Fruit Juices : Extraction, Composition, Quality and Analysis.

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 -- References -- 3 Classification of Fruit Juices -- 3.1 Introduction -- 3.2 Classification According to the Product Composition.

3.3 Classification According to the Preservation Method -- References -- 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 -- References -- 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 -- References -- 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 -- Acknowledgment -- References -- Further Reading -- 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 -- References -- Further Reading -- 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 -- References -- 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 -- References -- 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 -- References -- Further Reading -- 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 -- References -- 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 -- References -- 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 -- References -- 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 -- References -- Further Reading -- 15 Turning Fruit Juice Into Probiotic Beverages -- 15.1 Introduction.

15.2 Principles of Probiotic Systems.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.