juice cloud

Klavons, Jerome A.; Bennett, Raymond D.; Vannier, Sadie H.

doi:10.1021/jf00009a001

Cited by 41 publications

(37 citation statements)

References 5 publications

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“…For clarified juice, an unstable cloud or turbidity considered ''muddy'' is unacceptable to be marketed as clarified juice [49]. Ultrasound improves turbidity by keeping particle compounds suspended thanks to a mixture of proteins, pectin, lipids, hemicelullose and other minor components [50,51]. Moreover, ultrasound breaks the fruit pectin reducing its molecular weight thus forming a weak matrix with increased turbidity [44] Minimal changes were observed in thermoultrasonicated juices compared to control sample.…”

Section: Cloud Indexmentioning

confidence: 99%

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment

Cruz-Cansino

Ramírez‐Moreno

León-Rivera

et al. 2015

Ultrasonics Sonochemistry

105

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The objective of this study was to evaluate changes in color, betalain content, browning index, viscosity, physical stability, microbiological growth, antioxidant content and antioxidant activity of purple cactus pear juice during storage after thermoultrasonication at 80% amplitude level for 15 and 25 min in comparison with pasteurized juice. Thermoultrasound treatment for 25 min increased color stability and viscosity compared to treatment for 15 min (6.83 and 6.72 MPa, respectively), but this last parameter was significantly lower (p<0.05) compared to the control and pasteurized juices (22.47 and 26.32 MPa, respectively). Experimental treatment reduced significantly (p<0.05) sediment solids in juices. Total plate counts decreased from the first day of storage exhibiting values of 1.38 and 1.43 logCFU/mL, for 15 and 25 min treatment, respectively. Compared to the control, both treatments reduced enterobacteria counts (1.54 logCFU/mL), and compared to pasteurized juice decreased pectinmethylesterase activity (3.76 and 3.82 UPE/mL), maintained high values of ascorbic acid (252.05 and 257.18 mg AA/L) and antioxidant activity (by ABTS: 124.8 and 115.6 mg VCEAC/100 mL; and DPPH: 3114.2 and 2757.1 μmol TE/L). During storage thermoultrasonicated juices had a minimum increase in pectinmethylesterase activity (from day 14), and exhibited similar total plate counts to pasteurized juice. An increase of phenolic content was observed after 14 days of storage, particularly for treatment at 80%, 25 min, and an increase in antioxidant activity (ABTS, DPPH) by the end of storage.

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Section: Cloud Indexmentioning

confidence: 99%

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment

Cruz-Cansino

Ramírez‐Moreno

León-Rivera

et al. 2015

Ultrasonics Sonochemistry

105

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“…Cloud stability is a critical orange juice quality parameter imparting characteristic flavour, colour and mouthfeel. Cloud is attributed to the suspension of particles composed of a complex mixture of protein, pectin, lipids, hemicellulose, cellulose and other minor components (Baker & Cameron, 1999;Klavons, Bennett, & Vannier, 1991).…”

Section: Introductionmentioning

confidence: 99%

Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

Tiwari

Muthukumarappan

O’Donnell

et al. 2009

Innovative Food Science & Emerging Technologies

151

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“…Many authors have studied the amounts of each of the components present in the cloud. 1,3 -5 Citrus juice cloud particles typically range in size from 0.4 to 5.0 µm, 4 while the most stable clouds have particle sizes of 2 µm and smaller, measured by electron microscopy. 6 The most adhered to theory of cloud destabilization states that pectin methylesterase (PME) cleaves the methyl esters of pectin molecules, giving methanol and free pectic acid.…”

Section: Introductionmentioning

confidence: 99%