conference_1999_a.cítrico acidulante

7/29/2019 Conference_1999_A.Ctrico acidulante

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Uses of Clarified Lemon Juice

as an Acidulant

Vicente Micol, PhD

Centro de Biologa Molecular y Celular

Universidad Miguel Hernndez

Elche (Alicante) SPAIN


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New perspectives

about consumptionCitric acidClarified lemon juice

Utilization of

by-productsCitrus ResearchCenter at Spain

Introduction

Overview of citrus productionand demand


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Citrus Consumption

Overview


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World-wide Citrus Market

Yearly consumption per capita

(per liter)

Over 20

Betwen 10 and 20

Under 10

Other


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German Consumption of Fruit Juices


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Consumption of Fruit Juice in Europe

0

10

20

30

40

Liters/ha

b.

1

Country

Germany

AustriaSchwitzerland

Netherlands

Finland

Belgium

SwedenUnited Kingdom

France

Denmark

Spain

Ireland

Italy

Greece

Portugal

USA


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Trends in Fruit Juice Consumption

GERMANY


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Trends in Fruit Juice Consumption

Pineapple

PeachApple Tomato

Orange

Tropical GrapeOthers SPAIN


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European

Citrus Production


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Citrus Market in Europe

Spain:

4th World producer.

1stproducer in Europe and Mediterranean

area. Southeastern coast. Orange, mandarin and lemon.

Reconstituted from concentrate (FC), not

from concentrate (NFC).

Chilled juice consumption has doubled

since 1990 (10%).


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Citrus Production in the Mediterranean Area

0

1000

2000

3000

4000

5000

6000

T

housandMetricTons.

Spain

Italy

Egypt

Morocco

Turkey

Greece

Israel

GrapefruitLemon

Mandarin

Orange


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Citrus Production versus Demand

0

5000

10000

15000

20000

Production Demand

0

10000

20000

30000

Production Demand

0

3000

6000

9000

12000

15000

Production Demand

0

10000

20000

30000

40000

Production Demand

1995

2005

EUROPE N. AMERICA

S. AMERICA ASIATMT


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Citrus Production versus Demand

0

20000

40000

60000

80000

100000

Production Demand

1995

2005

WORLWIDE

TMT


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Citric Acid

as an Acidulant


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Citric Acid as an Acidulant

for Food and Beverages

Europe is the main producer (45%)

United States is a net importer

Household detergents and cleaners.

Food and beverages.

Growth rate of 4 - 7% per year.


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14%

72%

14%

Demand for Citric acid

Citrus-based / phosphoric-based

Chemical and pharmaceutical applic.

Food and beverage

Surfactant


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Clarified Lemon J uice

as a Natural Acidulant


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Acid Components in Lemon Fruits

Organic acids (citric, malic, fumaricand oxalic).

Citric / malic : 14-30 (maturity)

High titrable acidity High quality

5-6 g acid /100 ml turbid juice.

Titrable acidity does not change with

cross-flow filtration.


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2 3 4 5 6 7 8

0

100

200

300

400

CLJ (5.66%)

Citric acid (5.70%)

NaOH(m

L)

pH

Total acidity of commercial citric ac.versus clarified lemon juice


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Turbid and Clarified Lemon JuicesTurbid

351

2.4

12.9

9.2

5.1

60.1

11.9

0.53

960

Clarified

240

2.3

10.8

7.7

4.8

56.5

9.9

0.32

20

Pectin as MGA. (ppm)................

pH...............................................

Brix...........................................

Citric / malic..............................

Total acidity (g/L as citric. ac.)..

Vitamin C (mg/100 ml).............

Sugars (g/100 ml).......................

Nitrogenous subs. (g/100ml).....

Volatile comp. (ppm)................

2.3

4.8

56.59.9


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Lemon juice cross-flow filtration

Membrane Porous

Membrane

Polarizationlayer

Lemon

Juice

Sol. PectinPectinase Sol. Protein


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Advantages ofLemon J uice

as a Natural Acidulantversus Citric Acid


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Advantages of Lemon Juiceas a Natural Acidulant

versus Citric Acid

1. Less browning reactions under storage.

2. Highernutritional value.

3. Better acidic taste profile.

4. Improvement on the colorand flavor

profile.


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0 4 8 12 16 20 240

2

4

6

8

10

12

14

16

Time (days)

Furfural(ppm)

0

10

20

30

40

50

60Citric

Citric

HMF

(ppm)

furfural and HMF in Prunusnectars

45C, 20 days

1. Browning Reactions


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2. Nutritional Value

Vitamin C(Bioavailability)

Flavonoids(Antioxidants)

eriodictyol, hesperidine, quercetin

and phloroglucinol.

Protective Properties

Degradation of sugars, aminoacids

and vit C (Pasteurization)

Carotenoids, anthocyanins and

xanthophylls (Color).


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Compound Action Source(100 ml uice) Dail value

Vitamin C Antioxidant 60 mg 60 mg

Flavonoids Antioxidants 3 mg --Vit A

Vit B1 Thiamine

Visual perception

Nerve transmission

20 IU

0.1 mg

10 IU

1 mg

Potasium

Nerve transmission

and cell strengh 140 mg 3,500 mg

Designing of Nutraceutical Products

Relationship bet. nutrition and risk of disease.

You are what you eat

Some nutrients reduce cancer and heart disease.


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3. Acidic Taste Profile

Citric and malic acids.

Malic acid (apple):

Taste-blending qualities (fruit flavour).

Acidulant for beverages

Synergy with high

intensity sweeteners.

Prolonged acid taste.

Malic Ac.

Citric Ac.


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4A. Color Profile

CLJ Lower browning under storage at 30C

Citric acid CLJ

L

a

L

b b

L

a


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4B. Flavor Profile

Aroma

0

10

2030

40

50

6070

80

90

%TotalAnswer

1 2 3

Approved

Strange

Non accept.

Citric acid Turbid LJ Clarif. LJ


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Manufacturing Costs

Use of lemon juice as an acidulant in

canned peach in syrupsmall increase ofthe manufacturing direct cost of0.2%

(referred to the sale price) A low increase in the sale price by offering

these products as natural and healthier

canned fruit.

Many otherapplications in food and

beverages.


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Citrus Research

in Spain

E Q li C l


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European Quality ControlSystem of Citrus Juices

1. Utilization of compounds

from fruit juice industry

by-products.

2.Optimization of theproduction processes on

pilot plant scale.

Research Project

Environmentalimpact


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3. Analytical methods for juice

characterization andavoidance of adulteration.

4. Exchange between

Companies and Universities.

Research Project

AIJN

Code of

Practices


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Citrus Research Center in Spain

FMC

Universidad Miguel Hernndez (CBMC)

Citrus and other fruit juices IndustriesAssoc. (ASOZUMOS)


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Jos Manuel Miranda

Jos Lorente

Domingo Saura

Victoria Lizama

Vicente Micol


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conference_1999_a.cítrico acidulante

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