Citrus Nutrition and Quality

Title Page......Page 1
Copyright......Page 2
ACS Symposium Series......Page 3
FOREWORD......Page 4
PdftkEmptyString......Page 0
PREFACE......Page 5
1 Nutrients and Nutrition of Citrus Fruits......Page 6
The Historical Role of Citrus Fruit in the Human Diet......Page 7
Carbohydrates......Page 8
Protein......Page 13
Fat-Soluble Vitamins in Citrus Fruit......Page 14
Water-Soluble Vitamins in Citrus Fruit......Page 15
Stability of Vitamin C in Citrus Fruits and Juices......Page 16
Mineral Nutrients in Citrus......Page 21
Bioflavonoids......Page 22
Conclusion......Page 23
Literature Cited......Page 24
Bioavailability of Water-soluble Vitamins......Page 28
Electrolyte Balance......Page 30
NUTRITIONAL ROLE OF DIETARY CITRUS PECTIN......Page 31
Literature Cited......Page 43
Variations in Citrus Extracts......Page 45
Trimodal Action of Bioflavonoids......Page 46
Blood Rheology and Capillary Fragility......Page 48
Therapeutic Effects in Disease......Page 49
Intact Organism, Physiological, Biochemical Levels......Page 50
Citrus Bioflavonoids and Disease......Page 51
Is a Theory Unifying Mode of Action Possible At Present?......Page 55
Summary......Page 57
Literature Cited......Page 59
Limonoid Structures and Relevant Chemistry......Page 62
Structural relationships and pathways......Page 66
Biosynthesis......Page 69
Metabolism......Page 70
Organoleptic Aspects......Page 73
Literature Cited......Page 79
5 Flavonoids and Citrus Quality......Page 82
Physical and Chemical Characteristics......Page 84
Methods of Analysis......Page 85
Taste and Structure of Citrus Flavonoids......Page 88
Flavonoid Bitterness Suppressors......Page 92
Taxonomic Significance of Flavonoids......Page 93
Effects of Fruit Maturity, Rootstocks and Horticultural Variables......Page 97
Effects of Processing on Juice Bitterness......Page 100
Literature Cited......Page 105
6 The Role of Pectin in Citrus Quality and Nutrition......Page 108
Quality......Page 110
Nutrition......Page 117
Literature Cited......Page 123
Chlorophyll in Peel......Page 128
Commercial Aspects of Degreening......Page 130
Carotenoids in Peel......Page 131
Isomer and Artifact Formation of Carotenoids......Page 133
Carotenoids and Peel Color......Page 134
Ethylene in Carotenoid Synthesis......Page 136
Color and Provitamin A......Page 140
Standards for Color in Citrus and Citrus Products......Page 142
Color Enhancement in Fresh Fruit......Page 144
Color Enhancement of Orange Juice......Page 145
Literature Cited......Page 146
8 Relationship of Citrus Enzymes to Juice Quality......Page 149
Pectinesterase (E.C. 3.1.1.11)......Page 150
Limonin D-Ring Lactonase (EC 3.1.1.36)......Page 157
Enzymes to Degrade Limonin Precursor......Page 158
Other Enzymes in Citrus Juices......Page 159
Literature Cited......Page 160
Components Important to Natural Orange Flavor......Page 165
Taste and Aroma Thresholds in Water of Individual Orange Juice Components......Page 166
Effect of Nonvolatile Juice Components on Individual Flavor Thresholds......Page 170
Influence of Selected Volatile Components on Flavor of a Bland Orange Juice Drink......Page 172
Components Important to Natural Grapefruit Flavor......Page 179
Components Important to Mandarin Flavor and Aroma......Page 182
Total Aldehydes As a Measure of Oil Quality......Page 185
Literature Cited......Page 186
Preharvest techniques which influence quality......Page 189
Handling techniques at harvest which influence quality......Page 192
Postharvest techniques and their influence upon quality......Page 195
Storage and Quality of Citrus Fruits......Page 203
Fruit Quality as Influenced by Packaging and Transportation......Page 208
Conclusions......Page 209
Literature Cited......Page 210
11 Citrus Juice Processing as Related to Quality and Nutrition......Page 221
1 Processing......Page 225
1.1 Juice Extraction......Page 229
1.3 Evaporation......Page 230
1.4 Ion-Exchange Processing.......Page 233
1.5 Pasteurization and Packaging......Page 234
2.1 Vitamin C......Page 236
2.2 Other Nutrients of Dietary Significance......Page 237
3 Effects of Processing on Nutritional Quality......Page 239
4 Processed Citrus Products......Page 243
4.1 Frozen Concentrated Juices......Page 245
4.2 Reduced-Acid Frozen Concentrated Orange Juice......Page 250
4.3 Chilled Citrus Juices......Page 253
4.4 Canned Juices......Page 257
4.5 Dehydrated Juices......Page 259
Literature Cited......Page 262
Dried Pulp and Pellets......Page 268
Peel Oils......Page 272
Pulp-Wash Solids......Page 277
Dried Juice Sacs......Page 280
Literature Cited......Page 281
Brix Determination......Page 284
Brix by Hydrometer.......Page 285
Acid Determination......Page 288
Calculation.......Page 290
Reagents.......Page 292
Pulp - Free and Suspended......Page 293
Pulp-Floating......Page 295
Equipment.......Page 297
Defects......Page 298
Procedure.......Page 299
Color Determination......Page 300
Procedure for Evaluating Color.......Page 302
Enumerating Microorganisms......Page 303
Literature Cited......Page 309
14 Problems in Sensory Evaluation of Citrus Products......Page 311
I. Panelists......Page 313
II. Sample Preparation......Page 315
III. Conducting Sensory Tests......Page 318
IV. Varietal Considerations......Page 323
VI. Specific Citrus Flavor Attributes......Page 324
VII. Problems in Citrus Sensory Evaluation Research......Page 328
Literature Cited......Page 331
Food Quality......Page 333
Problem Areas in Citrus Quality......Page 335
Current Analytical Methods......Page 336
Development of the Immunoassay in Plant Science......Page 337
ARIA......Page 343
Enzyme immunoassay......Page 345
Conclusions......Page 348
Acknowledgement......Page 349
Literature Cited......Page 350
16 Analysis of Trace Metals in Orange Juice......Page 352
Historical......Page 353
Sample Preparation......Page 358
End Measurement Techniques......Page 360
Experimental......Page 366
Results and Discussion......Page 370
Treatment of the Data......Page 373
Case II:......Page 376
Summary......Page 377
Abstract......Page 378
Literature Cited......Page 379
17 Methods for the Detection of Adulteration in Processed Citrus Products......Page 382
Physical Methods......Page 383
Chemical Methods......Page 386
Biological Assays......Page 399
Data Evaluations......Page 400
Conclusions......Page 402
Literature Cited......Page 403
18 Detection of Adulteration Visible and Ultraviolet Absorption and Fluorescence Excitation and Emission Characteristics of Florida Orange Juice and Orange Pulpwash......Page 409
Literature Cited......Page 427
Β......Page 429
C......Page 430
Ε......Page 432
F......Page 433
G......Page 434
J......Page 435
L......Page 436
M......Page 437
O......Page 438
Ρ......Page 439
R......Page 440
U......Page 441
W......Page 442