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Orange Juice Processing and Quality

  • Living reference work entry
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Natural Products in Beverages

Part of the book series: Reference Series in Phytochemistry ((RSP))

  • 125 Accesses

Abstract

Oranges (Citrus sinensis L.) are the most popular citrus fruit, and highly consumed worldwide. Their attractive color, high bioactive compounds (ascorbic acid, phenolic compounds, carotenoid compounds, etc.) content, and distinct flavor are the main reasons of its high preference. However, these reasons that cause high consumption of orange juice change during processing. Some additional quality properties such as acidity, hydroxymethylfurfural content, browning index, and viscosity also can be affected by processing conditions. The processing of oranges to produce juice or concentrate contains many steps with different details and processing variables. It is also possible to obtain orange juices with different properties (pulpy, clarified, not from concentrate, etc.) by applying different processing steps. Still, to generalize, the orange juice processing steps are prewashing, sorting, washing, extraction, finishing, separation, pasteurization, concentration/evaporation, cooling, and filling. The sources of changes in orange juice quality in these steps are basically oxygen contact, effect of heat, and chemical reactions associated with/accelerated by them. Some quality parameters of final product can be adjustable by modifying the processing conditions or changing the method with an innovative one. Also, the selected orange variety used for juice production has a significant impact on the quality of final product. The knowledge about the orange juice processing steps, the effects of these steps on quality of product, and recent findings in orange juice processing are presented in this chapter.

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Abbreviations

CP:

Conventional thermal pasteurization

FCJ:

Single strength from concentrate

FDA:

Food and Drug Administration

GRAS:

Generally recognized as safe

HMF:

Hydroxymethylfurfural

HPP:

High pressure processing

MVR:

Mechanical vapor recompression

MWH:

Microwave heating

NFC:

Not from concentrate

OAC:

Ohmic atmospheric concentration

OD:

Osmotic distillation

OVC:

Ohmic vacuum concentration

PEF:

Pulsed electric fields

PME:

Pectinmethylesterase

RCS:

Reactive carbonyl species

RFC:

Reconstituted from concentrate

RO:

Reverse osmosis

TASTE:

Thermally accelerated short-time evaporator

TSS:

Total soluble solids

UF:

Ultrafiltration

UV:

Ultraviolet light treatment

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey

    Asiye Akyıldız, Burcu Dundar Kirit & Erdal Ağçam

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  1. Asiye Akyıldız
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  2. Burcu Dundar Kirit
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  3. Erdal Ağçam
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Correspondence to Asiye Akyıldız .

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Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. UMRt BioEcoAgro, University of Lille, Lille, France

    Céline Riviere

  3. UMRt BioEcoAgro, University of Lille, Lille, France

    Gabriel Lefèvre

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Akyıldız, A., Dundar Kirit, B., Ağçam, E. (2023). Orange Juice Processing and Quality. In: Mérillon, JM., Riviere, C., Lefèvre, G. (eds) Natural Products in Beverages. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-031-04195-2_110-1

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  • DOI: https://doi.org/10.1007/978-3-031-04195-2_110-1

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  • Print ISBN: 978-3-031-04195-2

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