共查询到20条相似文献,搜索用时 0 毫秒
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O. JACOME-GUTH A. ASERIN N. GARTI 《International Journal of Food Science & Technology》1991,26(3):249-257
Orange oil cloudy emulsions based on naturally occurring oil-soluble gum elemi and naturally occurring water-soluble gum arabic have been prepared and evaluated. Cloud and emulsion stability, as well as the opacity of each emulsion, were recorded and compared. It was demonstrated that the emulsion stability is determined by the gum elemi/orange oil ratio, the orange oil content, and the gum arabic/orange oil ratio. The opacity is a function of the orange oil content and to a lesser extent also depends on the gum elemi/orange oil ratio. Since the gum elemi/orange oil ratio is a critical parameter affecting both opacity and stability it should be carefully chosen and controlled.
Gum arabic is not the sole emulsifier, as gum elemi also adsorbs on the oil droplets and plays a role in emulsion stability. 相似文献
Gum arabic is not the sole emulsifier, as gum elemi also adsorbs on the oil droplets and plays a role in emulsion stability. 相似文献
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Xing-Qian Ye Jian-Chu Chen Dong-Hong Liu Ping Jiang John Shi Sophia Xue Dan Wu Jian-Guo Xu Yukio Kakuda 《Food chemistry》2011
The naturally dropped fruits of nine mandarin cultivars were collected and evaluated for their potential use in traditional Chinese medicine (TCM) or as nutraceutical materials. The main bioactive substances were analysed, including four flavanone glycosides (narirutin, naringin, hesperidin, and neohesperidin), two polymethoxlated flavones (nobiletin and tangeretin), and another two compounds of limonoid, and synephrine. The total phenolic content (TPC) and antioxidant capacity were determined by Folin–Ciocalteu, FRAP, DPPH, and ABTS assays. Hesperidin and narirutin were the main flavanones in all tested cultivars. Naringin and neohesperidin were not detected in any of the mandarin cultivars except for Ougan, which contained 10.6 ± 0.6 mg/g naringin. The highest contents of nobiletin and tangeretin were found in Zhuhong (13.7 ± 0.4 and 12 ± 0.2 mg/g, respectively), and in Ougan (11.6 ± 0.1, 10.3 ± 0.1 mg/g, respectively). High synephrine levels were found in Zhuhong (22.5 ± 1.4 mg/g) and Manju (17.6 ± 0.3 mg/g). The limonoid content varied from 104.54 to 1128.13 μg/g with the highest amounts in Manju. The extractable phenolic acids (free and ester form) were more prevalent than the bound forms. Ferulic and caffeic acids were predominate in both the extractable and bound phenolics. The TPC were in order from high to low: Zhuhong > Bendizao Wenzhang Satuma > Ponkan > Manju > Ougan > Shantian Satuma > Gongchuan Satuma > Rinan No. 1 Satuma. The antioxidant capacity followed a very similar trend when assayed by the FRAP, DPPH, and ABTS procedures. The results showed that the dropped fruit from super early to medium mature Satsuma, a world famous mandarin variety, contained relatively lower bioactive substances than the other local varieties. The results also suggest that the dropped mandarin fruit, especially the local varieties such as Zhuhong, Bendizao, Ougan, Manju, and Ponkan, could serve as a good source of extractable nutraceuticals and to serve as a raw material source for crude TCM. 相似文献
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M. Isabel Rodrigo Dolors Mallent Andres Casas 《Journal of the science of food and agriculture》1985,36(11):1125-1129
Juice samples of Washington Navel oranges from three groves were analysed for limonin, °Brix and acid during several seasons. A strong correlation between limonin and acid content has been found. 相似文献
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以橙汁为研究对象,利用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对不同橙油添加量的橙汁样品中的挥发性化合物进行定性定量分析,并利用感官测试对橙汁品质进行感官评价。同时对橙汁样品的稳定性进行快速分析。结果表明,添加橙油后的橙汁的香气化合物种类由19种增加至71种,主要包括萜类、醇类、酯类、醛类和酮类,且随着橙油添加量的增加,明显增加的化合物依次为D-柠檬烯、
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Antonio J. Pérez-López José Manuel López-Nicolás Angel A. Carbonell-Barrachina 《European Food Research and Technology》2007,225(2):255-260
Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the
environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules
mandarin juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission
spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified
by GC–MS. In general, organic farming produced a mandarin juice with a higher quality than that produced by conventional agricultural
practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic juice, while the
formation of off-flavors was higher in the conventional juice, although threshold values were not reached. 相似文献
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Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization and concentration. However, thermal effects on carotenoid pigment contents, especially violaxanthin and lutein, were clearly observed and significant (P < 0.05). Pasteurization reduced the content of violaxanthin by 38% and lutein by 20%. The concentration process resulted in loss of lutein (17%). With the loss of lutein, β-cryptoxanthin became the major carotenoid in the pasteurized and concentrated juices. The provitamin A content of the juice (β-carotene, -carotene and β-cryptoxanthin) and the amount of zeaxanthin, which are considered to be active against age-related macular degeneration and cataracts, did not significantly decrease after pasteurization and concentration. 相似文献
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比较宽皮柑橘汁和甜橙汁中香气物质的差异性,为宽皮柑橘制汁加工提供数据基础。榨取常见甜橙和宽皮柑橘各8个品种的果汁,通过顶空固相微萃取-气相色谱-质谱对柑橘汁样品中香气成分进行定性和定量,采用香气活度值(odor active value,OAV)计算特征香气,并利用主成分分析进行比较和区分。结果表明,16种柑橘汁中共检出77种香气成分,其中甜橙汁特有香气物质有14种,宽皮柑橘汁特有香气物质有7种。通过计算得到47种OAV> 1的特征香气成分,其中芳樟醇、正己醛、壬醛对两类柑橘汁的主体香气贡献极大。选取31种香气物质进行主成分分析,两类柑橘汁均可被明显区分开。研究表明两类柑橘汁中萜类化合物的种类和含量均最多,但甜橙汁中的酯类和醇类化合物的种类和含量远高于宽皮柑橘汁。 相似文献
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Philip E Shaw Manuel G Moshonas Bla S Buslig Santiago M Barros Wilbur W Widmer 《Journal of the science of food and agriculture》1999,79(13):1949-1953
Pasteurised orange juices and two types of commercial orange juice from frozen concentrate were differentiated based on the combined levels of 15–25 volatile constituents monitored in each of 44 juice samples. Multivariate analysis programs were used to calculate discriminant and principal component analyses and to display the results graphically. Since this group of samples was part of a nutritional database study, other parameters were included in an effort to improve discrimination of the types of juice samples monitored. Addition of °Brix and acid values improved the separation by principal component analysis of the three types of juice studied. Discriminant analysis provided better separation of juice types than did principal component analysis. 相似文献
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Philip E. Shaw Charles W. Wilson Ross W. Hansen 《Journal of the science of food and agriculture》1987,41(2):153-158
Succinic acid was determined by high-performance liquid chromatography (h.p.l.c.) in juice from oranges subjected to freeze damage on the tree and by storage at below freezing temperatures. Succinic acid levels did not change in fruit subjected to freezing temperatures while on the tree or in storage. In order to measure succinic acid at these low levels (5–180 mg litre?1 juice) an earlier h.p.l.c. procedure was modified. 相似文献
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Kadar M Juan-Borrás M Carot JM Domenech E Escriche I 《Journal of the science of food and agriculture》2011,91(15):2768-2776
BACKGROUND: Volatile fraction profile and physicochemical parameters were studied with the aim of evaluating their effectiveness for the differentiation between lemon blossom honey (Citrus limon L.) and orange blossom honey (Citrus spp.). They would be useful complementary tools to the traditional analysis based on the percentage of pollen. RESULTS: A stepwise discriminant analysis constructed using 37 volatile compounds (extracted by purge and trap and analysed by gas chromatography–mass spectrometry), and physicochemical and colour parameters (diastase, conductivity, Pfund colour and CIE L*a*b*) together provided a model that permitted the correct classification of 98.3% of the original and 96.6% of the cross‐validated cases, indicating its efficiency and robustness. This model proved its effectiveness in the differentiation of both types of honey with another set of batches from the following year. CONCLUSION: This model, developed from the volatile compounds, physicochemical and colour parameters, has been useful for the differentiation of lemon and orange blossom honeys. Furthermore, it may be of particular interest for the attainment of a suitable classification of orange honey in which the pollen count is very low. These capabilities imply an evident marketing advantage for the beekeeping sector, since lemon blossom honey could be commercialized as unifloral honey and not as generic citrus honey and orange blossom honey could be correctly characterized. Copyright © 2011 Society of Chemical Industry 相似文献
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M. V Galmarini M. C. Zamora R. Baby J. Chirife & V. Mesina 《International Journal of Food Science & Technology》2008,43(9):1569-1576
Spray-dried orange flavour encapsulated in different amorphous matrices composed of maltodextrin (MD) and different combinations with; sucrose, trehalose, lactose, modified starch and gum arabic (ga); were evaluated by sensory analysis and electronic nose (e-nose). With both techniques the flavours encapsulated in MD-sucrose and MD-lactose–sucrose were perceived as similar. However, the e-nose did not detect any differences among the other matrices (MD-trehalose, MD, MD-sucrose at a different concentration and MD-ga). On the contrary, sensory analysis was able to group MD-trehalose and MD describing them by: woody, marmalade, syrup, citrus terpenes, and Vitamin C; MD-sucrose at 40% and 10% concentration and MD-lactose–sucrose were grouped and represented by powder juice, tangerine and pungency, while MD-ga was differentiated from the rest by the attributes peely, plastic, solvent and green. In this way, it was shown that matrix composition determines the aromatic profile of spray-dried encapsulated orange flavours. 相似文献
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Felipe Beltrán‐González Antonio J Pérez‐López José M López‐Nicolás Ángel A Carbonell‐Barrachina 《Journal of the science of food and agriculture》2008,88(10):1731-1738
BACKGROUND: Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, hypertension and heart disease, due, among other factors such as modulation of gene expression and improvement of gap junctional communication, to the presence of various forms of antioxidants present in the foods as carotenoids. Otherwise, consumers demand organic products which they believe have more flavour and are of greater benefit to the environment and human health. The effects of organic farming on CIE L*a*b* colour, mineral content, carotenoid composition and sensory quality of Hernandina mandarin juices were studied. RESULTS: Organic farming of mandarin oranges resulted in juices with higher contents of minerals and carotenoids, and of better sensory quality. For instance, organic juice contained a total concentration of carotenoids of 14.4 mg L?1 compared to 10.2 mg L?1 of conventional juice. CONCLUSION: Mandarin orange juices can be considered as a good source of some important nutrients, such as potassium and antioxidant chemicals, e.g. β‐cryptoxanthin. Copyright © 2008 Society of Chemical Industry 相似文献