Fruit juices : extraction, composition, quality and analysis / edited by Gaurav Rajauria, Brijesh K. Tiwari.

Format:

Book

Contributor:

Rajauria, Gaurav, editor.

Tiwari, Brijesh K., editor.

Language:

English

Subjects (All):

Fruit juices.

Physical Description:

1 online resource : illustrations (some color)

Edition:

1st ed.

Place of Publication:

London : Academic Press, an imprint of Elsevier, [2018]

Summary:

Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective.The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and.

Contents:

Front Cover

Fruit Juices

Copyright Page

Contents

List of Contributors

I. Composition

1 Fruit Juices: An Overview

1.1 The Importance of Juice: An Introduction

1.2 Demand and Consumption of Fruit Juices

1.3 Juice Preparation

1.4 Juice Processing and Preservation

1.5 Challenges Associated With Fruit Juices Production

1.6 Book Objective

1.7 Book Structure

References

2 Market Dimensions of the Fruit Juice Industry

2.1 Introduction

2.2 Market Overview

2.3 Key Trends in the Juices Market

2.3.1 Functional Drinks

2.3.1.1 Added calcium

2.3.1.2 Superfruits

2.3.1.3 Natural energy

2.3.1.4 Probiotics and prebiotics

2.3.1.5 Soy and omega-3

2.3.2 Marketing to Kids

2.3.3 Beauty Support Drinks

2.3.4 Luxury Juices

2.3.5 Ethical Juices

2.4 Opportunities and Threats

2.4.1 Emerging Markets Growth

2.4.2 Insecurity of Supply/Sourcing

2.4.3 Bifurcation

2.4.4 Volatility

2.4.5 Convergence of Categories

2.5 Factors Affecting Consumers Juice Choices

2.5.1 Economic and Noneconomic Factors

2.5.2 Psychological Factors

2.5.3 Cultural Factors

2.5.4 Lifestyle Factors

2.6 Innovation in Fruit Juice Marketing

2.6.1 Product-Based Innovations

2.6.1.1 Tropicana Farmstand Tropical Green, United States

2.6.1.2 Marks &amp

Spencer Active Health Raspberry, Redcurrant and Baobab Juice Booster, United Kingdom

2.6.1.3 Impressed Juices, Australia

2.6.1.4 Kirin Sekai No Kitchen Kara Attakai Salty Lychee, Japan

2.6.1.5 Mello Drinks, United Kingdom

2.6.1.6 Harmless Harvest Dark Cacao and Cinnamon &amp

Clove, United States

2.6.2 Packaging-Based Innovation

2.7 An Outlook on the Future for Fruit Juices

3 Classification of Fruit Juices

3.1 Introduction

3.2 Classification According to the Product Composition.

3.3 Classification According to the Preservation Method

4 Quality Attributes of Apple Juice: Role and Effect of Phenolic Compounds

4.1 Introduction

4.2 Apple Fruit and Juice: Health Benefits

4.3 Apple Juice Production

4.4 Phenolic Composition of Apple Juice

4.5 Antioxidant Capacity of Apple Juice due to Phenolic Content

4.6 Color of Apple Juice

4.7 Turbidity of Apple Juice

4.8 The Taste of Apple Juice

4.9 Future Recommendations

Further Reading

5 Fruit Juices (Apple, Peach, and Pear) and Changes in the Carotenoid Profile

5.1 Introduction

5.2 Carotenoids Chemistry, Structure, and Distribution in Apple, Peach, and Pear Fruits

5.3 Analytical Methods to Quantify Carotenoids in Apple, Peach, and Pear Juices

5.3.1 Extraction

5.3.2 Saponification

5.3.3 Determination

5.4 Changes in the Carotenoid Profile of Apple, Peach and Pear Juice During Processing

5.4.1 Apple Juice

5.4.2 Peach Juice

5.4.3 Pear Juice

5.5 Conclusions

5.6 Summary Points

Acknowledgment

6 Selenium and Other Beneficial Elements in Fruit Juices

6.1 Introduction

6.2 Selenium and Other Beneficial Elements in Fruit Juices

6.3 Determination of Total Se in Fruit Juices

6.3.1 Fruit Juices List

6.3.2 Methods for Determination of Se in Fruit Juice

6.3.2.1 Instrumentation

6.3.2.2 Sample preparation before analysis

6.3.3 Preconcentration and Separation Methods in Total Se Determination

6.4 Fractionation and Speciation of Se in Fruit Juices

6.4.1 Fractionation Assay

6.4.2 Speciation Assay

6.4.3 Bioavailability Assay

6.5 Effects of Se in Fruit Juices-In Vitro Studies

6.6 Conclusions

7 The Contribution of Phytochemicals to the Antioxidant Potential of Fruit Juices

7.1 Introduction.

7.2 Antioxidant Profiles of Fruit Juices

7.2.1 Apple Juices

7.2.2 Berry Juices

7.2.3 Citrus Juices

7.2.4 Grape Juices

7.2.5 Exotic Juices

7.2.5.1 Pomegranate juices

7.2.5.2 Passion fruit juices

7.3 Conclusion

II. Extraction and Production

8 Extraction of Fruit Juice: An Overview

8.1 Introduction

8.2 Fruit Juice Extraction

8.2.1 Fruit-Based Raw Materials for the Juice Industry

8.2.2 Maturity and Ripening Stage

8.2.3 Washing

8.2.4 Preparation of Fruits

8.2.5 Crushing or Milling

8.2.6 Fruit-Grinding Mills

8.2.7 Finger Cup Extractors

8.3 Separation of Juice

8.3.1 Pressers

8.3.2 Rack and Cloth Press

8.3.3 Hydraulic Presses

8.3.4 Screw-Type Presses

8.3.5 Belt Presses

8.3.6 Hydrodiffusion Extractor

8.3.7 Spiral Filter Presser

8.4 Clarification and Stabilization

8.4.1 Centrifugation

8.4.2 Membrane-Based Filtration Technologies

8.4.3 Enzymes for the Clarification of Fruit Juices

8.5 Drying/Evaporation and Concentration

8.6 Pasteurization

8.7 Storage

8.8 Future Prospects

9 Novel Extraction Technologies

9.1 Introduction

9.2 Fruit Selection and Pretreatment

9.3 Mechanical Extraction/Processing

9.4 Enzymatic Maceration

9.5 Ultrasound Extraction of Fruit Juices

9.6 Microwave Hydrodiffusion and Gravity

9.7 Thermal Processing of Fruit Juices

9.7.1 Ohmic Heat Treatment

9.7.2 Pulsed Electric Field

9.7.3 High-Pressure-Carbon-Dioxide-Induced Precipitation

9.8 Filtration

9.9 Novel Clarification Technologies

9.10 Novel Deacidification of Fruit Juices

9.11 Conclusion and Future Prospects

10 Enzyme-Assisted Extraction of Fruit Juices

10.1 Introduction

10.2 Chemistry of Enzymes and Their Substrates

10.2.1 Pectins and Pectinases.

10.2.2 Cellulose and Cellulase

10.2.3 Hemicellulose and Hemicellulase

10.3 Commercial Enzyme Preparations

10.4 Legislation

10.5 Biotechnological Applications of Enzyme-Assisted Extraction for Different Fruit Juices

10.5.1 Pomme Fruits

10.5.2 Citrus Fruits

10.5.3 Berries

10.6 Effect of Enzymatic Treatment on the Physicochemical Properties and Quality of Fruit Juice

10.6.1 Juice Yield

10.6.2 Viscosity

10.6.3 Turbidity

10.6.4 Color

10.6.5 Total Soluble Solids

10.6.6 pH

10.6.7 Ascorbic Acid Content

10.6.8 Anthocyanins Content

10.7 Conclusions

11 Application of Enzymes for Fruit Juice Processing

11.1 Introduction

11.2 The Use of Enzymes for Fruit Juice Processing

11.2.1 Main Components in Plant Cell Walls

11.2.1.1 Pectic substances

11.2.1.2 Cellulose

11.2.1.3 Hemicellulose

11.2.1.4 Lignin

11.2.2 Mechanism and Principle of Enzymes Employed in Juice Processing

11.2.2.1 Pectinases

11.2.2.2 Pectinesterases

11.2.2.3 Depolymerizing enzymes

11.2.2.4 Proteopectinases

11.2.2.5 Cellulases

11.2.2.6 Hemicellulases

11.2.2.7 Lignases

11.2.3 Main Parameters Influencing Enzymatic Processes

11.2.3.1 Juice extraction

11.2.3.2 Juice clarification

11.2.4 Effects of Enzymatic Treatment on Juice Properties

11.3 Conclusions

12 Fruit Juice Concentrates

12.1 Introduction

12.2 Global Demand/Market for Fruit Juices

12.3 Nutritional Value of Fruits and Derived Products

12.4 Fruit Juice

12.5 Fruit Juice Concentration

12.5.1 Juice Concentration by Evaporation

12.5.1.1 Multieffect evaporators

12.5.1.2 Thermal vapor recompression

12.5.1.3 Unstirred open pan or kettle

12.5.1.4 Vacuum pan evaporators

12.5.1.5 Rising/falling film evaporator

12.5.1.6 Thermally accelerated short-time evaporator.

12.5.1.7 Spray drying

12.5.2 Cryoconcentration

12.5.2.1 Progressive cryoconcentration

12.5.2.2 Pressure-shift nucleation cryoconcentration

12.5.3 Concentration by Membrane Filtration

12.5.3.1 Membrane distillation

12.5.3.2 Direct osmosis concentration

12.5.3.3 Reverse osmosis concentration

12.5.3.4 Osmotic evaporation

12.5.4 Hydrate Separation Technology

12.6 Orange Juice Concentrate

12.7 Other Fruit Juice Concentrates

12.8 Concluding Remarks and Future Perspectives

13 Reverse Osmosis and Forward Osmosis for the Concentration of Fruit Juices

13.1 Introduction

13.2 Transmembrane Flux and Concentration Polarization in Reverse Osmosis

13.3 Transmembrane Flux and Concentration Polarization in Forward Osmosis

13.4 Draw Solutions for Forward Osmosis

13.5 Membranes for Forward Osmosis

13.6 Concentration of Fruit Juices Using Reverse Osmosis

13.6.1 Apple Juice

13.6.2 Orange Juice

13.6.3 Grape Juice

13.6.4 Watermelon Juice

13.6.5 Black Currant Juice

13.6.6 Acerola Juice

13.6.7 Mango Juice

13.6.8 Pear Juice

13.7 Concentration of Fruit Juices Using Forward Osmosis

13.7.1 Grape Juice

13.7.2 Pineapple Juice

13.7.3 Anthocyanin Extract

13.7.4 Red Raspberry Juice

13.7.5 Orange Peel Press Liquor

13.8 Conclusion

List of Symbols

List of Acronyms

14 Production of Fruit-Based Smoothies

14.1 Introduction

14.2 Relevance of Fruit- and/or Vegetable-Based Smoothies

14.3 Production of Smoothies

14.4 Processing of Smoothies

14.4.1 Thermal and Nonthermal Processing of Smoothies

14.4.2 Enzymatic Processing of Smoothies

14.5 Fermentation Technologies for Smoothies

14.6 Conclusion

15 Turning Fruit Juice Into Probiotic Beverages

15.1 Introduction.

15.2 Principles of Probiotic Systems.

Notes:

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (EBC, viewed December 18, 2017).

Description based on publisher supplied metadata and other sources.

ISBN:

0-12-802491-7

0-12-802230-2

OCLC:

1013727080