cronicon · 2018. 10. 29. · cronicon open access ec agriculture research article influence of...

CroniconO P E N A C C E S S EC AGRICULTURE

Research Article

Influence of Juice Extraction Methods on Physicochemical and Sensory Properties of Citrus Fruit Juice

Mansoor Ali Kubar1, Tahseen Fatima Miano1* and Tanveer Fatima Miano2

1Institute of Food Science and Technology, Sindh Agriculture University, Tandojam, Pakistan2Department of Horticulture, Sindh Agriculture University, Tandojam, Pakistan

*Corresponding Author: Tahseen Fatima Miano, Institute of Food Science and Technology, Sindh Agriculture University, Tandojam, Pakistan.

Citation: Tahseen Fatima Miano., et al. “Influence of Juice Extraction Methods on Physicochemical and Sensory Properties of Citrus Fruit Juice". EC Agriculture 4.1 (2018): 50-61.

Received: September 21, 2018; Published: October 29, 2018

Abstract

Keywords: Extraction Method; Vitamin C; Juice Percentage

An investigation was conducted to evaluate the influence of juice extraction methods on physiochemical properties of Citrus fruit juice, the result of present study shows that highest individual fruit weight of orange remained 222.26g; however, for lemon and grapefruit the weight remained 22.11g and 295.21g, respectively. The highest juice % was obtained as 55.75% in T2 for orange, (47.26%) in T1 for lemon and (44.84%) in T2 for grapefruit. The average pH value of remained all Citrus juices (orange, lemon and grapefruit) relatively similar in all three treatments. Total acidity % of orange juice was highest in T3 i.e. 1.06% while for lemon juice it remained highest in T3 i.e. 1.27% and total acidity in case of grapefruit juice was relatively similar in all three treatments. The high-est content for vitamin C in all Citrus juices was noticed in T1 i.e. 46.30 for orange, i.e. 41.10 for lemon and i.e. 31.13 for grapefruit. The highest peel (%) was obtained in orange fruit in T2 i.e. 27.90% in case of lemon, peel (%) remained highest in T1 i.e. 18.28%, while in case of grapefruit it was highest in T1 (i.e. 26.79%). T3 showed highest pulp (%) for orange fruit i.e. 27.09%, However, T3 in lemon fruit and T3 in grapefruit showed highest pulp (%) (27.34%) and (27.04%), respectively. The results regarding sensory attributes showed that maximum score for color was perceived by orange juice in T2 9.00 followed by lemon juice in T2 8.50 and grapefruit in both T1 and T2 (8.00). The maximum score for flavor of orange juice was obtained by T3 8.50, while T3 showed highest score for flavor in lemon juice 7.83 and also in grapefruit juice 7.83. The data regarding taste of orange juice showed highest score in T2 8.58. In case of lemon juice and grapefruit juice T2 perceived highest score 8.08 and (7.67), respectively. The highest score for overall acceptability was perceived by orange juice in T2 17.00 in lemon juice by T2 16.00 and in grapefruit by T2 17.00. It is con-ducted from the present study that extraction methods brought significant changes in physicochemical and sensory properties of the extracted juices of Citrus fruits.

Introduction

Citrus is the most important fruit in the world. There are many varieties of Citrus fruits such as kinnow, sweet orange, lemon, etc. Grapefruit (Citrus paradisi) is one of the essential member of family Rutaceae (Citrus family). It is subtropical in origin and well known for its acidic taste (firstly it was produced in Jamaica around 18th century and now cultured in all parts of the world) [1-4]. It contains yellow-orange peel and varies in diameter from 10 - 15 cm. The inner portion of fruit of grapefruit is segmented. The grapefruits are available in different color including white, pink and red pulp with different level of sweetness. Approximately, one third of Citrus yield is used for various processing [1] treatments and for medicinal use. Over 40% oranges yield are used for processing of various food products. Most of the Citrus tangerine is available in the market. Lemon and lime are grown all over the world and typically are eaten with other foods. Citrus juices are incorporated as flavoring agents in various drinks. Bioactive molecules are present in the peel of all Citrus fruits, they also contains albedo layer which is a good source of pectin [5]. Most varieties of Citrus fruits are white, red and pink. The most popular grapefruits varieties grown in USA are double red flesh varieties and are also produced in Asia including different regions of Pakistan. Mainly Citrus fruits have many species which are usually consumed fresh or processed to prepare their byproducts. Citrus species includes citron tangerine, orange, grape fruits, lime, citrine, lemon, pomelo etc. All Citrus fruits are a major source of vitamin C (ascorbic acid), citric acid, and fruit saccharides [6]. The outer most fruit rind have various cells which contains oil glands, and also the cells which contains

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An experiment was conducted to investigate the influence of juice extraction methods on physico chemical and sensory properties of Citrus juices, the research was carried out in the Institute of Food Science and Technology, laboratory of food processing and food analysis, Faculty of Crop Production, Sindh Agriculture University Tandojam, Pakistan.

Fresh Citrus fruits (orange lemon and grapefruits) were purchased from local market of tandojam city (Figure 1). Where the samples have been processed to observe the maximum influence of juice extraction. Three different methods of juice extraction were studied (hand squeezing, extraction through Citrus extractor and blender/juicer).

Collection of Samples

fragrant blossoms essential oils [7] used for perfumes and similar products. Loss may occur due to chilling in juices. High temperature and also due to attack of pests, and microbial disease (e.g. Citrus canker, greening, tristeza, and maleness) also reduces the fruit quality [8]. All over the world human is consuming citrus juices which fulfill their nutritional value. The Citrus juice contains mineral, vitamin C and fiber. Citrus juice also used in pharmaceutical purposes and as an appetizer [9]. Juice obtained from Citrus fruits like orange (Citrus sinensis), tangerine, grape (Citrus paradisi), lemon (Citrus lemon), and lime are (Citrus aurantifolia) dominate in the market. Other main sources of juice are tangerine (Tamarinds indica), pineapple (Ananas comosus), mango (Mangifera indica), cashew (Anacardium occiden-tale) and others. Extraction is a process by which desirable components are separated from a given source [7]. Extraction of juice may be defined as the process of removal of juice from fruit. The juice may be separated from the skin chaff or pulp of fruit. For juice extraction, force is needed which depends on the biological nature and structure of the fruit from which the juice to be extracted. The fruit should be washed thoroughly and pretreatment should also be carried out. Proper filtration of juices is also necessary after its extraction [3,4]. Juice extraction or squeezing is the method from which the liquid portion of the fruit is separated from the semi-solid part by means of a juice extractor. The quality of the extracted juice varies according to the fruit variety and maturity stages. The Juice can be squeezed with various methods [1-4]. The present study is designed to determine the most effective methods of Citrus fruit juice extraction along with the influence of extraction method upon physicochemical properties of juice [10].

Materials and Methods

Figure 1: Shows the orange lemon and grapefruit samples.

T1: Citrus fruits (orange, lemon and grapefruit) were subjected for juice extraction method with hand as control.

Experimental Design

Extraction methods: Squeezing Juice by Hand Citrus fruits were soften and tightly squeezed and rolled of hand. Fruits were cut into two halves and fruits halves were tightly griped for squeezing the juice by hand press method.

T2: Citrus fruits (orange, lemon and grapefruit) were subjected for juice extraction method Citrus extractor and blender/juicer machine (Figure 2).

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Citrus juice extractor the Citrus fruit juices were extracted by Citrus juice extractor. Citrus juice extractor separates juice from pulp of the fruit. The extracted juices of the all three Citrus fruits were stored sterilized glass bottles and stored at 40C temperature and were used for analysis purpose.

Figure 2: Juice Extractor

Blender (juicer) the Citrus fruit were also extracted from using blender/juicer. A heavy duty based blender was used and juices of all three Citrus fruits were extracted and kept in sterilized glass bottle 40C till analysis.

The samples were further subjected to observe physical characteristics like average individual fruit weight (g) and average juice (%), peel (%), pulp (%). The chemical characteristics were also recorded like pH values, total acidity (%) and vitamin C (mg/100g). However sensorial attributes likes color, flavor, taste, and overall acceptability were also determined. In order to observe the significant variation in trail, the experiment was replicated,

The weight of individual fruit was measured in gram by weighing on an analytical weight balance.

Physicochemical characteristics and sensory evaluation of Citrus fruits

The juice (%) was determined by using formula.

Juice %= Juice recorded

Fruit weightx 100

pH: pH value of Citrus fruit juice was examined [2] using pH meter (Model HI Hanna Instrument, Italy).

Titratable acidity

Acidity percentage was determined according to the method as described by Association of Official Analytical Chemists [11] Nine ml sample of each Citrus fruit juice was taken in a conical flask and 3 drops of phenolphthalein (Indicator) was added. Thereafter, it was titrated with N/10 NaOH solution using titration kit. The volume of alkali used was noted on the burrete and calculation was made by putting it in following formula:

Titratable acidity % =Quantity of N/10 NaOH used ×0.009

Volume of Citrus juice sample takenx 100


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Individual weight (g) of Citrus fruits the result showed that highest individual weight (g) of orange fruit was recorded in T3 (i.e. 225.23) and lowest individual weight (g) in T2 (i.e. 220.68). Lemon fruit was found to have highest individual weight (g) in T3 (20.88), while lowest individual weight (g) in T1. The data regarding highest individual weight (g)of grapefruit was recorded in T3 (i.e. 320.72) and lowest individual weight (g) in T2 (i.e. 275.80).

Result

Vitamin C (mg/100g)

Vitamin C was determined according to the method in [7]. 5g sample of juice was added in 100 ml oxalic acid in a beaker and mixed. The mixture was filtered through whatman filter paper (NO 4). 5 ml of filtrate was taken in a conical flask in which 10 ml of oxalic acid and 3 - 5 drops of phenolphthalein indicator was added. Content was titrated against indophenol dye till the pink color appeared.

Peel (%): An outer covering and especially the skin of Citrus fruits (orange, lemon and grapefruit).

Pulp waste (%): The substance that is left after the liquid has been squeezed from a Citrus fruits.

Sensory Evaluation: The sensory evaluation of Citrus fruit juice was carried out by the panel of 5 judges selected from staff and post-graduate students of the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam for various sensory attributes like color, taste, flavor, and overall acceptability. The score was rated at hedonic scale of 10 for each of color, taste, flavor and overall ac-ceptability as described by [11].

Figure 3: Individual weight (g) of citrus fruits.

LSD @ 5% = 28.67; SE ± = 13.52; T1 = Hand squeezing, T2 = Citrus extractor, T3 = Blender (juicer).

Average juice (%) of Citrus fruits the result showed that highest juice (%) in orange fruit was recorded in T2 (i.e. 55.75) and lowest juice (%) in T1 (i.e. 41.88). Lemon fruit was found to have highest juice (%) in T1 (i.e. 47.26), while lowest juice (%) in T3. The data regard-ing highest juice (%) of grapefruit was recorded in T2 (i.e. 44.84) and lowest juice (%) in T1 (i.e. 40.66).

pH value of Citrus fruit juices the result showed that highest pH value in orange fruit was recorded in T1 (3.59) and lowest pH value in T2 (3.32). Lemon fruit was found to have highest pH value in T2 (2.62), while lowest pH value in T3. The data regarding highest pH value of grapefruit was recorded in T1 (3.56) and lowest pH value in T3 (3.40).


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Figure 4: Effect of various juice extraction methods on juice (%) of citrus fruits.

LSD @ 5 % = 7.170; SE ± = 15.20.

Figure 5: Effect of various juice extraction methods on pH value of citrus fruit juices.

LSD @ 5% = 0.469; SE ± = 0.221.

Total acidity (%) of Citrus fruit juices the result showed that highest total acidity (%) in orange fruit juice was recorded in T3 (1.06) and lowest total acidity (%) in T2 (1.00). Lemon fruit was found to have highest total acidity (%) in T3 (1.27), while lowest total acidity (%) in T2 was recorded. The data regarding highest total acidity (%) of grapefruit was recorded in T1 (0.95) and lowest total acidity (%) in T3 (0.93).

Vitamin C (mg/100g) of Citrus fruit juices the result showed that highest vitamin C (mg/100g) in orange fruit was recorded in T1 (46.30) and lowest vitamin C (mg/100g) in T2 (42.40). Lemon fruit was found to have highest vitamin C (mg/100g) in T1 (41.10), while lowest vitamin C (mg/100g) in T3. The data regarding highest vitamin C (mg/100g) of grapefruit was recorded in T1 (31.13) and lowest vitamin C (mg/100g) in T3 (29.30).


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Figure 6: Effect of various juice extraction methods on total acidity (%) of citrus fruit juices.

LSD @ 5% = 0.096; SE ± = 0.045.

Figure 7: Effect of various juice extraction methods on vitamin C (mg/100g) of citrus fruit juices.

LSD @ 5 % = 1.823; SE ± = 0.860.

TreatmentsFruits

Mean* (%)Orange Lemon Grapefruit

By hand (squeezing) 46.30 A 41.10 CD 31.13 F 39.51 ABy citrus extractor 43.40 B 39.36 DE 29.93 FG 37.56 BBy blender (juicer) 42.40 BC 37.96 E 29.30 G 36.55 B

Total mean % 44.03 A 39.47 B 30.12 C

Table 1: Vitamin C (mg/100g) of citrus fruit juices citrus fruit juice.


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Figure 8: Peel (%) of citrus fruits.

LSD @ 5% = 8.415; SE ± = 3.969.

Figure 9: Pulp waste (%) of citrus fruits.

LSD @ 5% = 14.461; SE ± = 6.821.

Peel (%) of Citrus fruits the result showed that highest peel (%) in orange fruit was recorded in T2 (27.90) and lowest peel (%) in T1 (23.79). Lemon fruit was found to have highest peel (%) in T1 (18.28), while lowest peel (%) in T3. The data regarding highest peel (%) of grapefruit was recorded in T1 (26.79) and lowest peel (%) in T3 (25.52).

Pulp waste (%) of Citrus fruits the result showed that highest pulp waste (%) in orange fruit was recorded in T3 (27.09) and lowest pulp waste (%) in T1 (21.02). Lemon fruit was found to have highest pulp waste (%) in T3 (27.34), while lowest pulp waste (%) in T2. The data regarding highest pulp waste (%) of grapefruit was recorded in T3 (27.04) and lowest pulp waste (%) in T1 (26.34).

Sensory Evaluation

The Citrus fruit were collected from Tandojam market to evaluate the different sensory attributes like color, flavor, taste and overall acceptability. The results regarding sensory attributes the Citrus fruit juice by different extraction methods are presented in figure 13. The analysis of variance for color which was sensed by trained panel of (five judges) in three experimental batches to score the each pa-rameters on score card. The sensory evaluation was conduct in Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam.


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Color of Citrus fruit juices the result indicated that orange juice obtained T2 received maximum score (9.00) among all other treat-ments, However minimum score (7.50) for color of orange juice was noticed in T3. The lemon juice obtained from T2 obtained highest score (8.50) for color than T3 (7.17) and T1 (6.83) respectively. The data regarding grapefruit juices showed highest score for color in T1 (8.00) and T2 (8.00) while color score of grapefruit juice in T3 (6.50) remained lowest among all other treatments

Figure 10: Effect of various juice extraction methods on color score of citrus fruit juices.

LSD @ 5% = 2.045; SE ± = 0.965.

TreatmentsFruits


By hand (squeezing) 8.50 AB 6.83 B 8.00 AB 7.77 ABBy citrus extractor 9.00 A 8.50 AB 8.00 AB 8.50 ABy blender (juicer) 7.50 AB 7.16 AB 6.50 B 7.05 B

Total mean % 8.33 A 7.50 A 7.50 A

Table 2: Color score of citrus fruit juices.

Flavor of Citrus fruit juices the result indicated that orange juice obtained T3 received maximum score (8.50) among all other treat-ments, However minimum score (8.17) for flavor of orange juice was noticed in T2. The lemon juice obtained from T2 obtained highest score (8.17) for flavor than T1 (7.17) and T3 (6.83) respectively. The data regarding grapefruit juices showed highest score for flavor in T3 (7.83) and T1 (7.33) while flavor score of grapefruit juice in T2 (7.00) remained lowest among all other treatments.

TreatmentsFruits


By hand (squeezing) 8.16 A 7.16 A 7.33 A 7.55 ABy citrus extractor 8.16 A 8.16 A 7.00 A 8.11 ABy blender (juicer) 8.50 A 7.83 A 7.83 A 7.77 A

Total mean % 8.27 A 7.44 A 7.72 A

Table 3: Flavor score of citrus fruit juice.


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Figure 11: Effect of various juice extraction methods on flavor score of citrus fruit juices.

LSD @ 5% = 2.633; SE ± = 1.242.

Taste of Citrus fruit juices the result indicated that orange juice obtained T3 received maximum score (i.e. 8.83) among all other treat-ments, However minimum score (i.e. 7.66) for taste of orange juice was noticed in T1. The lemon juice obtained from T2 obtained highest score (i.e. 8.08) for taste than T1 (i.e. 7.33) and T3 (i.e. 6.33) respectively. The data regarding grapefruit juices showed highest score for taste in T3 (i.e. 7.67) and T1 (i.e. 7.17) while taste score of grapefruit juice in T2 (i.e. 7.58) remained lowest among all other treatments.

Figure 12: Effect of various juice extraction methods on taste of citrus fruit juices.

LSD @ 5% = 2.652; SE ± = 1.251.


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TreatmentsFruits


By hand (squeezing) 7.66 A 7.33 A 7.16 A 7.38 aBy citrus extractor 8.58 A 8.08 A 7.58 A 8.08 aBy blender (juicer) 8.83 A 6.33 A 7.66 A 7.38 a

Total mean % 8.36 A 7.25 A 7.47 A

Table 4: Taste score of citrus fruit juice.

Overall acceptability of Citrus fruit juices the result indicated that orange juice obtained T2 received maximum score (17.00) among all other treatments, However minimum score (16.83) for overall acceptability of orange juice was noticed in T1. The lemon juice obtained from T2 obtained highest score (16.00) for overall acceptability than T1 (15.33) and T3 (13.66) respectively. The data regarding grape-fruit juices showed highest score for overall acceptability in T2 (17.00) and T1 (15.00) while overall acceptability score of grapefruit juice in T3 (13.66) remained lowest among all other treatments.

Figure 13: Overall acceptability of citrus fruit juices.

LSD @ 5% = 3.566; SE ± = 1.682.

Discussion

For present study, fully matured, freshly harvested orange, lemon and grapefruit were collected from the local market of Tandojam and brought to the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam. The result obtained from present study showed that highest Individual fruit weight of orange (225.23g) was recorded in T3 followed by T1 (220.85g). The highest Individual fruit weight for lemon fruit was recorded in T1 (24.67g) and the lowest Individual fruit weight was noticed in T2 (20.67g). The data highest Individual fruit weight of grapefruit was recorded in T3 (320.72g), followed by T1 (289.12g) however, the lowest value was recorded in T2 (275.80g). In orange fruits, highest juice (%) was recorded from T2 (55.75%) followed by orange juice extracted from T3 (49.65%). The result on highest juice (%) of lemon fruit was recorded in T1 (47.26%) and the lowest juice (%) was obtained T3 (33.68%). The result re-garding juice (%) of grapefruit was recorded in T2 (44.84%). followed by T3 (40.79%). The lowest juice (%) was recorded in T1 (40.66%). The results are accordance with the research conduct by Vishal [12] and [13] on hill lemon (Citrus pseudolimon Tan.) In their study fruits were harvested at appropriate maturity stages and juice was extracted to study storage life. The lemon fruits were pressed between screw type extractor. The results revealed that highest juice % (44.28%) was obtained screw type extractor. They found that the ascorbic acid of Citrus fruit juices extracted from orange and grapefruit remained 7.71, 7.08 and 11.52 (mg/100 ml) with corresponding pH value 3.23 to 3.66. From the results obtained from the present study, it was clear that among Citrus fruits juices, the orange juice showed highest concentration of vitamin C (46.30) from T1 as compared to the grapefruit and lemon. One of the study conducted by [1-5,8,13-16] showed similar manner of vitamin C content. The result highest peel waste % was recorded from orange fruit in T2 (27.90) followed by T3 (27.88).


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The data regarding peel waste% for grape fruit remained in T1 (26.79%) followed by T2 (25.64%) while lowest peel % was recorded in T3 (25.52%) for grape fruit. The result also showed highest pulp waste % (27.09%) of orange fruit in T3 followed by T2 (26.02%). The re-sult on highest pulp waste % of lemon fruit was recorded in T3 (27.34%) and the lowest pulp waste % was recorded in T2 (22.15%). The highest pulp waste % of grape fruit was recorded in T3 (27.04%) followed by T2 (27.03%). The lowest value was recorded in T1 (26.34%) grapefruit. The study on sensorial evaluation of Citrus fruit juice showed that the orange juice achieved highest score for color (9.00), flavor (8.50), taste (8.83), and overall acceptability (17.00). Overall sensory score of all judges was higher among 4 different parameters color, flavor, and taste and overall acceptability. It was observed that the highest sensory score (9.00) was obtained. Similar results have also been reported by [17] conducted experiment on mixture of orange and carrot juice to observe the quality of sensory attributes was based on the texture, color, taste and overall acceptability by the panel of trained judges [18-24].

Conclusion

It is concluded from present study that Citrus juices extracted from Citrus extractor gave maximum juice yield. It is also concluded from this study that there was significant difference observed among physicochemical properties of juice extracted by three different extracting methods. Sensorial properties of T2 (Citrus extractor) remained best among all other treatments.

Suggestions

It is suggested that further study should be conducted regarding different other juice extraction methods. It is also suggested to con-duct similar study for other fruit beverages.

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